Tart Au Citron and LavandePosted on in Chef's Specials
An absolute French classic but with a twist. Another very kind offer from the talented hands of Jerome Cogne.
TARTE AU CITRON & LAVANDE
250g plain flour
125g butter (softened)
1 egg yolk
water (drop of)
Lemon And Lavender Mixture
2 lemons (juice of)
1 sprig dried lavender (or lavender syrup)
For The Sweet Pastry
To make the pastry dough, mix the flour, softened butter and
sugar together, then add the yolk and water. Work the mix
together, then wrap in clingfilm and let it rest for at least one
hour in the fridge.
After one hour, roll down to 2mm (the thinner the better)
and place in either individual moulds or a family size mould.
Par-cook the pastry with a weight in the middle (we use
uncooked rice) at 175°C for 15 minutes.
For The Lemon Mixture
Infuse the lavender in the lemon juice. Let it infuse for as long
as you can, overnight if possible. Strain the juice when done.
Break the eggs in a mixing bowl, add the sugar and beat until
pale. Add the infused lemon juice, then the butter.
In a bain-marie, whisk the mix to get a thick texture (like a
curd). Pour the mix into the cool pastry case/s and let it set.
Serve with a quenelle of cold crème fraîche.