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Lemon Meringue Tart with Pistachio Praline

Lemon Meringue Tart with Pistachio Praline

A crisp short tart shell filled with smooth tangy lemon curd, crushed pistachio praline and topped with a lightly torched Italian meringue. The ultimate version of the classic lemon meringue pie.

Scale

Ingredients

Sable Tart Shell

  • 240 g Plain flour
  • 35 g Almond meal
  • 100 g Icing/Confectioners sugar
  • 120 g Unsalted butter
  • 1 Egg

Pistachio Praline

  • 70 g Pistachio kernels, roughly chopped
  • 70 g Sugar

Lemon Curd Filling

  • 150 g Lemon juice
  • 1 Egg
  • 4 Egg yolks
  • 120 g Sugar
  • 1 1/2 Gelatin sheets
  • 125 g Unsalted butter

Italian Meringue

  • 200 g Caster/Superfine sugar
  • 80 g Water
  • 100 g Egg whites

Instructions

Sable Tart Shell

  1. Combine flour, almond meal, sugar and salt in food processor
  2. Add butter and process until a fine breadcrumb texture
  3. Add beaten egg slowly until the dough comes together
  4. Roll and reserve in freezer for [cooked-timer minutes=”15″]15 Minutes[/cooked-timer]
  5. Fit into mould and reserve moulds in freezer for [cooked-timer minutes=”30″]30 Minutes[/cooked-timer] (I used Silikomart 80mm tart rings)
  6. Trim the edges of the shells
  7. Dock the base and bake at 170°C for [cooked-timer minutes=”15″]15 Minutes[/cooked-timer]

Pistachio Praline

  1. Place sugar in a small saucepan and heat until golden brown
  2. Add the crushed pistachios and stir until well combined
  3. Pour the mixture onto a sheet of baking paper/ silicone mat
  4. Allow to cool completely before breaking into smaller pieces
  5. Fill each tart shell with ~7g of praline

Lemon Curd

  1. Bloom the gelatine sheets in a bowl of cold water
  2. Combine lemon juice, egg, egg yolks and sugar in a heatproof bowl and place over a pot of boiling water
  3. Whisk continuously until the mixture thickens (reaches ~70°C)
  4. Squeeze water from gelatine sheets and add to the lemon mixture
  5. Add the butter and stir until completely melted
  6. Pour into tart shells filled with pistachio praline
  7. Place in fridge for 1-2 hours to set

Italian Meringue

  1. Place egg whites in the bowl of a stand mixer with a whisk attachment
  2. Combine the water and sugar into a small saucepan and heat until it reaches 110°C / 230°F
  3. At this point begin whisking the egg whites at high speed
  4. When the sugar syrup reaches 120°C /248 °F remove from heat and pour into the egg whites in a slow and steady stream
  5. Continue whisking on high speed for 2-3 minutes, then reduce to medium and continue beating until cooled and at room temperature
  6. Transfer to a piping bag fitted with a St.Honore tip
  7. Pipe a squiggle on top of each tart
  8. Using a blow torch, torch the meringue until a dark golden brown
  9. Sprinkle tarts with remaining pistachio praline