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Desserts

Lemon Tart with Marshmallow Truffle

Chef Lucky Dhillon, 08 Apr, 2016 12:06 PM
  • Lemon Tart with Marshmallow Truffle

Ingredients

For the Tarts (6 small tarts):

• 1 cup all-purpose flour

• 3 tbsps sugar

• ¼ tsp salt

• ½ tsp lemon zest

• 120 g cold unsalted butter, cut into pieces

• ½ tsp pure vanilla extract

For Lemon Curd:

• 2 large eggs plus 3 large egg yolks (or 70 g egg substitute)

• ¼ cup plus 2 tbsps sugar

• ¼ tsp cornstarch

• 3 tbsps lemon zest

• ¼ cup fresh lemon juice (almost 3 lemons)

• 6 tbsps unsalted butter, cut into small pieces

For Marshmallow Truffle:

• 8 large marshmallows

• 2 tbsps white chocolate chips

• 100 ml heavy cream

• 30 g toasted and crushed pistachio nuts

 

Preparation

Preheat oven to 375° C.

For Crust:

• Whisk together flour, sugar, half teaspoon salt, and the lemon zest in a large mixing bowl. Stir in butter, small batches at a time, until the dough begins to hold together.

• Stir together one tablespoon water and vanilla, and then mix in with the dough. Shape the dough into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.

• Using your fingers, press dough evenly onto the bottom and up the sides of a four-inch flat tart pan with a removable bottom. Freeze for 30 minutes.

• Remove dough from the freezer. Bake tart shell until golden for about 25 minutes. Let cool completely.

For Lemon Curd:

• Whisk together eggs, egg yolks, sugar, and cornstarch in a medium saucepan.

• Whisk in lemon zest and juice.

• Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon for about seven minutes.

• Remove from heat and whisk in butter, one piece at a time.

• Pour filling into the cooled tart shell. Bake until filling is browned.

For Marshmallow Truffle:

• Over a double boiler, melt white chocolate, cream and two marshmallows. Mix until smooth sauce forms.

• Very quickly toss in the six marshmallows in white chocolate mix, next toss in the crushed pistachio nuts.

• Let the tarts and truffle marshmallows cool completely before serving.

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