Le­mon tart

Taste & Flavors - - SUMMER - By Chef Chadi Karam Lily's Cafe

Chef Chadi Karam, Lily's Cafe

IN­GRE­DI­ENTS

For the sweet dough

150 g but­ter at room tem­per­a­ture

95g ic­ing su­gar

30g al­mond pow­der

2 pinches of fleur de sel from Guerande

1/4 vanilla pod

50 g egg

250 g flour

For the le­mon cream

220 g pow­dered su­gar

The zest of 3 le­mons (or­ganic or un­treated)

200 g egg (about 4 small)

160 g freshly squeezed le­mon juice (4 to 5 le­mons de­pend­ing on size)

300 g but­ter at room tem­per­a­ture

For the Ital­ian meringue

40 g min­eral wa­ter

120 g pow­dered su­gar

60 g egg whites

Ic­ing su­gar

PREPA­RA­TION

For the prepa­ra­tion of the sweet dough, mix in the bowl of your mixer, the but­ter un­til it be­comes soft, then add in or­der: the sifted ic­ing su­gar, the al­mond pow­der, the fleur de sel, the seeds of the vanilla bean split in half and scraped, the egg, then sifted flour. Knead un­til the dough forms a ball; do not over mix be­cause the dough may shrink and be more brit­tle when cooked. Take 350g of this paste (freeze the rest for an­other use) Leave the dough to rest in the fridge for one hour be­fore spread­ing it.

Pre­heat the oven to 170°C, gar­nish the dough with parch­ment pa­per and fill with dry beans to pre­vent the dough from swelling. Bake for 20 min­utes, then re­move the pa­per and beans and put the pie shell back for about 10 min­utes. Cool on a wire rack.

For the le­mon cream, put the su­gar in a con­tainer and grate the zest of the 3 le­mons with a mi­croplane grater. Mix the zest with the su­gar so that the mix­ture be­comes wet and gran­u­lar. Add the eggs and blanch with the mixer, then the le­mon juice and mix.

Heat the mix­ture in a bain-marie to 83°C with­out stir­ring. Fil­ter the cream, let it warm for about 35°C and add the but­ter cut into pieces. Mix in the blender plunger for at least 5 min­utes to burst the fat mol­e­cules. Cover with cling film to pre­vent crust from form­ing and keep cool.

For the Ital­ian meringue, bring the wa­ter and su­gar to a boil and bake un­til 121°C. Place the egg whites in your whisk-whipped mixer, and when the syrup reaches 115°C, start to beat the whites in (av­er­age speed - they must not be too firm), then pour the syrup at 121°C with­out stop­ping whisk­ing at medium speed un­til the meringue is cold.

Pre­heat the oven in grill mode. Pour the cooled le­mon cream over the pie shell. Smooth with a spat­ula. Shape pretty rosettes with the meringue. Sprin­kle with ic­ing su­gar, wait 5 min­utes and re­peat the op­er­a­tion. Slide the pie un­der the grill, watch­ing closely be­cause it col­ors quickly.

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