Lemon Frangipani Tart

 

submitted by Kitchen Angel

 

Earlier in the month we stumbled across a fantastic blog, Sweet Adventures Blog Hop, created by a group of talented Australian foodies and bloggers.  Each month one of these bloggers will announce a blog hop adventure (theme) for participants to create a dessert and link-up with other talented people either participating in the adventure themselves or for the many of us who love browsing beautiful and inspiring recipes.

 

 

We loved the idea created by the blog hop hostesses so much that we decided to participate in the Sweet Adventures Blog Hop – Lemons theme hosted by Delicieux this month.  We hope you like our entry.  We certainly can’t wait to see all the other beautiful lemon recipes!

 

Ingredients

1 sweet flan / tart case (see note)

1/2 packet Pasta di Mandorla baking mix

1 lemon zested and 1/4 cup of juice

2 extra-large or jumbo egg whites

 

2 egg whites, at room temperature

1/2 cup icing sugar, sifted

Pinch of salt

One squeeze of lemon juice

Icing sugar and lemon slices to decorate

 

 

Method – Frangipani Tart

Preheat your oven to 175oC.

 

Prepare the sweet flan / tart case per the packet instructions.

 

While the tart case is in the oven, empty half the contents of the baking mix into a bowl.  Add in 2 egg whites, lemon zest and juice and mix well.  The moisture should be smooth and moist.

 

Spread or pipe the baking mix into the tart case.

 

Place the tart onto a baking tray and bake in a 190oC for 15 minutes, or until golden.

 

Method – Meringue (see note)

Prepare a piping bag with a star nozzle.

 

Place 2 egg whites and salt in a clean, dry (preferably stainless steel) mixing bowl.  Use an electric mixer or electric hand beaters to whisk the egg whites while gradually adding in the sifted icing sugar.  Once all of the sugar has been added, add a squeeze of lemon juice and whisk for a further 2 to 3 minutes.  You will know when the meringue is ready once thick, glossy peaks form.

 

Place the meringue into the piping bag and pipe small peaks onto the tart.  Place the tart under the grill (or use a kitchen blow torch if you’re lucky to own one) until the meringue colours slightly.

 

Decorate the tart with lemon slices and dust with icing sugar before serving.

 

 

 

 

Note:

 

For this recipe we used a combination of a Pampas sweet flan case and a few of the smaller sweet tart cases also by Pampas which we bought from our local supermarket.

 

The key to making a meringue is to make sure your egg whites, bowl and whisking utensil is free of any humidity such as water or fat or moisture in the air (e.g. a rainy or humid day or if the kitchen is hot from previous cooking).  Humidity will stop the egg whites from incorporating air and producing the desired volume.  A stainless steel bowl is recommended as other materials can sometimes contain traces of water or fat.

 

When life gives you lemons, bake a cake ~ Kitchen Angel

 

 

 

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