FAMILY SIZED LEMON MERINGUE TART

INGREDIENTS

Tart Shell-Shortcrust Pastry

(30cms in diameter) 293g flour 176g icing sugar 265g butter 65g eggs (approximately 1.3 egg)*

Lemon Cream

2g gelatine sheets (leaves) 211g butter 126g sugar 53g lemon juice 53g lime juice 144g eggs (approximately 3 large eggs) Zest of 1 lime

Meringue

400g sugar 200g egg whites (egg whites from approximately 5 eggs)

NOTES

Makes: One family sized tart (30cms in diameter). To simplify the recipe you may purchase a premade shortcrust pastry tart shell. Time: Two hours plus overnight to set.

*1 large egg with yolk and whites weighs approximately 50g. Use your kitchen scales to get accurate measurements.

METHOD

For Tart Shell

1. Using a mixer, take the paddle attachment and beat the butter and sugar until well combined 2. Add flour and mix 3. Once flour has been mixed in well, add the eggs and combine 4. Remove from the mixer and place dough in the fridge for 3 hours 5. After 3 hours in the fridge, preheat oven to 165ºc (fan forced) 6. Roll the dough down to a 2mm width and place into a 30cm tart mould 7. Cook tart base for 10 minutes

For Lemon Cream

1. While your tart shell is baking, soak the gelatine sheets in the cold water and cut the butter into squares 2. Put the lemon and lime juice on medium heat in a pot on the stove 3. In a bowl, using a whisk, mix the eggs and sugar until the ingredients look a bit foamy 4. When the lemon and lime juice is hot (not boiling), slowly pour it into the mixture of eggs whilst whisking 5. Transfer mixture back into the pot and place back onto the stove on medium heat 6. Continue using a whisk and mix until it becomes a thick consistency (-83°c) be careful not to boil the mixture as it will burn the eggs and give it a grainy texture! 7. Remove from heat 8. Take the gelatine out of the cold water and squeeze the water out of it 9. Add the gelatine and the butter to the lemon mixture 10. Mix well until combined 11. Pour mixture into your tart shell 12. Let the tart cool down and store in the fridge to set overnight

For Meringue

1. Heat egg whites and sugar over a bain-marie to (-65°c)

If you don’t have a thermometer just dip your finger into the mixture, it needs to feel hot but not burning 2. Remove mixture from bain-marie and beat the mixture using a mixer until stiff peaks form

Glucose decoration

1. If you would like to decorate, spread a thin layer of glucose on a grease proof paper and put it into the oven fan forced at 110°c for 1 hour and 15 minutes

Assembly

1. Top the tart with meringue 2. Brown the top with a blow torch or in the oven set on grill mode 3. Decorate with glucose decoration

Fish by Moonlite

ANGLESEA

An offshoot of Anglesea’s Captain Moonlite, Fish by Moonlite was born from chef Matt Germanchis’ time cooking on the Greek island of Skiathos. Each day the local fisherman would come into port with the day’s catch and he would put it straight onto the evening menu. This fish shop is our way of bringing this fresh catch to you. Fresh seafood will arrive daily and our team will be on hand to talk you through what’s available and provide tips on how to cook your purchases. Classic fish and chips is available to take-away.