Arabic Birthdaygreetings

Lemon



Ingredients For the dough 110 g flour sablée
weak w 180-200

65 g butter 30 g icing sugar 25
gd'uovo
½ vanilla bean
grated lemon peel For

cream 200 g cream lemon lemon taste

jelly cake White Chocolate

For the meringue cream 150 g cream

60 g Italian meringue

Preparation
start from sablée, working the butter with the help of electric whisk until creamy, add powdered sugar and continue to mix, transfer the flour, stirring constantly, until bread crumb mixture type, we combine the egg, the spices to mix and end up completely absorbed.
work the dough quickly, the wrap with plastic wrap and put it in the refrigerator for 3 ore.Tolto the fridge so we work to get a cake, spreading to a thickness of 3mm, tunnel to the surface so that cooking is not swollen, cut with the help of a pastry rings with a round base as covering the rings 16 cm in diameter, then fill the containers of pasta with beans Sablèe so that cooking does not increase in volume, bake at 170 degrees for about 20 minutes.
work with whips cold cream, we combine the lemon and whisk until smooth and creamy with no lumps.
with white chocolate melted sablée Brush the bottom of the dough so as to isolate it, so once you pour the clotted cream and lemon, decorated with lemon slices, glazed with gelatin and we grace the tufts of meringue tart with sugar and pulled in the lemon zest.