Lemon tarte – Torta di limone

October 25, 2008 - 2:39 am 8 Comments

A real classic dessert. This recipe started off as Joel Robuchons classic “tarte au citron”, but has since then been tweaked for each time I´ve baked it.

lemon tart - torta di limone - tarte au citron
An airy, sweet meringue hat, a creamy sourish filling and a nice buttery crust that helps balance the tartness of the filling. Together it creates a perfect combination that melts in your mouth.

For a thing like this you would want to use only the very best lemons with a good juice and a fragrant peel.

Un vero classico dei dolci. Questa ricetta cominciava come il classico “tarte au citron” di Joel Robuchon, ma e stata modificata ogni volta usata. Un cappello di dolce meringa, una spessa crema limonosa e una buona pasta frolla al burro che aiuta a bilanciare l´acido della crema. La combinazione perfetta che si scioglie in bocca.

Per il migliore risultato, usare i limoni di massima qualita, con un buon succo e la buccia profumata.

For the pastry:

300 grams wheat flour
100 grams almond flour
125 grams sugar
175 grams good butter (I use french salted butter)
1 egg
Half a Tonka bean (finely grated)
A pinch of salt (only if you use unsalted butter)

In a bowl (or in a kitchen mixer) mix together the two flours, the sugar, tonka bean and salt (if you´re using unsalted butter). Add the softened butter in

pieces and mix quickly. Add the egg and mix until the pastry comes together, but not more. Put the dough in plastic wrap and set to rest in refrigerator for

1-2 hours.

Preheat the oven to 200 degrees celsius. Roll out the pastry 5 mm thick and line a buttered tart pan with the dough. Then line the pastry with aluminum foil.

Fill with dried beans or pastry weights and bake “blind” for 15 min.
Remove the weights and foil. Use a brush to coat the pastry with a beaten egg and return to oven for another couple of minutes. This will prevent the filling

from seeping down through cracks in the pastry.

For the filling:

250 grams lemon juice
Zest of one lemon
6 whole eggs
2 egg yolks
150 grams sugar
250 grams cream

Turn oven down to 150 degrees celsius. Whisk together all the ingredients. Carefully pour the filling into the pastry shell while it is already standing on

the tray halfway in the oven.
Bake for about 30-35 minutes until the filling has set.

Let cool down before cutting.

For the meringue:

2 egg whites
60 grams sugar
20 grams water

Dissolve the sugar in the water and cook to a temperature of 121 degrees celsius.

While the syrup is cooking, start beating the egg whites with a elextric mixer. When the egg whites form soft peaks, start to slowly pour in the syrup at 121 degrees. Continue beating the mixture until it has cooled completely.

In my recipe I serve the tart with a yoghurt and blueberry sauce.

Per quelli che preferiscono l´italiano:

Pasta frolla:

300 gr. farina
100 gr farina di mandorle
125 gr. zucchero
175 gr. burro (io uso burro francese, salato)
1 uovo
Mezza fava tonka, grattugiata
1 pizzico di sale (se il burro non e salato)

Mescolare le farine con lo zucchero, tonka e sale. Lavorare gli ingredienti secchi col burro ammorbidito. Al ultimo aggiungere l´uovo e lavorare per formare

una palla. Mettere l´impasto in pelicola trasparente e lasciare riposare in frigo 1-2 ore.

Mettere il forno a 200 gradi. Foderare uno stampo imburrato col impasto. Mettere carta alluminio sopra l´impasto e riempire con fagioli secchi. Cuocere in

forno per 15 minuti. Togliere la carta alluminio e spennellare il guscio con uovo sbattuto. Rimettere in forno per altri 5 minuti.

La crema:

250 gr. succo di limone
Buccia di un limone
6 uova
2 tuorli di uova
150 gr. zucchero
250 gr. panna

Mettere il forno a 150 gradi. Mescolare tutti gli ingredienti con una frusta. Versare con prudenza nel guscio e cuocere in forno circa 30-35 minuti. E

importante non superare il punto di cottura. Scuotendo lo stampo la crema non scorre ma è ancora tremolante – cottura perfetta.

La meringa:

2 albumi
60 gr. zucchero
20 gr. acqua

Sciogliere lo zucchero nel acqua e cuocere fino a una temperatura di 121 gradi. Mentre lo sciroppo bolle, iniziare a montare l´albume a neve.
Una volta montata, versare a filo lo sciroppo sugli albumi, continuare a montare a velocita bassa, finche la meringa non sia raffreddata.

Servo la torta con una salsa di yogurt e mirtilli.

    8 Responses to “Lemon tarte – Torta di limone”

  1. Joanna in the kitchen Says:

    Your lemon tarts looks marvelous. Very well plated. yum yum yum

  2. Joanna Says:

    i love the name tonka bean!!! that’s so funny. i need to buy one.

  3. Mon Amour! Says:

    She doesn’t look marvelous…She IS marvelous ;-)
    I tasted lots of lemon tarte but i know that THE BEST one is yours…
    la torta al limone…tanti ricordi…il primo ma no l’ultimo…

  4. Frederique Says:

    The Lemoncake was the best ………………

    we will make it more

    gracia.

    Hotel de Zwaluw TEXEL

  5. John Says:

    I´m glad you liked the cake!
    It´s my girlfriend´s favourite one too! :)

    / john

  6. Alida Ramia Says:

    Hello John,

    Can the tonka bean be substituted by vanilla or any other spice?

    Mille grazie,
    Alida

  7. John Says:

    You could definately substitute tonka bean with vanilla, although I do not consider it as close a match to vanilla as many others seem to do. Much more imitative of its taste I would say bitter almond.
    Vanilla is fine, but you will have a more perfumed and “sweeter” result.

    Prego!

    / john

  8. Alida Says:

    Ciao John,

    Non sono sicura che posso ottenere fava tonka dove vivo. Vado a provare con la mandorla amara.

    Grazie di nuovo!

    T’invio cordiali saluti,
    Alida

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