Mix icing sugar, almond powder, flour, salt and butter together to obtain a sandy texture. Add eggs gradually until smooth dough is obtained. Wrap in pastic clingwrap and put in the fridge to stabilize for easier rolling out. Once stablized roll out and fit onto tart pan. Line the pan with plastic clingwrap and fill with baking stones or beans; this will prevent the tart from shrinkage around the walls.
Bake at 180°C (356°F) for 20 minutes. Remove from oven and empty baking stones or beans, discard the plastic clingwrap and put tart back into oven until golden. Unmold tarts and place on cooling rack.
Store baked tarts in cardboard box with silica to prevent humidity from atmosphere and softening.
With the use of a pastry bag fitted with a round 1.5cm tip, fill tart shell with Cremfil Lemon and level out with an offset spatula.
Whip the Deli Meringue on low speed for 1 minute then on medium speed until stabilized. With the use of a pastry bag fitted with a tip, apply the meringue on top on filled tart as desired. Caramelize the surface of the meringue with the use of a blow torch.
Good to Know
Good to know: Once tart has cooled coat with a thin layer of melted Carat Coverlux Chocolate or cocoa butter, this will help keep the tart crispy for longer.
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