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Tarte au citron meringuée
Une tarte au citron classique revisitée avec une touche de citron vert. Pâte sablée croustillante, crème citron‑lime onctueuse et meringue italienne dorée au chalumeau. Idéale pour impressionner vos invités ou pour un dessert gourmand à la maison.
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Cost Breakdown
Critical Success Points
- • Ne pas trop travailler la pâte sablée (évite une texture dure).
- • Cuire le fond jusqu’à une coloration dorée pour éviter l’humidité.
- • Cuisson de la crème citron‑lime sans laisser bouillir excessivement (prévenir le caillage).
- • Atteindre exactement 118°C lors de la préparation du sirop pour la meringue italienne.
- • Caraméliser la meringue sans la brûler.
Safety Warnings
- • Le sirop à 118°C peut causer des brûlures graves – manipuler avec précaution.
- • Utiliser des gants de cuisine lors du passage sous le gril ou du chalumeau.
- • Ne pas laisser le chalumeau sans surveillance.
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