French Lemon Tart

A showstopping take on a french lemon tart with a crown of white chocolate


DifficultyAdvanced

Yields6 ServingsTotal Time3 hrs










 

Ingredients


French Lemon Cream
 150 g Caster Sugar
 4 Large Eggs
 Zest of 3 Lemons
 150 ml Lemon Juice
 295 g Unsalted Butter, Room Temperature
Hazelnut Biscuit Crumb
 100 g Digestives/Graham Crackers
 50 g Hazelnuts
 150 g -180g Unsalted Butter, Melted
 Pinch Salt
Vanilla Meringue
 55 g Egg Whites
 150 g Caster Sugar
 35 g Water
 1 tsp Vanilla Paste
Assembly
 250 g White Chocolate (Good quality like Callebaut so that you can temper it)
 Freeze Dried Raspberries

Method


French Lemon Cream
1

Start with the lemon cream as we need to freeze this overnight! Place the sugar into a medium heatproof bowl along with the lemon zest. Rub the mixture between your fingers until it smells aromatic and is well combined.

- 150g Caster Sugar
- Zest of 3 Lemons

2

Next, add in the eggs and lemon juice and whisk together to combine.

- 4 Large Eggs
- 160ml Lemon Juice

3

Fill a medium pan with a little bit of water and place this over a medium heat. Lift your bowl onto the pan, (ensuring the water doesn't touch the bowl) and whisk constantly until the mixture reaches 80C/176F on a digital thermometer (it should take about 4-5m depending on how high you have your heat). It is crucial to whisk constantly here otherwise you will end up with scrambled eggs!

4

As soon as the mixture reaches temperature, pour it over a fine mesh sieve that is placed on top of another bowl. Scrape the mixture through the sieve. Pour the mixture into a large jug if you have one, ready to be blended.

5

Allow the mixture to cool to 60C/140F and then with a stick blender, blend the lemon mixture adding 1 tbsp of soft butter at a time until all of the butter is incorporated. Place the mixture into a piping bag and pipe into a 4” silicon disc mold. Freeze overnight.

- 295g Unsalted Butter, Room Temperature

Hazelnut Biscuit Base
6

Start by roasting the hazelnuts. Place the hazelnuts on a tray, and bake for 8m in a preheated oven at 200C/395F for 8m. Remove from the oven and pour them onto a tea towel, wrapping them up tightly to steam. Allow to cool in the tea towel for 5m.

- 50g Hazelnuts

7

Once cooled, rub the hazelnuts in the tea towel to remove as many of the skins as possible, but don't worry if there are still a few on there.

8

Place the roasted hazelnuts into a food processor along with the biscuits. Blend on high for 30s until you have a nice fine crumb.

- 100g Digestives/Graham Crackers

9

Put the butter into a pan and melt.

- 150-180g Unsalted Butter

10

Pour the hazelnut crumb along with a pinch of salt into a bowl and slowly start pouring the butter in. Don't add all the butter at once, start with a small amount and mix it all together with a spoon, keeping slowly pouring the butter in and stirring the mixture until you have something that resembles wet sand. You might not need all of the butter here so just start with a small amount and add more as you go. If your mixture becomes too wet, just stir through some more crushed biscuits to dry it up a bit!

11

Tip about 40g or 2 Tbsp of the crumb mixture into the base of a silicon disc mold (the same shaped one the lemon cream is in) and flatten it with the back of a cup measure. Freeze for 1 hour.

White Chocolate Cage
12

You will need to make 3 half spheres for this dessert. I only had one bauble mold so I had to repeat this 3 times but if you have 3 molds, you can temper all of the chocolate at once rather than breaking it up into batches. This recipe will make more than you need but it is easier to temper a larger quantity. For the baubles, I used these 4" fillable baubles

13

Temper your white chocolate and once at temperature, pour roughly 60g of chocolate into 3 halves of the baubles.

14

Rotate the mixture around in the bauble, coating the sides and keeping the chocolate moving, for about 1.5 minutes. Then immediately tip the bauble, upside down onto a wire rack with some parchment underneath and let the excess drip out. After 1m, flip the bauble up and let it set at room temperature for 1 hour.

15

After 1 hour, carefully pull the chocolate out of the mold. If it isn't moving, place it into the freezer for 5m then try again.

16

Using a blow torch, heat up a few different sizes of metal round tip piping nozzles and carefully press them into the side of the chocolate shell to create a series of holes. Wipe & re-heat the nozzles each time to ensure the circles are perfect every time you make a cut! Once you have created holes all over the shell, set the cage to one side.

Vanilla Meringue
17

Place the sugar, water & vanilla into a saucepan, over a medium heat.

- 150g Caster Sugar
- 35g Water
- 1 Tsp Vanilla Paste

18

Meanwhile place the egg whites into the bowl of a stand mixer fitted with a whisk attachment, whisk on medium speed.

- 55g Egg Whites

19

Heat the sugar until it reaches 118C/344F on a digital thermometer, by which time the egg whites should be frothy and thick. Increase the speed to high, and very slowly drizzle the sugar syrup over the egg whites.

20

Once all of the sugar has been poured in, whisk for 7m by which point the meringue should've cooled and you will have stiff peaks.

Assembly
21

Remove the biscuit base and lemon cream discs from the freezer. Place the lemon disc on top of the biscuit.

22

Put the meringue into a piping bag fitted with a star tip nozzle. Pipe dollops of meringue all over the top of the lemon disc and then torch until golden with a blow torch.

23

Sprinkle some freeze-dried raspberries on top.

24

Carefully lift the chocolate cage onto the dessert. Allow to sit at room temperature for 45m-1hr so that the lemon cream can soften before serving.

Ingredients

French Lemon Cream
 150 g Caster Sugar
 4 Large Eggs
 Zest of 3 Lemons
 150 ml Lemon Juice
 295 g Unsalted Butter, Room Temperature
Hazelnut Biscuit Crumb
 100 g Digestives/Graham Crackers
 50 g Hazelnuts
 150 g -180g Unsalted Butter, Melted
 Pinch Salt
Vanilla Meringue
 55 g Egg Whites
 150 g Caster Sugar
 35 g Water
 1 tsp Vanilla Paste
Assembly
 250 g White Chocolate (Good quality like Callebaut so that you can temper it)
 Freeze Dried Raspberries

Directions

French Lemon Cream
1

Start with the lemon cream as we need to freeze this overnight! Place the sugar into a medium heatproof bowl along with the lemon zest. Rub the mixture between your fingers until it smells aromatic and is well combined.

- 150g Caster Sugar
- Zest of 3 Lemons

2

Next, add in the eggs and lemon juice and whisk together to combine.

- 4 Large Eggs
- 160ml Lemon Juice

3

Fill a medium pan with a little bit of water and place this over a medium heat. Lift your bowl onto the pan, (ensuring the water doesn't touch the bowl) and whisk constantly until the mixture reaches 80C/176F on a digital thermometer (it should take about 4-5m depending on how high you have your heat). It is crucial to whisk constantly here otherwise you will end up with scrambled eggs!

4

As soon as the mixture reaches temperature, pour it over a fine mesh sieve that is placed on top of another bowl. Scrape the mixture through the sieve. Pour the mixture into a large jug if you have one, ready to be blended.

5

Allow the mixture to cool to 60C/140F and then with a stick blender, blend the lemon mixture adding 1 tbsp of soft butter at a time until all of the butter is incorporated. Place the mixture into a piping bag and pipe into a 4” silicon disc mold. Freeze overnight.

- 295g Unsalted Butter, Room Temperature

Hazelnut Biscuit Base
6

Start by roasting the hazelnuts. Place the hazelnuts on a tray, and bake for 8m in a preheated oven at 200C/395F for 8m. Remove from the oven and pour them onto a tea towel, wrapping them up tightly to steam. Allow to cool in the tea towel for 5m.

- 50g Hazelnuts

7

Once cooled, rub the hazelnuts in the tea towel to remove as many of the skins as possible, but don't worry if there are still a few on there.

8

Place the roasted hazelnuts into a food processor along with the biscuits. Blend on high for 30s until you have a nice fine crumb.

- 100g Digestives/Graham Crackers

9

Put the butter into a pan and melt.

- 150-180g Unsalted Butter

10

Pour the hazelnut crumb along with a pinch of salt into a bowl and slowly start pouring the butter in. Don't add all the butter at once, start with a small amount and mix it all together with a spoon, keeping slowly pouring the butter in and stirring the mixture until you have something that resembles wet sand. You might not need all of the butter here so just start with a small amount and add more as you go. If your mixture becomes too wet, just stir through some more crushed biscuits to dry it up a bit!

11

Tip about 40g or 2 Tbsp of the crumb mixture into the base of a silicon disc mold (the same shaped one the lemon cream is in) and flatten it with the back of a cup measure. Freeze for 1 hour.

White Chocolate Cage
12

You will need to make 3 half spheres for this dessert. I only had one bauble mold so I had to repeat this 3 times but if you have 3 molds, you can temper all of the chocolate at once rather than breaking it up into batches. This recipe will make more than you need but it is easier to temper a larger quantity. For the baubles, I used these 4" fillable baubles

13

Temper your white chocolate and once at temperature, pour roughly 60g of chocolate into 3 halves of the baubles.

14

Rotate the mixture around in the bauble, coating the sides and keeping the chocolate moving, for about 1.5 minutes. Then immediately tip the bauble, upside down onto a wire rack with some parchment underneath and let the excess drip out. After 1m, flip the bauble up and let it set at room temperature for 1 hour.

15

After 1 hour, carefully pull the chocolate out of the mold. If it isn't moving, place it into the freezer for 5m then try again.

16

Using a blow torch, heat up a few different sizes of metal round tip piping nozzles and carefully press them into the side of the chocolate shell to create a series of holes. Wipe & re-heat the nozzles each time to ensure the circles are perfect every time you make a cut! Once you have created holes all over the shell, set the cage to one side.

Vanilla Meringue
17

Place the sugar, water & vanilla into a saucepan, over a medium heat.

- 150g Caster Sugar
- 35g Water
- 1 Tsp Vanilla Paste

18

Meanwhile place the egg whites into the bowl of a stand mixer fitted with a whisk attachment, whisk on medium speed.

- 55g Egg Whites

19

Heat the sugar until it reaches 118C/344F on a digital thermometer, by which time the egg whites should be frothy and thick. Increase the speed to high, and very slowly drizzle the sugar syrup over the egg whites.

20

Once all of the sugar has been poured in, whisk for 7m by which point the meringue should've cooled and you will have stiff peaks.

Assembly
21

Remove the biscuit base and lemon cream discs from the freezer. Place the lemon disc on top of the biscuit.

22

Put the meringue into a piping bag fitted with a star tip nozzle. Pipe dollops of meringue all over the top of the lemon disc and then torch until golden with a blow torch.

23

Sprinkle some freeze-dried raspberries on top.

24

Carefully lift the chocolate cage onto the dessert. Allow to sit at room temperature for 45m-1hr so that the lemon cream can soften before serving.

French Lemon Tart