Tarte de Limone
Tarte de Limone
Whisk lemon juice, caster sugar, custard powder, egg yolks and egg whites until smooth, then strain through a sieve into a pot and place it over a medium heat.
Whisk and cook continuously at 100°C for 15 minutes. Remove from the heat and add the butter, stirring continuously until melted.
Place lemon curd into a piping bag fitted with a 2cm plain nozzle. Refrigerate until cold and thickened. The curd can be stored in the refrigerator for up to one week.
Place egg whites in the bowl of a stand mixer fitted with a whisk attachment and set aside.
In a small saucepan, combine sugar, glucose and water. Heat over high heat, brushing down sides of pot as necessary with a pastry brush dipped in water.
As the sugar syrup hits 115°C (keeping the heat on) move to turn the mixer on to medium speed and mix egg whites until soft peaks form. Continue to heat the sugar syrup until the temperature registers 118°C.
When lifted, the head of the mixer should form gentle peaks in the egg whites that very slowly collapse back into themselves. Make sure the soft peaks have been reached by the time the syrup has come to a temperature of 118°C.
With the mixer running, carefully and slowly drizzle in hot sugar syrup. Increase speed to high and whip until desired stiffness is achieved.
Spoon meringue into a piping bag fitted with a 2cm plain nozzle. Set aside.
Preheat oven to 160°C. Combine all the ingredients in a bowl. Use your fingertips to rub the butter with the ingredients until the mixture resembles fine breadcrumbs.
Bake in oven for 6 minutes then use a pastry cutter to roughly chop the crumble into a two- dollar-coin size. Continue to bake for another 4 minutes or until the crumble is golden.
Preheat the oven to 95°C. Beat egg whites into soft peaks, add sugar gradually, then whip the mixture to firm peaks.
Bake for 3 hours or until the meringues are dry and can easily be removed from the tray. Allow it to cool completely before storing in an airtight container at room temperature.
Set oven to 170°C. Pipe 12 dots of Italian meringue on a tray and place in oven to brown.
Once coloured, place three dots of Italian meringue on each plate. Pipe 3 dots of lemon curd in 3cm-high peaks in between the meringue.
Sprinkle oat crumble and French meringue in a straight line between the lemon curd and Italian meringue. Spoon a circle of the oat crumble on the plate and top with a quenelle of sorbet.