French Lemon Protein Tart
1.
【Tart bottom】
First cut the vanilla pod into 1/4, cut open, take the seeds and set aside
2.
Add powdered sugar, vanilla seeds, and salt to the softened butter. Slightly mixed
3.
Use an electric whisk to beat until the butter is enlarged and whitish in color
4.
In addition, take an egg beater, add almond flour, and stir to mix evenly
5.
The mixed state is shown in the figure, and the almond flour is not visible. No need to send
6.
Add step [5] to the beaten butter, continue to use an electric whisk to beat the mixture
7.
Need to mix well
8.
Sift into the powder, you can use an electric whisk to mix at low speed.
9.
Do not see the dry powder forming agglomerates, do not over-mix. Then put it in a fresh-keeping bag and put it in the refrigerator to chill for 20 minutes to relax.
10.
【Lemon stuffing】
When the dough is relaxing, we can start to prepare the lemon filling. After rubbing the lemon with salt, treat an appropriate amount of lemon zest for later use
11.
Add sugar and minced lemon zest to the whole egg
12.
Manually mix and beat evenly with a manual whisk, whip slightly to melt the sugar
13.
Heat the insulated water, stir for a while after a few minutes, until it becomes a thick state as shown in the figure, and then the water is removed
14.
Add the diced butter, keep stirring, and use the remaining temperature to melt the butter
15.
Mix thoroughly, and melt the butter. Cover the surface of the plastic wrap and store until the temperature is lowered and allowed to cool.
16.
After making the lemon filling, our dough will relax. After taking it out, roll it flat with a rolling pin. The operation should be as fast as possible, otherwise it will easily become soft. If it becomes soft and cannot be handled, return the rolled tart to the refrigerator for a while.
17.
Use a mold that is two circles larger than the tart mold to cut the bottom of the tart
18.
Cut off the excess, trim the edges, and pierce some holes at the bottom with a toothpick. Then put it into the preheated oven, turn to 150℃, and bake for 10 minutes
19.
After 10 minutes, take out the tart mold and spray with egg yolk liquid (the egg yolk liquid is 30g egg yolk + 100g milk, beat and mix well, then sieved, it can be stored in the refrigerator for about 1 week). Put it in the oven and bake for 15 minutes
20.
After baking, the bottom of the tart is removed from the mold and left to cool completely. Fill it with the lemon filling that we made earlier. Smooth the surface with a small spatula. Then refrigerate. If you don’t want to make meringue, you can go to this step~ Put a sprig of mint and cut a slice of lemon for decoration.
21.
【Fluff meringue】
Measure the protein in an oil-free and water-free container, and add Fluff marshmallows (more stable than sugar)
22.
After the water and sugar are mixed, heat to 118℃ to remove from the fire
23.
Whip the egg whites until they are dry, add the boiled sugar water, and beat at high speed
24.
When the wall of the egg-beating basin drops to hand temperature and the meringue is painted and shiny
25.
Use a spoon or a small spatula to stack on the refrigerated lemon tart, you can shape it as you like
26.
After spraying, the meringue can have such a burnt color~
27.
Garnished with mint and lemon slices, a French lemon meringue tart was born.
