Modern Lemon Tart

Serves 1
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Directions

  1. 1Roll out the tart dough using a rolling pin.
  2. 2Roll out the tart dough using a rolling pin.
  3. 3Roll out the tart dough using a rolling pin.
  4. 4Cut out circular shapes from the dough using a round cookie cutter.
  5. 5Cut out circular shapes from the dough using a round cookie cutter.
  6. 6Cut out circular shapes from the dough using a round cookie cutter.
  7. 7Place the dough circles into tart rings on a baking tray with a silicone mat.
  8. 8Place the dough circles into tart rings on a baking tray with a silicone mat.
  9. 9Place the dough circles into tart rings on a baking tray with a silicone mat.
  10. 10Trim excess dough from the edges of the tart rings using a knife.
  11. 11Trim excess dough from the edges of the tart rings using a knife.
  12. 12Trim excess dough from the edges of the tart rings using a knife.
  13. 13Bake the tart shells until golden brown.
  14. 14Bake the tart shells until golden brown.
  15. 15Bake the tart shells until golden brown.
  16. 16Prepare the lemon and caramel crunch by combining ingredients in a small pot and zesting lemon into it.
  17. 17Prepare the lemon and caramel crunch by combining ingredients in a small pot and zesting lemon into it.
  18. 18Prepare the lemon and caramel crunch by combining ingredients in a small pot and zesting lemon into it.
  19. 19Fill each baked tart shell with a layer of the lemon and caramel crunch.
  20. 20Fill each baked tart shell with a layer of the lemon and caramel crunch.
  21. 21Fill each baked tart shell with a layer of the lemon and caramel crunch.
  22. 22Prepare the lemon curd by combining egg yolks, sugar, and lemon juice in a pot and whisking over heat.
  23. 23Prepare the lemon curd by combining egg yolks, sugar, and lemon juice in a pot and whisking over heat.
  24. 24Prepare the lemon curd by combining egg yolks, sugar, and lemon juice in a pot and whisking over heat.
  25. 25Strain the lemon curd through a sieve into a pitcher.
  26. 26Strain the lemon curd through a sieve into a pitcher.
  27. 27Strain the lemon curd through a sieve into a pitcher.
  28. 28Pour the lemon curd into each tart shell, on top of the caramel crunch layer.
  29. 29Pour the lemon curd into each tart shell, on top of the caramel crunch layer.
  30. 30Pour the lemon curd into each tart shell, on top of the caramel crunch layer.
  31. 31Prepare the caramel and almond ganache inserts by combining ingredients in a pot and stirring until smooth.
  32. 32Prepare the caramel and almond ganache inserts by combining ingredients in a pot and stirring until smooth.
  33. 33Prepare the caramel and almond ganache inserts by combining ingredients in a pot and stirring until smooth.
  34. 34Pour the ganache into a bowl and mix.
  35. 35Pour the ganache into a bowl and mix.
  36. 36Pour the ganache into a bowl and mix.
  37. 37Pipe the caramel and almond ganache into a silicone mold, filling about half of each cavity.
  38. 38Pipe the caramel and almond ganache into a silicone mold, filling about half of each cavity.
  39. 39Pipe the caramel and almond ganache into a silicone mold, filling about half of each cavity.
  40. 40Prepare the lemon broken gel by mixing ingredients in a pot, pouring into a container, and then blending with an immersion blender.
  41. 41Prepare the lemon broken gel by mixing ingredients in a pot, pouring into a container, and then blending with an immersion blender.
  42. 42Prepare the lemon broken gel by mixing ingredients in a pot, pouring into a container, and then blending with an immersion blender.
  43. 43Pipe the lemon broken gel into another silicone mold.
  44. 44Pipe the lemon broken gel into another silicone mold.
  45. 45Pipe the lemon broken gel into another silicone mold.
  46. 46Prepare the airy white chocolate and lemon mousse.
  47. 47Prepare the airy white chocolate and lemon mousse.
  48. 48Prepare the airy white chocolate and lemon mousse.
  49. 49Fill round silicone molds with the white chocolate and lemon mousse.
  50. 50Fill round silicone molds with the white chocolate and lemon mousse.
  51. 51Fill round silicone molds with the white chocolate and lemon mousse.
  52. 52Place the frozen caramel and almond ganache inserts into the mousse-filled molds.
  53. 53Place the frozen caramel and almond ganache inserts into the mousse-filled molds.
  54. 54Place the frozen caramel and almond ganache inserts into the mousse-filled molds.
  55. 55Cover the mousse creations with a transparent shiny glaze on a wire rack.
  56. 56Cover the mousse creations with a transparent shiny glaze on a wire rack.
  57. 57Cover the mousse creations with a transparent shiny glaze on a wire rack.
  58. 58Carefully place the glazed mousse domes on top of the lemon curd-filled tarts.
  59. 59Carefully place the glazed mousse domes on top of the lemon curd-filled tarts.
  60. 60Carefully place the glazed mousse domes on top of the lemon curd-filled tarts.
  61. 61Prepare a fluffy meringue using a hand mixer.
  62. 62Prepare a fluffy meringue using a hand mixer.
  63. 63Prepare a fluffy meringue using a hand mixer.
  64. 64Pipe the meringue on top of each tart in a conical shape.
  65. 65Pipe the meringue on top of each tart in a conical shape.
  66. 66Pipe the meringue on top of each tart in a conical shape.
  67. 67Gently toast the meringue with a blowtorch for a golden finish.
  68. 68Gently toast the meringue with a blowtorch for a golden finish.
  69. 69Gently toast the meringue with a blowtorch for a golden finish.

Ingredients

  • Tart Dough
  • Tart Dough
  • Tart Dough
  • Lemon
  • Lemon
  • Lemon
  • Caramel Crunch
  • Caramel Crunch
  • Caramel Crunch
  • Lemon Curd
  • Lemon Curd
  • Lemon Curd
  • Caramel
  • Caramel
  • Caramel
  • Almond Ganache Inserts
  • Almond Ganache Inserts
  • Almond Ganache Inserts
  • Lemon Broken Gel
  • Lemon Broken Gel
  • Lemon Broken Gel
  • White Chocolate
  • White Chocolate
  • White Chocolate
  • Lemon Mousse
  • Lemon Mousse
  • Lemon Mousse
  • Transparent Shiny Glaze
  • Transparent Shiny Glaze
  • Transparent Shiny Glaze
  • Meringue
  • Meringue
  • Meringue

Equipment

Rolling pinRound cookie cutterTart ringsBaking traySilicone matSmall potZesterChopping boardSpoonSieveBowlWhiskSilicone spatulaPiping bagSilicone moldImmersion blenderWire rackHand mixerBlowtorch

Tips

  • The tart dough has a crumbly texture and buttery flavor.
  • The lemon curd provides a generous layer of lemon.
  • The caramel and almond ganache inserts create contrast to the zesty lemon.
  • The lemon broken gel adds another texture of lemon.