Two citrus & Orange Blossom tart

Method

Crust :

• 1)

  To make the crust :
  Sift the flour, icing sugar, cornstarch, into  a large mixing bowl. Add the butter and the lemon zest, use your fingers to rub into the dry mix until there are no large bits of butter and the consistency is like breadcrumbs. Add the ground almond and the beaten egg, mix to combine everything and the dough comes together but don’t over mix. Wrap the dough in cling film. Set aside in the fridge for at least 1 hour before using ( or overnight).

  

   

  

   

  

• 2)

  On a lightly floured work surface, roll out the dough to a thickness of 3mm. Line the moulds with the dough, pick with a fork and place them in the freezer for 1 hour before baking.
  

   

  To prevent the dough from rising in the oven cover the base of the tartlets with parchment paper weighed down by pie weights (or use dried beans…Instead). Bake until the tart is slightly golden, about 15-20 minutes in a preheated oven at 170C. Do not over-bake as it will still take on more color when it’s baked with the one cream.
  Once out of the oven, let them cool before filling them with the almond cream.

Almond cream

• 1)

  In a large bowl mix the butter, the ground almond, the sugar, the egg and the orange blossom water. Mix gently until all ingredients are combined, but don’t over mix, otherwise the cream will swell in the oven. At the end add the cream. Set aside in the fridge for 1 hour before using.
   
  Fill the tartlets with the almond cream (1/3 of the height). Bake for anotherr 15-20 minutes until the dough is completely cooked and golden brown. Allow to cool before you garnish them with the lemon curd.

  

Lemon curd :

• 1)

  Meanwhile make the lemon curd:
  Fill a large saucepan with 5 cm of water and bring it to a boil over high heath, then lower to a simmer.
  In a large bowl ( that will fit over the simmering pan of water “bain marie”), rub the sugar and lemon zest together with your fingers until the sugar is well moistened, a bit clumpy and very aromatic. Add the eggs and the lemon juice, whisk very well.
  Then place the bowl into your pan of simmering water (be sure the bottom isn’t touching the water), keep whisking until the cream thickens and reaches 80 – 83 C. Remove it from the heat and pour it trough a strainer. Let the curd cool at room temperature until it’s 60C.
  Using a hand blender, blend on high while adding pieces of cold butter into the cream. Scrape down the sides of the bowl when necessary. Continue to blend until the whole butter has been incorporated and the cream is perfectly smooth and light. It will take 10 minutes. Fill the tartlets with le lemon curd, place them into the fridge for 1 hour before decorating them with the lime whipped ganache.

   

  

Lime whipped ganache :

• 1)

  First in small bowl sprinkle the gelatin powder over the cold water, let to bloom for 20 minutes before using it.
  Chop the white chocolate and place it in a large bowl, set aside.
  In a saucepan, bring 265g liquid cream to the boil, remove it immediately from heat, add the bloomed gelatin to the hot cream, whisk. Slowly and gradually add the hot cream over the chocolate, and stir in the center to create an elastic texture with a glossy appearance (emulsion) until the chocolate melts. Add the remaining cold cream (265g) and mix until smooth, then add the lime juice (at this stage the ganache will be thick). Blend with hand blender. Cover with cling film directly on the top of the ganache. Leave to set overnight in the fridge.

   

  
  

   

  

Lime gelée (jelly) :

• 1)

  Heat the water and the lime juice to 50C, then add agar agar and the sugar (it’s really important to mix the agar agar and sugar before incorporating it to the hot liquid to avoid lumps). Bring to the boil and cook for 1 minute while stirring.
  Remove from heat, add the lime zest, then poor into a mould lined with cling film. Let cool in the fridge at least 1 hour before cutting into cubes (0,5 cm /0,5 cm).

Assemble the tartlets :

• 1)

  The next day, in a bowl of a stand mixer fitted with the whisk attachment, whip the ganache on medium-high speed until a peak forms about 3-4 minutes (the same consistency like whipped cream).
   
  Pour the whipped ganache in a pastry bag with a Saint Honoré tip (or other).
  Garnish with the diced lime gelée ( jelly), or lime wedges cut into small pieces and marinated in a mixture of orange blossom water and neutral glaze, add a few lime zest, then arrange the meringue petals. 
  And voilà !!

  

   

  

  Enjoy !!