for a square tart mould L.23cm, Ht 2.7cm
Shortcrust pastry: Combine the flour, sugar, salt and butter to obtain a breadcrumb-like consistency.
Add the egg yolk, mix and finally add the milk.
Roll out the dough between two sheets of baking paper.
Blind baking: Line your dish with the pastry and prick it with a fork then bake your tart base for 25 minutes at 190°C (375°F).
Lemon cream: In a pan, bring the lemon juice, sugar and butter to the boil.
Remove from the heat, add the (previously beaten) eggs and whisk vigorously.
Prepare like confectioner’s custard.
When it is ready, add the gelatine, previously rehydrated in cold water and well drained.
Fill the tart base and chill.
Meringue: mix the egg whites and icing sugar.
Place in a bain marie, mixing until it reaches a temperature of 50°C (120°F).
Whisk the meringue until completely cooled.
Finish: Top your tart with the meringue as desired and brown it, either with a blowtorch or quickly under the grill
A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.
In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.