- Lime,lemon and yuzu cremeux
- Eggs 270g
- Caster sugar 255g
- Corn flour 25g
- 5 zest of lemons
- 240 lemon juice
- 120 lime juice
- 37g of yuzu juice
- 555gr of butter
- Lemon and lime confit
- 4 lime zest
- 250gr of lime juice
- 250grof lemon juice
- 55gr of caster sugar
- 12g of pectin NH
- Hazelnut shortbread
- 175gr of butter
- 175gr of demerara
- 175gr of ground hazelnuts
- 165gr of t45 flour
- 1 ½ of lemon zest
- 6gr of salt
- 1 vanilla
- French meringue
- 100gr white
- 200gr sugar
Restyle lemon tart
Asimakis Chaniotis
1st February 2018
Restyle lemon tart
Citrus Cremeux, Hazelnut, Feuillantine,
Meringue à la Française
Ingredients
Method
Lime,lemon and yuzu cremeux
Bring all the juices to the boil with the lemon zest!
Whisk the eggs and sugar until pale yellow and then add the cornflour and whisk again!Pour the egg mix in the boiling juice and whisk without stopping for 2 minutes and then pour all that mix in the thermomix and pout on speed 4 and slowly put the butter in creating an emulsion!then pour in piping bags and chill!
Lemon and lime confit
In a pan zest the limes and add the juice!Heat it up and when the liquid is warm add the sugar and the pectin combined!Bring to the boil!Whisk well!Chill in squezze bottles!
Hazelnut shortbread
In a mixing bowl mix butter,sugar,ground hazelnut,lemon and vanilla!When the mix is homogenous add the flour and salt.Mix until the mix is totally homogenous and no lumps left!Roll between to sheets of parchment papper and cut with the cutter no3!Place in the blast chiller until set and then place in the oven and cook the disks at 180 for around 10 mins!
French meringue
Whisk together until meringue is ready!Then place in piping bags and put in the fridge!
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