11.12.
2020 Blueberries and lemon tart - Cooking me softly
Stampa
Blueberries and lemon tart
Porzioni 8
Chef Aria
Ingredienti
Lemon short crust pastry
1 1/4 cups (155 g) pastry flour
3 tbsp (20 g) almond meal
5 tbsp (70 g) soft unsalted butter
scant 1/2 cup (60 g) icing sugar
1 small (35 g) whole egg
1.5 g salt
Zest from 1 lemon
Almond, lemon and blueberries biscuit
1 medium (50 g) whole egg
1 tbsp + 1 tsp (20 g) superfine granulated sugar
2 tsp (10 g) honey
3 tbsp (20 g) almond meal
1/8 cup + 1 tbsp (25 g) pastry flour
1.15 g baking powder
0.5 g salt
1 tbsp + 1 tsp (20 g) cold heavy cream
1 tbsp (15 g) warm melted butter
Zest from 1 lemon
Fresh blueberries, halved
White chocolate and lemon namelaka
3 tbsp + 1 tsp (50 g) whole fat milk
1 tsp (2.5 g) glucose syrup
3 oz (85 g) white chocolate 35% (Ivoire Valrhona)
1.35 g gelatin, 200 bloom (sheets or powder)
6 tbsp + 1 tsp (95 g) cold whipping cream
2 tbsp (30 g) fresh lemon juice, sifted
Extra
Fresh blueberries
Neutral glaze
Silver leaf
Istruzioni
Lemon short crust pastry
1. In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal, lemon zest
and sifted icing sugar.Add lightly beaten whole egg and mix to combine.Add the sifted flour with
salt and mix just to combine.Flatten the dough into a round disc, wrap in cling film and refrigerate
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11.12.2020 Blueberries and lemon tart - Cooking me softly
for 6/8 hours.Roll the dough gently until you have an even 3 mm. thickness.Gently ease the dough
into the sides of a 7.5 inches (19 cm) perforated tart ring, using your fingertips to press the pastry
into the edges and up the wall of the tin.Using the knife, remove the overhanging pastry.Refrigerate
for 2 hours (or freeze).
Almond, lemon and blueberries biscuit
1. In a bowl, combine sifted flour, almond meal, baking powder and set aside.
In another bowl, place honey with sugar and whole egg.
Whisk to combine.
Add lemon zest and mix to combine.
Add sifted powders and whisk until you get a smooth batter.
Add cold heavy cream, then melted butter.
To bake the tart
1. Heat fan oven at 320F - 160°C.Bake the tart shell for 12 minutes and let warm.
Pour the biscuit in a pastry bag, pipe 120 g in the tart shell, cover the surface with halved blueberries
and bake for 10/12 minutes.
Let completely cool.
White chocolate and lemon namelaka
1. Soak gelatin powder (or sheets) in cold water.Melt white chocolate.Heat the milk with glucose until
160F - 70°C, add wringed and melted gelatin and stir tocombine.Pour the mixture over the
chocolate in 3 batches, emulsifying well with a rubber spatula.Add cold whipping cream, mixing well
with a hand blender.
Add lemon juice, mixing well with a hand blender.Cover with clingfilm and refrigerate about 12
hours.
To assemble
1. Pour the cold namesake in a pastry bag and pipe a regular layer over the biscuit, until you reach the
edge of the tart shell.
Smooth the surface with a small spatula and refrigerate about 10 minutes.
Wash and dry the blueberries and spread on the surface.
Brush with neutral glaze and garnish with silver leaf.
To store in the fridge.
To serve
1. Let the tart at room temperature for 10 minutes before serving.
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