Tartelettes au citron meringuées

Tartelettes au citron meringuées

Amateurs de citron, cette recette est faite pour vous ! Rien que pour vous, on vous partage notre recette de nos tartelettes au citron meringuées…

Pour cette recette, nous avons utilisé des petits cercles à pâtisserie, mais vous pouvez très bien utiliser un moule à tarte ou tout autre moule de votre choix.

Les ingrédients :

  • Pour la pâte sablée :
  • 250g de farine
  • 50g de poudre d’amande
  • 50g de beurre aux cristaux de sel
  • 75g de beurre doux
  • 70g de sucre en poudre
  • 2 jaunes d’œufs
  • 5cl d’eau
  • Pour la crème au citron :
  • 4 citrons de taille moyenne
  • 125g de sucre semoule
  • 3 œufs
  • 1 cuillère à soupe de Maïzena
  • 30g de beurre
  • Pour la meringue :
  • 200g de blancs d’œuf
  • 75g de sucre en poudre
  • Sucre cuit :
  • 325g de sucre en poudre
  • 85g d’eau

La préparation :

  • La pâte sablée :

Tout d’abord, préchauffez votre four à 180°.

Dans un saladier, blanchissez les jaunes et le sucre au fouet et détendez le mélange avec un peu d’eau.

Ensuite, dans un autre saladier, mélangez avec vos doigts la farine, la poudre d’amande et le beurre coupé en petits morceaux pour obtenir une consistance sableuse.

Puis, au milieu de ce mélange, versez le mélange liquide. Il faut incorporer au couteau les éléments rapidement, sans leur donner de corps.

Ensuite, formez une boule avec les paumes et fraisez 1 ou 2 fois pour rendre la boule plus homogène.

Déposez votre boule sur un plan de travail fariné, et étalez votre pâte à l’aide d’un rouleau à pâtisserie. A l’aide de vos cercles à pâtisserie, détaillez des cercles dans votre pâte et déposez-les (avec les cercles) sur une plaque de cuisson. Ensuite, détaillez des bandes de pâtes de la taille de vos cercles et d’environ 2cm de largeur. Disposez-les à l’intérieur de vos cercles.

Enfin, enfournez pour 20 à 25 min. Attention, pensez à surveiller la cuisson, elle peut varier en fonction de votre four.

Note : Avec cette préparation, vous pouvez faire environ 8 à 10 tartelettes.

 

  • La crème citron :

Dans une casserole, pressez les citrons, et ajoutez-y le sucre et la Maïzena. Faites chauffer à feu doux.

Pendant ce temps, battez les œufs dans un saladier puis ajoutez-les dans la casserole. Tout en remuant à l’aide d’un fouet, augmentez au fur et à mesure le feu, et ajoutez-y le beurre en morceaux. Continuez de remuer jusqu’à ce que la crème s’épaississe.

Une fois prête, laissez-la refroidir.

 

  • La meringue :

Commencez par le sucre cuit : faites fondre le sucre dans l’eau sur feu doux. Nettoyez les parois de la casserole à l’aide d’un pinceau mouillé afin que les grains de sucre ne collent pas.

Ensuite, faites bouillir et laissez cuire quelques minutes.

Une fois le sirop prêt, posez la casserole dans l’eau froide pour arrêter la cuisson du sucre.

Fouettez les blancs en neige avec les 75g de sucre. Lorsqu’ils sont fermes, versez le sirop de sucre tout doucement sur la paroi du saladier. Fouettez jusqu’à ce que la meringue soit froide.

Enfin, mettez-la dans une poche à douille et réservez-la au frais.

 

  • Le montage

Si vous ne disposez pas de chalumeau, préchauffez votre four sur le mode grill.

Vos pâtes sablées sont cuites et refroidies : déposez y une cuillère de crème au citron, puis ajoutez-y de la meringue, selon vos envies.

Ensuite, passez-les 2min sur le grill de votre four pour faire dorer la meringue, ou, passez-les au chalumeau.

Faites refroidir vos tartelettes : c’est prêt !

 

Jeanne Bourdin

Etudiante en 3ème année de communication à Sup de Pub Bordeaux, j'effectue mon stage au sein de Kweezine en tant que Community Manager. Passionnée de cuisine et surtout de pâtisserie, j'aime découvrir de nouvelles recettes et faire partager les miennes.

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