
Sea Buckthorn Meringue Tart
4h 25m
This is a version of the classic lemon meringue pie, but using nordic sea buckthorn berries.
Pair it with a hot cup of coffee or tea for a special afternoon treat, or even a dessert cocktail to have the perfect end to your meal.
Preheat the oven to 175 °C
Add 350 g of all-purpose flour and 70 g of white sugar to a large bowl
Add 200 g of cold butter. Mix by hand quickly to incorporate until you obtain a coarse, sandy texture
Add 2 egg yolks and mix by hand until the dough comes together
Tap the dough to form a smooth ball
Spread the dough in an even layer in a 26 cm tart pan and trim the edges
Puncture the dough with a fork
Bake the crust for 12m until golden. Remove from heat and let it cool before filling
Add 200 g of sugar to a saucepan
Add 250 ml of sea buckthorn juice
Add 2 egg yolks
Add 1 egg
Place over low heat and whisk for 5-8m until the mixture starts to thicken
Remove from heat and add 1 leaf of hydrated gelatin that has been squeezed dry. Whisk until dissolved
Add 200 g of butter, a few chunks at a time, whisking well after each addition. Keep whisking for 3-5m to slightly cool down
Pour the sea buckthorn mixture over the tart crust and tap it lightly on the counter to evenly spread it and remove air bubbles
Place the tart in the refrigerator for 3h to firm
Place a large bowl over a pot with water to make a water bath. Make sure the bowl doesn't touch the water and bring it to a simmer over low heat
Add 100 g of egg whites to the bowl
Add 250 g of powdered sugar and whisk until the mixture reaches 65 °C. Remove from the heat
Beat with a mixer on high speed until fluffy and completely cool. The Swiss meringue is ready
Remove the tart from the refrigerator and evenly spread the Swiss Meringue on top
Toast the meringue with a blow torch. The sea buckthorn meringue tart is ready
Enjoy this as the perfect end to a meal!
Yield 1 pie/tart
Sea Buckthorn Juice
250 mlEgg Yolk
2Egg
1Butter
200 gSugar
200 gHydrated Gelatin Leaf
1
Tart Crust
All-Purpose Flour
350 gCold Butter
200 gWhite Sugar
70 gEgg Yolk
2
Swiss Meringue
Egg White
100 gPowdered Sugar
250 g
Equipment
Kitchen Torch
Kitchen Scale
Pie Pan
Kitchen Scale
Hand Mixer
Probe Thermometer