lemon juicecan be mixed with tangerine juice or replaced with other fruit juices such as passion fruit, raspberry, or strawberry juice~3-4 tbspest.
sweet shortcrust pastry (pâte sucrée)for 20 cm tart pan~1est.
Steps
1
Prepare the sweet shortcrust pastry by dusting with a little flour. Roll the pastry between pieces of plastic wrap to prevent sticking. Place the rolled dough on a baking sheet and freeze for about 5 minutes to firm it up.
2
Carefully transfer the firmed dough into the 20 cm tart pan, letting gravity help it settle. Use a rolling pin to trim excess dough, and use your fingers to even out any thin or thick spots. Prick the bottom with a fork and return to the freezer to firm up.
3
Blind bake the crust by covering it with parchment paper and filling generously with ceramic baking beads or pie weights to keep it pressed down on all sides. Place the tart mold in the middle rack of the oven and bake for 10 to 15 minutes.
4
Remove the baking beads, check that the crust has not shrunk and the edges are intact, then allow the tart shell to cool to room temperature while still in the pan.
5
Prepare the lemon custard filling in a non-reactive (ceramic or glass) bowl by whisking together 3 whole eggs and 1 egg yolk with a silicone whisk. Add 150g of caster sugar and whisk for about a minute until the sugar is mostly dissolved.
6
Pour in 150 ml of heavy cream and mix well. Add the lemon juice (or a mixture of lemon and tangerine juice) and stir until combined.
7
Strain the mixture through a fine non-reactive sieve (synthetic mesh sieve) using a non-metal spoon to remove foam. Transfer the strained filling to a glass jug for easier pouring into the tart shell.
8
Place the tart pan on a baking sheet. Carefully pour about half of the custard filling into the shell, then transfer the tray to the oven. Once in the oven, continue pouring the remaining filling carefully until nearly full.
9
Bake without the fan/convection setting on, using a gentler heat. Bake until the filling is set but still slightly wobbly in the center, then remove from the oven.
10
Once cooled, remove the tart from the pan using the removable base, then refrigerate until completely chilled.
11
Decorate the tart by glazing with a clear syrup for shine, then top with lemon slices, fresh mint leaves, and grated lime zest.
12
When slicing, use a non-reactive standard knife (such as a restaurant-grade steak knife) rather than high-carbon knives like Japanese knives, to avoid any metallic aftertaste.
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