Mini Lemon-basil Meringue Trendy Tartlet
Prep: 20 minutes
Cook: 10 mintues
Servings: 1 box of 96 pieces
Ingredients
- 96 Pidy mini round Trendy sweet (647.23.096)
- 240 g lemon puree
- 120 g lime puree
- 226 g whole eggs
- 898 g granulated sugar
- 103 g egg yolks
- 226 g white chocolate
- 58 g cocoa butter
- 106 g fresh butter 82%
- 14 g chopped fresh basil
- 336 g egg whites
- 96 pastel green chocolate discs
Preparation
-
1
In a saucepan, heat the purées. Prepare the mixture of egg yolks, eggs, and 226 g of sugar, previously mixed. Bring to a boil and pour over the chocolate, cocoa butter, and fresh butter. Mix without heating, then blend with the basil and let cool to 4 °C. Fill the tart bases with lemon cream and set aside to cool.
-
2
To make a Swiss meringue, heat the egg whites and 672 g of sugar to 60 °C. Add everything to a mixer bowl and beat at maximum speed, then minimum speed once well beaten. Let cool and pipe onto the bases filled with lemon and basil cream.
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3
Finally, decorate with a 5 mm diameter pastel green chocolate disc.
