French Lemon Tart
In my culinary voyage, the French Lemon Tart shines as a masterpiece that encapsulates my love for the exquisite and the zest of life. As I prepare this dessert, memories of rolling out dough and zesting lemons flood my senses. Imagine a golden, buttery crust cradling a silky lemon curd filling – a sweet-tart symphony that's both vibrant and elegant. Each slice is a journey through contrasts – the richness of the custard, the brightness of lemon, and the delicate flakiness of the crust. Served with a dusting of powdered sugar, my French Lemon Tart isn't just a dessert – it's a slice of elegance and a tribute to the joy of culinary creation. Whether enjoyed after a festive dinner or savored as a personal indulgence, this tart promises to transport you to a charming Parisian patisserie, offering a taste of sophistication and a burst of tangy pleasure in every luxurious bite.
- For the crust:
- 200 g Plain Flour
- 110 g Unsalted Butter
- 20 g Powdered Sugar
- 4 g Salt
- 1 Egg
- For the lemon filling:
- Lemon curd•
- 100 g Lemon juice
- 65 g Unsalted butter
- 100 g Sugar
- 4 Whole eggs
- 1 Sheet Gelatine bloomed Titanium strength
Mix flour, melted butter and icing sugar in a bowl until you get soft dough.
Press this soft dough into the base of your cake tin and up the sides. Pierce the dough several times with a fork.
Bake it blind for 20 minutes at 190°C. Take it out & let it cool down. Reduce oven temperature to 150°C.
To make the Lemon curd - Combine lemon juice & butter in a small saucepan and bring mixture to a simmer.
Meanwhile, whisk eggs and sugar together until fluffy then pour in the hot lemon juice and butter mixture while stirring. - Over a bain-marie cook the curd mix until thickened, then add in gelatine and mix until dissolved.
Transfer the mixture into a tall jug and blend with a stick blender until light then strain to ensure a smooth consistency. - Pour mixture into the ring mould with the crumble base until it is about 2.5cm-3cm thick.
Place in the freezer until set.