 | Honeysuckle Orange Blossom Lemon TartChef Ashutosh Gairola, La Quinta Resort & Club |
Ingredients for Sweet Tart Shell (Pâte Sucrée):
• 120 g. butter
• 80 g. icing sugar
• 30 g. almond flour
• 50 g. egg
• 250 g. all-purpose flour
• 2 g. salt
Ingredients for Lemon & Honeysuckle Orange Blossom Curd:
• 120 g. lemon juice
• 2 lemons, zested
• 140 g. sugar
• 160 g. whole eggs
• 180 g. butter
• 60 g. The Perfect Purée Honeysuckle Orange Blossom Syrup
Ingredients for Coconut Mousse:
• 150 g. The Perfect Purée Coconut Puree, thawed
• 50 g. milk
• 40 g. sugar
• 6 g. gelatin, bloomed
• 80 g. white chocolate
• 250 g. cream (35%), whipped semi-soft
Ingredients for Dehydrated Meringue:
• 100 g. egg whites
• 200 g. sugar
Method for Sweet Tart Shell (Pâte Sucrée):
1. Cream butter and icing sugar until smooth (no air).
2. Mix in almond flour, salt, and egg.
3. Add flour, mix just to combine.
4. Rest dough 2 hours minimum.
5. Roll to 2.5 mm., line tart rings.
6. Bake at 165°C for 18-20 min. until golden.
Method for Lemon & Honeysuckle Orange Blossom Curd:
1. Whisk lemon juice, zest, sugar, and eggs.
2. Cook over gentle heat to 82-84°C, stirring constantly.
3. Remove from heat, emulsify butter.
4. Blend in Honeysuckle Orange Blossom Syrup.
5. Strain and cool to 28-30°C before filling shells.
Method for Coconut Mousse:
1. Heat Coconut puree, milk, and sugar.
2. Add gelatin, pour over white chocolate.
3. Emulsify smooth.
4. Cool to 30°C.
5. Fold in whipped cream.
6. Pipe into half-sphere molds, freeze solid.
Method for Dehydrated Meringue:
1. Heat whites and sugar to 70°C.
2. Whip to stiff, glossy peaks.
3. Pipe small peaks.
4. Dry at 85°C for 2-2.5 hours.