Nicolas Agraz’s Meyer Lemon Tart

The Lime Chantilly Cream

1. Let's start with the cream, as it needs to be refrigerated a few hours before we can whip it

2. Pour the Water (2 Tablespoons or 25 g) in a small mixing bowl, and sprinkle the Powdered Gelatin (1 teaspoon or 5 g) over. Wait a few minutes until the gelatin has dissolved

3. Place the White Chocolate ( 2 oz or 60 g) in a large mixing bowl

4. In a saucepan goes the Whipping Cream (1 ½ Cup or 320 g) with the Sugar (4 Tablespoons or 50 g)

5. Zest the (green) Lime (1) and add in the saucepan : I am using a microplane

6.  Cook until bubbles start to form on the edges

7. Pour onto the bowl with chocolate

6-Inch Stainless Steel Mixing BowlLarge Mixing Bowls, Stainless SteelMicroplane Zester Grater

8. Add in the bloomed gelatin, and stir until the chocolate is completely melted

9. Squeeze the juice of the Meyer Lemon (½)

10.  Refrigerate for at least 2 hours, and proceed with next steps

Orange and Citrus Squeezer KitchenAid Silicone Spatula Set Le Creuset Silicone Spatula

The tart shell

11. For the pie crust, we need to prepare the Creamed Sweetened Short Pastry. I gave you the final weight (½ Cup or 160 g), but as we need to roll the dough, it's more convenient if you prepare more than this weight

12. The recipe is HERE

13.  Once done, the dough must rest in the fridge for 2 hours minimum (wrap airtight) : it will bake better

Food Wrap

Blind Baking

14. We need to blind bake the tart, that's something we saw previously in this page, HERE. Blind baking means baking the pie crust with nothing in it.

15. Roll out the dough and lay into a buttered, 5.9" (or 5 29/32" or 15 cm) in diameter, pastry ring, or a mold

16. Follow the instructions HERE

17. After baking, allow to cool down at room temperature

Wooden Rolling PinPerforated Baking PanSilicone Baking Mat Perforated Baking MatMicroplane Zester Grater

The Candied Meyer Lemon

18. For the Candied lemons, you need whole Meyer Lemons, unless you can't find any, in which case you can substitute with Regular Lemons

19. You will notice that once candied, Meyer Lemons turn orange, which is not an issue at all!

20. To candy the lemons: The recipe is HERE

21. Mix the Candied Lemon Peels (1 ¼ Cup or 90 g) in a Cup Food Chopper, to obtain a purée

Ninja Food Chopper Express

22. Pour the "candied purée" onto the tart and spread evenly

23.  One trick, if you want to store this tart several days, is to spread melted white chocolate (just a thin layer) to protect the baked pie crust, as the "purée' could turn it soggy. Not an issue at home, as this tart doesn't last more than 2 days, so that's why I don't do coat with chocolate

24.  Store in the refrigerator

Wilton Offset Spatula

The Lemon Custard

25. For the Lemon Custard (1 ¾ Cup or 240 g), follow the steps in the link below:

26. The recipe is HERE

27. Once made, the Lemon Custard (1 ¾ Cup or 240 g) must be poured (right away) onto the tart

28. Lay a plastic wrap (to avoid the custard to crust)

29.  Place in the refrigerator for at least 1 hour

Food Wrap

The decoration

30. For the decoration, the chef suggests to create a white chocolate ring, I chose to make a colorful disk : that's your own choice

31. Melt White Chocolate which will be better if you temper

32. Color one part with Food Coloring, yellow color and the other half with green color

33. Take an "acetate sheet" to pour the chocolate (this makes the chocolate very shiny), otherwise, consider taking aparchment paper

34. For the acetate sheet : To purchase online, see HERE

35. Spread the green chocolate with a pastry brush, let it set, and then do it again with the yellow chocolate

Plastic Guitar SheetsPastry BrushSilicone Brush, Heat Resistant for Pastry and Barbecue

36. Melt the Dark Chocolate : It is better to temper

37. Pour and spread

38. Let the chocolate set, and before it becomes hard, push down a pastry ring, 3.93" (or 3 15/16" or 10 cm) in diameter

39. Let the chocolate become hard (you may need to refrigerate)

40. Detach the chocolate disk

The Whipped Cream

41. Remember the cream that we prepared and that is waiting in the fridge ? Well, now is time for its entrance on the stage

42.  Something I do: add Candied Lemon Peels (1 ¾ Cup or 130 g) (to mix into a purée), and add to the cream (will enhance the flavors)

43. Whip the cream, into what we call a Chantilly: You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater

44. Transfer this whipped Chantilly into a Pastry Bag, with a Plain Pastry Tip with large diameter (0.66" (or 11/16" or 1.7 cm))

KitchenAid 7-Quart Stand MixerHamilton Beach Stand MixerHand MixerMatfer Bourgeat Pastry BagsDisposable Pastry BagsPiping Tips

Montage final

45. Take the tart out of the fridge, remove the plastic wrap

46. Pipe chantilly balls all over, starting from the tart edge into the center

47. Lay the chocolate decoration

48. The tart is ready!