Modern Lemon Tart

Cook Time 25 minutes (+ dehydration time)

Ingredients

Hazelnut Dacquoise
160g Egg whites
160g Caster sugar
Cream of tartar
65g Hazelnut meal
65g Almond meal
160g Icing sugar
30g Cornflour
Icing sugar
Roasted hazelnuts

Lemon Curd
130g Boiron lemon puree
2 Lemons, zested
300g Caster sugar
115g Whole eggs
210g Egg yolks
5g Salt
380g Unsalted butter, chopped

Swiss Meringue Sticks
180g Caster sugar
125g Egg whites
100g Icing sugar
20g Cornflour

Method

Hazelnut Dacquoise
Whisk the egg whites with one third of the caster sugar and the cream of tartar. Once you reach a soft peak, gradually add the remaining caster sugar and continue mixing until all of the sugar is dissolved. Sieve the hazelnut meal, almond meal, icing sugar and flour together and fold into the meringue base. Pipe the mixture into a greased 8mm square tart case. Dust some icing sugar on top and sprinkle with chopped roasted hazelnuts. Bake the dacquoise in a convection oven at 160°C for about 20 minutes.

Lemon Curd
Combine the lemon puree with the zest, sugar, eggs, egg yolks and salt in a saucepan over heat. Whisk vigorously until the mixture is boiling, boil for a minute. Remove from the stove and strain. Add in the chopped unsalted butter slowly, continuing to whisk. Once all the butter is incorporated store in the fridge until required.

Swiss Meringue Sticks
Heat the caster sugar and egg whites together in mixing bowl over Bain Marie to 60°C.Remove from the heat and mix in an electric mixer with the whisk attachment to create a meringue. Sift the icing sugar and cornflour fold through the mixture by hand. Pipe individual strips with a 2mm piping tube onto a tray lined with a Silpat® mat. Either place in a dehydrator for 4 hours at 60°C or bake in the oven at 90°C for 1.5 hours. Store in an airtight container.

Assembly
Pipe the prepared lemon curd into the dacquoise base. Cover with meringue sticks until the curd is completely covered and serve.