SABLÉE DOUGH
Ingredients
- 1000 g.
- sugar Nevada
- 865 g.
- Butter
- 335 g.
- Whole egg
- 100 g.
- Whole milk
- 2000 g.
- Flour W200
- q/s
- Vanilla and salt
Elaboration
Cream the butter with sugar Nevada. Little by little, add eggs and milk to combine them with the dough. Add a pinch of salt and vanilla. Incorporate the flour. Cut and shape. Work all ingredients at room temperature. Bake: 180ºC Time: 20 minutes.
MERINGUE
Ingredients
- 100 g.
- Egg Whites
- 175 g.
- Sugar
- 50 g.
- Water
Elaboration
Beat the egg whites until reaches a stiff peak. Make a syrup with the water and sugar, when it is 118ºC pour it slowly in the form of a thread over the whites. Beat until the mixture is completely cooled.
Assembly and finishing
1.Mix Les Crèmes Lemon with 15% milk and fill the tartlets.
2.Decorate with meringue and flambé.