BERGAMOT LEMON AND THYME TARTLETS

Ingredients:

Serves 6

 for the pastry:

167 g plain flour
21 g ground almond
62.5 g icing sugar
100 g unsalted butter
2 g salt
36 g egg (it’s about half an egg, so break the egg into a bowl then whisk up with a fork)
for the filling:
4 eggs
100 ml cream
100 g icing sugar
2 lemons (zest and juice)
5 sprigs of fresh thyme
for the meringue:
75 g egg white
75 g icing sugar
75 g granulated sugar
37.5 g purified water

Method:

1. For the pastry, place the flour, butter, almond, salt and icing sugar into a food processor. Pulse briefly until the mixture comes together like breadcrumbs, then add the slightly beaten egg.
2. Pulse again until the mixture sticks together then tip onto a work surface and gather it into a ball with your hands. Knead the pastry just two or three times to make it into a smooth ball. Wrap it in cling film and chill for 15 minutes.
   
   
   

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