2014 (2) April (2) tart lemon cream and meringue. Milk chocolate tart and raspberry. dracut ma

Good ^^ Today I return with a scrumptious recipe, dracut ma scrape the mold cream lemon, meringue todoooo .. And since I did the first time I can not stop thinking about variants other creams, make individual dracut ma .. Now will you go see the result of the other, meanwhile I leave you today TART ORIGIN!
What do you think if we move into ingredients and how? Here we go !!!! For the base of the cake need: 120g of flour. 80g of butter. 30g icing sugar. 1 egg beaten. We started by mixing dracut ma the flour with the butter, which we cut into small cubes and chilled from the fridge. Once you have mixed, that we remain as crumbs, pour over our glass bowl the sugar and the egg, which you previously beaten. dracut ma From here we begin to knead until smooth and elastic dough. When you are well, we form a ball and put it in the fridge, being it covered with plastic wrap so they do not pick up odors. We'll leave about 20 minutes in the fridge, dracut ma once the time we get it, we extend with a rolling pin and cover the base of our 20cm mold with the dough. We put the pan with the dough in the fridge for another 20 minutes. If you see that a lot of leftover dough around the edges, and let them flush cortadla. Preheat oven to 180 degrees. When time has elapsed refrigerator, put in the oven our mass but ATTENTION: As we want a crispy crust and not rise, we cover it with albal paper and pour over chickpeas, lentils, rice .. What pilléis for home and make the dough does not rise, but you can not forget to put the albal paper, dracut ma if you will not stick as you dig. Bake 15 minutes or until you see that our dough is browning. The remove and let cool.
For the lemon cream need: 2 lemons. 180g sugar. 70g of butter. dracut ma 3 eggs. 125ml of water. We heat in a saucepan juice of lemons, the zest and water. Once you will begin to boil, add the sugar, eggs and butter and we're turning it over until we see who stays thick. Let cool and pour a half hour on our pastry base we have already done. ^^ For the meringue: 3 egg whites. 180g sugar. We put a saucepan with double boiler egg whites and sugar and stir until we see that the sugar has melted. Once we have melted, turn off the heat and pour the mixture into a bowl. Beat at high speed until stiff peaks form. That happens when our cream shines dracut ma and when we lift the rods stays like whipped cream. Decorate the cake with meringue. I used a hose and nozzle for roses, but did little kisses. Then you can put the finishing touch a kitchen torch, burning parts of merengue.
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