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Raspberry-lemon Tart Meringue and Thyme-cucumber Lemonade (Aylin Bertram)
The perfect raspberry-lemon tart meringue and thyme-cucumber lemonade (aylin bertram) recipe with a picture and simple step-by-step instructions.
Floor:
- 1 piece Egg
- 1 pinch Salt
- 75 g Powdered sugar
- 112 g Butter
- 225 g Flour
Raspberry & Lemon Cream:
- 3 piece Organic lemons
- 2 piece Egg yolk
- 50 g Strength
- 120 g Sugar
- 300 g Raspberries
- 400 ml Milk
- 300 g Cream
Meringue florets:
- 2 piece Protein
- 100 g Sugar fine
floor
- For the base, knead all the ingredients into a smooth shortcrust pastry and, if possible, wrap it in cling film and let it rest in the refrigerator for about 1 hour. Then roll out and place in a greased oblong tart pan (35 x 12 cm) and prick several times with a fork. Place parchment paper or sturdy kitchen paper on the floor and weigh down with dry peas. Bake the tart and the peas for about 8 minutes at 180 degrees. Then remove the peas and bake the base again for 10 minutes.
Lemon cream:
- First squeeze the lemons and measure out about 150 ml of lemon juice. Dissolve 60 g of sugar and 25 g of starch in the lemon juice. Now briefly bring 200 ml of milk to the boil, remove the saucepan from the plate and slowly pour in the lemon juice mixture, stirring constantly. At first, the pudding looks like the milk is flaking, but because the starch binds, the milk thickens with the lemon juice. Bring to the boil again briefly. Whisk an egg yolk and mix in until everything thickens even further. Cover with cling film and allow to cool.
Raspberry cream:
- First press the raspberries through a sieve to remove the kernels. Then remove some raspberry puree and dissolve 60 g of sugar and 25 g of starch in it. Heat 200 ml milk and slowly stir in the raspberry mixture. Whisk an egg yolk and mix in until everything thickens. Cover with cling film and allow to cool.
- Let the lemon and raspberry cream cool down and whip the cream really hard. Fold half of the cream into the lemon cream and fold the other half of the cream into the raspberry cream together with the rest of the raspberry puree. If possible, put the creams in the cold for another half an hour. Fill into two piping bags and spray alternately in strips onto the finished tart base.
Meringue florets:
- Beat two egg whites with 100 g sugar until stiff. With the help of a rose nozzle and a rose nail, spray the florets onto pieces of baking paper and let them dry at 80 ° degrees.
Thyme and cucumber lemonade:
- For 1 glass, put 4 cucumber slices, 2 sprigs of thyme, elderflower syrup to taste and ice cubes in a glass and fill up with apple juice spritzer.
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