WELCOMEINDEXCOOKIESCAKES, mixes & layersCHOCOLATEcreams mousses puddingsDOUGHSIce Creams Sorbets ..Sauces SyrupsSAVORIESDRINKS


 Almond Lemon Clafoutis
Butter cream  Milk_Marmalade Crème_Brulée
 Coconut Orange Crème_Catalane
 Diplomate Flan | Far Breton
frangipane Passion_FruitPots de Crème
 Mousseline    Pudding
Pastry Cream  Pumpkin




view also▼

 Meringue Directory

| Sweet Dough | Lemon Curd | Meringue |



- 900 gm AP Flour

-  300 gm Blanched Almond Flour

- 10 gm Salt

- 350 gm 10X Sugar

- 500 gm Butter

 1 tsp Vanilla extract

- 4 Eggs

1. Mix flours butter and sugar with fingers until it is the consistency of fine crumbs.

2. Add the egg and mix it energetically with hands.

3. When well mix, kneed firmly until dough is fine, smooth and somehow elastic.

4. Shape into a ball, wrap in cellophane and refrigerate until quite chilled and firm about an hour.

5. Shape into flattened ball, onto a lightly floured board.

6. Begin rolling with firm even strokes; turn dough over; roll a little more; keep rolling from center t edge until you obtain 1/8 inch thick and about 12 “ in diameter.

7. If necessary, sprinkle and spread a little flour on dough, roller and board to prevent sticking.

8. Place an 8-½ X ¾ “ ring form on baking sheet.

9. While holding rolling pin over the dough,

10. Lift one edge of the dough and fold over the pin; then pick the dough up by lifting the pin.

11. Unroll dough over the ring form allowing 1 ½ “ of dough to extend beyond the edge all around.

12. Carefully press dough against sides and bottom of form.

13. At the same time, forming a ¼ “ lip of dough around the rim that leans in toward the center.

14.Then by pressing down on the rim with the heel of your hand, you can trim the excess of dough off the outside; save this dough.

15. Then straighten the lip of dough vertically above the ring.

16. Now flute the lip by gently pressing a finger on one hand from inside against the notch formed by holding the tips of the thumb and forefinger of the other hand against the outside all around.

17. Place unbaked pastry shell in the freezer for about 30 mn until firm & hard.

18.Then line the pastry shell with aluminum foil folding down around the edge




- 600 gm Butter

- 800 gm 10X Sugar

- 9 Lemon Zest

- 20 Eggs

- 1 qt lowfat Yogurt

- 2 pint Freshly squeeze Lemon Juice

- 1 tsp Vanilla Extract

1. Mix butter and sugar in pot over medium heat. Beat continuously with wire whisk until butter and sugar are well combined.

2. Continue cooking and beating until mixture is thick enough to coat a spoon.

3. At this moment, add the zest of the grated lemon in order to express as much flavor as possible.

4. It is not supposed to darken in color than butter.
Remove from the heat, add eggs beating them in thoroughly.

5. Cook this over medium heat 2 or 3 min while whisking rapidly to avoid scramble eggs.

6. This will provide a light yellow liquid, thinner than before.

7. Pour it into a non-reactive container (plastic bowl) to cool for 10 mn or until just warm, whisking occasionally.

8. Add yogurt, lemon juice and mix well; finally mix in vanilla.

9. Ladle this gently into pastry shell, filling to ¼ “ from top.

10. Bake 20 to 30 minutes.

11. When done, it will jiggle in the pan and be sticky dry to the touch when touched lightly (some will stick to the finger and look like moist cake crumbs)

12. Chill thoroughly in refrigerator at least 1 hour.


 MERINGUE  for one  8" tart


- 200 gm Egg Whites

- 100 gm Sugar granulated

- 100 gm Confectioners sugar

- squeeze of a 1/4 Lemon

Like the making of a swiss meringue over the heat of a double boiler or a blow torch.

When fluffy , fill a pastry bag with tip of your choise and pipe the meringue on top of the tart.

Sprinkle some sliced almonds on the side.

Bake in oven at 325 to 350 F for 10 minutes or less according to oven temperature .

Start portioning the tart right away by marking the meringueand let cool before cutting through the custard.


 top of page ▲

download recipe & print


Lemon Kiwi Tart Whole




Lemon Kiwi Tart Wedge