The “Scary” tart, perfect for Halloween. The shape of the sprites made of tanned, sweet Italian meringue, the intense refreshing lemon cream, and thematic decorations appeal to the seekers of sweets on the day of ghosts.
Mix the flour with butter. Then add yolks and icing sugar and mix it all together. Roll out to a thickness of about 0,3cm. Cut out required shapes, place in a tart moulds and cool down in the refrigator before baking. Bake at 180°C for about 15 min.
Warm up lemon juice with sugar and eggs to 80⁰C constantly stirring. Add soaked gelatine. Leave it aside for 5 minutes and then add cold butter and mix it all together. Pour the mass into tart shell and cool it down in the fridge.
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