Lemon Ginger Tart
A lot of the times I bake according to what I feel like eating. And well, I was thinking of a lemon tart for quite some time now. I yearned not only for a different flavor, but also for the technique of making a tart from scratch. And so, behold the wonder – this lemon and orange tart with delicate notes of passion fruit and a hint of ginger was born. We have so many aromas at our disposal in the bakery that we can take advantage on every occasion to use them! Oranges pair well with the passion fruit, and together they benefit from a small addition of ginger. This tart is just like lemonade on hot summer days! Refreshing, creamy, fine, and technically sufficient to become a learning process with enough room for practicing my baking skills. Baking will always be a game of exercise and aromas, technique, and chemistry combined with aesthetics and a good philosophy of taste!

The elements of this recipe are:
- A delicate dough that will be used to make the tart crust
- Creamy lemon and passion fruit curd
- Italian meringue with ginger
We thus have three distinct elements in this lemon and passion fruit tart, each with its own particularities, having an impact not only on the taste, but also on the texture of the final dessert. The tart crust is crispy, the lemon curd is fine and delicate, smooth but dense, while the meringue, although presenting creaminess, is also super airy at the same time. And the final tart manages to combine all these textures into a perfect dessert: creamy, crispy, airy! In fact, I believe that a dessert can only become perfect by continuing this game of textures and contrasts of flavors, capable of stimulating the taste buds!

Lemon Ginger Tart
Ingredients
Pate sablee
- 112 g unsalted butter (room temperature)
- 80 g icing sugar
- 20 g hazelnut flour
- 35 g cornstarch
- 45 g whole egg
- 190 g all-purpose white flour
- 1 g salt
Lemon and Passion Fruit Curd
- 140 g lemon juice
- 45 g passion fruit puree
- 95 g egg yolks
- 160 g whole egg
- 145 g granulated sugar
- 120 g unsalted butter
- 2 g gelatin + 12g cold water
Ginger Italian Meringue
- 80 g egg whites
- 180 g granulated white sugar
- 60 g water
- 2 g gelatin + 12g water
- 15 g lemon juice
- 2 g freshly grated ginger
Instructions
Pate sablee
- Combine the butter with icing sugar and mix at low speed for a few minutes.
- Add the hazelnut flour and cornstarch, and mix until well combined.
- Add the egg and mix at low speed.
- Add the all-purpose flour and salt, and mix at low speed.
- Roll out the dough to a thickness of 2mm, and refrigerate for 1-2 hours.
- Cut out circles of dough, and place them in greased tart molds.
- Cut off excess dough, and freeze for 20-30 minutes.
- Bake at 160°C for 15-20 minutes, or until golden brown.
Lemon and Passion Fruit Curd
- Mix the egg yolks with the whole egg and granulated sugar.
- Heat the lemon juice with passion fruit puree, and pour it over the egg mixture, stirring constantly.
- Cook over low heat, stirring constantly, until thickened.
- Remove from heat and add the bloomed gelatin.
- Cool to 45°C, then add the butter and blend with a hand blender.
- Pour into tart shells, and refrigerate for 1-2 hours to set.
Ginger Italian Meringue
- Whip the egg whites in the bowl of your mixer at medium to high speed.
- Combine sugar and water in a pot, and bring to a boil. Cook until it reaches 118C.
- Immediately, pour the hot sugar mixture slowly over the egg whites, mixing at high speed.
- Continue whipping until stiff peaks form and the meringue looks shiny, glossy.
- At low speed, add the bloomed gelatin that has been melted, lemon juice, and grated ginger.
- Use right away.
Assembly
- Decorate the tart with the meringue.
- Caramelize the meringue tops with a torch.
- Decorate with lemon slices and lemon zest.