Ingredients
Sweet pastry shell
Unsalted butter, cold, cubed100 g
Icing sugar50 g
Plain flour200 g
Egg yolk1
Ice water20 ml
Vanilla extract1 tsp
Lemon curd filling
Eggs3
Egg yolks3
Caster sugar160 g
Fresh lemon juice120 ml
Lemon zest2 lemons
Unsalted butter, cold, cubed100 g
Berry compote
Mixed berries (frozen or fresh)150 g
Caster sugar40 g
Lemon juice10 ml
Method
- 11. Make pastry: blitz butter, flour and icing sugar until sandy; add yolk, vanilla and water; bring together; wrap and rest 30 min.
- 22. Roll to 3 mm; line a 20 cm tart ring; blind bake at 170 °C with weights for 15 min; remove weights; bake further 5 min until pale gold.
- 33. Make lemon curd: whisk eggs, yolks, sugar, lemon juice and zest over a bain-marie, stirring constantly, until thick enough to coat the spoon (82 °C).
- 44. Strain through a fine sieve; cool to 60 °C; whisk in cold butter piece by piece; pour into tart shell.
- 55. Set tart in refrigerator for minimum 2 hr until curd is fully firm.
- 66. Make berry compote: cook berries with sugar and lemon juice over medium heat for 8–10 min until jammy; cool.
- 77. Slice tart; plate with a quenelle or spoonful of berry compote and a ribbon of extra lemon curd; garnish with fresh berries and micro mint.
Quality Check
- Curd filling is smooth, set and not cracked across the surface.
- Pastry is crisp and golden — not soggy from the filling.
- Lemon flavour is bright and clean — not eggy or flat.
- Berry compote has texture — not a smooth jam.
Desserts Standards
All hot desserts served immediately — do not hold
Plating is part of the standard — follow the card
Ice cream scooped to order — never pre-scooped
Equipment
Tart ring (20 cm), baking beads, bain-marie, fine sieve, electric whisk, refrigerator, pastry brush, serving plate
Allergens & Dietary
glutendairyegg