Lemon tartlet flamed with shiso

Shortcrust:

• 120g flour 
• 30g icing sugar 
• 65g butter 
• 2 egg yolks 

Lemon curd:

• 220g lemon juice 
• 30g water 
• 10g lemon peel 
• 35g egg yolk 
• 240g eggs 
• 120g sugar 
• 160g butter 

Meringue:

• 180g sugar 
• 45g water 
• 90g egg white 

Shiso oil:

• 80g Shiso Leaves Green / large 
• 200g neutral oil 

Furthermore:

• Shiso Green Leaves 
• Shiso Green Cress 

Shortcrust:

• Knead all ingredients together quickly. Let rest until cool. 
• Line the tartlet molds with the shortcrust pastry, cover with another tartlet mold and bake at 175°C for about 4 minutes. 

Lemon curd:

• Put all ingredients except the eggs and egg yolk in a Thermomix and mix briefly. Then add the eggs and mix for 10 minutes at 100°C. Pass and cover airtight with cling film and allow to cool. 

Meringue:

• Heat sugar with water to 121°C, lightly whip the egg whites, and then let the sugar syrup flow in slowly. Beat cold.

Shiso oil:

• Mix everything together, strain and then separate the water from the oil. 

Recipe: Sandra Scheidl