Lemon Tart with Lemon Curd and Lemon Cremeaux
Recipe courtesy of Sean Dwyer, Pastry Chef, Hamilton Harbor Yacht Club (Naples, Fla.)
Ingredients
- Tart dough
- butter - 150 g
- powdered sugar - 120 g
- pastry flour - 300 g
- baking powder - .5 g
- almond flour - 45 g
- whole eggs - 75 g
- Almond cream
- powdered sugar - 150 g
- almond flour - 150 g
- butter - 120 g, softened
- corn starch - 18 g
- whole eggs - 100 g
- dark rum - 15 g
- lemon zest - 1 ea
- Yellow Glaze
- silver gelatin sheets - 22 g
- water - 125 g
- sugar - 225 g
- glucose - 225 g
- white chocolate - 225 g
- condensed milk - 160 g
- neutral crystal glaze - 90 g
- yellow gel color
- Vanilla bravaroise
- heavy cream - 100 g
- whole milk - 100 g
- yolks - 65 g
- sugar - 80 g
- siler gelatin - 6 sheets
- whipped cream - 560 g (soft peaks)
- limoncello - 40 g
- vanilla bean - 1 ea.
- Lemon Cremeaux
- whole eggs - 200 g
- sugar - 225 g
- lemon juice - 175 g
- silver gelatin sheet - 1 sheet
- butter - 290 g, cubed
Instructions
Procedure:
- For tart dough: In a bowl of a stand mixer, paddle butter and sugar. Add eggs and mix until homogenous. Add sifted dried ingredients. Wrap and set in cooler for 2-3 hours. Roll out dough 2 mm thick. Cut and form into buttered tart ring. Fill with almond cream and bake 350°F for 15-20mins until golden brown. Press with flat sheet tray and silpat and remove from ring when warm.
- For almond cream: Paddle butter and powdered sugar. Add almond flour. Add eggs slowly. Add cornstarch. Add rum and zest. Fill tart bake.
- For yellow glaze: Bloom gelatin in ice water for 5-10 mins until soft. Bring water, glucose, sugar to a boil. Add gelatin and melt completely. Strain over chocolate and emulsify. Add condensed milk and crystal glaze and blend well with hand blender. Add color. Cover with plastic wrap and cool to 95°F. Glaze frozen bavaroise with perforated rack and hotel pan. With an offset spatula carefully place glazed bavaroise on tart. Garnish with chocolate decor and gold leaf.
- For vanilla bavarois: Bloom gelatin in ice water for 5-10 mins. Make anglaise with heavy cream, vanilla, milk, sugar, and yolks cook to 180°F. Add bloomed gelatin melt completely. Add limoncello. Cool down to 80°F. Fold into whipped cream. Pipe into mold half way. Add lemon cremeaux insert. Pipe more bavaroise and smooth top.
Freeze completely, unmold. - For lemon cremeaux: In a pot bring lemon juice to a boil. In a bowl whisk eggs with sugar. Temper eggs with lemon juice. Cook to 180°F. Melt gelatin, and butter inside. Pour 1/4 inch layer into desired mold freeze completely.
