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Method

  1. Method

    • Line a greased flan tray with the pastry and blind bake in the oven at 160 degree Celsius until cooked. Remove from the oven and allow to cool.
    • Bring the cream to the boil and whisk in CARTE D'OR Crème Caramel/Crème Brûlée Dessert Mix and CARTE D'OR Pannacotta Dessert Mix before adding the lemon juice.
    • Pour the lemon-flavoured mixture into the pastry case then refrigerate until set.
    • Beat the egg whites to medium peaks and slowly add the sugar until a soft meringue is formed. Pipe the meringue over the tart and colour with a blow torch. Serve cut into individual portions.
  2. Chef Tip

    • The base in this recipe is also perfect for a cheesecake.

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