French inspired lemon tart.

Impress just about anyone with this lush treat.

 

Ingredients (Pie Shell)

90 grams refrigerated butter

65 grams icing sugar

Zest of 1 1/2 lemons

3 egg yolks

5 grams of milk

200 grams flour

A pinch salt

Method

  1. In an electronic mixer medium speed, cream the butter, salt, lemon zest and icing sugar until smooth.
  2. Add egg yolks one at a time, until fully incorporated into mix.
  3. Add the milk until incorporated. On a low speed, gradually incorporate the flour until almost completely mixed.
  4. Pour mixture onto a sheet of plastic film and flatten the dough. Refrigerate for at least one hour.
  5. Remove and roll to 5mm. Place in tart mould and dock the dough with a fork or docking roller.
  6. Blind bake at 325F for about 20-25 minutes or until golden brown.
  7. Remove from oven and let cool.

Lemon Curd Ingredients

3 whole eggs

140 grams granulated sugar

Juice of three lemons

Zest of 1 1/2 lemons

Method

  1. Bring the lemon juice, sugar and lemon zest to a boil then remove from stove.
  2. Add 1/3 of that mixture to eggs and whisk briskly until incorporated.
  3. Pour that mixture into the remaining liquid that is boiled.
  4. On low heat, continually mix with a rubber spatula until it begins to coat the base of the spatula. Remove from heat and pour into the tart shell.
  5. Place in a pre-heated 325-degree oven for 5-8 minutes to allow the mixture to set.
  6. Remove, and bring to room temperature. Refrigerate for one hour, or overnight.

 

Lemon Chantilly Cream Ingredients

300 grams refrigerated 35 percent whipping cream

75 grams refrigerated icing sugar

20 grams refrigerated powdered milk

A drip or two of lemon oil

Zest of 3 lemons

Method

  1. Refrigerate utensils, then whip cream to a medium peak, while gradually adding icing sugar and lemon zest.
  2. Gradually add milk powder until firm peak is achieved.
  3. Pipe decoratively onto chilled tart and serve.

Recipe courtesy Chef Khalil Ali of Peche Patisserie.
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