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Menton lemonand and coconut tart


Shortbread

  • Flour 100 g
  • Butter 60 g
  • Icing sugar 40 g
  • Eggs 22 g
  • Almond powder 15 g
  • Salt 2 g
  • Vanilla powder 1 g

Mix with the paddle, butter and add all the dry ingredients to
make a sandy texture. Finish with the eggs until the dough
comes together. Roll out in between two baking sheets.


Lemon cream

  • Lemon juice 75 g
  • Caster sugar 162 g
  • Eggs 162 g
  • Butter 210 g
  • Gelatin leaves 3 g
  • Lemon zests 2 pieces

Cook like a pastry cream, eggs, sugar and lemon juice.
After cooking add gelatin, chinoise and add butter, zests
and mix well.


Lemon glaze

  • Lemon juice 30 g
  • Caster sugar 20 g
  • Water 154 g
  • NH Pectin 2 g
  • Glucose 20 g
  • Neutral glaze 280 g
  • Yellow gold colorant QS

Heat sifted lemon juice, water and glucose at 40°C. Gradually
add sugar mixed with pectin, and bring to the boil.
Add neutral glaze and colorant and mix well.


Light coconut cream

  • Coconut puree 120 g
  • Gelatin 4 g
  • Caster sugar 15 g
  • Eggs 85 g
  • Butter 30 g
  • Cream 150 g
  • Inverted sugar 5 g

Boil purée, inverted sugar and half of the sugar. Pour half of
the puree mixture onto eggs mixed with the other half of the
sugar, cook to 85°C.
Into the hot mixture add butter, gelatin and mix well. Cool
quickly and smoothen with a whisk. Fold in whipped cream.


Almond cream

  • Butter 100 g
  • Caster sugar 100 g
  • Almond powder 50 g
  • Hazelnut powder 50 g
  • Eggs 100 g

Soften butter with the paddle, add dry ingredients, and finish
by gradually adding the eggs.


Lemon jelly

  • Lemon juice 100 g
  • Gelatin 3 g
  • Caster sugar 20 g

Sift juice and boil half of the juice with the sugar, add gelatin
and mix. Fill small half sphere molds, freeze and unmold.

Recipe given by

Chef pâtissier,
hôtel Scribe, Paris

The idea ?

The idea was to make a
traditional lemon tart with a
touch of the tropics with
coconut.


The shape ?

The round form reminds us of
the shapes of lemons and
coconuts.


The flavours ?

The fruity taste of lemon cream,
the acidity of lemon jelly and the
sweetness of coconut cream.


The technical step ?

Careful when glazing the lemon
domes: the glaze shouldn’t be
too hot but sufficiently liquid
enough to have a thin shiny
layer.


Careful

When lining the shells, make
sure that the dough is thin
enough in order to have a fine
and light dessert.

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