Typically used recipe for pate a sucree.:The ratio of cake flour to bread flour can be exchanged as exactly what you want in the final version. However it had better not to decrease the protein percentage lower than 6%.
For Italian Meringue
Amount for φ 18 cm tart
Egg White (L)
3 (120 gram)
Cream of tartar
3 gram
Superfine Sugar
120 gram
Water
60 gram
Vanilla Oil
a few drops
Italian Meringue: For Italian meringue, use 50 gram granulated sugar per 1 egg white ( typically). When using powdered superfine sugar instead of granulated sugar, adjust the volume of 50 gram to the decreased down to about 40 gram.
Lemon Curd
Amount for φ 18 cm tart
Fresh Lemon Curd
200 ～230 gram
Lemon curd: How to ; is described in the section ” Lemon Curdを作る”. Please have a look there.
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 with a pastry blender. 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.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.
Preparing Italian Meringue: ① Place 3 egg whites and 3 gram cream of tartar in a metal bowl and electric-whisk at low speed until the soft peak form. Meanwhile start simmering a syrup. Pour 60 gram water into the saucepan with 120 gram superfine sugar. Simmer it with no stirring and bring it to a boil over medium-high heat.② Staying cautious to the syrup temperature, increase the whisking speed up to high to whip up to the firm peak form. Just when the temperature of the syrup has risen to 121C, gradually pour the hot syrup into the meringue along the immediate side of the whisking puddle with electric-whisking continuously. Be careful not to get burnt.③ Whisk gently with a balloon whipper to even the meringue.
Assembling and Burner-baking: ① Place about 220 gram lemon curd into the tart crust and flatten the surface. ② Transfer the meringue into the pastry bag to squeeze it over the lemon curd as you like. ③ Using a torch burner, form a proper scorch on the surface.
