|Lemon Meringue w/ coconut frangipane|
But, I should have been studying. I'll hit the books right after this post. It's just, I couldn't help myself today. Sitting at home, thinking about pastries like usual. Subconsciously aware of the egg and lemon in the fridge and the sugar and flour sitting lonely by themselves in the cupboard. Before I knew it the mixing bowls were out on the counter and a play list of songs from YouTube floating around above.
A few days ago, the Daring Bakers group all posted their attempts at a specific cake and I got the opportunity to not only learn about a new dessert and how to make it (though, I think I made a mistake with the meringue in that recipe..) but I also became aware of some other bakers out there who's blogs I had never seen before and WOW! So much amazing talent.
A new favorite place of mine to visit now is "Candied". I'm not sure who they are but the page is full of amazing, inspiring pastry photography.
My list of things to bake has just grown 10x after scrolling through their pastry log. I wish I knew how to photograph and bake so beautifully! Well with practice!
With the ingredients lined out and the oven preheating, I got started on making the Lemon Meringue Tart from the blog Candied.
I've already eaten some too =D It was Perfect.
|Lemon Meringue with Coconut frangipane|
150gr butter, cold
100gr powdered sugar
as prefered lemon zest and vanilla powder
Lemon pastry cream
150gr heavy cream
50gr lemon juice
100gr granulated sugar
3 egg yolks
50gr corn flour
as preferred lemon zest and vanilla bean
80gr butter, room temperature
90gr powdered sugar
100gr almond flour
50gr shredded coconut
80gr granulated sugar
60gr egg whites
|Succulent Slice of Lemon Meringue tart|
As soon as the cream starts boiling, remove from the heat and let cool. For the coconut frangipane that you can keep for days in fridge and use as filling for any tart, beat butter with sugar until creamy and add the eggs. Stir in the rest of the ingredients and set aside. Remove the tart dough from fridge and use a rolling pin to make shells for about one 20cm-diameter tart ring and nine muffin tins. Dot the bottom dough with a fork and preferably place a foil piece filled with beans or rice inside the larger tart shell to prevent rising.
Bake at a preheated oven to 170C for 15min with the bean filling and for another 5min without it. Fill the half-baked shells with a layer of coconut cream and bake for about 20-25min until golden on top. Spread the lemon pastry cream over the coconut filling and prepare the meringue. Boil water with glucose and 70gr sugar and as soon as it reaches 100C, start whisking the whites adding gradually the rest of the sugar. When the whites are quite foamy and the syrup is at 120C, pour it in the meringue and keep whisking until it cools down and feels slightly warm to the touch.
|Inside the Lemon Tart|