Classic Lemon Tart Recipe with Ginger Meringue!
The perfect way to start the Spring season! This is a classic lemon tart recipe with the modern addition of fresh ginger in the meringue and a new style of presentation. Learn how to make sweet dough, lemon cream, and baked French meringue!
*Jump to 8:50 for the method*
Cheers - Chef Scott
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FOR THIS RECIPE YOU NEED:
Perforated Tart Ring:
Perforated Baking Mat (Silpain):
Black Sheet Pan:
Whisk:
Microplane:
Casting Bars (Search for Wear-resistant Nylon Sheets, bars, and Strips):
Metal Scraper (Taping Knife):
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Raspberry Meringue Mille-feuille - In The Kitchen With Kate
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Enjoy!
Recipe: bake at 220ºC for 15-20 minutes
cut 11cm x 4.5cm
1 pack pre rolled Puff pastry
Caster sugar
Raspberries
double cream
icing sugar, to taste
raspberry jam
Meringue-
2 medium egg whites
55g caster sugar
blow torch
piping bags
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Golden Snitch Lemon Meringue Pie Recipe | My Harry Potter Kitchen | Prisoner of Azkaban (Ep. 9)
This week's Harry Potter recipe is a classic dessert recipe with a magical twist - individual Lemon Meringue Pies decorated as flying Golden Snitches!
We can't wrap up a Harry Potter dinner party without dessert, and our next recipe from the Prisoner of Azkaban is also in Chapter Two - 'Aunt Marge's Big Mistake' where we see: During the lemon meringue pie, Uncle Vernon bored them all with a long talk about Grunnings
Lemon Meringue Pie is one of my all-time favourite dessert recipes. The different elements can seem a little daunting at first but I'm going to take you through step by step and show you how to bring this easy lemon meringue pie recipe to life. Sweet shortcrust pastry, homemade lemon curd and light and fluffy meringue makes for the perfect dessert combination!
For an added touch of magic, I'm using a mix of French meringue and Swiss meringue to help assemble our lemon meringue pie into mini Golden Snitch desserts!
Want to give these Homemade Lemon Meringue Pie Snitches a go?
Follow the written recipe for Golden Snitch Lemon Meringue Pie Recipe -
Catch up on last week's Hogwarts House Crumb Topped Salmon Recipe -
Missed an episode? Check out the full Recipes from the Prisoner of Azkaban playlist -
Skip to the recipe steps:
0:00 - My HP Kitchen Intro
2:13 - How to make French Meringue recipe
3:51 - How to make sweet Shortcrust Pastry recipe
06:04 - How to make homemade Lemon Curd recipe
07:19 - How to make Swiss Meringue recipe
New to my channel? Welcome to My Harry Potter Kitchen - the series where I'll be re-reading the books and creating a recipe for every food and drink item featured along the way! If you're a Harry Potter fan and love Harry Potter food then you're in for a treat!
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Filmed & Edited by Ian Yarwood
How to Make Meringues
This is such an easy way to make great meringues, these are French rather than Swiss or Italian and is the most common way to make them. I use a mix 50/50 of icing sugar and caster sugar but you can just use caster sugar. Quick tip to make sure the sugar has all blended in take a pinch of the mixture and rub it between your fingers, if it feels grainy you need to whisk some more. Have fun ????
Foolproof Tart Shell Masterclass | Tart Crust | Most detailed video on youtube
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0:00 Intro
1:23 Tart ring vs. Tart pan
2:27 Tart Crust definition
3:17 Dough Methodology
4:08 Ingredients
4:35 Making the Dough
7:29 Preparing the pan/ring
8:29 Lining the perforated tart ring
10:35 Lining the regular tart pan
12:45 Results
Making a good tart crust is key to making a good tart. If you don’t have a good basket, then whatever you put inside would just fall out! If you are having trouble with tart getting stuck in the perforated ring, then read till the end.
BTW, I will upload how to make a “PIE CRUST” in another video!
Lemon Meringue Tart:
Blueberry Tart:
Raspberry Tart:
Pecan Tart:
Almond Cream:
*This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
▶Tart Crust◀
Yield: 1 tart crust of 16cm diameter (2cm height) To be honest, if you scrape the leftovers and roll them out, you can get more than 1 tart shell.
Unsalted Butter (room temp) 100g
Salt a pinch
Powdered Sugar 72g
Almond Powder 20g
Corn Starch 30g
Eggs (room temp)36g
Cake Flour 170g
① Beat the room temp. butter lightly (add in salt).
② Sift in powdered sugar, almond powder and corn starch. Beat lightly.
③ Add the room temp. eggs gradually and mix.
④ Finally, add in the cake flour and mix well.
⑤ Roll it out to 2mm/3mm thickness between parchment papers. (2mm thickness for 6~8cm diameter, 3mm thickness for 14~18cm thickness. Any other sizes, you decide)
⑥ Rest in the fridge for 1~2hrs.
⑦ For regular tart pan: Cut it out into one big disc
For perforated tart ring: Cut it out into strips/discs
⑧ For regular tart pan: Line the tart pan. Prick the bottom. Place a sheet of parchment paper and then pie weights.
For perforated tart ring: Line the ring. Place it on a perforated mat.
⑨ For regular tart pan: Bake at 170℃ for 10mins, take the pie weights out, then bake for another 5 mins. (160℃ for 2mm)
For perforated tart ring: Bake at 170℃ for 15mins. (160℃ for 2mm)
▶How to store◀
I usually store the tart crust in the strip/disc format in the freezer up to a month and bake just before use. Alternatively, you can bake the tart shells, cool them, then store them in this baked state in the freezer up to a month – but I usually don’t do this because it takes up too much space!
▶Tart shell getting stuck in the perforated rings◀
I had this issue when I started out baking and got so so frustrated. In the end, I finally found out the solution(s). The tart shell is meant to shrink slightly so that it can come off the ring. There are several tips, and you need to follow all of them.
1. Do not beat the dough and incorporate a lot of air – I mentioned in the video that you shouldn’t incorporate much air. The tart shell will expand and get stuck.
2. Rest the dough in the fridge for 1~2hrs.
3. Work fast so that the strip/disc dough doesn’t get stuck inside the holes. The holes are meant to help you, but in this case it’s making things worse.
4. Use my recipe – I have cornstarch in the recipe and it’s meant to help.
5. If the above doesn’t help then bake it for 2~3mins longer than usual – there is a turning point during the baking process where the tart shell starts to shrink and if you bake it too short, it will not go past the turning point.
6. If all the above doesn’t help, then just give it a break and stay away from perforated rings until your overall baking skills improve.
▶Egg wash◀
Mix heavy cream and egg yolk at a ratio of 1:4. Mix them well and strain it before use. Once the tart shell has cooled down completely, then brush them evenly. Bake it at 160℃ for 10mins. If you are baking almond cream for the tart, then brush the egg wash followed by filling it in with the almond cream – essentially you are baking the egg wash and almond cream at the same time. In this case, just bake the almond cream at whichever setting you decided.
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Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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