The Perfect Lemon Meringue Tart & Quiche Lorraine - One Dough, Two Tart Recipes!

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Today I’m baking two classic French tarts using one simple crust: a lemon meringue tart & a traditional quiche Lorraine.

French baking may look complicated, but many beautiful recipes are surprisingly simple. With a few ingredients, one basic tart dough, & no fancy equipment, you can make delicious French food at home.

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🎥 merci to Chloé Finch (@chloevfinch) for filming this video so beautifully ✨Check out her work → https://www.chloevfinch.com/

⏱ Chapters
0:00 Intro
0:55 Making the dough
3:20 Headspace
5:45 Rolling out dough and blind baking
10:15 Preparing the quiche Lorraine filling
13:55 Making the lemon filling
19:20 Making the meringue
22:15 The finished tarts

Pate brisee crust (makes for 2 9inch tart molds)
-320 grams flour
-230 grams butter, cold & cut in small cubes
-60 grams water
-4 grams salt

Rub the butter into the flour until it is almost a sandy texture with a few bigger chunks left. Add the water & bring together into a clump. Separate in half, and form into flat discs, cover with plastic, & place in fridge for at least 30 minutes.

Roll out to about 3mm, place into mold, pressing the dough down into the corners rather than stretching it upward, & trim the excess.Prick the base with a fork & place the shells in the freezer for at least 30 minutes.

Bake with parchment & baking beans at 200 °C for about 10–12 minutes. Remove the parchment & beans & return to the oven for another 5–8 minutes, until the base is lightly golden & dry but not too dark, as it will bake again with the filling. Let cool while working on filling.

Quiche Lorraine Recipe
-3 eggs (about 150 grams)
-200 grams crème fraîche
-200 grams cream (at least 30% fat)
-200 grams lardon
-50 grams grated gruyere or Comte
-Salt & pepper to taste
-Dash of ground nutmeg

Cook the lardons in a pan until browned. Drain the excess fat & let cool slightly.

Whisk together the eggs, crème fraîche, & cream until smooth. Season with salt, pepper, & a dash of nutmeg. Strain the custard through a fine sieve, then stir in the cheese and cooled lardons.

Pour the filling into the parbaked tart shell. Bake in a preheated 180°C oven for about 25–30 minutes, until the top is lightly golden & the center is just set with a slight wobble. Baking time may vary depending on your oven. Let the quiche rest for 15–20 minutes before slicing.

Recipe for lemon merigue tart in pinned comment!

🛍 Links

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☕ Visit me at Café Revelotion for my fresh pastries and my husband’s coffee → Fridays & Sundays, 8am–1:30pm at Place Monge
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🏠 My Paris Apartment Tour → https://youtu.be/A1V2sIq5yeo?si=s_g8xZ0owSIBsGyb
🎓 Moving to Paris Q&A → https://youtu.be/7lwNxTCNa-0?si=OzzDTnW6xUS4dyNF
🧺 My Paris Flea Market Guide → https://youtu.be/yzwWyIvTq4I?si=lSzusicVRXyxrnI-

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WHO AM I?
I’m Ainsley Durose, a professional pastry chef living in Paris. I share my love for baking & cooking, showing how beautiful pastry can be made with minimal tools & small spaces, alongside my love for France, joie de vivre, vintage charm, cozy living, & nostalgic slow living.

Kitchen, apartment, French baking, Paris baking vlog, lemon tart recipe, quiche recipe, sweet and savory tart dough, baking in Paris, tiny kitchen baking, classic French pastry, cozy baking vlog, Paris food vlog, simple French recipes, baking from scratch, French cooking at home

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Видео The Perfect Lemon Meringue Tart & Quiche Lorraine - One Dough, Two Tart Recipes! канала Ainsley Durose