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Strawberry Lemon Meringue Tart
You need to try this mouth-watering tart with tangy refreshing lemon curd, homemade strawberry gel and torched meringue.

Almond Short Dough
Ingredients
⁃ 90g Unsalted Butter
⁃ 49g Icing Sugar
⁃ 23g Almond Flour
⁃ 36g Milk
⁃ 200g Refined Flour
⁃ QS Vanilla Essence

Method
⁃ Soften butter by mixing.
⁃ Add icing sugar, almond flour, refined flour and mix until it resembles the fine bread crumb texture.
⁃ Slowly add the milk and vanilla to lightly bring dough together.
⁃ Once the dough comes together cling wrap and chill for 2 hours.
⁃ Roll the dough out into 2mm thickness between two acetate sheets.
⁃ Place the dough into the freezer for 10-15 min.
⁃ Take the dough out from the freezer, remove the top of the acetate sheet and using a round cutter cut the base of the tart.
⁃ Now take a roller cutter and cut thin strips of 3cm height.
⁃ Grease the tart ring with butter.
⁃ Line the walls first.
⁃ Now place the disc at the bottom of the tart and press it around the corner so that the bottom and sides merge.
⁃ Rest the tart in the chiller and then cut the trimmings.

Almond Frangipane
Pastry Cream
Ingredients
⁃ 1# Egg Yolk
⁃ 19g Castor Sugar
⁃ 4.5g Corn Flour
⁃ 5g Refined Flour
⁃ 95g Milk
⁃ QS Vanilla Paste

Method
⁃ Whisk yolks, sugar and vanilla together until the color lightens and texture thickens.
⁃ Add in the refined flour and cornstarch and whisk vigorously. You don’t want any lumps remaining! 
⁃ Heat the milk over medium high heat and bring it to a simmer, almost to a boil. 
⁃ As soon as the milk starts to steam or simmer, remove it from the heat. Slowly pour the hot milk into the egg mix, WHILE WHISKING CONSTANTLY to temper the egg mix. When eggs have been tempered, add it back into the saucepan.
⁃ Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken.
⁃ While whisking, let the custard come to a boil. You need to stop whisking from time to time for a few seconds to see if the custard is bubbling.
⁃ Once done pour the custard in a bowl and surface wrap.

Almond Cream
⁃ 75g Unsalted Butter
⁃ 75g Almond Powder
⁃ 75g Eggs
⁃ 70g Icing Sugar
⁃ 12g Refined Flour
⁃ 60g Pastry Cream
⁃ 1# Lemon Zest

Method
⁃ Place the butter and the sugar in the bowl of a stand mixer and cream together.
⁃ Then add egg and mix.
⁃ Add the almond flour and refined flour and mix to combine.
⁃ Add lemon zest and mix.
⁃ Now take 60g of pastry cream and mix with the prepared almond cream.
⁃ Pipe the frangipani over tart.
⁃ Bake at 170*C for 12 mins.


Lemon Syrup.
⁃ 20g lemon juice
⁃ 15g sugar
⁃ 15g water

⁃ Slightly warm water and sugar and make sugar syrup.
⁃ Mix this with lemon juice.
⁃ Brush this on the baked tart.

Lemon Curd
⁃ 2# Egg
⁃ 81g Lemon Juice
⁃ 1# Lemon Zest
⁃ 50g Castor Sugar
⁃ 9.5g Corn Flour
⁃ 62.5g Unsalted Butter

⁃ In a bowl whisk egg yolks, vanilla and sugar.
⁃ Then add in the corn flour and whisk.
⁃ Add lemon juice, lemon zest and whisk.
⁃ Place the lemon curd mix on top pot of your double boiler.
⁃ whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture thickens.
⁃ Once done strain the mixture.
⁃ Add butter and emulsify.
⁃ Surface wrap and keep aside.

Strawberry Gel
Ingredients
⁃ 250g Strawberry Puree
⁃ 60g Castor Sugar
⁃ 3g Agar Agar

Method
⁃ Mix the agar into the sugar so that it doesn't clump up in the pan.
⁃ Combine the strawberry puree, sugar and agar and heat on low-medium heat until boiling, stirring occasionally.
⁃ Once boiling, allow to continue boiling for 2 minutes to activate the agar.
⁃ Pour the mixture into a bowl and allow to set completely in the chiller.
⁃ Once set, blend the mixture in a tall canister with a hand blender until smooth.
⁃ Fill the gel in a piping bag
⁃ Pipe this gel on baked tart.

Now apply the lemon curd and keep in the chiller to set.

Italian Meringue
⁃ 125g Castor Sugar
⁃ 30g Water
⁃ 62g Egg Whites

⁃ Boil sugar and water till 118*C
⁃ Whisk egg whites till light foam.
⁃ Add sugar to whites and whisk till peaks.
⁃ Using a flat tip nozzle pipe the meringue on the tart and blow torch it.
⁃ Garnish with snow sugar, strawberry gel, lemon curd, mint leaves.
⁃ Enjoy.