here I am, showing you again another lemon tart, but this time is different. with this last recipe, I made I wanted to experiment a bit, trying another design bringing together some other basic recipes, and this wonderful cake became a reality.
the tart, apart from being a gem, has an acidic taste I really enjoy and balance nicely with the sweetness of the swiss meringue. the crunchy crumble that the streusel gives together with the butter sablée goes wonderful with the lemon cream and the delicate texture of the meringue which is like a cloud.
as always, I invite you to change the tart decoration and play with different compositions, since this is the fun part of the assembly, to experiment with the great ideas that you have. I’m sure it’ll look beautiful and even much better than this one!
let’s bake!
LEMON TART 2.0
makes 8 servings
· ingredients ·
lemon streusel
60g unsalted butter, at room temperature
50g cane sugar
60g ground almond
50g flour
½ lemon zest
20g cocoa butter (optional)
butter sablée
60g flour
20g icing sugar
35g ground almond
a pinch of salt
30g cold unsalted butter, made dices
lemon cream
2 large eggs
2 large yolks
90g sugar
10g corn starch
160g lemon juice
3g gelatine sheets
60g unsalted butter, made dices
mirror glaze
15g water
30g sugar
30g glucose
20g white chocolate
1.5g gelatine sheets
13g absolu cristal neutral glaze
yellow food paste colorant (optional)
swiss meringue
50g egg whites
100g sugar
decoration
½ lemon zest
little round cookies of different sizes (optional)
· step by step ·
lemon streusel
first, mix well the butter and the cane sugar until everything is well combined.
next add the ground almond, flour and lemon zest and keep mixing until it forms a firm dough.
place this dough wrapped in cling film in the freezer for about 30min approx.
grate the hard dough with a big hole grater, or simply break it with your hands into little crumbs.
upon an oven tray place a silpat or baking paper with a 16 cm diameter ring, place it inside the grated dough and press it with your hands or with the help of a big spoon until the mixture is evenly distributed and there are no holes looking compact but not super pressed.
bake it for 14min at 170ºC, until it’s lightly golden.
take it from the oven and leave it cool, on the contrary, it could break easily.
when it’s completely cool then paint it with the cocoa butter well melted, in this manner, we’ll waterproof the streusel base so it’ll be crunchy when is time to serve.
butter sablée
in a bowl mix the flour, icing sugar, ground almond and pinch of salt.
add in the cold butter in dices, in this case, we added it in once because the quantity is small.
finally, add the beaten egg to the mixture and whisk it together until you have a firm dough.
spread the dough between two guitar plastic sheets or baking paper with a rolling pin to obtain a 3 mm thickness.
place the dough into the fridge and leave it there until it’s firm so you can work with it properly later.
take the dough from the fridge and take off the two baking papers so you can start cutting the sablée for the tart. in my case, I did the exterior circle with a 16 cm diameter ring, and the interior with a 13 cm diameter.
with the remaining dough, you can make little biscuits which will help you to decorate the tart if you like it.
bake the sablée at 160ºC for 15min, until it’s golden. be careful because it gets burned so easily.
move the big ring once is cold, this size is delicate and can be broken easily if it is too hot.
lemon cream
hydrate the gelatine sheets in a glass full of cold water.
whisk the egg and the egg yolks with the sugar in a medium bowl.
add the sifted corn starch, so you will prevent lumps from forming.
boil the lemon juice in a small saucepan and pour it on the previous mix whisking well.
remove the gelatine from the water and add it, whisking well until it’s melted.
if you like it you can add now some food paste colorant or leave it with its natural colour.
pass the mixture through a strainer to make sure there’re no lumps and place it in a silicone mould with the shape you want having in mind the size of the streusel base.
place the mould in the freezer for 1h minimum or until it’s firm and you can take it off easily so you can glaze it.
mirror glaze
hydrate the gelatine sheets in a glass full of cold water.
make a syrup with the water, sugar and glucose put all the ingredients in a small saucepan and bring it to boil until 103ºC. If you don’t have a kitchen thermometer then leave it boiling the mixture for about a couple of minutes approx.
in a big bowl, place the hydrated gelatine sheets with the white chocolate and pour on the boiling syrup.
add the condensed milk and the absolu cristal neutral glaze.
blend this mixture to make sure everything is well incorporated and there’re no lumps.
the mirror glaze has to be at 35ºC to have a perfect consistency.
take out the lemon cream from the fridge and place it on top of an oven rack with a tray on the base, then pour on the glaze and the remaining glaze will stay on the tray.
carefully and with the help of a spatula move the lemon cream and place it on the streusel base.
keep it in the fridge to make it a bit firmer while you’re finishing the rest of the recipe.
swiss meringue
in a bain-marie cook the sugar and the egg whites, making sure it doesn’t get over 60ºC. the objective is to melt the sugar not to cook the egg whites.
pour this mixture into a big clean bowl and whisk it until it forms a shiny and firm meringue, and when you touch it with your fingers you should feel the grainy sugar anymore. if you still can feel it then continue whisking.
put the meringue in a piping bag with a pastry nozzle of your choice. mine is the 1A from Wilton.
with a kitchen blowtorch, you can burn a bit the meringue or leave it natural.
· tips ·
if you don’t like so much the acid, I recommend you lower the lemon juice quantity to your own taste, and substitute the rest for water. In this way, the recipe will continue having all the liquid necessary to have the proper smooth but firm lemon cream texture.
enjoy!
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