Looking for a recipe to use up some lemon curd leftover, this recipe from J’en reprendrai bien un bout caught my eye because of the addition of a pistachio cream on the base. The colours looked beautiful and the taste was obviously going to be fantastic (pistachio and lemon seem to be a mariage made in heaven).
Source: J’en reprendrai bien un bout
For a tart tin of 26cm diameter
140g unsalted butter, softened
Zest of 1 unwaxed lemon (or peel using a paring knife)
250g plain flour
25g ground almond
1 pinch salt
125g shelled unsalted pistachios
30g ground almond
3 drops almond extract
1 tbsp neutral oil (sunflower, canola…)
Pistachio/almond cream (I give you double the quantities of the original recipe as I find the layer could have been thicker)
100g unsalted butter, softened
100g ground almond
80g pistachio paste
300g lemon curd
120g egg whites
- Sweet pastry: place the sugar and lemon peel in the TM bowl and mix 10 sec/speed 10.
- Add the butter and mix 10 sec/speed 6 to cream the butter.
- Add the other ingredients and lock the lid, then press turbo until the dough clings together (check often as you don’t want to over mix).
- Tip out the dough and wrap in cling film. Refrigerate for 2 hours.
- Pistachio paste: roast the pistachios in the oven 10 min at 150C.
- Make a syrup: place the water in a saucepan, add the sugar and boil until it reaches 121C (use a food thermometer).
- Take out of the heat and add the pistachios and stir until it coats the pistachios and the sugar crystallises.
- Place the pistachios, ground almonds, almond extract in the TM bowl. Mix 20 sec/speed 10. Scrape down the sides with the spatula.
- Add the oil and mix a few times 15 sec/speed 10. Keep on scraping down the sides between each mix. Continue until the pistachios releases their oil.
- Tip out into a jar.
- Almond/pistachio cream: place the butter and sugar in the Thermomix and mix 20 sec/speed 4.
- Add the egg and pistachio paste and mix 20 sec/speed 6 until combined, scraping down half way through.
- Add the ground almond and mix at speed 6 until well combined (scrape down every so often).
- Roll the pastry (you won’t need the whole lot) and line the buttered and floured tart tin.
- Place a greaseproof paper on the pastry and scatter dried beans or ceramic beads on top. Bake blind in a preheated oven at 180C for 15 minutes.
- Remove the dried beans and greaseproof paper and pour the pistachio cream on the pastry.
- Bake again 15 minutes at 180C.
- Leave to cool completely on a grid.
- Spread the lemon curd.
- Italian meringue: place the water and sugar in a saucepan. Boil over high heat until it reaches 115C.
- Meanwhile, beat the egg whites with a whisk until soft peaks.
- When the syrup has reached temperature, slowly pour in a small stream over the egg white while whisking. Make sure the syrup doesn’t touch the whisk.
- Continue whisking until the egg whites have cooled down to about 40C.
- Spoon into a piping bag with a nozzle of you choice (I used a Saint-Honoré nozzle),
- Pipe over the tart. You can sprinkle chopped pistachios over and serve cold.
This is one of the many desserts I cooked on my first week at the 1 month certificate. I love lemon meringue tarts and made a couple before but I had never blogged about it (never had time to take a picture as it seemed to vanish very quickly). I will give you the Thermomix version and the classical one so every one can try it (it’s well worth it 🙂 )
Source: Cooks Academy 1 month certificate
Sweet pastry (French sugar paste)
A pinch of salt
2 lemons (zest and juice)
3 lemon juiced (you will need about 240g of juice altogether)
8 large eggs
2 egg yolks (save whites for the meringue)
350g unsalted butter, cut into small pieces
4 egg whites + the 2 egg whites saved above
600g caster sugar
- Sweet pastry: place the sugar in the TM bowl and grind 10 sec/speed 9.
- Add all the other ingredients except the flour and mix 20 sec/ speed 4.
- Add the flour and turbo pulse briefly a few times until JUST clinging together. Turn out and chill wrapped in cling film for 30 to 40 minutes.
- Lemon curd: grind lemon peelings and sugar 20 sec/speed 10.
- Add eggs + egg yolks + juice + butter. Mix 10 sec/speed 6.
- Scrape down the sides of the TM with the spatula. Cook and stir 6 minutes/80C/speed 4. If it hasn’t thickened enough, continue to cook for another minute or 2.
- Spoon out into a bowl and leave to cool at room temperature.
- Meringue: clean thoroughly the bowl with soapy water and dry well with a clean tea towel. insert the butterfly whisk.
- Add the egg whites and whisk on speed 3 without the measuring cup.
- When it is starting to foam, add a little bit of sugar at a time while still whisking. Wait until the sugar is dissolved before adding more sugar.
- When all the sugar has been whisked in, you should have a thick and glossy meringue. Tip out into a piping bag with a round or star shaped nozzle.
- Preheat the oven at 180C.
- Take the pastry out of the fridge and knead it a little until softened slightly (it should be soft enough to roll but still cold and a little stiff).
- Place between 2 sheets of cling film and roll to fit your flan tin (it should be 2 or 3 mm thick).
- Butter and flour your flan tin (about 20 to 25cm in diameter).
- Carefully place the rolled pastry in the tin and press down the sides to fit the tin neatly. Cut out excess pastry but leave enough to have a 2 cm overflow as the pastry might contract during cooking.
- Line with parchment paper and place dry beans on top to stop the pastry from bubbling.
- Place in the fridge for 10 minutes before baking.
- Bake for 15 minutes, then take out of the oven, remove the beans and baking parchement and bake again for 8 minutes (watch the pastry as it cooks as you don’t want it to brown too much. It should be done when golden at the edges and lighter in colour but still lightly golden in the centre.
- Take out of the oven and turn the temperature up to 220C.
- Leave the pastry to cool for a couple of minutes and trim the edges neatly before pouring the lemon curd (which should still be warm enough to pour evenly) and pipe the meringue all over.
- Bake for 8 to 10 minutes so the meringue browns and becomes crispy.
- Leave to cool, then refrigerate for a couple of hours before eating.
- Sweet pastry: cream together the butter and sugar using a hand mixer or a stand mixer equipped with the wire whisk.
- Add the egg and mix for a few seconds
- Gradually incorporate the sieved flour and salt. Mix until smooth.
- Allow to rest in the fridge before using.
- Lemon curd: place the sugar in a bowl and zest the lemons on top of it. Rub the lemon and sugar together to make the sugar fragrant.
- Strain the lemon juice into a non-reactive pan. Add the eggs, egg yolks, zested sugar and butter and whisk to combine.
- Place over a medium heat, stirring constantly for 3 to 5 minutes until the mixture begins to thicken.
- At the first sign of boiling (you will need to see bubbles all over the mixture), remove from the heat and strain into a bowl. Leave to cool slightly.
- Meringue: whisk the egg whites until they start to foam. Add the sugar, a little bit at a time and continue whisking until the sugar is incorporated before adding more sugar.
- Follow recipe above from step 11 onward.
I saw this lovely recipe in the blog of Dominique: Cuisine Plurielle. I made some modifications to it to simplify the process and adapt to Thermomix. It’s a fresh, creamy and sweet tart, which can be declined with any fruits you like.
Source: Cuisine Plurielle
140g butter, cut in chunks
75g granulated sugar
25g ground almond
1 pinch salt
250g plain flour
1 lemon (zest and juice, about 35 to 45g of juice)
75g granulated sugar
50g unsalted butter
Confit of Rhubarb
1 stick of rhubarb
- Make the sweet pastry: put the sugar in the TM bowl and mix 10 sec/speed 10 to make icing sugar.
- Add the butter to the TM bowl and mix 5 sec/speed 6 until combined and creamy.
- Add the egg and ground almond and mix for 5 sec/speed 5. Scrape down the sides with the spatula.
- Add the pinch of salt and a third of the flour and mix 3 sec/speed 4. Scrape down the sides with the spatula.
- Add the second third and mix 3 sec/speed 4. Scrape down the sides with the spatula.
- Repeat with the last third and finish with the spatula if some flour is left on the sides.
- Place a large rectangle of cling film on the worktop. Tip out the dough on the cling film. Put a second large rectangle of cling film on top, gathering the dough together into a ball.
- Roll the dough between the 2 sheets of cling film.
- Put on a tray and freeze for 20 minutes.
- Meanwhile, make the lemon curd: Grind the lemon zest and sugar 20 sec/speed 10.
- Add the eggs, butter and lemon juice. Mix 10 sec/speed 6.
- Scrape down the sides of the bowl with the spatula. Cook 4 min/80C/speed 4. If it hasn’t thickened enough, continue to cook for 1 to 2 minutes more. Spoon out into sterilised jars and cover with sterilised lids. Leave to cool at room temperature.
- Take the pastry out of the freezer and cut out rounds with a cookie cutter. Put into buttered and floured moulds and bake blind for 15 minutes at 180C.
- Finally, make the confit rhubarb: Cut a stick of rhubarb into 5cm chunks, then cut each lengthwise into 4 to 6 little sticks, depending on the size of the rhubarb.
- Put the sugar and water into a saucepan. Bring to the boil and add the sticks of rhubarb.
- Gently simmer for 20 minutes, the syrup will have thickened and the rhubarb will become transluscent.
- To finish the dish, mix the same weight of lemon curd and mascarpone together (about 200g of each for 12 tartlets).
- Spoon into the tartlet cases and arrange the sticks of confit rhubarb on top.
- You can also use fresh raspberries instead of rhubarb.