BOUCHON BAKERY'S LEMON MERINGUE TARTS
"[Photograph: Deborah Jones] There's something special about having your very own dessert. Larger than petits fours, but just as precious, the surprising layer of madeleine cake push these tarts past pleasant and towards perfection. Reprinted with permission from by Thomas Keller and Sebastien Rouxel. Copyright © 2012. Published by Artisan Books. Available wherever books are sold. All rights reserved...."
INGREDIENTS
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1/2 recipe Pâte Sucrée (see below)
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Egg whites
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Granulated sugar
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Madeleine Cake, frozen
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Lemon Curd
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Pâte Sucrée
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2 2/3 cups (375 grams) all-purpose flour
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1/4 cup + 2 ½ tablespoons (46 grams) powdered sugar
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3/4 cup + 1 tablespoon (94 grams) powdered sugar
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1/4 cup + 3 tablespoons (47 grams) almond flour/meal
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8 ounces (225 grams) unsalted butter, at room temperature
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1/2 vanilla bean, split lengthwise
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3 1/2 tablespoons (56 grams) eggs
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Madeleine Cake
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1/4 cup + 1 1/2 tablespoons (47 grams) all-purpose flour
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3/8 teaspoon (1.5 grams) baking powder
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3 tablespoons + 1 teaspoon (50 grams) eggs
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3 tablespoons + 2 1/2 teaspoons (45 grams) granulated sugar
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1 tablespoon + 1 teaspoon (28 grams) glucose syrup
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0.6 ounce (19 grams) unsalted butter
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2 teaspoons (9 grams) whole milk
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1 tablespoon + 1 teaspoon (19 grams) fresh lemon juice
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Lemon Curd
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3/4 sheet (1.8 grams) silver leaf gelatin
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1/4 cup + 3 tablespoons (108 grams) eggs
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1/2 cup + 2 teaspoons (108 grams) granulated sugar
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1/4 cup + 3 tablespoons (108 grams) strained fresh lemon or lime juice
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5 ounces (140 grams) Unsalted butter, cut into 1/2-inch pieces, at room temperature
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Grated zest of 1/2 small lemon or 1/2 lime (optional)
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