Lemon tart recipe in a snack bar style by Chef Martin Millouet

Discover the lemon meringue tart in a snack bar version by Martin Millouet,
pastry chef instructor at Ritz Escoffier School. A convenient format to enjoy your favorite dessert anywhere.

He created this delicious recipe using our 17-cavity silicone insert mould,
originally designed for inserts. This now allows you to enjoy your guilty pleasure at any time.

Follow the steps shared by Martin Millouet to achieve the best result:
prepare the base recipes following the instructions, then proceed with the assembly.
The total weight of each bar is 72g.

 

Step 1: Hazelnut Sweet Dough

(Use: 25 g per bar)

Ingredients:

• Dry butter 84% fat: 180 g
• Powdered sugar: 115 g
• Hazelnut powder: 50 g
• Fine salt: 2 g
• Whole egg: 60 g
• Flour T55: 280 g

Process:

1. Cream the butter with powdered sugar, hazelnut powder, and salt.
2. Add the egg and mix without overworking.
3. Incorporate the sifted flour all at once and mix until a homogeneous dough forms.
4. Roll out to 2.5 mm thickness, chill for 30 min, then cut into 5 x 14 cm strips.
5. Place these strips on a metal bar 2 x 2 cm to form a gutter shape.
6. Bake for 20 min at 150°C in a preheated oven at 200°C.

Step 2: Lemon Cream

(Use: 35 g per bar)

Ingredients:

• Lemon juice: 150 g
• Lemon zest: 3 g
• Granulated sugar: 120 g
• Egg yolks: 80 g
• Whole eggs: 140 g
• Dry butter 84% fat: 180 g
• Gelatin mass: 25 g

Process:

1. In a saucepan, heat the lemon juice with zest and half of the sugar.
2. Whisk together the eggs, yolks, and remaining sugar.
3. Pour the hot lemon juice over the egg-sugar mixture, mix, and return to low heat.
4. Cook at 82°C, stirring constantly.
5. Off the heat, add the hydrated gelatin.
6. Let cool to 40°C, then blend with butter pieces until smooth.
7. Pour into the insert mould 09318 and freeze.
8. Once frozen, cut inserts into 14 cm lengths.

Step 3: Hazelnut Praline

(Use: 5 g per bar)

Ingredients:

• Hazelnuts: 250 g
• Granulated sugar: 165 g
• Water: 50 g
• Fine salt: 1 g

Process:

1. Cook the sugar and water to 118°C.
2. Add the hazelnuts and stir until caramelized.
3. Let cool, then blend until a smooth praline paste forms.
4. Store in a piping bag.

Step 4: Yuzu Gel

(Use: 5 g per bar)

Ingredients:

• Yuzu purée: 100 g
• Granulated sugar: 50 g
• Agar-agar: 2 g
• Lemon juice: 10 g

Process:

1. Mix sugar with pectin.
2. Heat the yuzu and lemon purée to 40°C, add the sugar/pectin mixture, and bring to a boil for 1 min.
3. Cool, blend, and store in a piping bag.

Step 5: Italian Meringue

(Use: 4 g per bar)

Ingredients:

• Egg whites: 100 g
• Granulated sugar: 180 g
• Water: 50 g

Process:

1. Cook water and sugar to 118°C.
2. When the syrup reaches 110°C, start whisking the egg whites.
3. Pour the hot syrup in a thin stream over the egg whites and whisk until cooled.
4. Transfer to a piping bag fitted with a Saint-Honoré (104) tip.

Step 6: Assembly & Finishing

1. In the tart shell, pipe 5 g of hazelnut praline.
2. Add 5 g of yuzu gel on top.
3. Carefully place the 14 cm lemon cream insert.
4. Pipe 4 g of Italian meringue with the 104 tip and lightly torch.
5. Garnish with marigold petals, coriander cress, and finger lime pearls.

With this snack-sized lemon meringue tart recipe, Martin Millouet proves that indulgence and convenience can go hand in hand. So don’t wait any longer—get started and enjoy your favorite dessert anywhere!

Ingredients

Equipment and ustensils

• Silicone insert mould with 17 cavities – 112 ml

Recipe steps

• Step 1: Hazelnut Sweet Dough

• Step 2: Lemon Cream

• Step 3: Hazelnut Praline

• Step 4: Yuzu Gel

• Step 5: Italian Meringue

• Step 6: Assembly & Finishing

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