About This Recipe
A unique and fresh dessert!
Ingredients
At Oliviers&Co
Pressed olive and fresh lemon
Specialty vinegar with Champagne wine
At the market
SHORTCRUST PASTRY
230 g all-purpose flour
60 g powdered sugar
A pinch of salt
140 g cold butter
1 egg
LEMON CURD
2 whole eggs
2 egg yolks
130 g sugar
150 ml fresh lemon juice
Zest of ½ lemon
2 tsp cornstarch
70 g cold butter
MERINGUE
4 pasteurized egg whites (128 g)
220 g sugar
2 tsp cornstarch
1 tsp vanilla powder or vanilla sugar
Directions
Start with the pastry :
In a mixing bowl, combine the flour, powdered sugar, and salt.
Cut the cold butter into cubes and rub it into the flour mixture with your fingers until it resembles breadcrumbs.
Beat the egg in a separate bowl and add it a little at a time until the dough just comes together.
Shape the dough into a ball, wrap it in plastic wrap or a freezer bag, and chill it in the fridge for 30 minutes.
While the dough chills, make the lemon curd :
Whisk together the eggs, yolks, sugar, lemon juice, lemon zest, and cornstarch in a small saucepan.
Slowly bring the mixture to a gentle boil while stirring constantly, until it thickens (this may take a few minutes). Then remove from heat.
Cut the butter into small pieces and stir it into the warm curd gradually until smooth and creamy.
Strain the curd into a bowl and refrigerate until ready to use.
Pre-bake the pastry shell :
Preheat your oven to 180°C / 355°F (fan).
Grease a 24 cm tart tin and roll out the dough to about 0.5 cm thick. Line the tart tin with the dough and trim the edges for a clean finish.
Prick the base with a fork, place a piece of parchment paper over it, and fill it with rice, dried beans, or baking weights.
Blind-bake for 20 minutes, then remove the paper and weights and bake for another 8 minutes until golden and crisp. Let it cool completely.
Assemble the tart:
Place the tart shell on your serving plate. Spread the chilled lemon curd evenly into the base and return to the fridge while you prepare the meringue.
Make the meringue :
Whisk the egg whites until soft peaks form (about 4–5 minutes).
Continue whisking and add 1 tablespoon of sugar every 15 seconds — this will take another 4–5 minutes.
Add the cornstarch, vanilla, and champagne vinegar, then whisk for a few more minutes until the meringue is stiff and glossy.
Decorate & brûlée :
Spoon the meringue over the tart, making sure to build height. Create small dips or wells in the meringue where you’ll add the lemon oil and vinegar later.
Use a kitchen torch to brûlée the meringue until golden brown.
Carefully spoon a little lemon oil and champagne vinegar into the wells.
Serve and enjoy!