Thursday, September 9, 2010
I browsed the the rows of tarts, mousses and tiny cakes at Stuart's Bakery, one of the bakeries on Granville Island and finally decided on this "Tangy Lemon Meringue Tart". Everything looked pretty appealing so it took a while to accept that I could only pick one thing.
The lemon custard was surprisingly sour, definitely very "tangy" but buffered by the sweet, buttery crust. I have no idea how they got the meringue part to be so fluffy and bubbly at the same time - you can see all the bubbles in the photo - it was almost like a foam yet still maintained a solid form. I don't really know anything about baking but I'd love to be able to make amazing little pastries like this.