In this post we are giving up our secret to the perfect lemon tart. This is a fantastic and delicious take on lemon pie. This tart, along with a fresh berry salad has a wonderful balance with the tartness of the lemon and the fresh natural sweetness of the berries. On any summer day this is a simple way to impress your friends and love ones. Great plate presentation. Fresh and beautiful.
65g Icing Sugar
Zest of 2 Lemons
Cream the butter, icing sugar and lemon zest.
Slowly add the eggs then slowly mix in flour, being careful not to over mix.
Roll out to half a centimeter thickness and place on parchment paper.
Form a small edge and dock the pastry with a fork.
Bake at 330F for 12 minutes or until golden brown.
250ml Lemon Juice
Zest of 8 Lemons
12 Egg Yolks
Pinch of salt
6 Leaves of Gelatine
Mix lemon juice, sugar, zest, egg yolks and salt.
Cook in bain marie until egg is cooked out and thick like anglaise.
Slowly add butter.
Add softened gelatine.
Once cooled pour into tart and let set.
1 bunch of Tarragon
1/4 cup of warm Clear Corn Syrup
Blanch tarragon in boiling water for 10 seconds and then shock.
Blend tarragon and corn syrup together, then pass through a chinois.
Fresh Berry Salad
Cut your favourite berries, add fresh mint, berry coulis and garnsh.