Almond Meringue Tart with Lemon Cream Filling
This Almond Meringue Tart with Lemon Cream Filling is a delicate and refreshing dessert that brings together the lightness of egg whites with the zesty, creamy flavor of lemon. Perfect for those who love a sweet but not-too-heavy treat, this recipe combines a crisp, buttery crust with a smooth, tangy lemon filling, topped off with fluffy whipped cream, crunchy cookies, and fresh raspberries. Ideal for a family gathering or special occasion, this tart will surely impress with its flavor and presentation.
Ingredients
For the Meringue Crust:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 200g |
| Sugar | 80g |
| Butter (cold, cubed) | 60g |
| Egg whites (room temp) | 70g |
| Lemon zest | 1 lemon |
| Baking soda | 1 pinch |
For the Lemon Cream Filling:
| Ingredient | Quantity |
|---|---|
| Whole milk | 500g |
| Sugar | 150g |
| Cornstarch (corn flour) | 40g |
| Egg yolks | 4 |
| Lemon zest | ½ lemon |
| Vanilla sugar | 5g |
| Heavy cream (whipped) | 300g |
To Decorate:
| Ingredient | Quantity |
|---|---|
| Biscotti (optional) | to taste |
| Fresh raspberries | to taste |
Instructions
Step 1: Prepare the Meringue Crust
- Make the dough: Begin by placing the all-purpose flour in a large bowl. Create a well in the center and add the cold cubed butter. Mix together using your fingertips until the butter is incorporated and the mixture resembles coarse crumbs.
- Add egg whites and zest: Add the egg whites at room temperature into the bowl, along with the lemon zest and a pinch of baking soda. Continue to work the mixture until it forms a dough.
- Chill the dough: Once the dough is ready, transfer it onto a floured surface and knead it gently to form a smooth, uniform dough. Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes.
- Roll out the dough: Preheat your oven to 180°C (350°F). Roll the chilled dough out on a floured surface using a rolling pin until it is thin enough to line an 18 cm tart pan. Don’t worry about greasing the pan—this dough has enough butter to prevent sticking. Carefully fit the dough into the tart pan, pressing gently along the edges and using your fingers to ensure the dough adheres to the sides.
- Blind bake the crust: Use a fork to prick the base of the tart shell to prevent puffing. Cover the dough with parchment paper and fill the shell with dried beans or ceramic baking beads to weigh it down. Bake the crust for 15 minutes in the preheated oven. After 15 minutes, remove the paper and weights, and bake for another 15 minutes until golden and firm. Allow it to cool completely.
Step 2: Prepare the Lemon Cream Filling
- Heat the milk: In a saucepan, pour in the whole milk and add the lemon zest along with the vanilla sugar. Heat over medium heat, stirring occasionally, until the milk is hot but not boiling. Remove from heat.
- Whisk the egg yolks: In a separate bowl, whisk the egg yolks with the sugar using an electric mixer until the mixture becomes light, fluffy, and pale.
- Add cornstarch: Sift the cornstarch into the egg yolk mixture, stirring continuously to ensure the cornstarch dissolves completely.
- Combine milk with the egg mixture: Gradually pour the hot milk into the egg yolk mixture, stirring constantly to avoid curdling. Return the combined mixture to the saucepan and cook over medium heat, whisking constantly, until the cream thickens into a custard-like consistency.
- Cool the filling: Remove the pan from the heat. Let the lemon custard cool to room temperature. Once cooled, it should have a smooth and thick consistency.
Step 3: Assemble the Tart
- Fill the crust: Once the crust has cooled completely, pour the lemon cream filling into the tart shell, smoothing it out evenly with a spatula.
- Whip the cream: Whip the heavy cream until it forms soft peaks. This will be used to decorate the top of the tart.
- Decorate the tart: Spread the whipped cream over the lemon filling in a light, fluffy layer. Decorate with crumbled biscotti for added texture, and garnish with fresh raspberries or other berries of your choice for a pop of color and freshness.
- Chill before serving: Let the tart chill in the refrigerator for at least an hour before serving to allow the flavors to meld and the cream to set.
Serving Suggestions
This Almond Meringue Tart with Lemon Cream Filling pairs beautifully with a cup of freshly brewed tea or a glass of chilled white wine. The crisp, meringue-like crust contrasts wonderfully with the velvety lemon cream, making each bite a delightful balance of sweet, tart, and creamy flavors. Perfect for a special dessert at family gatherings, dinner parties, or as a sweet indulgence after a light meal.
Tips and Variations
- Add flavor variations: If you prefer a different citrus flavor, you can replace the lemon with lime, orange, or even a blend of citrus fruits.
- Make ahead: This tart can be prepared in advance. The crust and lemon cream filling will keep in the fridge for up to two days, making it an excellent choice for a stress-free dessert for entertaining.
- Gluten-free option: To make this dessert gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend, though you may need to adjust the amount of liquid for the crust.
Enjoy making this elegant and delightful tart, and surprise your guests with its fresh, citrusy goodness!
