Lemon Mousse Tart

An elevated take on the traditional lemon tart.


DifficultyAdvanced

Yields5 ServingsTotal Time3 hrs











 

Ingredients


Sweet Pastry​
 160 g Icing Sugar
 6 Large Egg Yolks (112g if you can weigh them)
 1 tsp Vanilla Paste (not extract)
 450 g Plain Flour
 226 g Cubed Unsalted Butter, Cold
 ¼ tsp Salt
French Lemon Cream
 150 g Caster Sugar
 3 Zest Lemons
 150 ml Lemon Juice
 4 Large Eggs
 295 g Unsalted Butter
Lemon Mousse​
 210 g Double/Heavy Cream
 3 Zest of Lemons
 4.50 g Powdered Gelatin (Platinum/Knox Strength)
 27 g Cold Water
 200 g White Chocolate
 200 g Double/Heavy Cream
Vanilla Mascarpone Mousse
 3 g Powdered Gelatin (Platinum/Kox Strength)
 18 g Cold Water
 50 g + 240g Double/Heavy Cream
 40 g 40g Caster Sugar
 1 tsp Vanilla Paste
 140 g Mascarpone
Lemon Macarons
 150 g Ground Almonds
 150 g Icing/Powdered Sugar
 55 g + 55 g Egg White
 150 g Caster Sugar
 35 g Water
 ½ tsp Lemon Extract
 Yellow Gel Food Colour
Whipped White Chocolate Ganache
 380 g Double/Heavy Cream
 3 g Powdered Gelatin
 18 g Cold Water
 130 g White Chocolate
 1 tsp Vanilla Paste

Method


Sweet Pastry
1

In the bowl of a stand mixer, or in a medium bowl (if you’re using a hand mixer), add the icing sugar, butter, vanilla & salt.

- 160g Icing Sugar
- 226g Cubed Unsalted Butter, Cold
- 1/4 Tsp Salt
- 1 Tsp Vanilla Paste

2

Beat the mixture for 2 minutes on a medium speed until it forms a paste. Scrape down the bowl after 1 minute.

3

Add in the egg yolks, and beat the mixture again until it is all combined - about 30s. Scrape down the bowl, and beat again to incorporate any remaining egg.

- 6 Large Egg Yolks (112g)

4

Finally, add in the flour, and very gently mix this in with your mixer on a low speed until it is just combined (about 10-15s) and all of the flour is incorporated. The mixture should look crumbly but should not form one giant ball of dough.

- 450g Plain, All-Purpose Flour

5

Tip the mixture onto a lightly floured surface, and split the dough into four batches.

6

Place a large sheet of parchment paper down, lightly flour it, and place one batch of dough on top. Lightly flour the dough and then place another large piece of parchment paper over the top.

7

Roll the dough out with a rolling pin until it is about 3mm and roughly into the shape of a circle (it should be the thickness of a pound coin) The key here is not to roll it too thick. Lift up the side of the parchment paper and check the thickness before placing the whole sheet of pastry in the fridge for 30m. Repeat this with the remaining batches of dough.

8

Once the dough has chilled remove one sheet from the fridge. Peel off the top sheet of parchment paper, very lightly flour the pastry, then flip it over onto the workbench. Peel off the remaining sheet of parchment paper and lightly flour the dough again (this is key otherwise your dough will stick!). Lift the pastry onto your baking tray lined with a silicon/perforated mat.

9

Using a 5" round perforated tart ring (or any tart ring you have) cut out 2 large circles of dough, and peel off the excess dough around the edge (you can re-roll this for another use). Remove another sheet of pastry from the fridge and cut another 2 circles of dough. Lift these onto the tray together with the other 2.

10

Remove the third & fourth sheet of dough from the fridge as we now need to create the walls of the pastry cases. Using a sharp knife or a pastry wheel, cut long strips of dough about 8” long and ¾” wide. Lift the strips up and place them on the inside of the tart rings, pressing them against the side so that they are flush with the dough at the bottom. If your pastry doesn't quite fit all the way around just cut another piece and slot it in like a puzzle. Press the bottom of the dough gently with your fingers to mold it to the base piece of dough.

11

Take a sharp knife and holding it completely horizontal, cut off any excess pastry hanging over the top of the tart rings. Place the tart shells into the freezer for 30m-1 hour (the freezing is key so don’t skip this)

12

Just before the hour is up, pre-heat your oven to 160C Fan (320F) or 175C Non-Fan (350F). Once it’s hot, place the tray with your tart shells on, in the oven. Bake for 16m or until the tart shell is lightly golden. (During the first few minutes of baking keep a close eye on the pastry - if any of the pastry starts to slip down the tart ring or fall out of place, just pull the pastry out of the oven and carefully press it back into place with your finger and it should stay there.) If you are using perforated rings you shouldn't need any baking paper or baking beans, but if not, it might be advisable to use baking beans to blind bake the tart. Once baked remove from the oven and allow to cool for 15m.

Vanilla Mascarpone Mousse
13

Place the gelatin powder and water into the bottom of a small saucepan and leave them for 15m. Do not stir them together, simply pour the water over the top and leave it. Add the mascarpone to a tall jug and set to one side.

- 3g Gelatin Powder (Platinum/Knox Strength)
- 18g Cold Water
- 140g Mascarpone

14

After 15m, place the cream, sugar and vanilla into a saucepan and heat it over a medium heat. As it is warming, gently melt the gelatin which should've now bloomed. Make sure to melt it over a very low heat. As soon as it's melted turn the heat off.

- 40g Caster Sugar
- 50g Double/Heavy Cream
- 1 Tsp Vanilla Paste

15

Once the cream is steaming but not at a boil, pour the gelatin into the cream, whisk it together quickly, then pour this mixture over the mascarpone. With a hand blender, briefly blend the mixture until it is smooth.

16

Pour in the remaining cream, there is no need to whisk it or heat it, cold from the fridge is fine. Blend the mixture together one more time. Pour it into a large bowl and place cling film on the surface. Allow it to chill in the fridge for 2 hours.

- 240g Double/Heavy Cream

Whipped White Chocolate Ganache
17

Pour the powdered gelatin into a small saucepan along with the cold water.

- 3g Powdered Gelatin (Platinum Strength)
- 18g cold water

18

Allow that to sit in the pan for 10m to bloom.

19

After 10m, place the cream into a medium saucepan along with the vanilla paste. Meanwhile, place the saucepan of gelatin over a very LOW heat. We just need to melt the bloomed gelatin, not boil it. As soon as it has melted turn the heat off.

- 380g Double/Heavy Cream
- 1 Tsp Vanilla Paste

20

Once the cream is hot and steaming (but not boiling), pour the melted gelatin in, whisk it together very quickly, then immediately pour this mixture over the finely chopped chocolate. It is best to have the chocolate in a tall jug so that you can blend it with a hand blender but if not, just have it in a bowl.

- 130g White Chocolate

21

Blend the chocolate mixture for 30s if you have a stick blender, otherwise, allow it to sit for 3m then whisk it together until smooth.

22

Place cling film on the surface of the cream and chill it in the fridge for 3 hours.

Assembly Part 1
23

Take 4 x 4" ring mold and wrap the bottom with cling film. Try to ensure the cling film is a tight/taught and as smooth as possible. To smooth out any wrinkles that might be there, hold the wrapped ring mold in a hot oven for 5s, this will help to smooth it out. Place the ring mold onto a flat tray.

24

Remove the french lemon cream from the fridge and scoop it into a piping bag fitted with a small round tip nozzle.

25

Pipe dollops of cream over the base of the cling film in varying sizes. They key here is to ensure that you don't pipe the dollops too close together, they should be touching just ever so slightly, but try to leave a few gaps to give that 'holey' effect you see in the picture. It takes some practice so once you have piped them, carefully lift the ring mold up and look underneath. If you are happy with the pattern then place it in the freezer for 2 hours, otherwise scrape the mixture back into the piping bag and have another go!

26

Next, remove the mascarpone cream from the fridge and carefully pour this into the four tart shells, filling them up halfway. Ensure to leave some space as we need to top it up with the lemon mousse. Place the tarts into the freezer for 1.5-2 hours or until they feel set on top (if they haven't set, when you add the lemon mousse it will cause them to blend together).

Lemon Macarons
27

This will make more mixture than you need but it is quite difficult to half the recipe so just make some extra macarons to eat later on!

Blend the ground almonds and icing sugar together in a food processor, then place them into a bowl, along with the gel food colour. You need quite a big squeeze of gel food colour here (about 3/4 tbsp) so don't be shy.

- 150g Ground Almonds
- 150g Icing Sugar
- Yellow Gel Food Colour

28

Measure 55g of the egg white and pour this over the almond/icing sugar mixture. Mix with a spatula until evenly combined and sticky.

- 55g Egg Whites

29

With an electric mixer, whisk the remaining egg whites on medium speed.

- 55g Egg Whites

30

While the egg whites are whisking away, take the caster sugar and water, and put them in a pan over a low/medium heat and boil until they reach 118C degrees. By this point, the egg whites should be relatively thick and foamy but not yet have stiff peaks. Take the water/sugar mixture and slowly begin pouring it down the side of the mixing bowl as you continue to whisk the egg whites. Whisk for 7m on high speed. After about 5m, add a small squeeze of gel food colour along with the lemon extract, into the meringue, and keep whisking until the bowl feels cool to the touch.

- 150g Caster Sugar
- 35g Water
- 1/2 Tsp Lemon Extract

31

Using a spatula, fold the ⅓ of the meringue into the almond/icing sugar mixture. Once incorporated, add the remaining meringue and mix to combine.

32

Keep folding the mixture until when you lift the mixture from the spoon, it falls back on itself and settles/flattens within 10s. If it settles slower than that then keep mixing a few folds at a time, then check again!

33

Add the mixture to a piping bag fitted with a regular round hole/1cm nozzle. Pipe the mix onto a non-stick baking sheet/silicon mat, piping small macarons about 3/4" in diameter.

34

Once you’ve piped out a tray of macarons, give it 2-3 taps on the work surface just to knock out any air bubbles. Burst any air bubbles that appear on the surface with a toothpick. Let the macarons rest for 30m at room temperature and then place the tray in a preheated oven at 160C/320F for 14m. Remove from the oven and allow to cool completely before gently peeling them off.

Lemon Mousse
35

Start the mousse just before the mascarpone has frozen as we will pour it on top as soon as it's ready.

Place the gelatin and the cold water into a saucepan and allow to bloom for 15m.

- 3.5g Powdered Gelatin
- 27g Cold Water

36

After 15m, add the double cream and the lemon zest into a saucepan and place over a medium heat. Meanwhile, gently melt the gelatin over a very low heat. Once melted turn off the heat.

- 210g Double/Heavy Cream
- Zest of 3 Lemons

37

Once the cream is steaming but not at a boil, pour in the melted gelatin and whisk it together. Pour the entire mixture over the white chocolate (place the chocolate in a large jug so that it is easier to blend) and then blend with a stick blender until smooth. Allow to cool for 5m.

- 200g White Chocolate

38

After 5m, whisk the remaining cream to soft peaks and then in 3 parts, gently fold this into the white chocolate mixture.

- 200g Double/Heavy Cream

Assembly Part 2
39

Remove the tarts from the freezer and carefully fill them to the top with the lemon mousse. Place them back in the freezer for 1 hour.

Final Assembly
40

Remove the tarts from the freezer. Carefully remove the cling film from the 4" ring mold and pop out the piped dollops of lemon cream. It should've frozen into one solid disc. Flip this over so that the smooth side is facing up, and place one into the centre of each tart.

41

Remove the whipped white chocolate ganache from the fridge, and whisk the mixture with a hand whisk or in a stand mixer until you have soft peaks. Be careful not to overwhip this though.

42

Once at soft peaks, remove about 4-5 tbsp of cream and place it into a piping bag fitted with a round tip nozzle. Fill up the macarons using this cream then just pop them in the freezer quickly to set. (You will only have enough cream here to fill about 10-12 macarons which is all you need. Make sure to finish step 4 before using any of the remaining cream to fill the rest of the macaron shells)

43

Place the remaining whipped ganache into a piping bag fitted with a 4B / Star tip nozzle. Pipe small dollops around the outside of the tart, so that the dollops surround the lemon cream in the centre.

44

Decorate the outside of the tart, gently pressing the macarons and fresh fruit (sliced strawberries & raspberries) into the white chocolate ganache. Allow to sit at room temperature for 30m before serving.

 

 

 

 

 

Ingredients

Sweet Pastry​
 160 g Icing Sugar
 6 Large Egg Yolks (112g if you can weigh them)
 1 tsp Vanilla Paste (not extract)
 450 g Plain Flour
 226 g Cubed Unsalted Butter, Cold
 ¼ tsp Salt
French Lemon Cream
 150 g Caster Sugar
 3 Zest Lemons
 150 ml Lemon Juice
 4 Large Eggs
 295 g Unsalted Butter
Lemon Mousse​
 210 g Double/Heavy Cream
 3 Zest of Lemons
 4.50 g Powdered Gelatin (Platinum/Knox Strength)
 27 g Cold Water
 200 g White Chocolate
 200 g Double/Heavy Cream
Vanilla Mascarpone Mousse
 3 g Powdered Gelatin (Platinum/Kox Strength)
 18 g Cold Water
 50 g + 240g Double/Heavy Cream
 40 g 40g Caster Sugar
 1 tsp Vanilla Paste
 140 g Mascarpone
Lemon Macarons
 150 g Ground Almonds
 150 g Icing/Powdered Sugar
 55 g + 55 g Egg White
 150 g Caster Sugar
 35 g Water
 ½ tsp Lemon Extract
 Yellow Gel Food Colour
Whipped White Chocolate Ganache
 380 g Double/Heavy Cream
 3 g Powdered Gelatin
 18 g Cold Water
 130 g White Chocolate
 1 tsp Vanilla Paste

Directions

Sweet Pastry
1

In the bowl of a stand mixer, or in a medium bowl (if you’re using a hand mixer), add the icing sugar, butter, vanilla & salt.

- 160g Icing Sugar
- 226g Cubed Unsalted Butter, Cold
- 1/4 Tsp Salt
- 1 Tsp Vanilla Paste

2

Beat the mixture for 2 minutes on a medium speed until it forms a paste. Scrape down the bowl after 1 minute.

3

Add in the egg yolks, and beat the mixture again until it is all combined - about 30s. Scrape down the bowl, and beat again to incorporate any remaining egg.

- 6 Large Egg Yolks (112g)

4

Finally, add in the flour, and very gently mix this in with your mixer on a low speed until it is just combined (about 10-15s) and all of the flour is incorporated. The mixture should look crumbly but should not form one giant ball of dough.

- 450g Plain, All-Purpose Flour

5

Tip the mixture onto a lightly floured surface, and split the dough into four batches.

6

Place a large sheet of parchment paper down, lightly flour it, and place one batch of dough on top. Lightly flour the dough and then place another large piece of parchment paper over the top.

7

Roll the dough out with a rolling pin until it is about 3mm and roughly into the shape of a circle (it should be the thickness of a pound coin) The key here is not to roll it too thick. Lift up the side of the parchment paper and check the thickness before placing the whole sheet of pastry in the fridge for 30m. Repeat this with the remaining batches of dough.

8

Once the dough has chilled remove one sheet from the fridge. Peel off the top sheet of parchment paper, very lightly flour the pastry, then flip it over onto the workbench. Peel off the remaining sheet of parchment paper and lightly flour the dough again (this is key otherwise your dough will stick!). Lift the pastry onto your baking tray lined with a silicon/perforated mat.

9

Using a 5" round perforated tart ring (or any tart ring you have) cut out 2 large circles of dough, and peel off the excess dough around the edge (you can re-roll this for another use). Remove another sheet of pastry from the fridge and cut another 2 circles of dough. Lift these onto the tray together with the other 2.

10

Remove the third & fourth sheet of dough from the fridge as we now need to create the walls of the pastry cases. Using a sharp knife or a pastry wheel, cut long strips of dough about 8” long and ¾” wide. Lift the strips up and place them on the inside of the tart rings, pressing them against the side so that they are flush with the dough at the bottom. If your pastry doesn't quite fit all the way around just cut another piece and slot it in like a puzzle. Press the bottom of the dough gently with your fingers to mold it to the base piece of dough.

11

Take a sharp knife and holding it completely horizontal, cut off any excess pastry hanging over the top of the tart rings. Place the tart shells into the freezer for 30m-1 hour (the freezing is key so don’t skip this)

12

Just before the hour is up, pre-heat your oven to 160C Fan (320F) or 175C Non-Fan (350F). Once it’s hot, place the tray with your tart shells on, in the oven. Bake for 16m or until the tart shell is lightly golden. (During the first few minutes of baking keep a close eye on the pastry - if any of the pastry starts to slip down the tart ring or fall out of place, just pull the pastry out of the oven and carefully press it back into place with your finger and it should stay there.) If you are using perforated rings you shouldn't need any baking paper or baking beans, but if not, it might be advisable to use baking beans to blind bake the tart. Once baked remove from the oven and allow to cool for 15m.

Vanilla Mascarpone Mousse
13

Place the gelatin powder and water into the bottom of a small saucepan and leave them for 15m. Do not stir them together, simply pour the water over the top and leave it. Add the mascarpone to a tall jug and set to one side.

- 3g Gelatin Powder (Platinum/Knox Strength)
- 18g Cold Water
- 140g Mascarpone

14

After 15m, place the cream, sugar and vanilla into a saucepan and heat it over a medium heat. As it is warming, gently melt the gelatin which should've now bloomed. Make sure to melt it over a very low heat. As soon as it's melted turn the heat off.

- 40g Caster Sugar
- 50g Double/Heavy Cream
- 1 Tsp Vanilla Paste

15

Once the cream is steaming but not at a boil, pour the gelatin into the cream, whisk it together quickly, then pour this mixture over the mascarpone. With a hand blender, briefly blend the mixture until it is smooth.

16

Pour in the remaining cream, there is no need to whisk it or heat it, cold from the fridge is fine. Blend the mixture together one more time. Pour it into a large bowl and place cling film on the surface. Allow it to chill in the fridge for 2 hours.

- 240g Double/Heavy Cream

Whipped White Chocolate Ganache
17

Pour the powdered gelatin into a small saucepan along with the cold water.

- 3g Powdered Gelatin (Platinum Strength)
- 18g cold water

18

Allow that to sit in the pan for 10m to bloom.

19

After 10m, place the cream into a medium saucepan along with the vanilla paste. Meanwhile, place the saucepan of gelatin over a very LOW heat. We just need to melt the bloomed gelatin, not boil it. As soon as it has melted turn the heat off.

- 380g Double/Heavy Cream
- 1 Tsp Vanilla Paste

20

Once the cream is hot and steaming (but not boiling), pour the melted gelatin in, whisk it together very quickly, then immediately pour this mixture over the finely chopped chocolate. It is best to have the chocolate in a tall jug so that you can blend it with a hand blender but if not, just have it in a bowl.

- 130g White Chocolate

21

Blend the chocolate mixture for 30s if you have a stick blender, otherwise, allow it to sit for 3m then whisk it together until smooth.

22

Place cling film on the surface of the cream and chill it in the fridge for 3 hours.

Assembly Part 1
23

Take 4 x 4" ring mold and wrap the bottom with cling film. Try to ensure the cling film is a tight/taught and as smooth as possible. To smooth out any wrinkles that might be there, hold the wrapped ring mold in a hot oven for 5s, this will help to smooth it out. Place the ring mold onto a flat tray.

24

Remove the french lemon cream from the fridge and scoop it into a piping bag fitted with a small round tip nozzle.

25

Pipe dollops of cream over the base of the cling film in varying sizes. They key here is to ensure that you don't pipe the dollops too close together, they should be touching just ever so slightly, but try to leave a few gaps to give that 'holey' effect you see in the picture. It takes some practice so once you have piped them, carefully lift the ring mold up and look underneath. If you are happy with the pattern then place it in the freezer for 2 hours, otherwise scrape the mixture back into the piping bag and have another go!

26

Next, remove the mascarpone cream from the fridge and carefully pour this into the four tart shells, filling them up halfway. Ensure to leave some space as we need to top it up with the lemon mousse. Place the tarts into the freezer for 1.5-2 hours or until they feel set on top (if they haven't set, when you add the lemon mousse it will cause them to blend together).

Lemon Macarons
27

This will make more mixture than you need but it is quite difficult to half the recipe so just make some extra macarons to eat later on!

Blend the ground almonds and icing sugar together in a food processor, then place them into a bowl, along with the gel food colour. You need quite a big squeeze of gel food colour here (about 3/4 tbsp) so don't be shy.

- 150g Ground Almonds
- 150g Icing Sugar
- Yellow Gel Food Colour

28

Measure 55g of the egg white and pour this over the almond/icing sugar mixture. Mix with a spatula until evenly combined and sticky.

- 55g Egg Whites

29

With an electric mixer, whisk the remaining egg whites on medium speed.

- 55g Egg Whites

30

While the egg whites are whisking away, take the caster sugar and water, and put them in a pan over a low/medium heat and boil until they reach 118C degrees. By this point, the egg whites should be relatively thick and foamy but not yet have stiff peaks. Take the water/sugar mixture and slowly begin pouring it down the side of the mixing bowl as you continue to whisk the egg whites. Whisk for 7m on high speed. After about 5m, add a small squeeze of gel food colour along with the lemon extract, into the meringue, and keep whisking until the bowl feels cool to the touch.

- 150g Caster Sugar
- 35g Water
- 1/2 Tsp Lemon Extract

31

Using a spatula, fold the ⅓ of the meringue into the almond/icing sugar mixture. Once incorporated, add the remaining meringue and mix to combine.

32

Keep folding the mixture until when you lift the mixture from the spoon, it falls back on itself and settles/flattens within 10s. If it settles slower than that then keep mixing a few folds at a time, then check again!

33

Add the mixture to a piping bag fitted with a regular round hole/1cm nozzle. Pipe the mix onto a non-stick baking sheet/silicon mat, piping small macarons about 3/4" in diameter.

34

Once you’ve piped out a tray of macarons, give it 2-3 taps on the work surface just to knock out any air bubbles. Burst any air bubbles that appear on the surface with a toothpick. Let the macarons rest for 30m at room temperature and then place the tray in a preheated oven at 160C/320F for 14m. Remove from the oven and allow to cool completely before gently peeling them off.

Lemon Mousse
35

Start the mousse just before the mascarpone has frozen as we will pour it on top as soon as it's ready.

Place the gelatin and the cold water into a saucepan and allow to bloom for 15m.

- 3.5g Powdered Gelatin
- 27g Cold Water

36

After 15m, add the double cream and the lemon zest into a saucepan and place over a medium heat. Meanwhile, gently melt the gelatin over a very low heat. Once melted turn off the heat.

- 210g Double/Heavy Cream
- Zest of 3 Lemons

37

Once the cream is steaming but not at a boil, pour in the melted gelatin and whisk it together. Pour the entire mixture over the white chocolate (place the chocolate in a large jug so that it is easier to blend) and then blend with a stick blender until smooth. Allow to cool for 5m.

- 200g White Chocolate

38

After 5m, whisk the remaining cream to soft peaks and then in 3 parts, gently fold this into the white chocolate mixture.

- 200g Double/Heavy Cream

Assembly Part 2
39

Remove the tarts from the freezer and carefully fill them to the top with the lemon mousse. Place them back in the freezer for 1 hour.

Final Assembly
40

Remove the tarts from the freezer. Carefully remove the cling film from the 4" ring mold and pop out the piped dollops of lemon cream. It should've frozen into one solid disc. Flip this over so that the smooth side is facing up, and place one into the centre of each tart.

41

Remove the whipped white chocolate ganache from the fridge, and whisk the mixture with a hand whisk or in a stand mixer until you have soft peaks. Be careful not to overwhip this though.

42

Once at soft peaks, remove about 4-5 tbsp of cream and place it into a piping bag fitted with a round tip nozzle. Fill up the macarons using this cream then just pop them in the freezer quickly to set. (You will only have enough cream here to fill about 10-12 macarons which is all you need. Make sure to finish step 4 before using any of the remaining cream to fill the rest of the macaron shells)

43

Place the remaining whipped ganache into a piping bag fitted with a 4B / Star tip nozzle. Pipe small dollops around the outside of the tart, so that the dollops surround the lemon cream in the centre.

44

Decorate the outside of the tart, gently pressing the macarons and fresh fruit (sliced strawberries & raspberries) into the white chocolate ganache. Allow to sit at room temperature for 30m before serving.

Lemon Mousse Tart