The Best Lemon Pie // Tarte au Citron Meringuée

Lemon Pie with Meringue 2 Wow! Do I really dare to say is the best?? Huge responsibility in this kind of statements but I’m “all in” with this one. Honestly this Lemon Pie is just sublime and believe me, once you try it you won’t stop doing it everytime you can =P

I shared this before, a while back to be honest, was one of the 1st recipes I put on the blog when this whole blogger thing started.

I usually try not to post a recipe twice, but the success of this Lemon Pie is huge. Its the favorite of my clients and a must for every party we do in our home, so here you have it.

The basic recipe comes from Pierre Hermé but I did some modifications, it just works better for me.

Lemon Pie with Meringue 1The Best Lemon Pie recipe.

For the Pâte Sucrée you will need:
Yield: For a tart of 22cm or 6 persons

  • 50 g of butter softened
  • 50 g of icing sugar
  • 20 g of almond flour
  • 25 g of egg
  • 125 g of flour
  • 1/2 vanilla bean scrapped
  • a pinch of salt
  • a little bit of water

Put the butter in a mixer bowl and beat until smooth and creamy.
Add the sugar, ground almonds, and vanilla bean seeds. Mix until well combined.

Add the egg. Be sure the egg is fully incorporated before adding the next ingredient.
Combine the flour and salt. Add to the dough in about three parts. Mix until just it comes together. Attention here: Be very careful and for any reason Do not overwork the dough!

It’s better to have a lumpy dough rather than a overworked one.
Turn the dough nto a disk and wrap them with plastic wrap and store in the fridge for an hour.

Remove the dough from the fridge, and roll it between two sheets of parchment paper. Work quickly…like that the dough will stay manageable and not soft and overworked.
Line your tart ring with the dough and put it back in the fridge for at least 1 hrs to rest.

Preheat the oven to180°C
Bake for 15 minutes until it’s golden brown.
Let cool and reserve.

Lemon Pie with Meringue 4For the Lemon Cream you will need:

  • 66 g whole eggs (1 egg)
  • 90 g granulated sugar
  • 70 g fresh lemon juice
  • zest from about 3 lemons
  • 150 g unsalted butter, room temperature and cubed

Rub the zest with the sugar using your finger until the sugar is moistened with lemon oil.
On a double boiler, combine the sugar, eggs and juice . Stir constantly until the mixture thickens (a little less consistency than a lemon curd)

Strain the mixture and let it cool a little. Pour the mixture into a blender and start to add the butter a couple of pieces at a time, to make an emulsion.

The mixture will lighten in color. Continue running the blender for a few minutes after all of the butter has been added to ensure the airy and light cream.
Pour the mixture into prepared crust and refrigerate.

Prepare the meringue, pipe swirls on top of the lemon cream and color it with a blowtorch.
Decorate with some zest of lime and Voilà!

Lemon Pie with Meringue 3

You can do this pie a little bit thicker, but as always New Year’s dinner can be heavy I prefer to do the Lemon Pie Thin, like that you can really enjoy a slice!

Wishing you all Happy New Year.

Remember to make some New Years resolutions you can keep!

Love,

Sara

French Almond and Pear Tart // Tarte Bourdaloue

Been absent form the virtual world was almost unbearable, but it also allowed me to focus myself in certain aspects of my life that I left behind cause I was distracted.

I went back to sport, We moved to a new apartment, I did all the test to enter in the pastry school and I’m proud to announce you that I Did! Yeiii, so while I was away from the blog, twitter, facebook and others I achieved things that were very important for me.

Tarte Bourdaloue 1   Now is Xmas time, a mixed feeling season for me, happy cause I love Christmas spirit and melancholic cause I’m far away from my whole family, but to be honest baking have always helped me through the sad part of the holidays, that’s why today I’m giving you my very secret and special Almond-Pear French Tart.

For the Sweet Dough you will need:
Yield: For a tart of 22cm or 6 persons

  • 50 g of butter softened
  • 50 g of icing sugar
  • 25 g of egg
  • 125 g of flour
  • a little bit of water

In the bowl of your Kitchen Aid or else, cream the butter and the sugar until pale and smooth. Add in the egg.

In low speed incorporate the flour to the sugar butter mixture. Add a little bit of water until the dough comes together and the ingredients are thoroughly mixed. Do not over beat.

Remove the dough from the bowl, form a disk with it  and wrap in plastic film. Refrigerate for 30 min or more.

Tarte Bourdaloue 2For the Poached Pears you will need:

  • 3 Pears (aprox same size)
  • 100 g of lemon juice
  • 750 g of water
  • 375 g of Granulated sugar
  • The scrapes of 1 vanilla pod

Peel the pears and keep them in water with lemon, juice in order to preserve them from oxidation.

Prepare the syrup with the water, sugar and the vanilla beans. Bring the syrup to a boil and immerse the pears in it.

Keep the syrup simmering with the pears for around 20 minutes. Check the pears cooking point with a knife blade. It must go through the pear easily.

Remove the pears from the syrup. Let them cool and dry a little and then slice them.

For the Almond Cream:

  • 65 g of butter softened
  • 65 g of granulated sugar
  • 65 g of almond flour
  • 1 egg
  • 15 gr of flour
  • 10 gr of rum
  • a little of pure vanilla extract.

In the bowl of an electric mixer, work the sugar and the softened butter. Add in the almond flour.

Add in the egg and combine. Beat the mixture until pale and fluffly. Add in the flour and vanilla extract and at last the rum. Mix until well combine.
Transfer the almond cream to a piping bag set with a 10 round tip and Reserve.

Line the tart ring with the sweet dough and pinch the edges.

Spread out the almond cream. Place the pears over the almond cream forming a star.

Bake at 180°C for around 35 minutes or until the almond cream rises and form a golden brown crust.

Let cool the tart, glaze with golden glaze (or warm apricot marmalade). Sprinkle with icing sugar and sliced almonds.

Tarte Bourdaloue 3This id just a perfect and easy tart for the holidays.

I serve it a lil bit warm cause I find that the rum and almond cream taste better.I always do it this season cause after a huge dinner a light dessert is always required.

Serve with tea and enjoy.

Tarte Bourdaloue 4

Love,

Sara

Victorian Sponge Cake! So British!

Only few weeks before going home, I’m freaking out (as always) trying to do a list of family gifts, what I must take with me or not, and also figuring out If I’m gonna be able to blog while spending time with the family… The last part is driving me crazy!

I’m not sure it will be possible cause I’ll be super busy catching up with my mom, dad and sis, who have already a schedule planned for me. Family right? how can I say No?

So, I decided to post some recipes before leaving and hoping I can schedule some to appear once I’m on vacation.

Long time ago, I was drooling looking a picture of the most beautiful victorian Sponge cake and I wanted to do it, so the Hubs brought me some fresh raspberries 2 days ago, giving me the perfect excuse to bake this British classic pastry.

Everything went great, until the assembly step. The cream wasn’t firm enough and my kitchen was soooo Hot, so the vanilla cream started to melt and drip! Catastrophe!

So I decided to put the cake in the freezer for half an hour  (make it 45 min), before serving, and voilà. It worked just fine.

I wasn’t really fan of the aesthetic look, but there was nothing I could do to fix it. I forgot about the issue, as soon as I had my first bite… It was fruity, fluffy and refreshing.. just great with right balanced flavors, so my dear readers here is the recipe =D

For the Victorian Sponge cake you will need:
Serves 8 people

  • 250 g softened unsalted butter + some to grease the baking pan
  • 250 g of self raising flour
  • 250 g sugar
  • 4 large chicken eggs
  • Few drops of rose water to flavor
  • 4 tbsp. tablespoons of raspberry jam (I used strawberry cause raspberry one was long gone =P)
  • 50 g fresh raspberries
  • Icing sugar, for decoration

For the vanilla cream:

  • 150g of heavy cream
  • Half a vanilla bean (scrape the seeds)
  • 2 tbsp of sugar.

Preheat oven to 190 ° C

Grease two round cake pans 20 cm in diameter, cover with a sheet of parchment paper.
(I baked mine twice cause I only have 1 pan)

Beat the butter and sugar until fluffy. Incorporate the eggs one at a time, mixing well after each addition.

Start incorporating the flour in 3 parts.

Divide batter between two pans. Spread it uniformly with a spatula. Its important to have even layers, so you can weight the batter to make sure you’re pouring the same amount in each pan.

Bake for 20-25 minutes, until golden, pinch the center with a toothpick, it should come out clean.

Unmold the cake and let it set on a wire rack to cool completely.

Mix a few drops of rose water with the jam and set aside.

Start doing the vanilla cream:

Whip cream + vanilla seeds and sugar, until it is firm.

When cakes are completely cooled, spread a coat of jam and vanilla cream on a sponge cake and sprinkle with raspberries.

Top with second cake, dust with icing sugar and decorate with raspberries.

Serve with some tea! So British!

Summer Delice! Parfait de Rhubarbe

Sumer here, Olympic Fever, luggage in the making, so many things going on this week!
But above all I’ve been struggling with my dessert Muse! God I was desperate cause I had no Idea what to post and bake.

Finally, the hubs reminded me I had some chopped Rhubarbe frozen in the fridge for over a week now, and CHIN CHIN the idea just came. What about a parfait? I wanted a rhubarbe sorbet but lacking of ice cream maker, the parfait was the next great idea (plus it taste like ice cream). This just fit perfect with the summer heat and isn’t long to do so I could watch the Olympics while doing it! Jackpot!

So fellas, I’m sharing with you this simple and delicate recipe.

For the mini tarts crust use this recipe and lower the quantities.

For the Parfait de Rhubarbe you will need:

  • 250 g of rhubarb
  • 10 cl of water
  • 100 g of sugar
  • 1 fresh egg
  • 1 teaspoon rose water
  • 200 g of heavy cream

Preparation:

Peel the rhubarb, cut into cubes and simmer with water for about 7 minutes or until tender.

Make the rhubarbe puree using a blender, then pass through a strainer.

Add sugar and cook the puree in a saucepan until reduced by half. Set asside and let it cool.

Separate the egg (the white from the yolk) . Put the yolk in a bowl with half the rhubarb puree, whisk in the rose water, mix over a double boiler until a thick foam .

Remove from the double boiler and continue to whisk until cool. Whip in the cream.

Beat the egg white until stiff and incorporate one after the other (cream first and egg white after). Pour the mixture into molds and let set in the freezer for at least 6 h.

Place the rhubarbe parfait over the mini tarts crust.

Before serving pour a little rhubarb puree or compote and enjoy.

This dessert is perfect for summer, easy and refreshing.

I was very uncertain how this dessert will come out, but I’m super pleased cause it’s everything I wanted.

This parfait can work too by layers meaning, the tart crust, one layer of parfait, one of gélée de rhubarbe and another one of parfait. Variations are always a great idea.

I hope you like it,
Love,
Sara

Tartelette Parfums de Provence

I’ve been desperate seeking for the sun in Paris, but no matter how hard I try it just seems that the rain and cold continue taking over.

But as you all know me I’m pretty determined so I will make the sun my own way.
This dessert came as an inspiration from a melon tartelette from the 750g web, Inmediatelly fell in love and having a melon in the fridge I decided to go for it.

In their recipe the biscuit was a little bit more dry and had raspberries, so I change it and put more almong meal and pistachio to give it the nutty flavor and texture I dearly love.

I knew the olive oil was perfect, since I tried in the macarons I did for Father’s Day, I just find the olive oil vanilla mariage so sublime and delicate. What I loved the most about this cream was the texture and that it wasn’t too sugary. The balance and smoothness was just right.

So join me in this new adventure, I promise you won’t regret it!

Olive Oil and vanilla cream
By: Christophe Sportellini

  • 250 g of milk
  • 1 Bourbon vanilla pod
  • 60 g egg yolks (3eggs)
  • 55 g sugar
  • 26 g of constarch
  • 6 g of gelatine
  • 62 g olive oil
  • 175 g liquid heavy cream

Put your gelatine sheets in a large bowl xith cold water.

Start to do a pastry cream as a base, so in a small casserole over medium heat, heat the milk and the vanilla beans.
In a bowl mix the sugar and egg yolks, stir well and add the cornstarch, meke sure the mixture is lump free.
When the milk starts to boil, add the egg/sugar/starch mixture and wisk until dissolved.
Continue to whisk constantly, until the mixture thickens.
When ready, remove th casserole from the heat. Quickly grab your gelatine sheets and remove the water excess squeezing them between your fingers. Add it to themixture and stir untill disolved. Let it cool a little.
Now incorporate the olive oil and mix well. Now add the liquid heavy cream and stir until everything is well incorporated and uniform.
Pour the cream into a 1/2 sphere silicon mold and place it in the freezer for at least 2 hours.

Baked Almond Pistachio Cream

  • 200 g of softened butter
  • 200 g of brown sugar
  • 200 g of almond meal
  • 2tbsp of pistachio paste
  • 4 eggs
In a mixing bowl, mix together the brown sugar and eggs.
Add the butter t the mixture, the the almond meal and pistachio paste.
This will create a very light and fluffy mixture. Cover it with plastic film paper and place it in the fridge for 30 minutes.
Preheat the oven at 180°C.
Butter and flour 6 tartelettes molds.
Pour the mixture into the molds. Fill it until 3/4 high. While cooking the cream will grow and then go back to normal.
Bake for 20 minutes. When ready, let cool in a wire rack before unmold. Be delicate.

Melon balls pochées à la vanille :

  • 1 melon
  • 60 cl of water
  • 100 g of sugar
  • 3 tbsp of lemon juice
  • half vanilla pod
Cut the melon in half and remove the seeds with a spoon.
With the help of a parisian spoon (the ones with a 1/2 sphere) start carving little round balls of melon. make enough to decorate the 6 tartelettes.
In a small sauce pan, start preparing the sirop. Bring the water, sugar, lemon juice and vanilla beans to a boil. Cook until the mixture becomes a syrup.
When hot and syrupy, remove from heat and add the melon balls. be delicate.
Mix them a little to be sure they are all cover with syrup.
Let them inside the syrup for 45 minutes, stirring once in a while, so they can absorbe the flavor.
Refigerate for 2 hours.
Assembly:
Place the baked cream biscut in the bottom, then the Olive oil-Vanilla 1/2 sphere on the top and the melon balls around.
I hope you like this great looking and delicate dessert.
Have a great day,
Sara