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Lemon Tart Cheval Blanc Rendhali

This Lemon Tart Chef Recipe Will Make Your Dinner Party a Hit


Executive Chef Laurent Chancel sources ingredients not only from the property's garden but from local markets and suppliers scattered in no less than 25 different countries, from France to Thailand. Here's how to make the Lemon Tart dessert from Le 1947 restaurant at Cheval Blanc Randheli in the Maldives.

Lemon Tart

Le 1947

Lemon Tart Cheval Blanc Rendhali

Ingredients

  1. CRUNCHY SWEET DOUGH
    Soft Butter: 356g
    Fleur De Sel: 1g
    Icing Sugar: 133g
    Egg Yolk: 15g
    Flour: 356g
    Corn Starch: 74g
  1. LEMON CURD
    Lemon Juice: 540g
    Lemon Peel Zest: 46g
    Sugar: 770g

    Cream: 785g
    Fresh Egg: 1232g
    Gelatin Sheets: 18g
  1. FRENCH MERINGUE
    Sugar: 100g
    
Egg White: 100g
    Icing Sugar: 100g
  1. SOFT MERINGUE
    White Egg: 125g
    Sugar: 100g
  1. RASPBERRY COULIS REDUCTION
    LEMON CONFIT
    Water: 400g
    Lemon Juice: 150g
    Sugar: 150g
    Lemon Zest Peel: 3pcs
  1. LIME GEL
    Neutral glaze: 100g
    Lime zest: 1.5 pieces

Directions

CRUNCHY SWEET DOUGH

  1. Preheat the oven to 165°C.
  2. With a wooden spoon, beat softened butter with salt and sugar.
  3. Add the egg yolk and fleur de sel.
  4. Sift flour and corn starch together.
  5. Add the flour mixture to the butter in three batches, stirring to combine after each addition.
  6. Wrap with cling film and chill for 30 minutes.
  7. Cover a baking sheet with baking paper.
  8. Roll the dough to 4mm on the baking sheet.
  9. Cook in [reheated oven for 5 minutes, then remove and score into triangles.
  10. Place the part-cooked dough back into the oven and cook for another 7-8 minutes until a blonde color.

LEMON CURD

  1. Combine juice, zest, egg, sugar and cream. Chill overnight.
  2. Cook the mixture over a water bath, stirring constantly, until the mixture reaches 82°C.
  3. Bloom the gelatin in cold water.
  4. Add the softened gelatin to the warm lemon mixture and pour into a 40x40cm silicone mould.
  5. Chill to set.

FRENCH MERINGUE

  1. Whip egg whites until soft peaks, slowly add the sugar teaspoon by teaspoon and whip until stiff, shiny peaks form.
  2. Place into piping bag and pipe small lines onto a baking sheet lined with baking paper.
  3. Bake at 60°C for 3 hours.

SOFT MERINGUE

  1. Whip egg whites until soft peaks form, slowly add the sugar teaspoon by teaspoon and whip until stiff, shiny peaks form.
  2. Pour onto a 40x40cm silpat and cook in a steam oven at 100°C for 7 minutes.

LEMON CONFIT

  1. Blanch the lemon zest in boiling water. Throw out the water and blanch again. Repeat until the lemon zest has been boiled 4 times.
  2. Place all ingredients in a heavy bottomed pot, cook on medium heat until the zest becomes transparent with a syrupy finish. Reserve.

Using the triangles of pastry crust as a guide, cut identical triangles of the set lemon curd and steamed meringue. With the pastry on the bottom, stack with a triangle of the lemon curd, then of the meringue. Place attractively on plate. Garnish with punched circles of the glazed lemon zest, crunchy meringue sticks. Optional for color, garnish with baby lemon-basil leaves and raspberry coulis.

Image Source: Le 1947
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