Blueberry and lemon tart …. a fresh and delicious tart for these hot days.
A lemon-flavored shortcrust pastry, a soft biscuit with blueberries and a lemon namelaka, velvety and refreshing.
To garnish, lots of blueberries and silver leaf.
Blueberry and lemon tart … … to be prepared as soon as possible.
You can find other desserts with blueberries here and here.

Blueberries and lemon tart

Porzioni 8
Chef Aria

Ingredienti

Lemon short crust pastry

  • 1 1/4 cups (155 g) pastry flour

  • 3 tbsp (20 g) almond meal
  • 5 tbsp (70 g) soft unsalted butter
  • scant 1/2 cup (60 g) icing sugar
  • 1 small (35 g) whole egg
  • 1.5 g salt
  • Zest from 1 lemon

Almond, lemon and blueberries biscuit

  • 1 medium (50 g) whole egg
  • 1 tbsp + 1 tsp (20 g) superfine granulated sugar
  • 2 tsp (10 g) honey
  • 3 tbsp (20 g) almond meal
  • 1/8 cup + 1 tbsp (25 g) pastry flour
  • 1.15 g baking powder
  • 0.5 g salt
  • 1 tbsp + 1 tsp (20 g) cold heavy cream
  • 1 tbsp (15 g) warm melted butter
  • Zest from 1 lemon
  • Fresh blueberries, halved

White chocolate and lemon namelaka

  • 3 tbsp + 1 tsp (50 g) whole fat milk
  • 1 tsp (2.5 g) glucose syrup
  • 3 oz (85 g) white chocolate 35% (Ivoire Valrhona)
  • 1.35 g gelatin, 200 bloom (sheets or powder)
  • 6 tbsp + 1 tsp (95 g) cold whipping cream
  • 2 tbsp (30 g) fresh lemon juice, sifted

Extra

  • Fresh blueberries
  • Neutral glaze
  • Silver leaf

Istruzioni

Lemon short crust pastry

  1. In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal, lemon zest and sifted icing sugar.
Add lightly beaten whole egg and mix to combine.
Add the sifted flour with salt and mix just to combine.
Flatten the dough into a round disc, wrap in cling film and refrigerate for 6/8 hours.
Roll the dough gently until you have an even 3 mm. thickness.
Gently ease the dough into the sides of a 7.5 inches (19 cm) perforated tart ring, using your fingertips to press the pastry into the edges and up the wall of the tin.
Using the knife, remove the overhanging pastry.
Refrigerate for 2 hours (or freeze).

Almond, lemon and blueberries biscuit

  1. In a bowl, combine sifted flour, almond meal, baking powder and set aside.

    In another bowl, place honey with sugar and whole egg.

    Whisk to combine.

    Add lemon zest and mix to combine.

    Add sifted powders and whisk until you get a smooth batter.

    Add cold heavy cream, then melted butter.

To bake the tart

  1. Heat fan oven at 320F - 160°C.
Bake the tart shell for 12 minutes and let warm.

    Pour the biscuit in a pastry bag, pipe 120 g in the tart shell, cover the surface with halved blueberries and bake for 10/12 minutes.

    Let completely cool.

White chocolate and lemon namelaka

  1. Soak gelatin powder (or sheets) in cold water.
Melt white chocolate.
Heat the milk with glucose until 160F - 70°C, add wringed and melted gelatin and stir to
combine.
Pour the mixture over the chocolate in 3 batches, emulsifying well with a rubber spatula.
Add cold whipping cream, mixing well with a hand blender.

    Add lemon juice, mixing well with a hand blender.
Cover with clingfilm and refrigerate about 12 hours.

To assemble

  1. Pour the cold namesake in a pastry bag and pipe a regular layer over the biscuit, until you reach the edge of the tart shell.

    Smooth the surface with a small spatula and refrigerate about 10 minutes.

    Wash and dry the blueberries and spread on the surface.

    Brush with neutral glaze and garnish with silver leaf.

    To store in the fridge.

To serve

  1. Let the tart at room temperature for 10 minutes before serving.

Facebook Comments