Impress your guests with a delicious and spectacular tasteful tart strawberry lemonade. A mixture of strawberries and lemons gives it a filling elegant coral color on which white stars look cute from meringue. Tarte is prepared in three stages. First baked separately sand cake base. Then the filling from the mixture is laid out on it Kurdish lemon and strawberry puree, and baked again until it will freeze. And before serving, the tart is decorated with meringue and fried wait a few seconds in the oven until the meringues are lightly browned. друзьями: 
Time: 4 час. 15 minutes. Complexity: average Servings: 8 The recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
Sand cake
- 2 tbsp. flour
- 110 gr. diced cold butter
- 0.5 tbsp. powdered sugar
- 1 large egg
Lemon Kurd
- 0.5 tbsp. lemon juice (about 4 lemons)
- 0.5 tbsp. granulated sugar
- 1 tbsp. l milk
- 3 large eggs + 2 yolks
- 110 gr. diced cold butter
Strawberry Smoothie
- 220 gr peeled strawberries
- 3 tbsp. l granulated sugar
- 1 tsp lemon juice
Meringue
- 0.5 tbsp. granulated sugar
- Pinch of Tartar
- 4 large egg whites, room temperature
- 0.5 tsp vanilla extract
- Strips of lemon zest, for decoration
- Special equipment: tart form with a diameter of 22 see with sides 2.5 cm high .; 2 pastry bags with nozzles stars of different sizes
Recipes with similar ingredients: premium flour, butter cream, icing sugar, eggs, lemon juice, sugar, milk, strawberries, tartar, lemon, lemon zest, vanilla extract
Recipe preparation:
- Sand cake. Place the grill in the lower third of the oven and preheat the oven to 175 ° C. Sprinkle a culinary spray mold for tart with a diameter of 22 cm.
- Pour flour, butter, and sugar into a food processor. powder and grind to a coarse mixture with small pieces oils. Add the egg and beat until the dough converges into com
- Put the dough in the prepared form and press it to the bottom and the walls. Toss the dough with a fork. Bake until golden brown 20-25 minutes. Cool slightly on a wire rack while cooking. stuffing.
- Lemon Kurd. Meanwhile, in a medium-sized pan over medium heat, stir, stirring, lemon juice, sugar, milk, whole eggs and yolks. Add butter and cook, continuously stirring until the mixture thickens and covers the back side tablespoons, 10-12 minutes. Strain the kurd if it turned out with lumps.
- Strawberry Smoothie. Chop strawberries in a blender until consistency of mashed potatoes. Rub the mashed potatoes through a sieve into a small pot, to remove the seeds. Add sugar and lemon juice, bring to boil and simmer, stirring frequently, until mashed syrupy and will not give in volume about 1/4 tbsp., about 15 minutes. Cool a little.
- Add strawberry puree to lemon kurd and mix. Put the mass on the cooled cake, and smooth the surface with a spatula. Bake until the cream has hardened, 15-20 minutes. Cool on a wire rack for 30 minutes, then refrigerate without covering, for about 2 hours.
- Meringue. Place a metal bowl over the pan with boiling water (make sure the bowl does not touch water). Put in bowl of sugar, tartar and egg whites and beat until full dissolving sugar until the proteins become warm to the touch, 3-3.5 minutes. Touch the mixture by rubbing it between your fingers to make sure it is not grainy. Move the bowl to the stationary whisk mixer, add vanilla extract and whisk first at low speed, gradually increasing it, to formation of strong glossy peaks, about 4 minutes. Shift meringue in 2 pastry bags with nozzles with different stars size. Decorate the surface of the cake with meringue so that you can see pink filling.
- Before serving, set the oven grid to the upper level and Preheat the oven in grill mode. Toast the cake under heating element, until the meringue is browned, 30 seconds – 1 a minute. Garnish with lemon zest curls on top.
