June 11, 2013 by seriousbacon
Today i have a recipe for what i believe to be the ultimate lemon tart, its zingy but sweet and tastes just divine! The balance of the lemon curd mixture along with the sweet pastry and the creme chantilly means it is a real winner, and when its on the specials menu at work, it always fly’s out the door and the plates always come back empty!
For this dish, i chose to pair it with a creme chantilly, which is purely just whipped cream with vanilla essence and icing sugar added during the whisking process, you should try it, it tastes delicious! I also made a sesame brittle, which is another dessert garnish that i like to make at work as it looks spectacular and keeps the diners guessing as to how its made, but it is in fact another very simple garnish to produce.
To make a brittle of any sort, walnut, Pistachio and as you can see sesame seeds work very well, you need to purely melt sugar in a pan with a little dash of water added to it until it reaches hard ball stage (or starts to turn into a dark caramel color) and set onto the sesame seeds on baking parchment and allow to cool. Its good fun to make and definitely worth a go!
So here’s the recipe for the lemon tart; be sure to check out my earlier post on howto make a sweet pastry for some tips and a guide on howto make a nice pastry.
Zest and juice of 5 lemons
300g Double Cream
390g Caster Sugar
9 eggs (whole)
1 Egg Yolk
- Mix all ingredients in a bowl and heat to 60 degrees over a bain marie (a pan with simmering water)
- Pass the mixture through a fine seive to remove the zest
- Pour the mix into the tart case and bake in an oven at 180 until the centre of the tart reaches 70 degrees on a probe
- Remove from oven and allow to fully cool
If you need any advice or tips on howto make the lemon tart then feel free to leave a comment below!