Tart citron meringue myrtille

5 mins
Serves 6
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Directions

  1. 1Place the ring on a baking mat.
  2. 2Place the ring on a baking mat.
  3. 3Place the ring on a baking mat.
  4. 4Cut out a circle of pastry using the ring.
  5. 5Cut out a circle of pastry using the ring.
  6. 6Cut out a circle of pastry using the ring.
  7. 7Cut the circle in half.
  8. 8Cut the circle in half.
  9. 9Cut the circle in half.
  10. 10Place the pastry into the ring.
  11. 11Place the pastry into the ring.
  12. 12Place the pastry into the ring.
  13. 13Cut out excess pastry.
  14. 14Cut out excess pastry.
  15. 15Cut out excess pastry.
  16. 16Boil the blueberries.
  17. 17Boil the blueberries.
  18. 18Boil the blueberries.
  19. 19Blend the blueberries using an immersion blender.
  20. 20Blend the blueberries using an immersion blender.
  21. 21Blend the blueberries using an immersion blender.
  22. 22Strain the blueberry mixture.
  23. 23Strain the blueberry mixture.
  24. 24Strain the blueberry mixture.
  25. 25Whisk the eggs.
  26. 26Whisk the eggs.
  27. 27Whisk the eggs.
  28. 28Add the blueberry mixture to the eggs and whisk.
  29. 29Add the blueberry mixture to the eggs and whisk.
  30. 30Add the blueberry mixture to the eggs and whisk.
  31. 31Add the mixture to a saucepan and heat.
  32. 32Add the mixture to a saucepan and heat.
  33. 33Add the mixture to a saucepan and heat.
  34. 34Add butter.
  35. 35Add butter.
  36. 36Add butter.
  37. 37Place blueberries on the tart shell.
  38. 38Place blueberries on the tart shell.
  39. 39Place blueberries on the tart shell.
  40. 40Add the blueberry mixture to the tart.
  41. 41Add the blueberry mixture to the tart.
  42. 42Add the blueberry mixture to the tart.
  43. 43Cut lemon segments and extract the juice.
  44. 44Cut lemon segments and extract the juice.
  45. 45Cut lemon segments and extract the juice.
  46. 46Add yuzu juice and heat.
  47. 47Add yuzu juice and heat.
  48. 48Add yuzu juice and heat.
  49. 49Blend the lemon mixture using an immersion blender.
  50. 50Blend the lemon mixture using an immersion blender.
  51. 51Blend the lemon mixture using an immersion blender.
  52. 52Strain the lemon mixture.
  53. 53Strain the lemon mixture.
  54. 54Strain the lemon mixture.
  55. 55Add the lemon mixture to the tart.
  56. 56Add the lemon mixture to the tart.
  57. 57Add the lemon mixture to the tart.
  58. 58Grate lime zest on top.
  59. 59Grate lime zest on top.
  60. 60Grate lime zest on top.
  61. 61Whisk egg whites with sugar and water until stiff peaks form.
  62. 62Whisk egg whites with sugar and water until stiff peaks form.
  63. 63Whisk egg whites with sugar and water until stiff peaks form.
  64. 64Add meringue to the tart.
  65. 65Add meringue to the tart.
  66. 66Add meringue to the tart.
  67. 67Brown the meringue with a kitchen torch.
  68. 68Brown the meringue with a kitchen torch.
  69. 69Brown the meringue with a kitchen torch.
  70. 70Add some more blueberries and lemon juice on top.
  71. 71Add some more blueberries and lemon juice on top.
  72. 72Add some more blueberries and lemon juice on top.

Ingredients

  • 1 shortbread pastry
  • 1 shortbread pastry
  • 1 shortbread pastry
  • 200 g blueberries
  • 200 g blueberries
  • 200 g blueberries
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 50 ml yuzu juice
  • 50 ml yuzu juice
  • 50 ml yuzu juice
  • 50 g butter
  • 50 g butter
  • 50 g butter
  • 100 g sugar
  • 100 g sugar
  • 100 g sugar
  • 50 ml water
  • 50 ml water
  • 50 ml water
  • 1 lime
  • 1 lime
  • 1 lime

Equipment

ovenwhiskknifebaking ringimmersion blenderstrainerpiping bagkitchen torchstand mixer