Meyer Lemon Tart
Meyer Lemon Curd, Graham Cracker Crust, Salted Coriander Whipped Cream, Sea Salt
Baker Jessica Rattey of Bread & Friends | Portland, ME
Yield: 16 tarts
Adapted by StarChefs | july 2023
INGREDIENTS
Meyer Lemon Curd:
14 grams lemon zest
711 grams sugar
292 grams egg yolks
107 grams egg whites
285 grams Meyer lemon juice
391 grams butter, cubed
Graham Cracker Crumble:
157 grams whole wheat flour
24 grams bran
96 grams all-purpose flour
119 grams sugar
3 grams salt
1 gram baking powder
1 gram baking soda
3 grams ground cinnamon
152 grams cold butter, cubed
51 grams honey
51 grams whole milk
4 grams vanilla extract
Tart Shell:
216 grams light brown sugar
7 grams salt
164 grams melted butter
Salted Coriander Whipped Cream:
726 grams heavy cream
44 grams sugar
5 grams cracked coriander
5 grams sea salt
To Assemble and Serve:
Cracked coriander
Sea salt
METHOD
For the Meyer Lemon Curd:
Wrap a sheet tray in plastic wrap. Set aside. In a food processor, pulse to combine lemon zest and sugar. Transfer sugar mixture to a large metal bowl and whisk in egg yolks and whites until mixture is light and fluffy. Slowly stream in lemon juice, whisking until fully incorporated. Place the bowl over a double boiler. Cook until the mixture reaches 180°F, making sure to whisk constantly. Remove from heat and strain. Transfer mixture to a Vitamix blender. Blend on low speed, adding butter one cube at a time until fully incorporated. Pour curd into the prepared sheet tray. Cover with plastic wrap, making sure there are no air bubbles and a skin cannot form. Refrigerate overnight.
For the Graham Cracker Crumble:
In the bowl of a stand mixer fitted with a paddle attachment, mix to combine all dry ingredients. Slowly add in butter, one cube at a time, until a sand-like consistency is achieved. Fold in remaining ingredients and mix until just combined. Transfer mixture to a work surface and knead by hand until well combined. Shape dough into a 2-inch thick square. Wrap in plastic wrap and let sit overnight. The next day, heat oven to 350°F. Flatten dough until ⅛-inch thick, then transfer to a sheet tray and bake 15 minutes, or until golden brown. Let cool. Transfer to a food processor and pulse until a fine sand-like consistency is achieved. Set aside.
For the Tart Shell:
Heat oven to 300°F. In a food processor, pulse to combine sugar, salt, and 654 grams Graham Cracker Crumble. Slowly steam in butter, continuing to process until dough comes together. Divide dough into sixteen 55-gram balls. Press each ball into a tart shell and bake 6 minutes, or until golden brown. Let cool.
For the Salted Coriander Whipped Cream:
In the bowl of a stand mixer fitted with a whisk attachment, whip cream and sugar until medium peaks form. Fold in coriander and salt. Continue whipping until stiff peaks form. Set aside.
To Assemble and Serve:
Pour 75 grams Meyer Lemon Curd into each Tart Shell. Refrigerate until curd has set. Once set, place a quenelle of Salted Coriander Whipped Cream on each tart. Press down gently on the center of each quenelle. Top with cracked coriander and sea salt.
