Recipe of the month
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.
![](local/cache-gd2/5d/a4de910b631109c0e2404ae22f0d5c.jpg?1525353714)
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.