D'Open Kitchen

COOKING FOR THE SOUL

French Lemon Tart

Name: French Lemon Tart
Ingredients: 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)

Recipe by

Trish yee

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.

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Course Dessert

Cuisine French

Ingredients

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

Instructions

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.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.