Mature Strawberry Tart with Flambéed Meringue

Ingredients

• 120 g Semi-salted butter (softened at room temperature)
• 60 g Powdered sugar (for the shortcrust)
• 1 c. à café Organic lemon zest (finely grated zest)
• 180 g All‑purpose flour (sift before use)
• 2 unités Egg whites (for the dough) (binding the shortcrust)
• 2 unités Egg whites (for the meringue) (to be whipped into meringue)
• 100 g Granulated sugar (for the meringue)
• 1 c. à café Vanilla extract (optional, for the meringue)
• 500 g Ripe strawberries (wash, hull, cut into large quarters)
• 1 pincée Fine salt (for the shortcrust)

Instructions

1. Soften the butter

   Remove the semi‑salted butter from the refrigerator and let it sit at room temperature for about 5 minutes until it is pliable.

   Time: PT5M

2. Mix butter, powdered sugar and zest

   In the robot's bowl, add the softened butter, powdered sugar and lemon zest. Mix on medium speed until you obtain a creamy, homogeneous mixture.

   Time: PT5M

3. Incorporate the flour

   Add the sifted flour and the pinch of salt. Mix until the dough begins to come together.

   Time: PT5M

4. Bind the dough with egg whites

   Pour the 2 reserved egg whites for the dough and mix quickly until the dough is homogeneous and slightly sticky.

   Time: PT5M

5. Form and rest the dough disc

   Gather the dough into a ball, flatten it slightly to form a disc about 2 cm thick, wrap it in cling film and place it in the refrigerator for 10 minutes.

   Time: PT10M

6. Line the tin and bake the shortcrust

   Preheat the oven to 180°C. Roll out the dough on a lightly floured surface to 1 cm thickness, place it in the tart tin, prick the base with a fork, cover with parchment paper and baking beads (or dry beans). Bake for 20 minutes.

   Time: PT20M

   Temperature: 180°C

7. Prepare the meringue while baking

   In a clean bowl, whisk the 2 reserved egg whites for the meringue with the granulated sugar and vanilla extract until you obtain firm, glossy peaks.

   Time: PT10M

8. Wash and cut the strawberries

   Rinse the strawberries under cold water, hull them, then cut into large quarters or thick slices depending on the tin size.

   Time: PT10M

9. Let the tart base cool

   Remove the shortcrust from the oven, discard the paper and beads, then let it cool completely on the rack.

   Time: PT5M

10. Assemble the tart

    Arrange the strawberry quarters aesthetically on the cooled tart base. Fill the pastry bag with meringue and pipe rosettes or zigzags over the strawberries.

    Time: PT5M

11. Caramelize the meringue with a torch

    Pass the kitchen torch quickly over the meringue until it turns a golden color and is slightly caramelized.

    Time: PT2M

12. Serve

    Transfer the tart to a serving plate, let it rest for 2 minutes, then enjoy.

    Time: PT2M

Nutrition Facts

Calories

387

Protein

8 g

Carbohydrates

70 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Semi-salted butter: unsalted butter
• Instead of Powdered sugar: granulated sugar
• Instead of Organic lemon zest: regular lemon zest
• Instead of All‑purpose flour: wheat flour
• Instead of Egg whites (for the dough): whole eggs (separate the whites)
• Instead of Vanilla extract: vanilla sugar
• Instead of Ripe strawberries: mixed red berries

Equipment Needed

• Stand mixer or large bowl
• Kitchen scale
• Rolling pin
• Tart tin (23 cm)
• Parchment paper (optional)
• Baking sheet
• Cooling rack
• Electric or hand whisk
• Pastry bag with plain tip
• Kitchen torch
• Chef's knife
• Cutting board
• Silicone spatula (optional)
• Timer or stopwatch
• Oven thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Bind the dough with egg whites
• Bake the shortcrust 20 min at 180°C
• Whip the meringue to firm peaks
• Caramelize the meringue with the torch

Chef Tips from the Video

• Use very cold butter for the shortcrust to achieve a crumbly texture.
• Choose strawberries that are ripe but firm to avoid releasing too much water.
• Grate the lemon zest just before incorporating it to preserve its aroma.
• If you don't have a torch, place the tart under the oven broiler for 1‑2 minutes while watching closely.

Troubleshooting

Storage

Refrigerator: Store the tart covered for 1 to 2 days. The meringue may lose its crunch.

Freezer: Not recommended: the meringue becomes soft after thawing.

Room temperature: Consume within 2 hours of serving to keep the meringue crisp.

Make-Ahead Tips

• Prepare the shortcrust dough the day before and keep it refrigerated.
• Strawberries can be washed and cut in advance, then kept chilled in an airtight container.
• The meringue is best when piped just before torching.