Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Lemon meringue tart
With this tart, getting the balance between sweet and tangy just right is essential—only then do the flavors truly shine.
The quantities given in this recipe are suitable for a tart or pie dish with a diameter of approx. 28 cm.
For the tart
| Ingredients | ||
|---|---|---|
| 250 | g | Flour |
| 125 | g | Butter (cold) |
| 1 | Egg (egg yolk and egg white) | |
| 1 | pinch | Salt |
| 1 | Pk. | Vanilla sugar |
| 3 | tablespoon(s) | Sugar |
| 500 | g | Dried beans or peas (for blind baking) |
Tip:
For a tart or quiche, it is advisable to pre-bake the base beforehand, also known as "blind baking". To do this, the raw base of the tart or quiche is "lined" with baking paper and filled with dried chickpeas, peas or beans.
For the filling
| Ingredients | ||
|---|---|---|
| 2 | Eggs | |
| 2 | Egg yolk | |
| 1 | tablespoon(s) | Cornstarch |
| 120 | g | Powdered sugar |
| 150 | ml | Lemon juice |
| some | Lemon zest | |
For the meringue
| Ingredients | ||
|---|---|---|
| 3 | Protein | |
| 1 | pinch | Salt |
| 100 | g | Powdered sugar |
- First preheat the oven to 200 degrees (or fan oven 180 degrees). Grease the tart tin and dust with flour.
- Then prepare the dough by kneading together the flour, butter, eggs, salt, vanilla sugar and sugar. Roll out on a floured surface and place in a round tart tin with a diameter of 28 cm.
- Press into the mold to create a rim about 3 cm high. Prick the dough several times with a fork and cover with baking paper.
- Spread the dried peas on top and pre-bake on the bottom shelf for about 15-20 minutes. Then leave to cool for a few minutes.
- Meanwhile, whisk the eggs and egg yolks in a separate bowl until frothy and also add the remaining ingredients for the filling to a pan, mix and then heat gently over a medium heat.
- Finally, add the mixed eggs to the lemon juice and starch mixture and heat again while stirring until the liquid thickens.
- Important: The mixture should not boil, but only be warmed slightly.
- Then pour the mixture directly onto the pre-baked dough and smooth it out.
- Turn the oven temperature down to 160 degrees (fan oven 140 degrees).
- Before the cake and filling go back into the oven, it gets its meringue topping.
- To do this, beat the egg whites with the salt, add the powdered sugar slowly after a short time while beating and beat until completely stiff.
- Pour the meringue directly onto the unbaked cake and spread roughly with a spatula to create a few peaks.
- Bake the cake in the preheated oven on the middle shelf for around 20 minutes until the meringue is lightly browned.
