Lemon tart

Lemon tart

By
From
Marque
Serves
10
Photographer
Stuart Scott

It is part of English kitchen lore that the mark of a good chef can be measured by a poached egg and a lemon tart. It’s not how we measure a chef at Marque but I do love a lemon tart.

Ingredients

Method

  1. Begin this recipe one day in advance. To make the lemon sorbet, combine 250 millilitres water, 150 grams caster sugar, 20 grams glucose, 20 grams trimoline (invert sugar) and the grated zest of 2 lemons and bring to the boil. Soak 2.5 grams leaf gelatine in cold water until soft . Squeeze out the excess water, add the gelatine to the hot sugar syrup and stir until dissolved. Allow the syrup to cool to room temperature before adding 375 millilitres lemon juice. Strain through a chinoise, then pour into a Pacojet beaker. Freeze until solid. Churn in the Pacojet just prior to serving.
  2. To make the ganache, bring 250 millilitres pouring cream to the boil in a small saucepan and pour over 80 grams white chocolate in a small bowl. Whisk well to combine and add ½ teaspoon bergamot extract. Place a cartouche on the surface to prevent it getting a skin and allow to cool and infuse in the refrigerator for 24 hours. Remove from the refrigerator and pour into a larger bowl. Whisk to soft peaks and store in a piping bag.
  3. To make the lemon curd, combine 3 eggs, 1 teaspoon grated lemon zest, 100 millilitres lemon juice and 165 grams caster sugar in a Thermomix and blend on speed five until combined. Set the heat to 80°C and blend on speed seven for 10 minutes, or until thick. Turn off the heat, then continue to blend while adding 65 grams butter. Strain through a chinoise. Add 200 millilitres milk and whisk to combine. Chill to 4°C.
  4. Set up two large squeeze bottles. Pour the lemon curd into one and leave the other empty. Place a water balloon on the end of the lemon curd squeeze bottle and invert the bottle, squeezing gently to fill the balloon with 30 millilitres of the curd. Remove the squeeze bottle from the balloon and insert the empty bottle. Squeeze to blow up the balloon to the size of a tennis ball. Take out the empty bottle, ensuring you keep the balloon sealed with your fingers and don’t allow any air to escape. Wrap a 20 centimetre long piece of kitchen string around the balloon to seal it off (this will be easier than tying a knot). Repeat with a further nine balloons.
  5. Working carefully, fill a small thermal container with liquid nitrogen to 2 centimetres deep. Working with one balloon at a time, place it in the container and roll it around quickly in the nitrogen so that the lemon curd freezes evenly around the inside of the balloon, shaking the balloon regularly while rolling. It should take about 2 minutes for the curd to freeze solid into what will act as the tart shell. Place the frozen balloon in the freezer while completing the remaining balloons.
  6. Cut a small slash in the balloons and peel off the plastic. Use a 3 centimetre metal cutter to cut a hole in the base of each sphere. Heat it with a cook’s blowtorch to punch the hole. Store the prepared ‘tart shells’ in the freezer in an airtight container.
  7. To make the chocolate crumbs, sift 250 grams plain flour, 100 grams icing sugar and 1½ tablespoons alkaline black cocoa powder together. Place in a food processor and pulse together with 200 grams cold diced unsalted butter and ½ egg yolk. Pulse until just combined. Turn out onto the workbench and bring together with your hands. Wrap in plastic wrap and rest in the refrigerator for 2 to 3 hours. Preheat the oven to 160°C. Line two baking trays with baking paper. Remove the dough from the refrigerator and roll out to 5 millimetres thick and lift onto the baking trays. Bake for 8 to 10 minutes. Remove from the oven and allow to cool. Once cool, crumble the sable with your hands to produce a chunky, course crumb. Heat 100 grams unsalted butter on the stove and bring to a beurre noisette. Mix just enough of the butter through the sable crumbs so that they are moist but not greasy.
  8. To make the meringue mousse, whisk 250 grams egg whites and 50 grams caster sugar together to dissolve the sugar. Pour the mixture into a cream charger and charge with two nitrogen canisters, shaking after each charge. Allow to chill in the refrigerator for a minimum of 2 hours before using.
  9. To serve, place 1 tablespoon of chocolate crumbs in the middle of each plate and create a small nest in the middle. Half-fill the lemon tart shells with meringue mousse, pipe in 2 teaspoons of white chocolate ganache and finish with a scoop of lemon sorbet. Turn the tart onto the plate, in the middle of the chocolate crumbs, cut side down.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
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high
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