This simplified citrus dessert comes collectively shortly and simply due to your blender.
Combining the filling substances in a blender not solely means you’ll have fewer dishes to scrub but in addition ensures you may have a well-mixed, uniform filling. Full your tart by piping a fragile and candy meringue on prime. Whereas utilizing a handheld kitchen torch to frivolously toast the meringue is totally non-obligatory, we extremely suggest it for a showstopping presentation that visitors gained’t quickly overlook. One other bonus: You may make this fast tart even faster by making ready the Pâte Sucrée crust forward of time so it’s prepared if you end up.
Blender Lemon Meringue Tart
Makes 1 (10-inch) tart
- All-purpose flour, for dusting
- Pâte Sucrée (recipe follows)
- 3 massive eggs (150 grams)
- 1 small lemon (84 grams) (see Notice), chopped and seeded
- 1 cup (200 grams) granulated sugar
- ½ cup (113 grams) unsalted butter, melted
- ½ teaspoon (2 grams) vanilla extract
- ¼ teaspoon kosher salt
- Swiss Meringue (recipe follows)
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On a frivolously floured floor, roll Pâte Sucrée right into a 13-inch circle (about ¼ inch thick). Switch to a 10-inch spherical fluted removable-bottom tart pan, urgent into backside and up sides. Trim extra dough. Dock backside of dough with a fork, and freeze till agency, about quarter-hour.
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Place oven rack in backside third of oven. Preheat oven to 375°F (190°C).
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Prime dough with a bit of parchment paper, letting extra prolong over fringe of pan. Add pie weights.
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Bake till edges are golden brown, about 10 minutes. Fastidiously take away parchment and pie weights, and bake till backside of crust is golden brown and dry, 5 to 7 minutes extra. Let cool. Cut back oven temperature to 350°F (180°C).
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Within the container of a blender, course of eggs and lemon on medium-low pace till mixed and principally easy. (There may be a number of very small items.) Add sugar, melted butter, vanilla, and salt; mix till nicely mixed. Pour into ready crust, and frivolously easy prime.
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Bake till edges are set however middle jiggles barely and an instant-read thermometer inserted in middle registers at the very least 180°F (82°C), 25 to half-hour. Let cool utterly in pan on a wire rack. Refrigerate till chilly earlier than serving, at the very least half-hour.
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When able to serve, gently take away tart from pan.
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Place Swiss Meringue in a pastry bag fitted with a St. Honoré piping tip (Ateco #882), and pipe onto tart as desired. Utilizing a handheld kitchen torch, fastidiously and frivolously brown meringue. Refrigerate in an hermetic container for as much as 3 days.
Notice: Use a lemon with a skinny pores and skin to cut back bitterness. In case your lemon has a thick pores and skin, reduce the peel away from the lemon, scrape off the surplus white pith, after which use the remaining lemon and peel as directed. Don’t use Meyer lemon; it’s too candy.
Pâte Sucrée
- ½ cup (113 grams) unsalted butter, softened
- ⅔ cup (80 grams) confectioners’ sugar
- ½ teaspoon (1.5 grams) kosher salt
- 1 massive egg (50 grams), room temperature
- 2 cups (250 grams) all-purpose flour
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, and salt at medium pace till pale and creamy, 2 to three minutes, stopping to scrape paddle and backside and sides of bowl. Add egg, and beat till mixed, stopping to scrape backside and sides of bowl. With mixer on low pace, steadily add flour, beating till simply mixed and stopping to scrape paddle and backside and sides of bowl.
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Prove dough, and form right into a disk. Wrap in plastic wrap, and refrigerate for at the very least half-hour or for as much as 3 days, or freeze for as much as 2 months. If refrigerating dough for longer than half-hour, let stand at room temperature for 10 minutes earlier than rolling out. Let frozen dough thaw in a single day in fridge earlier than utilizing.
Swiss Meringue
- ½ cup (100 grams) granulated sugar
- 2 massive egg whites (60 grams)
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Within the heatproof bowl of a stand mixer, whisk collectively sugar and egg whites by hand. Place bowl over a saucepan of simmering water. Cook dinner, whisking incessantly, till sugar dissolves and an instant-read thermometer registers 160°F (71°C).
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Fastidiously return bowl to face mixer. Utilizing the whisk attachment, beat at excessive pace till stiff peaks type and bowl is cool to the contact, 2 to three minutes. Use instantly.
