Lemon tart … a recipe by Arnaud Larher, Meilleur Ouvrier de France (MOF).
Lemon tart is a classic of pastry desserts, especially from France.
The peculiarity of this tart is what is defined in quotes meringue: in reality it is a jelly that, whipped with the whisk for 20 minutes, it turns from a jelly into a wonderful and airy mousse.
Curious, perplexed, and heartened: it really becomes a light and white mousse …… just like a meringue.
A vanilla sablée and a lemon curd with white chocolate…..simply gorgeous.
If you prefer a more classic version, you can find it here:
Another tart by Jaques Génin, here:
Anyway, lemon tart never disappoints …….
Vanilla pâte sablée
- 7 tbsp (101 g) soft unsalted butter
- 3 tbsp (21 g) almond meal
- ½ cup (65 g) icing sugar
- seeds from 1 vanilla pod
- 1 small (40 g) whole egg
- a pinch Fleur de sel
- 1 1/3 cup (170 g) pastry flour
- ½ cup + 1 tbsp (127 g) fresh lemon juice, sifted
- zest from 1 lemon
- 2 tbsp + 2 tsp (40 g) superfine granulated sugar
- 3.5 medium (174 g) whole eggs
- 2.6 g gelatin sheets, 200 bloom ((0.53%))
- 5.3 oz (148 g) white chocolate, chopped
- 1/5 oz (5.2 g) cocoa butter, chopped
- ½ cup + 1 tbsp (115 g) superfine granulated sugar
- ½ cup + 2 tbsp (135 g) water
- ½ cup + 1 tsp (125 g) lime juice, sifted
- 10 g gelatin sheets, 200 bloom ((2.69%))
- scant 5.5 oz (150 g) neutral glaze
- juice from ¼ lemon
- yellow food colouring
Vanilla pâte sablée
In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal, sifted icing sugar and vanilla seeds.
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 8 hours.
To line the pastry ring
Brush the interior of your ring with butter (7.5 inches – 19 cm.) and place on a baking tray with baking paper (I used micro perforated round tart ring, micro perforated tray and Silpat non-stick mat).
Roll the dough gently until you have an even 2mm thickness.
Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
Using the knife, remove the overhanging pastry.
Prick the base with a fork and refrigerate for 2 hours.
Heat fan oven to 330 F – 165°C.
Bake the tart shell for 22 minutes and let completely cool.
Brush melted cocoa butter to seal the tart shell (optional).
Soften gelatin sheets in cold water and set aside.
In a bowl, whisk whole eggs with sugar to combine.
Add lemon juice, lemon zest and whisk to combine.
In a saucepan, bring some water to a boil.
Bring a large pot of water to boil, place over the bowl with eggs/sugar/lemon mixture and cook stirring constantly until 180F – 82°C.
Remove from the heat, add wringed gelatin sheets and stir to melt.
Pour the lemon mixture over finely chopped (or melted) chocolate and cocoa butter and mix with a hand blender for a couple of minutes until you get a smooth and silky mixture.
Soak gelatin sheets in cold water.
In a small saucepan, bring water with sugar to a boil.
Let cool the syrup until 160F – 70°C, then add wringed gelatin sheets and stir to melt.
Add lime juice and stir to combine.
Cover with cling film and refrigerate 24 hours.
The day after, place the lime jelly in the bowl of a stand mixer and whisk for 20 minutes (higher speed) until fluffy.
Pour the “meringue” in a 7 inches – 18 cm pastry ring, about 2 cm thick.
Smooth the top with a small spatula and freeze.
Mix all the ingredients and stir to combine.
Fill the tart shell with lemon curd and refrigerate for 60 minutes.
Heat for 20 seconds the lemon nappage in the microwave, then pour a thin layer over the lemon curd.
Place the frozen “meringue” over the lemon curd.
Pour the remaining lemon nappage in a pastry bag and pipe some dots “here and there”.
Refrigerate the tart for a couple of hours to bring the frozen meringue to the right temperature.