Tag Archives: douille saint honoré

Lemon Pistachio Meringue tart

Looking for a recipe to use up some lemon curd leftover, this recipe from J’en reprendrai bien un bout caught my eye because of the addition of a pistachio cream on the base. The colours looked beautiful and the taste was obviously going to be fantastic (pistachio and lemon seem to be a mariage made in heaven).

LemonPistachioTartColl1

Source: J’en reprendrai bien un bout

 

Ingredients

For a tart tin of 26cm diameter

Sweet pastry
140g unsalted butter, softened
75g sugar
Zest of 1 unwaxed lemon (or peel using a paring knife)
250g plain flour
25g ground almond
1 pinch salt
1 egg

Pistachio paste
125g shelled unsalted pistachios
30g ground almond
62g water
18g sugar
3 drops almond extract
1 tbsp neutral oil (sunflower, canola…)

Pistachio/almond cream (I give you double the quantities of the original recipe as I find the layer could have been thicker)
100g unsalted butter, softened
100g sugar
100g ground almond
2 eggs
80g pistachio paste

300g lemon curd

Italian meringue
120g egg whites
250g sugar
100g water

Method

  1. Sweet pastry: place the sugar and lemon peel in the TM bowl and mix 10 sec/speed 10.
  2. Add the butter and mix 10 sec/speed 6 to cream the butter.
  3. Add the other ingredients and lock the lid, then press turbo until the dough clings together (check often as you don’t want to over mix).
  4. Tip out the dough and wrap in cling film. Refrigerate for 2 hours.
  5. Pistachio paste: roast the pistachios in the oven 10 min at 150C.
  6. Make a syrup: place the water in a saucepan, add the sugar and boil until it reaches 121C (use a food thermometer).
  7. Take out of the heat and add the pistachios and stir until it coats the pistachios and the sugar crystallises.LemonPistachTart_001
  8. Place the pistachios, ground almonds, almond extract in the TM bowl. Mix 20 sec/speed 10. Scrape down the sides with the spatula.LemonPistachTart_002
  9. Add the oil and mix a few times 15 sec/speed 10. Keep on scraping down the sides between each mix. Continue until the pistachios releases their oil.LemonPistachTart_003
  10. Tip out into a jar.
  11. Almond/pistachio cream: place the butter and sugar in the Thermomix and mix 20 sec/speed 4.
  12. Add the egg and pistachio paste and mix 20 sec/speed 6 until combined, scraping down half way through.
  13. Add the ground almond and mix at speed 6 until well combined (scrape down every so often).
  14. Roll the pastry (you won’t need the whole lot) and line the buttered and floured tart tin.
  15. Place a greaseproof paper on the pastry and scatter dried beans or ceramic beads on top. Bake blind in a preheated oven at 180C for 15 minutes.
  16. Remove the dried beans and greaseproof paper and pour the pistachio cream on the pastry.LemonPistachTart_005
  17. Bake again 15 minutes at 180C.
  18. Leave to cool completely on a grid.
  19. Spread the lemon curd.
  20. Italian meringue: place the water and sugar in a saucepan. Boil over high heat until it reaches 115C.
  21. Meanwhile, beat the egg whites with a whisk until soft peaks.
  22. When the syrup has reached temperature, slowly pour in a small stream over the egg white while whisking. Make sure the syrup doesn’t touch the whisk.
  23. Continue whisking until the egg whites have cooled down to about 40C.
  24. Spoon into a piping bag with a nozzle of you choice (I used a Saint-Honoré nozzle),
  25. Pipe over the tart. You can sprinkle chopped pistachios over and serve cold.