Fresh Convenience Catering

About Fresh Convenience Catering

Based in Wembley, we, as a business wear many hats; we cater for corporates, we manage contract catering for companies, we provide catering for events and social functions and we bake specialised gluten free and dairy free wholesale and retail products for some of Perth’s top cafes – we don’t stop supporting & expanding our people to increase our capacity and forever refine our quality. Simply we love what we do –serving people the best way we know how – with quality fresh produce turned in to something delicious.

Country Represented: France

Lemon meringue tartelettes (Gluten and dairy free)

For the pastry (for 10 tartelletes)

150 gr buckwheat flour

150 gr almond meal

100 gr coconut oil (melted)

40 gr coconut sugar

70 ml water

Pinch of salt


For the lemon curd

200 ml fresh squeezed lemon juice

150 gr castor sugar

4 eggs

50 gr nuttlex


For the italian meringue

150 gr egg whites (about 5 medium size eggs – *we use always free range)

300 gr castor sugar

80 ml water



For the pastry

Combine all the ingredients in the bowl of a stand mixer. Using the paddle, mix until everything comes together.  Don’t overmix.  Remove the dough from the bowl, cling wrap it (*we use landfill degradable cling wrap, and we advise you to do so) and keep it aside in the refrigerator for at least half an hour.

Remove the dough from the refrigerator and weight 10 x 50 gr balls.

Spray the tartellets molds with oil and press each ball into the mold to obtain the desired shape. Keep aside in a cold place for another half an hour, then bake them at 170 degrees Celsius for 15 min. Let them completely cool down before removing them from the molds.


For the lemon curd

In a large bowl, mix together the eggs and the sugar.

In a medium size pot bring the lemon juice to boil. Pour the juice onto the egg mixture and using a fine sift, pour everything back to the pot. Boil on a low heat, whisking continously, until it thickens and bubbles appear on the surface. Transfer the curd in a container, cling wrap it at the surface and let it cool.

When it get cold, fill the tartellets shells.


For the italian meringue

In another pot, add the sugar and the water. Bring it to the boil until it reaches 115 degrees Celsius, using a sugar thermomether. When this themperature is reached, start whisking the egg whites using a stand mixer. When the sugar reached 121 degrees, remove it from the heat and pour it slowly on the egg whites, while reducing the mixer speed to very low. After all the liquid is poured, increase the speed and whisk until the egg whites have cooled down and you obtained a fluffly glossy meringue.

Pipe straight away the meringue on the lemon tarts, and burn them lightly using a blow torch.


Note: As a bonus, we will prepare you some vegan lemon meringues tartellets. The recipe will be provided on the day, so don’t miss out our cooking demo!

About Simona Boca

Most people understand that baking pastries and delicious sweet things always bring a s mile to people’s faces – Simona has a deeper understanding than that. She loves to craft patisserie with delicate, care and love knowing that the complete package not only brings a smile but a deep appreciation of the product and the quality it represents.

After completing a PHD in Science she lay to rest the test tubes for her calling in baking and with 5 years’ experience is now leading the way with Gluten & Dairy Free pastry in Perth supported by the Fresh Convenience team.