Lemon Ginger Tart
This lemon ginger tart is sweet and tart, the perfect combo of lemon juice and passion fruit. It is so delicious, the best dessert for summer.
Servings :1 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.
Notes
This recipe yields 2 tarts of 15cm diameter.