Ingredients – Shortcrust Pastry
- 250g flour
- 150g softened butter
- 100g powdered sugar
- 40g egg yolks
- 2g salt
- ½ vanilla pod (seeds only)
- Grated lemon zest, to taste
Preparation
In a stand mixer, mix the butter and flour until combined.
Add the sugar, salt, lemon zest, and vanilla. Then add the egg yolks and mix until a compact dough forms.
Knead by hand for about 3 minutes, shape into a ball, and refrigerate for 1 hour covered with a cloth or plastic wrap.
Roll out the dough to a thickness of 2–3 mm, cut out disks using a round cutter, and place them in tartlet molds.
Bake at 180°C (350°F) for 15–20 minutes. Let cool completely before filling.
Ingredients – Italian Meringue
- 110g egg whites
- 185g + 15g white granulated sugar
- 50g water
Preparation
In a small saucepan, heat the water with 185g of sugar until it reaches 121°C (250°F).
Meanwhile, start whipping the egg whites — first slowly, then at maximum speed — and add the remaining 15g sugar once they begin to foam.
Allow the sugar syrup to cool slightly for about 2 minutes, then slowly pour it in a thin stream over the whipped egg whites while continuing to beat at high speed.
Whip until the mixture becomes smooth, shiny, and fluffy.
Fill a piping bag with the meringue and pipe it over the cooled tartlets.
Lightly torch the surface of the meringue with a kitchen blowtorch until golden.
Allow to cool, then decorate with chocolate drops if desired.
