Lemon Tart

Question 1

What oven temperature do you bake the pate sucrèe?

Answer 1

Blind bake at 175°C for 15 minutes. Then bake for an extra 7 minutes

Question 2

Pate sucrèe recipe?

Answer 2

125 g soft butter
50 g Caster sugar
50g egg
200 g plain flour
2 g Salt
2 g vanilla bean paste
1/2 Lemon zest

Question 3

Pâte sucrèe method?

Answer 3

1) Combine the egg & vanilla bean paste.

2) Cream together the butter, lemon zest & sugar.

3) Gradually add the egg & vanilla.

4) sift the flour & salt. Add to the butter mixture & blend well. Fraisier until well combined. Store in the fridge.

5) When chilled, roll out & line tart ring, trim off excess with a knife or rolling pin, gently thumb up the edges to neaten dock & rest in fridge.

6) Blind bake for 15 mins at 175°C then bake for a further 7 mins until slight colour is achieved.

Question 4

Italian meringue recipe?

Answer 4

150 g caster Sugar
60 ml Water
90 g Egg whites

Question 5

Italian meringue method?

Answer 5

1. Add water and sugar to pan gently mix and heat until soft ball stage (118°C at heat No.4)
2. Once sugar water mixture is approx. 110°C then whip the egg whites in freestanding mixer on No.8 (ensure the whisk is dropped in mixer).
3. Once syrup reached soft ball stage add half to egg whites and whisk high speed (No.10).
4. Then add rest and whisk at high speed.
5. Whisk until firm peaks are formed. Mixture needs to look shiny and with slight matte finish. The mixing bowl needs to be slightly warm touch.