Master Baking Class with @ albertocotua ( Weekly Series) Issue no 7

As always, in all recipes we must have a Mise En Place.

As this is a sable mass or broken dough, it does not need the gluten to develop so we will not knead this mixture, we will only group the ingredients.

Once the ingredients are mixed, let stand in the fridge for 20 min.

With the help of a roller we stretch to a thickness of approximately 5 MM, then extend it over the mold.

But today we will make Mini Pies, so we need a dough cutter according to the chosen mold.

When we have the molds with their dough, we prick with a fork the bottom and edges of the dough.

We preheat the oven to 180 ° C, and cool the molds for 10 min.

While these are in the fridge, we make the bitumen based on lemon juice and condensed milk.

Pour the condensed milk into the blender and slowly add the lemon juice, when it sets or thickens, we taste the mixture and see if we add more lemon or leave it that way.

We remove the dough from the fridge and take it to the oven for 25 minutes.

Once the 25 minutes have passed, remove them from the oven, remove them from the mold and fill with the lemon bitumen.

When we have all fillings, put in the oven again for 10 minutes to set the mixture.

When they are ready, we let rest and place the Italian merengue on them with the shape that we want today I will put a classic shape of peaks.

If you have a flamer, they flap it carefully.

If you do not have a flame, you can use the oven of a gas stove and gently pass the meringue through the flame and you will get the same result.

And here they are, the Mini Pies ready to be tasted.