Tart citron meringue myrtille
Directions
- 1Place the ring on a baking mat.
- 2Cut out a circle of pastry using the ring.
- 3Cut the circle in half.
- 4Place the pastry into the ring.
- 5Cut out excess pastry.
- 6Boil the blueberries.
- 7Blend the blueberries using an immersion blender.
- 8Strain the blueberry mixture.
- 9Whisk the eggs.
- 10Add the blueberry mixture to the eggs and whisk.
- 11Add the mixture to a saucepan and heat.
- 12Add butter.
- 13Place blueberries on the tart shell.
- 14Add the blueberry mixture to the tart.
- 15Cut lemon segments and extract the juice.
- 16Add yuzu juice and heat.
- 17Blend the lemon mixture using an immersion blender.
- 18Strain the lemon mixture.
- 19Add the lemon mixture to the tart.
- 20Grate lime zest on top.
- 21Whisk egg whites with sugar and water until stiff peaks form.
- 22Add meringue to the tart.
- 23Brown the meringue with a kitchen torch.
- 24Add some more blueberries and lemon juice on top.
Ingredients
- 1 shortbread pastry
- 200 g blueberries
- 2 eggs
- 1 lemon
- 50 ml yuzu juice
- 50 g butter
- 100 g sugar
- 50 ml water
- 1 lime
Equipment
ovenwhiskknifebaking ringimmersion blenderstrainerpiping bagkitchen torchstand mixer
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