Sheila Magazine

LEMON MERINGUE TART FOR THE SWEET PASTRY Preheat the oven to 180C. Mix the butter and sugar, then Mix until it all comes together Roll the pastry to about 3mm tin, making certain you trim the edges neatly. Fill the shell with rice and bake in the oven for 10 minutes or until the pastry turns golden. Remove and cool. FOR THE FILLING Blanch the eggs and sugar, add lemon juice and mix well. Cook on a baine marie at 84 degrees. Leave to cool whilst adding the butter in small portions. FOR THE MERINGUE Combine the ingredients and mix in the mix master until stiff white peaks form. TO MAKE THE TART. Fill the cooled, cooked pastry Fill a piping bag with the meringue. Pipe individual peaks on top of the lemon cook for about 10 minutes until the peaks are browned. BRIOCHE AU 125g milk yeast, sugar, salt and the milk in a mix master using a dough hook. Mix them all for 4 min on the lowest speed. Slowly add the butter and increase the speed of the mix master. Mix until the dough is back together Mix for about ten minutes. At the last moment add the CHOCOLAT chocolate drops whilst mixing. Remove the bowl from the mix master and cover with plastic wrap. Set aside for one hour. Cut the dough into 12 equal portions. Leave to rest for a shape into round balls and place together on a greased oven tray. Cover the brioche with a damp tea towel and leave to rest for a further twenty minutes. Beat an egg and use a brush to top the buns with a light coating of the egg wash. Cook in a 190 degree oven for about 25 minutes. Remove and allow to cool before serving. SHEILA SPRING 2012 87

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