Lemon strawberry tart by the Greek Chef Yiannis Lucacos | Yiannis Lucacos

Ingredients

• 130 gr. (4.6oz) crispy tart
• 70 gr. (2.4oz) strawberry compote
• 75 gr. (2.6oz) lemon cream
• meringue
• 350 gr. (12.3oz) all-purpose flour
• 50 gr. (1.7oz) almond flour
• 150 gr. (5.3oz) powdered sugar
• 2 gr. (0.07oz) salt
• 180 gr. (6.3oz) butter
• 70 gr. (2.4oz) eggs
• 2 gr. (0.07oz) vanilla extract
• *all the ingredients must be in room temperature
• 75 gr. (2.6oz) lemon, juice
• 75 gr. (2.6oz) lime, juice
• 6 gr. (0.2oz) lemon, zest
• 6 gr. (0.2oz) lime, zest
• 135 gr. (4.7oz) granulated sugar
• 300 gr. (10.5oz) eggs
• 9 gr. (0.3) gelatin, hydrated in cold water
• 240 gr. (8.4oz) butter, cold, in medium squares
• 7,5 gr. (0.26oz) vanilla, extract
• 600 gr. (21.1oz) strawberries, in medium squares
• 120 gr. (4.2oz) granulated sugar
• 40 gr. (1.4oz) rum
• 150 gr. (5.3oz) egg whites
• 150 gr. (5.3oz) granulated sugar