LEMON TART

Ingredients

CRUST

1 ½ cups Sunrise Mill White Flour
1 ½ tbsp powdered sugar
2 ½ tbsp almond flour
¼ tsp kosher salt
8 tbsp unsalted butter, softened, cut into 1 cm cubes
1 large egg, at room temperature

MERINGUE

4 egg whites, room temp
½ tsp Whole Spice cream of tartar
1 tsp Nielsen-Massey Vanilla Bean Paste
1 cup Granulated Sugar

FILLING

1 jar Bella Cucina preserved lemon cream
1 (8 oz) block cream cheese, softened
1 (14 oz) can sweetened condensed milk

Instructions

1. Mix together the dry ingredients in a mixing bowl until combined.
   Use your fingertips to rub the butter into the dry ingredients until it resembles breadcrumbs.
2. Mix the egg in with a rubber spatula until it becomes too hard to stir anymore, then use your hands to bring it together into a dough.
3. Turn the dough onto the counter and lightly knead until it comes together. Shape it into a disc and cover with plastic wrap. Let chill in the fridge for 30 minutes.
4. Lightly flour your counter and roll the dough out with a rolling pin to fit a 9.5" Fat Daddio's tart pan. You want the dough to be about 1/8" thick. Trim the excess dough when you press it into the tart tin and use a fork to pierce the tin 30 times.
5. Chill the pastry in the tart tin for 30 minutes before baking.
6. Preheat the oven to 390 F, cover pastry with 2 sheets of parchment paper and cover with baking beans. Bake for 15 minutes then remove from the oven and take off the parchment and baking beans, bake for another 5 minutes uncovered until light and golden brown. Let cool fully before filling with the filling.
7. In a food processor combine all the ingredients for the filling until combined and smooth. Pour into the cool tart crust and let chill in the fridge for 3 hours or until set.
8. Place all ingredients except for the granulated sugar in a mixer with the whisk attachment. Turn on high speed and whisk until the egg whites become frothy. Slowly stream in the sugar and mix until stiff peaks form. Place meringue in a piping bag with a star tip and pipe the meringue around the tart. Use the Messermeister Kitchen Torch to lightly toast the meringue. Serve.