Syracuse Lemon Tart

Pastry recipe
Kriss Harvey
Kriss Harvey
Pâtissier
Comptant plus de 20 ans d’expérience à son actif, le chef pâtissier exécutif Kriss Harvey a officié au sein des meilleurs établissements américains, notamment le Ritz Carlton à Washington, le NoMi du…
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Michael Laiskonis
Michael Laiskonis
Pâtissier
En 2012, Michael Laiskonis reçoit le titre de Directeur de création l’Institut d’Enseignement Culinaire de New York City. Chef Pâtissier du Bernardin pendant les huit années précédentes, Il exprime…
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  1. Rasberry coulis insert

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 410g
    • Cristal glaze - 275g
    • Lemon juice - 55g

    Warm the ingredients.

    Deposit in mould.

    Deep freeze.

     

    In this step

  2. White glaze for mousse tart

    Ingredients

    • Sugar - 300g
    • Glucose syrup - 300g
    • Water - 230g
    • Condensed milk - 200g
    • Gelatin - 20g

    Heat 150g water, milk, sugar and syrup.

    Add in gelatin (80g water for gelatin).

    Strain over chocolate.

    Add in titanium dioxide and blend with immersion blender.

  3. Chocolate biscuit

    Ingredients

    • Dark chocolate 70 % - 500g
    • Butter - 260g
    • Egg yolk - 260g
    • Egg white - 480g
    • Sugar - 260g
    • Flour - 80g

    Melt chocolate. 

    Add in butter and combine.

    Make a meringue with egg white and sugar.

    Whish yolks into chocolate and butter.

    Fold in meringue.

    Sift flour and fold in parts until  comined.

    Spread 5 mm using raplette.

    Bake at 160°C.

  4. Pate sucree

    Ingredients

    • Salted butter - 1000g
    • Icing sugar - 500g
    • Sea salt - 20g
    • Egg - 300g
    • Flour - 2000g

    Cream butter and sifted icing sugar.    
    Add eggs then flour and salt.    
    Wrap and reserve.    
    Sheet to 3 mm.   
    Cut strips 22.5 mm by 288-300 mm long.  
    Fit inside 75 mm perforated ring.    
    Trim excess.    
    Fit in 70 mm round of dough in bottom.  
    These can be frozen then baked.    

  5. Mousse

    Ingredients

    • Custard - 600g
    • Gelatin - 10g
    • Water - 40g
    • White Chocolate 33% - 1000g
    • Whipped cream - 900g

    Warm creme anglaise, dissolve bloomed gelatin.        
    Pour over white chocolate and emulsify.        
    Check temp and insure it is 33 C, fold in cream.         
    Pipe into mould.    
    Insert frozen raspberry coulis.        
    Pipe on more mousse.        
    Add thin disk of cake. Seal with mousse, deep freeze and release from moulds for glazing.     

  6. Lemon tart

    Ingredients

    • Frozen fruit purée 100% : PGI Siracusa Lemon - 75g
    • Egg - 2
    • Egg yolk - 1
    • Sugar - 100g
    • Lemon - 5g

    Whisk together eggs and yolk.
    Add in lemon juice and sugar.
    Whisk together for 3 minutes.
    Add in lemon zest.
    Strain it and reserve.

     

    Pour into baked tart shells. Bake in 150°C oven just until barely set, maybe 3-5 minutes.        
    Cool and hold for service.

     

    In this step

  7. Plating

    The tart should be cool or room temperature.        
    Place a glazed defrosted mousse on top.        
    Decorate with fresh raspberry and 15 mm squares of white or blonde chocolate.    

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