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    Treat yourself this summer!*ATTR

    Lemon Tart

    Lemon Tart
    Lemon Tart
    Serves : 4
    Time: 1 hour (+ 1 night)
    Difficulty:
    Published on : 4 Jan. 2018
    Author: Chef Philippe
    27 ratings
    4 comments
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    Ingredients for 4:

    • For the pastry:
    • 200g almond rich shortcrust pastry
    • For the lemon curd:
    • 1 lime
    • 175g castor sugar (100 + 75)
    • 140g Capfruit lemon purée (juice)
    • 2 whole eggs
    • 200g unsalted butter, softened
    • For the finish:
    • Green colouring powder
    • Gold leaf
    • Utensils:
    • Wooden Rolling Pin 50cm
    • Perforated Baking Sheet - 1 straight edge - 42 x 32cm
    • Silpat® Non-Stick Baking Mat - 40 x 30cm
    • Perforated Stainless Steel Tart Ring - ht 2cm - Ø 14cm
    • Graduated Pastry Ruler 64 x 5cm
    • Flat Pastry Brush - 3.5cm
    • Microplane® Classic Zester Grater - Black
    • Matfer Professional Whisk - 30cm
    • Stainless Steel Mixing Bowl - Ø 25cm
    • Unbreakable Graduated Pitcher 1L
    • Bamix Professional Hand Blender - Gastro 200 - Color
    • Silicone Mould - 2 Whirls - 30 x 17.5cm
    • Small Cranked Spatula
    • Comfort Disposable Piping Bags - 59cm (x 10)
    • Stainless steel plain piping nozzle - Diameter 0.5cm

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    Method for Lemon Tart:

    1

    Remove the rich shortcrust pastry from the fridge (prepared the day before) and roll out with a rolling pin.

    2

    Place the pastry on a Silichef XL perforated baking sheet lined with a Silpat baking mat.

    3

    Place a stainless steel perforated tart ring over the pastry...

    4

    ... and cut the pastry along the inside of the ring with a utility knife.

    5

    The result should look like this.

    6

    Carefully remove the pastry excess.

    7

    You should obtain a perfectly neat disc of pastry.

    8

    Place the tart ring...

    9

    ... over the pastry disc.

    10

    Gather the pastry scraps together and roll out.

    11

    Using a graduated ruler...

    12

    ... cut a few strips to a width of 2 cm (which is the height of the tart ring).

    13

    You'll need 3 strips of pastry to line the ring.

    14

    Using a pastry brush, apply a little water along the inner sides of the ring.

    15

    Arrange one strip of pastry inside the ring...

    16

    ... and ease it carefully with your fingers to make it stick.

    17

    Repeat with the second strip...

    18

    ... and press both ends together so they join properly.

    19

    Line the remaining gap with the third strip.

    20

    The result should look like this.

    21

    Apply a little water with the brush over the sides of the tart.

    22

    Slide a knife along the rim of the ring...

    23

    ... to remove the pastry excess.

    24

    Bake the pastry case in a preheated oven at 180°C (gas 4)...

    25

    ... for 12 minutes.

    26

    Gently release the tart from the ring.

    27

    Leave in the oven until golden...

    28

    ... for another 2 or 2 minutes. Remove from oven and leave to cool at room temperature.

    29

    For the lemon curd: Organise all the necessary ingredients.

    30

    Zest the lime in a saucepan using a Microplane Classic grater.

    31

    Add 75 grams of castor sugar...

    32

    ... and the lemon juice (liquid purée).

    33

    Combine vigorously with a whisk...

    34

    ... and bring to a boil.

    35

    Pour the whole eggs and 100 grams of castor sugar in a mixing bowl. Blanch with a whisk.

    36

    Pour the boiling syrup over the blanched eggs and combine with a whisk.

    37

    Transfer the preparation into the saucepan used to cook the sugar...

    38

    ... and cook for 2 or 3 minutes until the preparation starts boiling.

    39

    Cook for a further 1 minute after the first boil.

    40

    Transfer the preparation into a dispenser jug. It should have thickened during cooking.

    41

    Mix with a Bamix hand blender...

    42

    ... while adding the soft butter.

    43

    Mix until completely incorporated.

    44

    Pour lemon curd into one cavity of the whirl silicone mould.

    45

    Using a small palette knife, spread the lemon curd so it fills all the grooves in the mould.

    46

    Fill up the rest of the cavity with lemon curd...

    47

    ... and even the surface. Place the mould in the freezer. You can make this the day before.

    48

    Gently release the pastry shell from the ring...

    49

    ... and fill with lemon curd.

    50

    Even the surface with the small cranked spatula.

    51

    Transfer the remaining lemon curd into a bowl and add small pinches of green colouring until you get the desired colour.

    52

    Transfer the green lemon curd into a piping bag fitted with a plain nozzle Ø 5mm. Reserve in the fridge.

    53

    Remove the frozen lemon curd disc out of the freezer and release from the mould...

    54

    ... then arrange carefully over the lemon tart, well centred.

    55

    Using the Microplane grater, grate the base of the pastry shell to remove any imperfections.

    56

    The result should look like this.

    57

    When the green lemon curd has set, pipe drops over the surface of the tart in the pattern of your choice.

    58

    Grate some lime zest directly over the tart.

    59

    Arrange small pieces of gold leaf on top of the green lemon curd drops to finish the decoration. Enjoy!

    User reviews:

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    Stable for topper
    Hello, I am very new at this and have been trying to find a recipe for my new Silikomart Tarte Twist Kit. This looks wonderful. Question: Do I need to use gelatin at all to stabilize the frozen curd so that it holds its shape after assembling? Thank you.
    0 out of 0 users found this review helpful.
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    Comment
    MichelleKW 21 April 2021
    tarte au citron chef Philippe
    Quelle merveille, que votre savoir-faire chef Philippe. Je suis vos recettes depuis le confinement et j'ai littéralement appris a cuisiner grâce à vous ! Un grand merci et beaucoup d’amitié et de respect pour votre talent, et ce depuis le Royaume-Uni. :-)
    0 out of 0 users found this review helpful.
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    Comment
    Anousheh_Londres 1 November 2020
    Tarta de Limón
    Fuera de lo común. Me encanta, se ve atractiva y deliciosa!!!
    Voy a prepararla, pero no sé qué tipo de azúcar es la de ricino. Es lo mismo que impalpable o es simplemente azúcar blanca.
    Gracias
    0 out of 0 users found this review helpful.
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    Comment
    Milagrito 12 November 2018
    Response by ChefPhilippe 27 November 2018
    Buenas dias,
    Por la masa utilizo azucar impalpable, y por la crema de limon utilizo azucar blanca.
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    Available in our boutique
    Pistachio Green Food Colouring E102/E133 - Fat soluble - 25g - Selectarôme
    € 8.90
    Available in our boutique
    Perforated Stainless Steel Tart Ring - ht 2cm - Ø 14cm - Mallard Ferrière
    € 11.00
    Available in our boutique
    Stainless steel plain piping nozzle - Diameter 0.5cm - Mallard Ferrière
    € 2.50
    Available in our boutique
    Graduated Pastry Ruler 64 x 5cm
    € 7.40
     25 ratings
    Available in our boutique
    Wooden Rolling Pin 50cm
    € 9.90
     36 ratings
    Available in our boutique
    Silpat® Non-Stick Baking Mat - 40 x 30cm - Demarle
    € 14.90 € 10.50
    Special offer
     455 ratings
    Available in our boutique
    Stainless Steel Mixing Bowl - Ø 25cm - Matfer
    € 32.20
     6 ratings
    Available in our boutique
    Matfer Professional Whisk - 30cm - Matfer
    € 22.70
     27 ratings
    Available in our boutique
    Bamix Professional Hand Blender - Gastro 200 - Color : white - Bamix
    € 262.50
     6 ratings
    Available in our boutique
    Unbreakable Graduated Pitcher 1L
    € 12.20
     7 ratings
    Available in our boutique
    Flat Pastry Brush - 3.5cm - Matfer
    € 7.70 € 6.70
    Special offer
     14 ratings
    Available in our boutique
    Comfort Disposable Piping Bags - 59cm (x 10) - Matfer
    € 5.50 € 4.70
    Video Special offer
     113 ratings
    Available in our boutique
    Microplane® Classic Zester Grater - Black - Microplane
    € 23.90 € 19.90
    Video Special offer
     143 ratings
    Available in our boutique
    Silicone Mould - 2 Whirls - 30 x 17.5cm - Silikomart
    € 21.30
     14 ratings
    Visit our recipe
    Almond Rich Shortcrust Pastry
     19 ratings
    Abaisser
    French term meaning to roll out a pastry base into a thin sheet.
    Blanching
    Beating egg yolks. Refers to the vigorous beating of a mixture of egg yolks and caster sugar until it becomes light and fluffy.
    Zest, to
    To separate the outer rind (coloured and perfumed) of citrus fruit from the whitish part of the peel.