Lemon Tart recipe

Lemon Tart

by Pastry Chef Nikolas Strangas

PATE SUCRE - PUMPKIN SEED CRUMBLE
LEMON CREAM WITH THYME - ITALIAN MERINGUE - CARAMELIZED PUMPKIN SEED

Ingredients

250 g butter
4 g salt
190 g icing sugar
65 g almond powder
105 g whole eggs
125 g flour 55%
365 g flour 55%

SWEET PASTRY
Make a first mixture by combining the softened butte, salt, icing sugar, almond powder, eggs and the first measurement of flour.
Beat slightly until a homogenized mixture is obtained.
Add the second measurement of flour and mix .
Refrigerate for an hour.
Roll the dough 0,5 cm thick cut in long stripes and roll it inside the tart mold.
Freeze for 10 min and then bake at 180 until the sweet pastry has a golden color.

Ingredients

95 g sugar
120 g eggs (2 large eggs)
2 lemon zests
80 g fresh lemon juice
50 g butter

LEMON CUSTARD WITH THYME
Mix the sugar and the zest for 10 min.
Put all the ingredients in a pot and heat to 85 C whisking all the time.
Let the mix cool down to 40 C and add the butter.
Mix with a hand mixer and put the cream in the fridge .

Ingredients

200 g sugar
20 g glucose
60 g water
100 g egg whites

ITALIAN MERINGUE
Combine the water, glucose and sugar in a sauce pan and cook to 118 C.
Pour the syrup over the foamy egg whites.
Whipped until the mix is 40 C.
Fill a pipping bag.

Ingredients

100 gr pumpking seeds
50 gr icing sugar
q.s grape seed oil

CARAMELIZED PUMPKING SEED
Place the almonds and the sugar in a sauce pan over a medium heat while constantly stirring until the almonds are perfectly caramelized.
Pour in some drops of grape seed oil to help the nuts to separate .
Spread in a silicon or in a baking paper.

ASSEMBLY
Bake the tart and let it cool down.
Fill up the cold tart with the cold cream & pipe the meringue on the top.
Sprinkle some caramelized pumpkin seeds and serve.