Lemon Tart

By Executive Sous Chef Rohit Sangwan

Preparation

The Crust :

• Place the butter in a mixer bowl with a paddle attachment & beat on a low speed until creamy.
• Add sugar, almonds, salt, vanilla & eggs while still working on a low speed.
• Once all blended, add the flour in 3 or 4 additions and mix only until the mixture comes together to form a soft, moist dough. Once done, chill the dough.

Lemon Cream :

• Put a saucepan of water over heat & bring the water to simmer.
• Place the sugar & lemon zest in a large bowl that can be fitted into the pan of simmering water.
• Off the heat, rub the sugar & zest between your fingers until the sugar is moist, grainy, aromatic.
• Whisk in the eggs & the lemon juice.
• Fit the bowl into the pan of simmering water and keep stirring with a whisk until the cream thickens.
• Once thickened, take the cream out in a bowl and let it come to room temperature.
• Beat the cream with an immersion blender and gradually add the pieces of butter blending them all in.
• Once all the butter has blended, beat the cream for another 3 to 4 minutes to ensure a perfectly light and smooth lemon cream.