Tarte au Citron by Fabien Pasquale

Tarte au Citron by Fabien Pasquale

We prepared this Tarte au Citron (lemon tart) in Menton, the lemon capital of France. Lemon Tart is a firm traditional staple in this sunny spot on the Riviera, but chef Fabien Pasquale decided to make a modern, much lighter version that suits the climate wonderfully. The preparation separates into that of pastry and filling.

Serves 2

Ingredients:

  • Filo pastry
  • Melted butter
  • 400gms of cream
  • 3 egg yolks
  • 100gms of sugar
  • juice of 3 lemons

Utensils:

  • 4 small pie dishes approximately 15cms in diameter
  • Pastry brush
  • Bowl
  • Small pot
  • Cream whipper complete with Nitrous Oxide (N2O) Whipped Cream Chargers

Method:

Pastry

  1. Stretch the filo sheet
  2. Brush with melted butter
  3. Sprinkle with sugar and fold the filo in half
  4. Repeat
  5. Stretch the pastry over one of the pastry dishes and place the second dish on top
  6. Bake for eight minutes

Lemon Cream

  1. Boil the cream
  2. In a bowl mix the egg yolks and sugar
  3. Heat the cream and add to the mixture
  4. Add lemon juice
  5. Pour the mixture into a Whipped Cream Dispenser
  6. Cool in the fridge for two hours
  7. Finally fill the pie with cream and decorated with meringue.