Lemon & Meringue with Raspberry & Mascarpone Chantilly Cream Tart, in Individual Tartlets

Before starting this Lemon & Meringue with Raspberry & Mascarpone Chantilly Cream Tart in Individual Tartlets, organise the necessary ingredients for the meringue decorations.

Pour the egg whites in the stand mixer bowl.

Add the castor sugar.

Combine with a whisk to incorporate the castor sugar.

Place the recipient over a bain-marie prepared in a saucepan.

Whisk the preparation until hot. When touching the preparation with the tip of your finger, you should feel a stinging sensation due to the heat. Watch the intensity of the heat, as it could cause the egg whites to coagulate.

Place the recipient in the food mixer and beat...

... until you obtain a meringue. Continue beating until the meringue is cold. The Swiss meringue is now ready.

Scoop the meringue into a piping bag fitted with a plain nozzle (diameter 8mm).

Pipe small meringue drops on a Silpat baking mat (40 x 30cm), placed on a perforated baking sheet to ensure optimal heat distribution.

To pipe the small meringues, hold the piping bag vertically, lay a small ball and quickly lift the bag to form a pointy end. Bake at 100°C (gas 1/4) for 2 hours. It is best to make these meringues the day before, then store in an airtight container.

For the mascarpone chantilly cream: (make the day before) Organise all the necessary ingredients.

Soak the gelatine sheets in a bowl filled with cold water.

In a saucepan, place 30 grams of whipping cream, castor sugar and seeds from the vanilla pod (scraped with the tip of a knife beforehand).

Combine with a whisk and bring to a boil.

When the gelatine sheets are soft, take them out and strain.

When the cream starts boiling...

... add the soft gelatine sheets.

Gently whisk until the gelatine is completely dissolved. Set aside.

Combine the mascarpone with 170 grams of whipping cream.

Combine well with a whisk.

Add the cream and gelatine preparation.

Using a hand mixer, beat for 2-3 minutes.

Cover the bowl with cling film.

Refrigerate overnight.

For the pastry cases: Roll out the hazelnut rich shortcrust pastry to a thickness of about 3mm.

Using the appropriate pastry cutter, make 8 pastry triangles.

Their shape will fit perfectly in the triangle tartlet rings.

Line the triangle rings with the pastry. The rings don't need to be greased.

Gently shape the pastry following the mould edges.

Remove any pastry excess with the tip of a knife.

Bake at 170°C (gas 3) for about 20 minutes.

When cooked, remove from the oven and set aside to cool.

For the lemon filling: Squeeze the lemons. If you're using fresh lemons, you will obtain a cream with a bit more acidity. Whether you like a tart taste or not is a very personal choice. For a result that is a bit less acid, I recommend using the Capfruit lemon fruit purée.

In a saucepan, combine the lemon juice, castor sugar...

... and the whole eggs.

Cook over low heat, stirring constantly with a whisk.

Do not bring to a boil. The mixture should gradually thicken and form a smooth cream. Watch the heat intensity closely, as the preparation should not turn into scrambled eggs.

When the cooking is nearly complete, add the butter cut into cubes.

Pour the lemon preparation into a piping bag. The use of a nozzle is not necessary.

While it is still hot, pipe the lemon cream into 4 pastry cases.

Gently tap the baking sheet to even the surface.

Bake at 130°C (gas 1) for about 10 minutes. When cooked, remove from the oven. Gently remove the tartlet rings and set aside to cool.

Arrange the meringue decorations on the surface of the lemon tartlets. Sprinkle some gold flakes over the meringue drops.

For the mascarpone chantilly cream: (continued) After 12 hours in the fridge, the cream should be slightly jellified. Place in the stand mixer recipient.

Beat at maximum speed for a few minutes, until you obtain the consistency of a whipped cream.

Scoop into a piping bag...

... then pipe the Chantilly cream in the remaining pastry cases, up to 3/4.

Cut the fresh raspberries in half...

... and arrange them into rows on top of the whipped cream. Never apply glaze on fresh raspberries. If you wish, sprinkle some icing sugar over the raspberries (optional).

Finish by placing a few leaves of fresh mint.

These individual tartlets can be served into a large round tart (about Ø 24cm) or into a long strip, alternating between the lemon and meringue tartlets and the raspberry and Chantilly cream version. Enjoy!