Meyer Lemon & Elderflower Tart Makes one 8 x 1” round tart Melanie Stagnaro | Owner of Studio Provisions (IG: @studioprovisions)

This light and airy meyer lemon tart is the perfect dessert for spring with the delicious addition of elderflower.

Ingredients for Meyer Lemon & Elderflower Sabayon:

• 90 g The Perfect Puree Meyer Lemon Concentrate, thawed
• 15 g Belvoir Elderflower Syrup
• 57 g sugar
• 100 g egg
• 57 g unsalted butter, soft

Method for the Meyer Lemon & Elderflower Sabayon:

1. For Sabayon: Preheat oven to 350 F. Whisk together concentrate, syrup, sugar, and eggs in the bowl of a double boiler until thick and foamy. Sabayon should be hot and coat the back of a spoon.
2. Pull off the heat and whisk in butter until fully incorporated. Pour immediately into the tart shell.
3. Bake for 5 minutes to form a skin. Let cool before garnishing with fresh fruit and edible flowers.

Ingredients for the Pate Sucrée:

• 58 g unsalted butter, soft
• 53 g powdered sugar
• 40 g egg yolk
• 8 g whole egg
• 140 g all-purpose flour

Method for the Pate Sucrée:

1. For Pate Sucrée: In the bowl of a stand mixer, cream together butter and sugar until light and fluffy.
2. Lightly whisk together yolk & eggs. Add to the mixer in 2 portions, scraping down the bowl in between additions.
3. When the egg is completely incorporated, add flour (all at once) and mix until it just comes together.
4. Form it into a small disc and wrap it with plastic wrap. Set in the fridge for at least 1 hour before rolling out.
5. Roll cold dough into a round ⅛ – ¼” thick and line tart ring. Dock with a fork and set in the freezer for 15 minutes.
6. Blind bake in a 350 F oven for 10-15 mins or until golden. Cool completely on a wire rack.

Tips:

1. Make a large batch of tart dough and freeze it in pre-rolled sheets as a quick dessert option in the future!