Lemon Tart

Credit: Mathilde de l'Ecotais

With citrus fruit, orange chips, clementine sorbet

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Ingredients (10 people)

Making the tart crusts

  • 3 1/2 ounces sweet pie pastry (100 g)

Making the sorbet

Assembly and presentation


Step 1: Making the tart crusts

Roll the sweet pie pastry out to a 1/10 inch (2 mm) thickness. Line tart molds 2 1/2 inches (6.5 cm) in diameter, and bake at 300°F (150°C). When the tart crusts are three-quarters done, remove from oven, and set aside.

Step 2: Preparing the lemon filling and orange chips

Strain the lemon juice through a chinois. Add eggs and confectioners’ sugar, followed by melted butter. Mix well and set aside.

Cut the orange into very thin slices. Poach in 30° Baumé syrup. Drain well on paper towels. Bake at 176°F (80°C) to dry the slices until they become brittle. Set aside in a dry place.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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