1 x quantity Pate Sablee
25g white chocolate
Lemon and Yuzu curd
2 tablespoons yuzu juice
Juice and grated zest of 2 lemons
3 egg yolks
100g raw cane sugar
2 tablespoons butter, chilled and diced
Meringue topping
100g sugar
3 egg whites
Directions
Preheat oven to 180C. Take the Pate Sablee out from the fridge and transfer to a lightly floured surface. Roll it out, and then wrap your rolling pin around the dough, lift it and slowly transfer it onto a greased and lightly floured tart pan.
Gently coax the dough into the fluted edges, pressing slightly. Then use a knife to trim the excess dough at the sides.
Place a piece of grease-proof paper over the tart pan and fill it with baking beans.
Bake for about 15-20 minutes. Remove tart from the oven and lower the oven to 160C. Remove the baking beans, paper and then send the tart shell back into the oven for another 10-15 minutes.
Remove it from the oven and allow to cool completely before removing it from the pan.
Meanwhile, melt the chocolate and then brush onto the completely cooled tart shell.
Lemon and Yuzu curd
Heat the yuzu juice, lemon juice and zest in a small saucepan over low heat. At the same time, whisk the 3 egg yolks and cane sugar until the sugar has dissolved.
While the juice starts to boil, gradually pour the juice over the egg yolk/sugar mixture , mix well at the same time to incorporate.
Pour the mixture back into the saucepan and over low heat, whisking it until it turns into a slightly thick, glossy consistency.
Once achieved, remove saucepand from the heat and add in the chilled butter pieces one at time, mixing thoroughly.
Pour the curd into the cooled tart shell and leave it to cool and set.
Meringue
3 egg whites
100g sugar
Whisk the egg white in low speed until soft peaks form. Gradually add in the sugar and whisk until stiff peaks form.
Transfer the meringue into a piping bag, pipe onto the cooled tart and then send it to the oven (on broiler mode) for another 10 mins until the meringue turns brown. Alternatively you can use a blowtorch and torch the meringue until desired.
Pate Sablee
(Makes enough to line a 20cm/8-inch tart pan)
200g butter, softened
100g icing sugar
A pinch of salt
1 vanilla bean
Finely grated zest of 1 lemon
2 eggs, lightly beaten
250g all-purpose flour
Beat the butter, sugar and salt together in a stand mixer or a bowl with an electric whisk until pale - about 5 minutes.
Split the vanilla bean lengthwise using a small, sharp knife and scrape the seeds ut into the creamed butter mixture. Add the lemon zest and beat again to incorporate.
With the whisk running, gradually add the eggs, mixing until fully incorporated.
Gently mix in the flour but do not overwork the dough otherwise the gluten will develop and you will end up with pastry that’s tough rather than crisp and light.
Bring the dough together into a ball with your hands, wrap in clingfilm/plastic wrap and refrigerate until needed - at least 2 hours, but overnight if possible.
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