Lemon and Limeberry Tart

BY STÉPHANE GLACIER, M. O. F. PÂTISSIER

CHEF'S TIP: For the almond cream, the eggs must be tempered to 30°C and the cream to 35°C to prevent the mixture from splitting.

ALMOND SABLÉ DOUGH - ALMOND CREAM - LEMON-LIME CREAM - BERRIES

For 3 tarts 18 cm in diameter

ALMOND SABLÉ DOUGH
200 g butter
3 g salt
125 g icing sugar
40 g ground raw almond
70 g whole eggs
330 g T65 flour

METHOD:
Using a beater with a flat whisk, mix the softened butter, salt and icing sugar until creamy. Add the ground almond, then the eggs.
Finish with the flour so as not to develop too much the gluten matrix.
Refrigerate until ready to use (minimum 2 hours).
Roll out and line 18 cm-diameter tart rings.

ALMOND CREAM
100 g butter
100 g icing sugar
100 g ground almond (1⁄2 almond flour 1⁄2 raw)
120 g whole eggs
20 g custard powder
15 g Cointreau®
90 g liquid cream (for whipped cream 35%)

METHOD:
Cream the butter with a flat whisk. Add the icing sugar, ground almond, eggs, custard powder, Cointreau® and liquid cream.

LEMON-LIME CREAM
6 g gelatin powder 200 blooms
30 g cold water
200 g lemon juice
45 g yuzu purée
Lime zest
420 g whole eggs
300 g sugar
510 g butter

METHOD:
Hydrate the gelatin with the 30 g cold water. Bring the lemon juice, yuzu purée and lime zest to the boil.
Whiten together the eggs and the sugar, pour 1⁄3 of the lemon juice over the egg/sugar mixture, then return the mixture to the pan and cook at 85°C. Strain before adding the gelatin.
Cool to 40°C, add the butter and emulsify using a blender.
Set aside.

ASSEMBLY
Berries as required: raspberries, strawberries, redcurrants, blueberries, blackberries

METHOD:
Place 3 to 4 mm of almond cream on the sablé dough.
Bake on a Silpain® for approx. 30 min at 160°C in a convection oven. Chill.
Pour over the lemon-lime cream.
Set in refrigerator or freezer.
Garnish with a mixture of berries: raspberries, strawberries, redcurrants, blueberries, blackberries, etc.