Simeon II Tart

Simeon II Tart is a royal dessert, a perfect combination of a crunchy cookie base, a delicious condensed milk cream, and a fluffy meringue. This tart is not only a delight for the taste buds but also a work of art on the table, making it perfect for any special occasion or simply to treat the family on an ordinary day. In the following, I will guide you step by step to achieve a perfect Simeon II Tart, highlighting essential details, useful tips, and a personal touch that will make this recipe unique.

Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 60 minutes
Number of servings: 8-10

Ingredients:

*For the base*:
- 250 g plain cookies (like Petite Beurre)
- 125 g cold butter

*For the cream*:
- 4 egg yolks
- 400 ml condensed milk (one can and a quarter)
- Juice of one lemon and 3 green limes

*For the meringue*:
- 200 g granulated sugar
- 4 egg whites

Step by step: Preparing the Simeon II Tart

1. Preparing the base: Start by preparing the crunchy base. In a clean bowl, add the crushed plain cookies. You can use a blender to obtain fine crumbs or place the cookies in a bag and crush them with a rolling pin. Add the cold butter cut into cubes over the cookies and mix well with a spatula or your hands until you achieve a homogeneous mixture with a sticky crumb texture.

2. Forming the bases: Grease a 26 cm removable-bottom cake pan with butter to prevent sticking. Add the cookie mixture to the pan and press it evenly on the bottom using a spatula or the bottom of a glass. This will form the perfect base for your tart. Place the pan in the preheated oven at 180 degrees Celsius and bake the base for 5 minutes. This step will help firm up the crust and enhance the flavors.

3. Preparing the cream: While the base is baking, prepare the cream. In a bowl, beat the egg yolks with a mixer until they become frothy and light yellow. Add the condensed milk and mix again until you achieve a smooth cream. Then, gradually add the lemon and lime juice, continuing to mix. It is important to add the juice gradually to prevent the egg yolks from curdling. You will obtain a dense and flavorful cream, which will add a fresh and vibrant taste to the tart.

4. Preparing the meringue: In a clean bowl, beat the egg whites with a mixer until they become foamy. This is a crucial moment; ensure that the bowl is completely clean, without any traces of fat. Once the egg whites are foamy, gradually add the granulated sugar, continuing to mix on high speed. Keep mixing until the meringue becomes stiff, glossy, and forms firm peaks. It is important that when you turn the bowl upside down, the meringue stays inside.

5. Assembling the tart: Remove the base from the oven and pour the condensed milk cream over the cookie crust. Use a spatula to level it evenly. Then, using a piping bag, decorate with meringue on top of the cream, forming beautiful shapes. This will add an elegant look and create a delicious contrasting texture.

6. Final baking: Put the tart back in the preheated oven and bake for 35-40 minutes until the meringue becomes lightly browned. It is essential not to open the oven door in the first 30 minutes to prevent temperature drop and ensure even baking.

Serving and variations:

After the tart has been removed from the oven, let it cool completely before removing it from the pan. You can serve the Simeon II Tart plain or with a dollop of freshly whipped cream or vanilla ice cream. Add a splash of decoration with slices of lime or lemon for an even more attractive appearance.

If you want to add a personal touch, you can experiment with various essences, such as vanilla or almonds, in the condensed milk cream. Also, for those who love chocolate, you can add some melted dark chocolate pieces to the condensed milk cream, turning the tart into a true indulgence.

Nutritional benefits:

The Simeon II Tart offers a combination of nutrients due to its ingredients. Condensed milk is a rich source of calcium, essential for bone health, while citrus fruits (lemons and limes) provide a significant amount of vitamin C, beneficial for the immune system. The cookies add necessary carbohydrates for energy, and the butter provides healthy fats in moderate amounts.

Frequently asked questions:

- Can I use whole grain cookies?: Yes, whole grain cookies can add a note of flavor and texture, but make sure they are sweet enough to balance the cream.

- How can I store the tart?: The tart stores well in the refrigerator, covered with plastic wrap, for 2-3 days. Ensure that the meringue is not exposed to moisture, to avoid it becoming soggy.

- Is it possible to make the tart without condensed milk?: You can replace the condensed milk with cream cheese mixed with sugar, but the taste will be different.

The Simeon II Tart is certainly a dessert that will impress with its appearance and taste. I hope these detailed instructions will help you prepare this royal delicacy with ease and joy. So gather your friends or family around the table, savor each slice, and share the joy of this wonderful dessert!

 Ingredients: for the base: 250 g plain Petit Beurre biscuits 125 g butter for the cream: 4 egg yolks 400 ml condensed milk (that is one and a quarter cans) juice from one lemon and 3 green limes for the meringue: 200 g granulated sugar 4 egg whites

 Tags:  lemon tart meringue tart