Beautiful lemon tarts topped with toasted meringue, served with a jug of berry drink and decorative flowers on a table.
Tea Dessert

Lemon mélange tartlets

Prepared with

EILLES TEE Tea Diamond@ lemon mélange

Zitronenmelange lemon tea blend in vibrant packaging, perfect for a refreshing, creamy infusion experience.
Difficulty Difficult
Preparation time 2 hours 30 minutes
Diet Alcohol-free

Ingredients

Servings 6

For the dough

Anzahl Zutat
150 g Flour
1 pinch Salt
1 pack Boubon vanilla sugar
50 g Powdered sugar
90 g Butter
1 Egg yolk (cl. M)

For the lemon cream

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2 EILLES TEE Tea Diamond® LEMON MÉLANGE
225 ml Water
1-2 (70 ml juice) small organic lemons
80 g Sugar
25 g Cornstarch
2 very fresh egg yolks (size M)
20 g Butter

For the meringue

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2 very fresh egg whites (class M)
1 pinch Salt
1 TSP Lemon juice
100 g Sugar

In addition

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500 g Blind baking balls for blind baking (alternatively dried pulses such as lentils)

Step by steps Preparation

  1. 1.Step

    Ingredients Flour, salt, vanilla sugar, powdered sugar, flakes of butter, egg yolk
    Place the flour, salt, vanilla sugar, powdered sugar, flakes of butter and egg yolk in a bowl and knead briefly to form a smooth dough. Cover and place in the fridge for 1 hour. In the meantime, grease 6 tartlet tins (10 cm, preferably with a removable base). Roll out the dough in portions on a well-floured work surface to a 13 cm circle and place in the tartlet tins, pressing the edges down. Prick the base several times with a fork. Chill for 15 minutes.

  2. 2.Step

    Place a piece of baking paper on top of each tartelette and cover with blind baking balls. Bake in a hot oven at 200 degrees (fan oven 180 degrees) for approx. 15 minutes on the bottom shelf.
    Remove the baking parchment with the blancmange balls and bake for a further 8 minutes on the middle shelf until golden brown. Leave to cool on a cake rack. Carefully remove from the tins.

  3. 3.Step

    Ingredients EILLES TEE Tea Diamond® ZITRONENMÉLANGE, water, lemon, cornflour, egg yolk, butter
    For the lemon cream, place the EILLES TEE Tea Diamond® LEMON MÉLANGE in a small saucepan and pour boiling hot water over it. Leave to infuse for approx. 10 minutes. Wash the lemons, dry and finely grate the zest of 1 lemon. Cut the lemons in half and squeeze out the juice. Add the juice and lemon zest to the lemon mélange stock. Mix the cornflour with 6 tablespoons of the stock. Bring the rest of the stock to the boil and stir in the cornflour. Simmer for 1 minute. Set aside. Whisk the egg yolks and gradually stir in 6 tablespoons of hot lemon cream. Then stir the egg yolk mixture into the remaining cream and heat again briefly while stirring, do not boil any more, otherwise the mixture will curdle. Set the pan aside and stir in the butter. Allow the mixture to cool to lukewarm, stir again and spread over the tartlets. Leave to cool completely.

  4. 4.Step

    Ingredients Egg white, salt, lemon juice, sugar
    For the meringue, beat the egg whites with a pinch of salt and lemon juice until stiff. Gradually add the sugar while beating. Continue beating until firm peaks form when the beaters are pulled out. Pour the mixture into a piping bag fitted with a star nozzle and use a brûlée burner to burn the meringue until golden brown all over. Serve with the strawberry espresso with almond foam.