Pierre Hermé inspired lemon crème tart
Welcome to sweet tanginess heaven! This Pierre Hermé inspired recipe is lemon tart at its best. Unlike traditional lemon curd where the butter is cooked with the other ingredients then cooled down, here it is mixed to the warm batter at the very end. The result is a divinely luxurious, creamy texture, hence "lemon crème". Do make the pastry yourself, in such a simple tart it makes a huge difference.

Pierre Hermé inspired lemon crème tart

Posted on September 24, 2010
Categories: All Recipes, All vegetarian recipes, Dessert, Fruits, Tarts and pies
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Recipe by: Adapted from über French blogger Mercotte
Busy:30 min, Total prep time: 1hrs 30 (incl. chilling time)
Serves: 6 
This recipe works with a 25 cm diameter tart tin.

Prepare the pastry:

Cut the butter in small pieces and mix it with the icing sugar, salt, ground almonds and lemon zest until reaching a creamy consistency (you can use a mixer). Add the egg, mix again and finish with the flour, mixing just enough to incorporate it into the dough (if you work the dough too much, this will result in a heavy and tough pastry). Keep 300g for the tart and freeze the rest for other uses.

Roll the dough into a ball, place it on a large square of baking paper on a flat surface and flatten it with your hands into a one inch thick round. Add another sheet of baking paper on top and flatten the dough to 2.5 mm with a rolling pin. Peel the top paper sheet off and chill the pastry in the freezer for 30 minutes (or fridge for a couple of hours), then transfer it to a buttered tart tin (don't forget to remove the second paper sheet). Trim it and reserve in the fridge until you are ready to bake it.

Preheat the oven to 190 degrees C. Make little crosses at the bottom of the pastry with a knife to prevent air bubbles from forming underneath, and bake for about 20 minutes or until the pastry is nicely golden. While baking, check it regularly to burst any air bubbles forming with a fork. Alternatively, you can cover the pastry with dried beans for the first half of baking - but this is too much trouble for me.

Allow to cool down in the tin before un-moulding. Melt gently a couple of dark chocolate square and brush the inside of the pastry with the chocolate. This quick trick will create a waterproof barrier between the pastry and the filling, preventing the pastry from turning soggy.

Prepare the lemon filling:

Mix in a heat proof bowl the sugar with the lemon zest. Add the lemon juice, eggs, and mix well.

Place the bowl over a small saucepan half filled with gently boiling water, and whisk continuously over low heat until the mixture thickens. Once the thickening process has started, keep cooking and whisking for another 2 minutes (about 8 minutes altogether)

Take off the heat and let cool to 36 degrees C. At this temperature, a finger dipped into the mixture should not feel any sensation of warmth or cold. Then, of course, enjoy the licking :-)

Meanwhile, beat the butter into a nice, soft consistency and mix it to the cooled lemon mixture with a spatula (don't use a whisk, this would incorporate air bubbles).

Pour the mixture into the tart and place in the fridge for 2 hours.

When ready to eat, sprinkle the centre with a cloud of icing sugar or dispose seasonal blueberries in the shape of small round at the center.

This recipe works with a 25 cm diameter tart tin.

Prepare the pastry:

Cut the butter in small pieces and mix it with the icing sugar, salt, ground almonds and lemon zest until reaching a creamy consistency (you can use a mixer). Add the egg, mix again and finish with the flour, mixing just enough to incorporate it into the dough (if you work the dough too much, this will result in a heavy and tough pastry). Keep 300g for the tart and freeze the rest for other uses.

Roll the dough into a ball, place it on a large square of baking paper on a flat surface and flatten it with your hands into a one inch thick round. Add another sheet of baking paper on top and flatten the dough to 2.5 mm with a rolling pin. Peel the top paper sheet off and chill the pastry in the freezer for 30 minutes (or fridge for a couple of hours), then transfer it to a buttered tart tin (don’t forget to remove the second paper sheet). Trim it and reserve in the fridge until you are ready to bake it.

Preheat the oven to 190 degrees C. Make little crosses at the bottom of the pastry with a knife to prevent air bubbles from forming underneath, and bake for about 20 minutes or until the pastry is nicely golden. While baking, check it regularly to burst any air bubbles forming with a fork. Alternatively, you can cover the pastry with dried beans for the first half of baking – but this is too much trouble for me.

Allow to cool down in the tin before un-moulding. Melt gently a couple of dark chocolate square and brush the inside of the pastry with the chocolate. This quick trick will create a waterproof barrier between the pastry and the filling, preventing the pastry from turning soggy.

Prepare the lemon filling:

Mix in a heat proof bowl the sugar with the lemon zest. Add the lemon juice, eggs, and mix well.

Place the bowl over a small saucepan half filled with gently boiling water, and whisk continuously over low heat until the mixture thickens. Once the thickening process has started, keep cooking and whisking for another 2 minutes (about 8 minutes altogether)

Take off the heat and let cool to 36 degrees C. At this temperature, a finger dipped into the mixture should not feel any sensation of warmth or cold. Then, of course, enjoy the licking 🙂

Meanwhile, beat the butter into a nice, soft consistency and mix it to the cooled lemon mixture with a spatula (don’t use a whisk, this would incorporate air bubbles).

Pour the mixture into the tart and place in the fridge for 2 hours.

When ready to eat, sprinkle the centre with a cloud of icing sugar or dispose seasonal blueberries in the shape of small round at the center.

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The pastry recipe makes 500g worth of dough, which is more than you need for this tart. It is hard to make less of it as the recipe calls for 1 egg. The good news it, the dough freezes well so you can use it for another tart later on! Freeze it in a flat shape so it can defreeze easily (a ball would take longer).

The addition of flour when flattening a dough to prevent it from sticking to the board often causes the pastry to retract as it bakes. Flattening the dough between two sheets of baking paper helps prevent this problem (chilling it before baking is also an important factor).
Ingredients

For the crust:
140g butter at room temperature
75g icing sugar
25 g ground almonds
1 pinch of salt (only if using unsalted butter)
1 egg
250g flour
Zest of one lemon
2 squares of chocolate

For the lemon cream:
150g sugar
Zest of two lemons, finely chopped
12 cl lemon juice (juice of 2-3 lemons)
3 eggs
150g butter

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