INGREDIENTS
- Makes 1 22 cm cake, roughly 8 parts.
- Breton dough:
- – Tender butter 100 g.
- – Frequent sugar 90 g.
- – Yolks 2 models.
- – Flour 160 g.
- – Baking powder 9 g.
- Lemon curd:
- – Lemon juice 120 cc.
- – Water 70 cc.
- – Yolks 4 models.
- – Egg 1 unit.
- – Frequent sugar 200 g.
- – Cornstarch 25 g.
- – Flour 0000 25 g.
- – Chilly butter 100 g.
- Italian meringue:
- – Egg whites 100 g (3/4 models approx).
- – Sugar 200 g.
- Additional:
- – Strawberries 400 g.
- – Blueberries 50 g.
Breton tart, lemon curd, recent fruit and Italian meringue
PROCEDURE:
Breton dough:
1. Beat tender butter and customary sugar till the butter is white.
2. Add the yolks.
3. Add the dry parts, flour and baking powder, beforehand
sifted. Combine, don’t work the dough.
4. Place the dough between two folex papers. Stretch it roughly 5 mm, forming a not too even spherical.
5. Cool for at the least 40 minutes
6. Cook dinner at 160ºC for about 15 to twenty minutes, with a 20 cm diameter ring on silpat or parchment paper.
7. Upon exiting the oven, rigorously take away the ring. Cool and reserve.
Lemon curd:
1. Place the lemon juice and water over the warmth. Till it boils.
2. In a bowl, combine the yolks, egg and plain sugar with a wire whisk.
3. Add the starch and flour to the combination, beat vigorously to take away any lumps.
4. Pour the juice and water onto purchasers.
5. Return the complete combination to the warmth till it involves a boil once more, cook dinner for 1 minute or till the preparation thickens.
6. Take away from warmth, place in a flat container with movie involved.
7. As soon as at room temperature, add the chilly cubed butter, in order that it emulsifies, do that operation with a mixer or blender.
8. Reserve within the fridge for at the least 45 minutes earlier than utilizing.
Italian meringue:
1. Place the egg whites within the mixer, at room temperature.
2. On the warmth, in a triple backside saucepan, put frequent sugar lined with water.
3. As soon as it’s between 118 and 121 levels, within the type of a thread add it to the
egg whites, which we beforehand beat.
4. Beat till cool.
Armed:
1. On the chilly Breton dough, place the lemon curd with the assistance of a sleeve with a easy spout or with the assistance of a spoon.
2. End with a layer of Italian meringue and recent fruit, on this case strawberries and blueberries.
3. Reserve within the fridge till consumed.
