Lemon tart with crystal jelly
8 servings
90 minutes
Lemon tart with crystal jelly is a true embodiment of elegance in French pastry tradition. It features a delicate shortcrust pastry that is fragile and aromatic thanks to almond flour. The secret of this dessert lies in the lemon jelly with agar-agar, giving the tart transparency and lightness. Its fresh, invigorating taste captivates from the first bite, balancing sweetness with citrus tartness. The recipe's origins trace back to French lemon tarts, but the crystal jelly makes it special. This exquisite dessert adorns the festive table, delighting not only with its taste but also its beauty: delicate flowers and berries enhance its sophistication. It pairs perfectly with tea, becoming the final chord of gastronomic pleasure.
1
Prepare the ingredients. Put the butter in the freezer.
2
Start with the dough. Sift the wheat flour and powdered sugar. Add almond flour and a pinch of salt to the mixture.
- Wheat flour: 230 g
- Powdered sugar: 95 g
- Almond flour: 50 g
- Salt: pinch
3
Grate the cold butter. Quickly mix the butter into the dough before it melts. The dough should have a sandy texture.
- Butter: 150 g
4
Add an egg to the dough.
- Chicken egg: 1 piece
5
Form the dough into a ball, wrap it in plastic. Put it in the fridge for 40 minutes.
6
Take the dough out of the fridge, roll it between two sheets of baking paper to a thickness of about 5 mm.
7
Transfer the dough to a 24 cm diameter mold, trim excess dough with a rolling pin. Place the mold in the refrigerator for 15 minutes.
8
Preheat the oven to 180 degrees. Prick the dough with a fork all around.
9
Cover the dough with a piece of baking paper, weigh it down with something like beans. Send it to the oven for 30 minutes. In the middle of the process, remove the weight from the tart. Once the tart is ready, cool it on a rack.
10
Zest both lemons, avoiding the white part.
- Lemon: 2 pieces
11
In a saucepan, mix 1 liter of water, sugar, zest and juice of half a lemon, bring the mixture to a boil until the sugar dissolves.
- Sugar: 130 g
- Lemon: 2 pieces
12
Strain the lemon syrup, bring to a boil, stir in agar-agar with a whisk, and cook for a minute. Remove from heat and let sit for 15 minutes.
- Agar-agar: 10 g
13
Pour the mixture over the cooled tart. If the mixture starts to set, it needs to be heated again or poured through a fine sieve. Optionally decorate with flowers, berries, or edible glitter. Refrigerate until set for 1.5–2 hours.
- Violet flowers: to taste
- Freeze-dried raspberries: to taste
14
Serve with tea.