Pastry Team USA

Representing the US in the World Pastry Cup

Lemon Curd Tart with Citrus Meringue and Raspberry Coulis

**Utilizing Andros Lemon Curd Fillings and Andros Raspberry Coulis

Citrus Vanilla Pâte Sablée

Butter 120
Salt 2
10X Sugar 90
Almond Flour 30
Eggs 50
All Purpose Flour 235
Lemon Zest 5
Vanilla Beans Nielsen Massey 1
  1. Mix butter with salt and 10X sugar until combined, but do not aerate.
  2. Add dry ingredients, previously combined with lemon zest and scraped vanilla bean. Mix until crumbly and resembles a streusel consistency.
  3. Add eggs and mix on medium speed until fully homogenous.

Citrus Italian Meringue

Sugar 250
Water 70
Egg Whites (fresh) 90
Lemon Zest 5
Grapefruit Zest 5
  1. Cook sugar and water to 118 C.
  2. Whip egg whites with zests until soft peaks.
  3. Add syrup in a slow stream while whipping on medium speed.
  4. Continue whipping to cool the meringue to desired piping consistency.

Assembly:

  1. Sheet Pâte Sablée to desired thickness and line tart rings.
  2. Par bake the crusts and cool on a wire rack.
  3. Fill with Andros Lemon Curd Filling or other Andros filling products.
  4. Pipe some Andros Raspberry Coulis in the center of the Andros Lemon Curd Filling, being careful so it doesn’t spread to the sides but is fully enclosed.
  5. Pipe Italian Meringue and brulée with a blow torch.

LOGO Andros Chef fd blanc

Comments are closed.