Sunny-Joy Lemon Tart

This was a signature dessert from the now-defunct baked goods delivery service I ran with my friend, Joy. The name was inspired by our two Chinese names, mine being “sun” and hers literally being “joy”. The tart itself was a pate brisee that had panko bread crumbs and goat milk powder in it, just to add a unique mouthfeel to the final pastry. The lemon curd was not too sweet, because I am garnishing the tart with rainbow colored bubble sugar and meringue, which let’s be real here, are just far too sweet to be eaten on their own. The final presentation is sort of supposed to resemble a rainbow on top of clouds, to represent the sun peaking out after a rainy day, hence why it looks the way that it does. For the bubble sugar, you need to make a sugar syrup and pour it over alcohol. In my case, I went with a combination of elderflower liquor and vanilla extract.

Processed with VSCO with c1 preset

For the pate brisee:
1 cup all-purpose flour
1/4 cup panko breadcrumbs
1/4 cup goat milk powder
1 stick unsalted butter
1/4 cup granulated sugar
1/4 teaspoon baking powder
a pinch of salt
1 tablespoon elderflower liquor

Combine into a dough. Roll out on a floured surface to 1/16th an inch. Transfer to a tart tin and trim the edges. Prick the bottom of the dough. Weigh with parchment and baking weights and bake at 375 degrees F for 25 minutes, then remove the baking weights and bake for another 10 minutes so that the base of the dough is browned too. Cool completely before filling.

For the lemon curd:
4 egg yolks
zest and juice from 4 lemons
2 tablespoons granulated sugar
a pinch of salt
2 tablespoons cornstarch
6 tablespoons unsalted butter; cold

Whisk together sugar, egg, salt, and cornstarch. Bring lemon juice and zest to a simmer. Temper together and whisk on medium-low heat until thickened. Whisk in the butter, one tablespoon at a time. Pass through a sieve and pour into a bowl. Press down with cling wrap and chill down. Once chilled, spread evenly inside of the baked pate brisee.

For the meringue:
1 egg white
3 tablespoons granulated sugar
a pinch of cream of tartar
a pinch of salt
1/4 teaspoon vanilla extract

Whip to stiff peaks. Transfer to a piping bag and pipe onto the filled tart. Place under a broiler and carefully watch until the meringue is browned.

For the bubble sugar:
1 tablespoon elderflower liquor
1 tablespoon vanilla extract
gel food coloring
1/2 cup granulated sugar
1 tablespoon corn syrup
1/4 cup water
a pinch of salt

Bring sugar, syrup, water, and salt to a boil. Crumble up parchment. Mix together the liquor and extract and divide into different bowls, coloring each with the different colorings as desired. Pour over the crumbled up parchment. Once the sugar syrup has reached 315 degrees F, pour onto the parchment, tilting the parchment to get it to spread as much as possible. If you do not have a thermometer to do this and are just trying to eyeball it, allow the sugar to cool down and if it is still too soft, microwave it in intervals of 45 seconds until it is hardened. Adorn the meringues with the bubble sugar only before serving. It will melt over time, so keep that in mind.

Processed with VSCO with c1 preset

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