Lemon tart with frangipan
2020-08-13 / test@t
Melon, strawberry and shibusta cakes
It's not the easiest dessert, but definitely worth the effort. Delicate, fruity and light.
Ingredients
- 250 g flour
- 50 g almond flour
- 180 g cold butter
- 40 g icing sugar
- 2 yolks
- 1 pinch of salt
- 100 ml cream, 22% fat
- 150 ml of milk
- 25 g of sugar
- 25 g cornstarch
- 3 yolks
- 3 sheets of gelatin
- 2 sprigs of mint
- 120 g of sugar
- 30 ml water
- 4 squirrels
- 1 small melon or 800 g strawberries
- powdered sugar
STEP-BY-STEP COOKING RECIPE
Step 1
Sift the flour into the bowl of a food processor. Add powdered sugar and almond flour. Cut the butter into cubes and place in a bowl. Grind all ingredients into crumbs using the knife attachment. Add the yolks and turn on the food processor for 2-3 seconds to get the dough into a ball.
Step 2
Quickly knead the dough on a floured surface, roll into a ball and form a disk, wrap with foil. Refrigerate for at least 45 minutes.
Step 3
Roll out the dough into a layer 3 mm thick and cut 12 circles with a diameter of 10 cm. Place them on a baking sheet lined with parchment and bake in an oven preheated to 180 ° C for 10 minutes.
Step 4
Soak the gelatin in cold water. Heat the cream with milk, add the mint sprigs and leave for 10 minutes. Remove the mint.
Step 5
In a saucepan, combine the yolks with sugar and starch, add the mint cream and, stirring occasionally, bring to a boil. Cook for 2 minutes, until thickened, remove from heat. Add the squeezed gelatin immediately and stir well. Cool it down.
Step 6
Prepare the meringue. Mix water and sugar in a saucepan and bring to a boil, reduce heat and cook until a "soft ball" state, the syrup temperature should reach 110-115 ° C.
Step 7
As soon as you put the syrup to boil, put the egg whites in a bowl and beat with a mixer on low speed until the mixture is white. When the whites are slightly churning, increase the mixer speed slightly and continue beating until soft peaks. (At this point, the syrup should be ready. It is very important that the whites are beaten at the same time as the sugar syrup is ready. If the whites are not yet ready and the syrup has already begun to thicken, remove the syrup from the heat, beat the whites and heat the syrup again.)
Step 8
Without stopping whipping the whites, pour in the hot syrup in a continuous, thin stream. Continue whisking the whites until a very dense, shiny meringue is formed.
Step 9
When the meringue has reached room temperature, add a third of the meringue to the cream and stir gently. Stir in the remaining meringue as well.
Step 10
Line 6 6 cm diameter serving rings with parchment and set them on a tray. Fill them with cream and refrigerate for 2 hours.
Step 11
Cut balls out of the melon with a special spoon (noisette).
Step 12
Place 6 cookies on plates. Place a ring with cream in the center of the cookie, carefully remove the rings. Place the melon balls around the cream and cover with a second cookie. Sprinkle the icing sugar through a strainer and serve immediately.
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