Recipe: «Menton lemon tart» from chef Mauro Colagreco***

In this unprecedented period, what could be better than indulging yourself with delicious #CotedAzurFrance recipes? Today, Michelin-starred Chef Mauro Colagreco from the Mirazur*** Restaurant in Menton is revealing his gourmet recipe for Menton Lemon Tart, exclusively for us. A recipe that will without doubt tickle your tastebuds! “I am the youngest in my family, spoiled by three big sisters. When we were living in Argentina, the oldest, Ana, used to prepare a lemon pie that I loved. I discovered the real French-style lemon tart when I came to Menton fourteen years ago, to open Le Mirazur. Since I arrived on the Côte d’Azur, I’ve been able to perfect my recipe. ”, Chef Mauro Colagreco***.

Don’t hesitate to share your photos on social media with @visitcotedazur @maurocolagreco @restaurantmirazur and using the hashtags #CotedAzurFrance and #mirazur.

1. PREPARING THE SWEET PASTRY (serves 4)

– 55g softened butter
– 65g caster sugar
– 1 lemon
– 2g salt
– 30g egg yolk
– 125g flour

Whip the butter and sugar together. Add the lemon zest and salt, then incorporate the egg yolks. Mix well and add the sifted flour. Chill for 1 hour.

Roll out the sweet pastry to 3 mm in thickness and place in an 18 cm tart tin.
Cut the pastry flush with the edge of the tin.

Prick with a fork and chill for 30 minutes.

Bake in the oven for 11 minutes.

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2. MAKING THE LEMON CREAM

– 100g sugar
– 50g eggs
– 60g egg yolk
– 60g lemon juice
– 1 lemon
– 120g butter

Using a whisk, mix together the sugar, eggs and egg yolks.
Add the lemon juice and zest.
Place in a saucepan and cook over a low heat, stirring continuously with a spatula, until the mixture reaches 82°C.
Pass through a strainer and pour over the cold butter, cut into cubes.
Mix well.

3. MAKING THE ITALIAN MERINGUE

– 70g water
– 200g caster sugar
– 100g egg whites

Heat the water and sugar in pan until it reaches 118°C.
At the same time, when the mixture is at 115°C, whisk the egg whites into stiff peaks using an electric whisk.

When the sugar reaches 118°C, pour the mixture steadily over the whisked egg whites, then beat on a fast speed until they cool completely.
Place in a piping bag with a nozzle.

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4. FINISHING TOUCHES AND PLATING UP

Leave the pastry to cool and remove from the tin.
Fill with the lemon cream and keep chilled, until the cream has set.

Pipe over the Italian meringue and caramelise using a blow torch.