This tart is delicious and relatively easy. The most important part of this recipe is to follow the method. I've experimented with many different versions of lemon tarts, and Heston Blumenthal’s technique using thermometers to bring the tart filling to 60ºC, skimming the surface, followed by baking until the center reaches 70ºC. This ensures the perfect amount of wobble every time. Lemon myrtle adds a nice, fresh aroma of citrus, menthol, and eucalyptus. If you can’t get a hold of it, you can leave it out
Lemon Sablé
260g Pastry flour
40g Rice flour or almond meal
1.5g Lemon myrtle
3g Salt
150g Unsalted butter
112g Icing sugar
60g Egg yolk
5g Lemon zest
For the dough, cube the cold butter and return it to the fridge to ensure it remains very cold. Using a stand mixer fitted with a paddle attachment, mix the flour, butter, lemon myrtle, and salt on low speed for about 2 minutes until it reaches a sand-like texture.
In the meantime, whisk together the icing sugar and egg yolks in a separate bowl. Add the lemon zest to the egg yolk mixture and then incorporate it into the flour mixture in the stand mixer. Continue to mix on low speed for about 2-4 minutes until the ingredients are fully combined, and a soft dough has formed.
Next, mold the dough into a flat piece and wrap it in plastic wrap. Place the wrapped dough in the fridge for at least 1 hour to chill.
Roll the chilled dough between two sheets of baking paper to a thickness of 2.5 mm. After rolling, place it back in the fridge for an additional 30 minutes to firm up.
Preheat the oven to 170ºC. Carefully line a non-stick tart case with the rolled dough, gently lifting and pressing it into the edges of the case. Use a knife to trim off any excess dough. Dock the shell with a fork by pricking small holes in the dough to prevent it from puffing up during baking.
Set aside a small amount of dough for the egg wash (also known as "liquid pastry"). Freeze the lined tart case for at least one hour before proceeding to bake.
To blind bake the tart shell, take a sheet of baking paper and crumple it up several times to smooth out any sharp edges. Place the crumpled baking paper on top of the dough in the tart case. Add enough coins or baking weights to fill the case. Then, place the tart case in the preheated oven and bake for approximately 15 minutes.
While the tart shell is baking, use a hand blender to blitz some of the leftover dough with the egg, creating a mixture known as "liquid pastry."
After the initial 15 minutes of baking, remove the baking paper and coins from the tart case. Return the case to the oven and continue to bake until it becomes very dry, which should take another 5 minutes. Remove the tart case from the oven once again.
Using a pastry brush, brush the entire surface of the pastry case with the "liquid pastry." This step ensures that any holes or gaps in the pastry are sealed. Place the tart case back in the oven and bake for another 5 minutes.
Finally, remove the pastry case from the oven and allow it to cool completely.
Lemon Filling
30 g Lemon zest
226 g Lemon juice
2 g Lemon myrtle
320 g Sugar
420 g Eggs
40 g Egg yolk
285 g Double cream
To prepare the lemon filling, place all the filling ingredients into a heatproof bowl and mix them together using a spatula. Set the bowl over a saucepan of simmering water and allow the mixture to warm up until it reaches a temperature of 60ºC.
Once the temperature reaches 60ºC, strain the mixture through a fine sieve into a jug to remove any lumps or solids. Use a spoon to skim and remove any bubbles that may have formed on the surface of the liquid. This will ensure a smooth and even lemon filling for your tart.
Slide the oven rack out slightly to create space, and then carefully pour the lemon filling mixture into the warm pastry case that is still inside the oven. Fill the case all the way to the top, ensuring it is evenly distributed. Slide the oven rack back in gently.
Bake the tart with the lemon filling for approximately 25 minutes, or until the temperature of the filling reaches 70ºC. This will help the filling to set properly.
Once the tart is done baking, allow it to cool completely at room temperature. After cooling, transfer the tart to the refrigerator and let it chill for a few hours or overnight.
When ready to serve, use a sharp knife to slice the lemon tart into portions.
