X
VIDEOCONFERENCE CLASSES NOW AVAILABLE

Ateliers et Saveurs reinvents itself

We now offer a virtual alternative, so that everyone at home can continue to refine their culinary techniques, mixology skills and knowledge of wine, while being entertained and respecting social distancing measures.

Meet our chefs from the comfort of your kitchen and carry out all of your favorite workshops!

SEE OUR CLASSES

Discover all of our videoconference classes

Preview

Deconstructed lemon tart aromatized with vodka

The classic lemon meringue pie reviewed in the perspective of a glass jar.

Note

In order to have a stronger flavor, do not hesitate to add the zest of lemon in the cream. In addition, we also suggest using Meyers lemons because of their unique taste.

Ingredients

Recipe for 24

Lemon cream preparation

250 Ml
Lemon juice
100 Gr
Sugar
110 Gr
Butter
125 Gr
White chocolate
1.50 Leaf(ves)
Gelatin
160 Gr
Egg
30 Ml
Ketel one lemon vodka

Italian meringue preparation

120 Ml
Egg white
240 Gr
Sugar

Crumble preparation

50 Gr
Butter
50 Gr
Sugar
50 Gr
Flour
50 Gr
Almond powder
Deconstructed lemon tart aromatized with Vodka

Preparation time: 45.00 min

Preheat your four at 375.00 °F

  • General preparation

    Rehydrate the gelatin in ice water for 2 to 3 minutes. In a bowl, beat eggs. Temper the butter for the lemon cream.

  • Preparing the lemon cream

    In a pot, bring lemon juice and sugar to a boil. In a bowl beat eggs until fluffy and incorporate 1/3 of the hot liquid to temper the eggs. Return this mixture to the pot with remaining lemon juice. Bring to a boil and let cook for 1 minute, stirring constantly. Add white chocolate, Vodka and butter and mix well. Set aside to cool.

  • Preparing the crumble

    For the crumble, combine all dry ingredients in a kitchen-aid mixer. Allow to mix and begin introducing cold butter morsels. Stop mixing when it starts forming little crumbled pieces of dough. Pour out mixture onto a baking tray and bake for 12-15 minutes in the oven. Let cool.

  • Preparing the meringue

    In a bowl mix together egg whites and sugar. Using a whisk, bring up the egg whites to 40 ° C on a double boiler, or slightly warmer than body temperature or until all the sugar is melted. Off the heat, using an electric mixer, beat the egg whites until stiff and cooled down.

  • To serve

    To assemble serve a small amount of lemon cream using a piping bag at the bottom of glass jar. Sprinkle with a little crumble, then pipe on a small amount of meringue caramelize the top using a blow torch.

In order to have a stronger flavor, do not hesitate to add the zest of lemon in the cream. In addition, we also suggest using Meyers lemons because of their unique taste.

Share this unique and tasty
experience

Private and Corporate Events