Lemon and sesame tart

Harlech Foodservice

Harlech Foodservice

Standard Supplier 21st August 2017
Harlech Foodservice

Harlech Foodservice

Standard Supplier

Lemon and sesame tart

Recipe by Stephen Griffiths, Development Chef & Fine Foods Specialist at Harlech Foodservice


  • 85g of single cream
  • 190g of water
  • 66g of caster sugar
  • 65g of glucose powder
  • 40g of dextrose
  • 4g of ice cream stabiliser
  • 55g of milk powder
  • 110g of lemon juice
  • 100g of egg white
  • 200g of caster sugar
  • sesame seeds, black and white, toasted
  • 1 lemon, zested
  • 50g of caster sugar
  • 2 lemons, juiced
  • 360g of egg
  • 125ml of lemon juice, fresh
  • 50g of caster sugar
  • 200ml of whipping cream
  • 1 gelatine leaf, softened in cold water
  • 150g of butter, softened
  • 140g of caster sugar
  • 1 pinch of salt
  • 66g of egg yolk
  • 200g of flour, sifted
  • 15g of sesame seeds, toasted
  • 6g of baking powder
  • 150g of sugar
  • 50g of water
  • 75g of egg white
  • 20 white chocolate buttons
  • Sesame seeds, black and white, toasted
  • 1 handful of lemon balm cress
  • Edible flowers


Begin by preparing the lemon ice cream. Combine the cream and water together in a pan and bring to 40°C. Whisk in the dry ingre-dients and bring up to 80°C, then pass the mixture through a fine chinois. Allow to cool, then use a hand blender to blitz in the lemon juice
85g of single cream
190g of water
9024 66g of caster sugar
81796 65g of glucose powder
34524 40g of dextrose
4g of ice cream stabiliser
2729 55g of milk powder
6629 110g of lemon juice
Refrigerate overnight and churn in an ice cream machine accord-ing to the manufacturer's instructions. Freeze until ready to serve
Preheat the oven to 90˚C
For the sesame meringue, whisk the egg to a light foam, then slowly pour in the sugar and continue to whisk to form stiff peaks
7914 100g of egg white
9024 200g of caster sugar
Transfer the meringue mix to a piping bag and pipe small domes onto a baking tray lined with a silicone mat or parchment paper and sprinkle with the sesame seeds. Place into the oven for 1 hour, or in the dehydrator overnight to create dry and crispy me-ringues without browning
20113 sesame seeds, black and white, toasted
For the confit lemon, peel and julienne the zest, making sure that there is no pith on the inside of the skin. Blanch and refresh the zest twice in boiling water, strain and set aside
6629 1 lemon, zested
Make a syrup by combining the sugar and lemon juice in a sauce-pan. Bring to the boil, add the blanched zest and simmer until it turns translucent. Remove from the heat, strain off the syrup and allow the zest to cool until required
9024 50g of caster sugar
6629 2 lemons, juiced
To make the tart mix, whisk the sugar and eggs in a large bowl to combine. Add the cream and lemon juice and continue to whisk to form a very smooth mix. Place over a bain marie of simmering wa-ter and cook while stirring until it reaches 77°C
7914 360g of egg
6629 125ml of lemon juice, fresh
9024 50g of caster sugar
40969 200ml of whipping cream
Remove from the heat, whisk in the softened gelatine and strain through a fine chinois into a jug. Wipe the inside of the 6cm pastry rings with a thin film of vegetable oil and place on a tray lined with cling film. Pour 75g of the filling into each mould and place in the fridge to set
1 gelatine leaf, softened in cold water
To make the sablé, cream the butter and sugar in a food mixer with the paddle attachment until light and creamy in texture. Re-duce the speed to the lowest possible setting and gradually add the egg yolks and salt, followed by the flour, sesame seeds and baking powder
7650 150g of butter, softened
9024 140g of caster sugar
2624 1 pinch of salt
7914 66g of egg yolk
4300 200g of flour, sifted
20113 15g of sesame seeds, toasted
3479 6g of baking powder
As soon as the mix comes together, stop the machine. Do not over-mix
Preheat the oven to 160°C/gas mark 3
Roll the sablé dough thinly between two sheets of baking paper to fit a large baking tray. Place in the oven for 10-12 minutes until baked all the way through
Remove from the oven and whilst still warm, cut them out with a 6cm pastry ring and set aside to cool. Crush the offcuts into crumbs and set aside for plating
For the Italian meringue, combine the sugar and water in a saucepan and place on a medium-high heat. Bring to the boil and using a sugar thermometer, bring to 121°C
6278 150g of sugar
50g of water
Just before the sugar reaches the desired temperature, place the egg whites in a food mixer with a whisk attachment. Whisk on a low speed until they begin to slightly foam
7914 75g of egg white
Increase the speed slightly and slowly pour the hot sugar mixture into mixer. Increase the speed to full until the outside of the bowl is lukewarm to the touch. Transfer to a piping bag fitted with a small nozzle
To serve, place a circle of the sablé on the base of the plate, fol-lowed by a portion of the lemon tart. Pipe a dollop of the Italian meringue on top of the tart and brown with a blowtorch
7554 20 white chocolate buttons
20113 sesame seeds, black and white, toasted
1 handful of lemon balm cress
edible flowers
Garnish with the small French meringues, confit zest, chocolate discs, lemon balm, toasted sesame seeds and flowers. Finally, add a little pile of the crushed sablé to the plate and use as a base for a quenelle of the ice cream before serving

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