I’ve made laminated doughs for cookies before, most recently on my glittery pink and white heart cookies, so I thought it would be fun to try the technique on a tart shell!
A Few Notes on this French pastry
Freezing the shells before baking is really important so don’t skip that step! Check on them after a 2-3 minutes in the oven. If the walls have sagged down, remove from oven and press back into ring. Continue baking and they should be fine. You can make the shells in advance and keep them in an airtight container for a few days before filling. Make sure to chill that top before cutting out the circles and store in freezer until ready to assemble.
For the Swiss Meringue:
Don’t let any yolks get into your whites when you separate the eggs. The easiest avoid yolks is to separate the eggs one at a time into separate bowls and then pour the white in as you go along. Don’t get scared when you add the butter in! if it’s a soup or if it’s looking wonky just chill is a few minutes then get back to mixing. If your idea of warm is tepid then go ahead and use a thermometer to see when your egg white mixture has reached 160F.
Steps to assemble this French pastry
If you’ve tried this French pastry then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! IF YOU LOVE THIS RECIPE TRY THESE OUT! Chocolate Tart Topped with Toasted Meringue Chocolate Pie! Chocolate Bon Bons
