Strawberry-citrus tart with chickpea meringue

Description

Crispy shortcrust pastry, tender chickpeas and a rich citrus meringue-strawberry Kurd - a great result of my experiment. After cooking notovich macaroons I have many Kurd and chickpeas broth, which was a sin to spill. Inspired by a traditional lemon meringue, I decided to create a new dessert, successfully combining the sweetness of airy meringue, sour Kurd and crispy base.

Ingredients

Butter

85 г
Flour

135 г
Sugar

40 г
Yolk egg

2 шт
Salt

1 щепот.
Lemon juice

75 мл
Strawberry

150 г
Yolk egg

2 шт
Chicken egg

4 шт
Salt

1 щепот.
Butter

100 г
Sugar

220 г
Lemon peel

1 ч. л.
Zest of grapefruit

0.5 ч. л.
Grapefruit

75 мл
Chickpeas

225 г
Water

500 мл
Sugar

150 г
Vanilla

1 щепот.
Semolina
Butter
Beans

Cooking

Let's start with the dough. So how to knead the dough we'll be a very short time, the sugar has time to dissolve and is crisp. To avoid this, you need to turn it into powder using the grinder.

Chopped the dough is most convenient to prepare in a blender with knives. Combine in the blender the flour, salt and processed sugar, then add the butter, cut into small cubes (butter should be cold! You can even a little freeze). Turn on the blender and wait until it forms a slightly friability of the mass. The oil must be evenly distributed throughout the volume of flour. Then add the egg yolks, again grind blender. you should get a lot like the photo on the right. Quickly so the oil doesn't have time to melt and collect the dough into a ball, wrap in cling film and put into holodilnik at least 1 hour (I leave overnight).

Prepare a form with a diameter of 22 cm, lubricated with oil and lightly sprinkle with semolina.

Roll out the dough to a thickness of 5 mm, using a rolling pin, transfer to prepared pan. Now place the form with the dough in the refrigerator for at least 1 hour. This test takes just a form of 22 cm if you form more, you need to prepare more dough. To sand the base retained its shape. you must cover it with parchment paper and pour cargo (any suitable beans, peas, cereals or special ceramic balls)

Put in a preheated 180 degree oven and bake for 15 minutes. Now a little secret: the dough, not much soaked from the filling, you can grease the bottom and sides loose cannons yolk. Remove paper loaded, lubricated yolk and put in oven for 2 minutes.

The stuffing in the form of a Kurd can be prepared in advance. I have already shown how to cook it in this recipe macaroons, but for convenience will be repeated here: all ingredients except oil put into a container where it will cook and whisk until smooth (the strawberry I churned separately for convenience). You can use the juice of any citrus fruit and any berries (I used half lemon juice and grapefruit), as long as total get 150 ml of juice.

Cook over low heat, stirring constantly, the mixture should be quite thicken. Remove from the heat and add the butter. Mix well and allow to cool. After cooling, the Kurd is still a little thick.

Kurd completely cooled pour into a sand base and put in the oven for 12-15 minutes at 180 degrees, pull out and let cool completely again.

We will start cooking the meringue: soaked for 6-12 hours, rinse the chickpeas, fill with water and boil for two hours under quite a bit of the ajar lid. If you boil away too much water during cooking, you can pour a little bit, but not much to it just covers the chickpeas by 1-2 mm. Drain off the resulting liquid (FOR THIS RECIPE you will NEED ONLY 125 ML) and cooled well. Pour in the bowl of a mixer, beat until the formation of a light foam and gradually add sugar.

Whisk to a state similar to an ordinary meringue (thick and glossy white ground). All I churned for 20 minutes. Chickpeas meringue much softer than protein, so quickly settles, so act quickly. Put the meringue in a bag and otkryvaem on cooled cake.

Next you need to brown the meringue. I did it using a gas burner. I haven't tried browned in the oven, but I think that you can put under the grill at high temperature for a few minutes.

Our dessert is ready! It was a very interesting combination of crispy dough and very delicate, even a little fluid filling. I was very pleased with the result of his experiment, chickpeas merengue is an excellent basis for Lenten (and other) recipes. Enjoy your tea!!!

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