– Cold weather, warm tea & a tart –
Yup, it’s me, cooking. For those of you who know me it comes as no surprise since its one of my favourites things to do, and this section was about to happen. Since I’m about to embark on a new adventure professionally, I took the day to myself and decided to go into the pantry and make something out of it. In a day like this, the will to go out its not to be found anyway and there is nothing more warming than hearing the rain pouring outside and a warm piece of tart. It’s one of the best things to indulge yourself in such a treat, just having Chloé by my side while I bake.
As usual I like to create whilst cooking and this tart was no exception, as it began as a simple lemon & meringue tart and finished as something else. The pecan nuts where there waiting to find its purpose and they sure did. this recipe is super easy, so here is the recipe.
Hope you enjoy it, I sure did.
– Ingredients –
- 250 grams of digestive cookies
- 5 eggs
- 4 tablespoons of sugar
- 1 can of sweetened condensed milk
- 2 tablespoons of lemon juice
- 1 lemon zest
- 100 grams of pecan nuts
- sea salt
- honey or maple syrup for topping
– Preparation –
Preheat the oven in 180 degrees.
In a medium bowl scrunch the cookies with the help from a blender until you get them powdery, add a sprinkle of the sea salt and pour 1 egg in the mix.
Start stirring the dough with your fingers till you get a solid and stiff mixture. Put it in the freezer for about 30 minutes.
In a small bowl split the egg yolks from the white, and reserve the whites for the meringue. Join in the condensed milk, the lemon juice, the lemon zest and mix until you get an even mixture. Meanwhile get your kitchen in order, since the dough its about to get ready. In a tart tin pour the dough and compress the cookies all around the tin, make sure its well shaped to the tin.
Lay the lemon mixture on top and with a wooden spatula even it out in the center of the dough. Put it in the oven for 20 minutes.
Start doing the meringue, in a medium bowl beat the egg whites adding the sugar until the meringue mixture forms stiff peaks.
After the base is ready take it out of the oven and let it rest a little bit on a pastry tray. Then add the pecan nuts until you fill the entirety of the lemon mixture.
Start covering the tart with the meringue using a spoon and leaving some parts uneven or you can also use a piping bag to pipe the meringue onto the curd.
Put it again in the oven and let it get that golden look, which takes about 5-10 minutes.
When ready just let it sit a little bit, and unmold only when you’re about to serve it serving, till then put it in the freezer.
Pour some honey or maple syrup on top of it if you like.