Italian Lemon Protein Tart

2024-07-19 14:59:53 214

Recently, I have fallen deeply in love with the scent of lemon. Due to my deep love for the delicate and charming texture of protein cream and the light caramel color, I combined the two to create this sweet and sour delicious dessert - Italian Lemon Protein Tart. Crispy tart crust, sweet cream, sour tart filling, surrounded by a fresh lemon aroma, layered flavors spread throughout the mouth! Is this trendy dessert enough to awaken your sleepy eyes, both visually and on your taste buds< br>

Details of ingredients

butter80g
Sugar powder50g
Beaten small eggs1 unit
Low gluten flour250g
EggsTwo
White sugar30g
corn starch10g
lemon juice60g
protein1 unit
White sugar with added protein20g
water30ml
White sugar40g

Technique

difficultybeginner
workmanshipbaking
tasteSour and sweet
timean hour

Steps to make Italian Lemon Protein Tart

1. First, make the tart skin. Step: Soften butter at room temperature, add powdered sugar
2. Mix with powdered sugar and stir until soft and milky white.
3. Add eggs and stir evenly
4. Sieve in low gluten flour
5. Make a smooth dough and wrap it in plastic wrap to refrigerate overnight. If needed urgently, refrigerate for 30 minutes.
6. Take out the dough and roll it into a thin pancake. You can cut out a portion of the dough and put it in plastic wrap to roll and prevent sticking. You can also sprinkle some flour on the cutting board.
7. Place the pancake on top of the tart mold and scrape off any excess dough
8. Organize and shape, then place into a baking tray. Use a fork to poke the hole to prevent it from bulging. (I made two baking pans, take one picture as an example~)
9. Place it in the preheated oven, heat the middle layer up and down, 180 degrees Celsius for 15 minutes, until the color turns golden brown, then it can be removed from the oven. Until the color turns golden, it can be baked.
10. Then make lemon egg tart water, which is the lemon tart filling. Step: Put eggs in the pot, beat them up,
11. Add a mixture of white sugar and corn starch and stir evenly.
12. Add lemon juice
13. Add butter and continue stirring with an egg beater.
14. Heat the pot over high heat while stirring continuously until it becomes very fine and viscous.
15. Place the pot in cold water and continue stirring over cold water. After it has completely cooled down, take it out of the cold water,
16. Continue to beat until the transparency increases and becomes jelly like, then cool and set aside.
17. Put the lemon filling into a piping bag, squeeze it into the tart crust, and spread it flat with a spoon.
Finally, make an Italian protein cream. Step: Put the protein into an oil-free and anhydrous container. Add sugar and whisk, lift the egg beater. If the protein cream breaks into sharp corners and immediately bends, it means it's ready. (I took the photo earlier, just send a little more time)
19. Make sugar syrup. Add water and sugar to the pot,
20. Heating (there are also techniques for making sugar sauce. If the pot used is thin and has a large bottom area, it is easy to cause local overheating and coking reactions, so it is recommended to use medium heat). When the temperature reaches 118 degrees, turn off the heat.
21. Use an egg beater to stir the protein cream, pour in the sugar juice in small portions, and continue to beat.
22. After adding all the sugar juice, use an egg beater to beat it at high speed until it can lift the sharp corners. (The function of sugar juice is to scald the protein, causing it to deform and become an Italian protein cream.) (Friendly reminder: Making sugar juice and whipping protein depends on personal preferences and actual situations. As long as the protein cream and temperature are controlled well, there is no need to worry too much about the order of the two.) Put them in a piping bag.
23. Use a star shaped piping nozzle to squeeze out flower shapes on an egg tart filled with lemon filling. (As for the design, everyone can freely express themselves~)
24. Sift the powdered sugar onto the surface of the egg tart and place it in a preheated oven at 210 degrees Celsius on top. Remove it when the surface turns slightly golden brown. (Try to use a tart mold as much as possible. I used a baking bowl, but due to its height and proximity to the heating tube, the color was too dark.)
25. When cooling down for consumption, sieve some powdered sugar for decoration. Isn't it delicious~