Pate Scuree : Now butter is hardly available. Substitute 1/3 volume of butter with margarine. The dough will gets softened than usual. Chill it in a freezer until it gets firm and quickly proceed the following steps.
For Lemon Curd Meringue
Amount for 1 tart crust
Egg Whites (L)
4 ea. (166 gram)
White Wine Vinegar
3 gram
Powdered Superfine Sugar
30 gram
Vanilla oil
a few drops
Lemon Curd (Prepared)
200 gram
Lemon Curd Meringue: Combine the same volume of the stiff peak meringue and the lemon curd.
Making dough of pate a scuree: ① Place 30 gram powdered superfine sugar, 15 gram almond flour, 40 gram butter (cubed) and 20 gram margarine in a middle bowl and press to combine roughly. ② Sieve 45 gram plain flour and 40 gram bread flour over it. Press to combine until the butter gets into the size of rice. ③ Pour 1/2 volume of 1 beaten egg and mix gently with a wooden spoon until the dough settles into shape. ④ On a floured surface of plastic-wrap, place the dough to fold it into the square shape. Roll the dough to flatten. Chill it in a freezer for about 15 minutes.⑤ On a floured surface, roll the dough into the 3 to 5 mm thick which should be larger than a tart pan.
Oven-baking of the dough: ⑥ Loosely roll the dough around the rolling pin. Place the dough over the tart pan to be unrolled. Dust roughly to push the dough into the corner to remove any gaps. Using a floured spoon, lightly press the dough from the center to margin and flatten it evenly. Cover the rim of the pan. ⑦ Move the rolling pin to and fro along the top of the pan to trim the edges. ⑧ Confirm the dough is tightly attached to the pan with no crack. ⑨ Prick the dough all over with a fork for the air to go through the dough while baking. Chill it in a freezer for about 15 minutes. Meanwhile preheat the oven up to 170C. ⑩ Take the dough out from the freezer. Cover the top with aluminum foil and place the bottom-plate of the cake pan. Put the ramekin as weight on the plate instead of a tart-stone. ⑪ Oven-bake at 170C for 15 minutes, then remove the all of the weight and aluminum foil. Oven-bake for 5 minutes furthermore. ⑫ Let it cool at room temperature.
Making Lemon Meringue: ① According to the separation forming method, place 4 egg whites and 3 gram white wine vinegar in a metal bowl. Electric-whisk at low speed until the soft peak form. It usually takes about 2 minutes. ② Add 30 gram powdered sugar and continue whisking at high speed until the stiff peak form. Then drop vanilla oil at a few drips. Even the meringue with whisking at low speed. ③ Dump 1/3 volume of the meringue in the prepared lemon curd to fold it well. ④Get the mixture back to the meringue in the metal bowl, fold it gently until well incorporated. ⑤ Pour it into the tart crust and flatten it. ⑥ oven-bake at 170C for about 20 minutes until the surface gets golden brown. ⑦ Let it cool at room temperature and keep it in a fridge until served.
