Lemon tartlet flamed with shiso

Ingredients

Shortcrust:

  • 120g flour 
  • 30g icing sugar 
  • 65g butter 
  • 2 egg yolks 

Lemon curd:

  • 220g lemon juice 
  • 30g water 
  • 10g lemon peel 
  • 35g egg yolk 
  • 240g eggs 
  • 120g sugar 
  • 160g butter 

Meringue:

  • 180g sugar 
  • 45g water 
  • 90g egg white 

Shiso oil:

  • 80g Shiso Leaves Green / large 
  • 200g neutral oil 

Furthermore:

  • Shiso Green Leaves 
  • Shiso Green Cress 

Method

Shortcrust:

  • Knead all ingredients together quickly. Let rest until cool. 
  • Line the tartlet molds with the shortcrust pastry, cover with another tartlet mold and bake at 175°C for about 4 minutes. 

Lemon curd:

  • Put all ingredients except the eggs and egg yolk in a Thermomix and mix briefly. Then add the eggs and mix for 10 minutes at 100°C. Pass and cover airtight with cling film and allow to cool. 

Meringue:

  • Heat sugar with water to 121°C, lightly whip the egg whites, and then let the sugar syrup flow in slowly. Beat cold.

Shiso oil:

  • Mix everything together, strain and then separate the water from the oil. 

Recipe: Sandra Scheidl

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