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.
- CRUNCHY SWEET DOUGH
Soft Butter: 356g
Fleur De Sel: 1g
Icing Sugar: 133g
Egg Yolk: 15g
Corn Starch: 74g
- LEMON CURD
Lemon Juice: 540g
Lemon Peel Zest: 46g
Fresh Egg: 1232g
Gelatin Sheets: 18g
- FRENCH MERINGUE
Egg White: 100g
Icing Sugar: 100g
- SOFT MERINGUE
White Egg: 125g
- RASPBERRY COULIS REDUCTION
Lemon Juice: 150g
Lemon Zest Peel: 3pcs
- LIME GEL
Neutral glaze: 100g
Lime zest: 1.5 pieces
CRUNCHY SWEET DOUGH
- Preheat the oven to 165°C.
- With a wooden spoon, beat softened butter with salt and sugar.
- Add the egg yolk and fleur de sel.
- Sift flour and corn starch together.
- Add the flour mixture to the butter in three batches, stirring to combine after each addition.
- Wrap with cling film and chill for 30 minutes.
- Cover a baking sheet with baking paper.
- Roll the dough to 4mm on the baking sheet.
- Cook in [reheated oven for 5 minutes, then remove and score into triangles.
- Place the part-cooked dough back into the oven and cook for another 7-8 minutes until a blonde color.
- Combine juice, zest, egg, sugar and cream. Chill overnight.
- Cook the mixture over a water bath, stirring constantly, until the mixture reaches 82°C.
- Bloom the gelatin in cold water.
- Add the softened gelatin to the warm lemon mixture and pour into a 40x40cm silicone mould.
- Chill to set.
- Whip egg whites until soft peaks, slowly add the sugar teaspoon by teaspoon and whip until stiff, shiny peaks form.
- Place into piping bag and pipe small lines onto a baking sheet lined with baking paper.
- Bake at 60°C for 3 hours.
- Whip egg whites until soft peaks form, slowly add the sugar teaspoon by teaspoon and whip until stiff, shiny peaks form.
- Pour onto a 40x40cm silpat and cook in a steam oven at 100°C for 7 minutes.
- Blanch the lemon zest in boiling water. Throw out the water and blanch again. Repeat until the lemon zest has been boiled 4 times.
- 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.
- Desserts, Pies/Tarts
- Total Time
- 1 hour, 29 minutes, 59 seconds