Lemon Tart with Orange Flower Cream and Fresh Citrus
Pastry Chef Lynn Moulton of blu – Boston, MA
Adapted by StarChefs.com
June 2009
Yield: 24 Servings


Lemon Tart with Orange Flower Cream and Fresh CitrusShortbread:
550 grams butter
180 grams powdered sugar
20 grams hard-boiled yolks, finely crumbled
10 grams salt
500 grams all-purpose flour
100 grams corn starch

Lemon Curd:
9 whole eggs
325 grams sugar
500 milliliters lemon juice
Zest of 6 lemons
340 grams butter, cubed and at room temperature

Mango Leather:
530 grams mango cubes
220 grams sugar

Orange Flower Cream:
225 milliliters heavy cream
20 grams sugar
.2 grams orange flower water

Candied Meyer Lemon Zest:
1 Meyer lemon
1 cup sugar

Additional Garnish:
3-4 types of assorted fresh citrus (blood orange, ruby grapefruit, cara cara navel, Valencia orange, etc.)


For Shortbread:
Cream butter and powdered sugar together until smooth. Add the cooked yolks. Add the dry ingredients and mix to just barely incorporate. Divide dough into two even portions. Roll each portion out between two sheets of parchment paper to the dimensions of a standard baking sheet. Chill half an hour.

Preheat oven to 325°F. Remove the top sheet of parchment and bake until deep golden, about 10-15 minutes. Cut shortbread into 3-inch rounds while still hot. Store, once cool, in a well-sealed container.

For Lemon Curd:
Whisk together eggs and sugar, then whisk in lemon juice and zest. Cook in a non-reactive saucepan, stirring constantly, until the mixture has thickened. Strain through a fine sieve into a bowl set over an ice bath. Stir until just slightly cool to the touch. Remove from the ice bath and add the softened butter with an immersion Vita-Prep® blender. Chill.

For Mango Leather:
Cook the mango in a pan half-filled with water, until the mixture has softened and slightly thickened. Puree it in the Vita-Prep® blender with the sugar. Spread in an even layer on a silicone mat. Dry at 200°F in a still oven until no longer sticky. The “leather” will firm up as it cools; be careful not to over-dry as it will get too tough. Remove from the silicone mat and cut into 1 millimeter strips long enough to wrap around the circumference of the shortbread disks. Store well wrapped, as the consistency is ruined by humidity and air-drying.

For Orange Flower Cream:
Whip the cream with the sugar and orange flower water, just until it forms a ribbon when dropped from the whisk.

For Candied Meyer Lemon Zest:
Carefully peal the zest from a Meyer lemon with a sharp peeler. Scrape off any clinging pith with a paring knife. Blanch the zest three times in clean water, for 1 minute each time, shocking in an ice bath between blanches. Combine 1one cup sugar and 1 cup water, and bring to a boil. Add the lemon zest and reduce the heat, keeping the syrup at a bare simmer. Once the zest has turned translucent, remove it from the syrup and drain well. Dry the zest on a silicone mat at 200°F until no longer flexible. Allow to cool and then grind to a powder in a Vita-Prep® blender.

To Assemble and Serve:
Place a disk of the shortbread on a plate. Form the mango leather ribbon into a circle, attaching the two ends with a dab of glucose. Place the ribbon on the shortbread and fill the center with the lemon curd. Spoon a small circle of orange flower cream onto the plate and sprinkle with Meyer lemon zest.

Cut the zest and pith from 3-4 types of fresh citrus and cut supreme segments of each. Place two segments of each citrus for each serving into a small bowl and drizzle with a delicately flavored honey, preferably orange flower or thyme. Lay one segment of each type across the top of the lemon curd, and continue the pattern with one of each in a line on the plate.