BAROQUE TART

BAROQUE TART image

Yield 1 tart 8 - 10 people

Number Of Ingredients 18

Previous Next

4 extra large eggs, separated and at warm room temperature
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 cups sugar
1 teaspoon pure vanilla extract
1/2 cup fresh lemon juice
2 tablespoon flour
1/8 teaspoon salt
2 cups organic, heavy cream
PART OF THE RECIPE IS INCLUDED IN THIS SECTION BELOW
THE LEMON CURD
In a medium, non-reactive saucier, mix ONE CUP of sugar with the flour. Add the lemon juice and salt and whisk all together.
Add the four egg yolks and whisk in briskly.
Set the pan over medium heat and stir with whisk fairly constantly for about 5-8 minutes, or until the mixture thickens. Scrape the edge and the base of the pan with a heat proof rubber spatula, to make sure all is incorporated.
Transfer to a shallow dish, press plastic wrap on the surface and refrigerate until fully cold.
Beat the heavy cream until fairly stiff. Fold half into the lemon curd (in 3 additions) and spread that mixture into the meringue shell.
THE TOP
Spread the remaining cream over the top and refrigerate uncovered for 24 hours. (I piped on the cream in concentric circles for effect. Either way is fine.)

Steps:

THE MERINGUE Position a rack in the bottom third of the oven and preheat to 275 degrees. Line the bottom of a a sheet pan with parchment paper and draw a 10-inch circle 1. In a standing electric mixer with the balloon whisk, beat the egg whites on just below high speed, until foamy. 2. Add the salt, cream of tartar, and the vanilla and beat on high speed for 10 seconds. 3. Gradually add ONE CUP of the sugar, beating well after each addition. Test the density of the meringue by removing the whisk and giving it a little shake. It should be very firm and hold a point well. If not, beat some more until it does. 4. Insert the nozzle into the piping bag. Fold down the top of the bag and fill with the meringue. Unfold the top and, press out the air from the bag. Twist the bag until the meringue is just about to come out of the nozzle. 5. Pipe a circle of meringue, just inside your drawn line. Continue with piping smaller and smaller circles until the base is full. Take a wet, metal spatula and smooth and even out the surface. 6. You will have enough meringue to test-run your turbans. Standing up straight, NOT bending over! Pipe straight down, letting the meringue squish out onto the paper then pull vertically up. Do this a few times until you get the feel. 7. Pipe turbans all around the edge keeping ON the base and within the border. 8. Bake for 1 hour then turn the oven off and leave to cool. 9. Peel the paper off carefully and put the meringue shell on a flat plate.