LEMON TART

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
 2

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
 LEMON TART
for 1 tart d=18 cm

ALMOND SHORTCRUST PASTRY

Ingrеdients Total weight: ~ 462 g 100%

Flour 9-10.5% protein 200 g 43%

Butter 82% 110 g 24%
Icing sugar 80 g 17%
Almond powder 30 g 6%
Sea salt 2g <1%
Whole eggs 40 g 9%

1 First, prepare all the ingredients. Sift the flour, icing sugar and almond powder. Make sure your
butter has been chilled and cut into cubes.

2 Add the sifted flour, icing sugar, salt, almond powder and butter to a mixer bowl. Mix at low speed
using a paddle attachment until a fine crumb has formed.
TIP
If desired, almond powder can be substituted with another type of nut powder (e.g. hazelnut).

3 Once the butter has completely mixed in and fine crumbs have formed, add the eggs. Mix the
dough just until a homogeneous and pliable texture is obtained.

4 Roll out the dough between two guitar or parchment paper sheets to a thickness of 3 mm.

5 Place the rolled-out dough in the fridge (3-4 °C / 37-39 °F) for at least 3 hours. This will allow the
dough to become nice and flexible.

6 Use a small cold butter cube to lightly grease the sides of your fluted tart pan d=18 cm. Place the
pan in the fridge to chill.

7 Cut out a circle of dough measuring 24 cm in diameter. Place it into the tart pan and form the
base and border of the tart. To do this, rotate the pan and slowly lower the dough into it, gently
pushing downward and toward the sides of the pan. Make sure the joint between the base and
sides of the tart is neat and without any air pockets.

8 Cut off any excess dough. Place the lined tart pan in the fridge for one hour to stabilize.

9 Bake the tart in a preheated oven at 145 °C / 293 °F for 20 minutes.

10 Cool down the par-baked tart shell at room temperature.

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
 LEMON TART
for 1 tart d=18 cm

MIRLITON

Ingrеdients Total weight: ~ 128 g 100%

Icing sugar 45 g 35%

Almond powder 33 g 25%
Egg whites 25 g 20%
Butter 82% 25 g 20%
Vanilla ½ pod <1%
Chilled par-baked tart shell

1 Combine egg whites, icing sugar, almond powder and vanilla seeds with a spatula until
incorporated.

2 Heat the butter to 45-50 °C / 113-122 °F and add to the first preparation. Mix everything with a
spatula until combined.

3 Fill the par-baked tart shell with the mirliton and smooth it with an offset spatula.

4 Bake the tart shell with mirliton at 145 °C / 293 °F for 10 minutes until set.

5 Cool down at room temperature.

BAKED LEMON CURD

Ingrеdients Total weight: ~ 318 g 100%

Lemon zest 15 g 5%
Lemon juice 62 g 19%
Whole eggs 50 g 16%
Egg yolks 70 g 22%
Honey 75 g 24%
Sea salt 1g <1%
Butter 82% 30 g 9%
Whipping cream 35% 15 g 5%
Baked tart filled with mirliton

1 Place lemon juice, lemon zest, eggs and egg yolks, honey and salt in a saucepan. Mix everything
with a whisk until smooth.

2 Add butter and bring the mixture to 80 °C / 176 °F over medium heat, constantly mixing with
a whisk.

3 Take the saucepan from the heat and strain the mixture into a measuring cup.

4 Add cream and process the mixture with a hand blender until smooth.

5 Pour the lemon curd onto the mirliton layer and smooth it with an offset spatula.
4

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
 LEMON TART
for 1 tart d=18 cm

BAKED LEMON CURD

6 Place the tart in the oven, preheated to 100 °C / 212 °F, and bake for 20 minutes. The ready
lemon curd should set on the sides but jiggle slightly in the middle.

7 Leave the tart to cool completely at room temperature. It will take approximately 1.5-2 hours.

8 Then place in the fridge to cool to 3 °C / 37 °F to prevent cracks on the surface.

SWISS MERINGUE

Ingrеdients Total weight: ~ 150 g 100%

Egg whites 50 g 33%

Sugar 100 g 67%

1 Combine the egg whites and sugar in a bowl and place it over a saucepan with boiling water.
Warm the mixture, whisking constantly, until it reaches 60 °C / 140 °F.

2 Remove the mixture from the heat and transfer it into a bowl of a stand mixer. Whip it on
medium speed until a stable and glossy meringue is formed.

3 Transfer the meringue to a piping bag fitted with a 14 mm round tip and use it immediately.

DECORATING THE TART

Ingrеdients

Chilled tart
Swiss meringue
Lemon 1 pc

1 Pipe the meringue along the edge of the tart and toast it lightly with a blow torch.

2 Decorate the tart with fresh lemon zest.

3 The finished tart can be stored in the fridge for up to 3 days.

www.kica-academy.com https://www.facebook.com/InternationalCulinaryAcademyKICA
https://www.instagram.com/kica_academy/ https://www.youtube.com/channel/UCeHq3KJQLHg59-MGHpmZ9Lw

5
www.kica-academy.com +380 (96) 002 38 98 info@kica-online.com
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev