Meyer Lemon Tarts
- 1 1/3 cups (320g) water
- 1 tablespoon Earl Grey tea leaves
- 1 1/2 teaspoons (3g) agar
- 1 Meyer lemon
- 1 large egg
- 1 large egg yolk
- 5 tablespoons (62g) Vanilla Sugar (page 185)
- 1/2 cup (120g) heavy cream
- 1/2 recipe Spiced Chocolate Tart Dough (page 182)
- Chocolate Creme Chiboust (page 263)
- Confectioners sugar
- Almond Praline Powder (page 216; optional)
- Almond praline paste (optional)
- Put the water and tea in a small saucepan and bring to a simmer.
- Remove from the heat and infuse for 10 minutes.
- Strain, pressing on the solids, and measure; add water if necessary to make 1 1/4 cups.
- Refrigerate until cold.
- Pour the tea into a blender and turn the blender on to low.
- Slowly sprinkle the agar into the vortex.
- When youve added all the agar, blend for 1 more minute.
- Pour into a saucepan and bring to a boil.
- Reduce the heat and cook at an active simmer for 5 minutes, then pour into a baking dish.
- Refrigerate until set and chilled, at least 2 hours.
- Put the gel back in the blender and blend until smooth and fluid.
- Store in an airtight container in the refrigerator for up to 2 days.
- Grate the zest from the lemon and put it in a blender.
- Cut off the peel and pith, cut the lemon in half lengthwise, and remove the seeds.
- Chop the lemon and put it into the blender with the egg, egg yolk, vanilla sugar, and cream.
- Blend until very smooth.
- Strain into a pitcher or measuring cup.
- Skim off the foam and refrigerate until needed.
- Roll the dough to 1/8 inch thick between two sheets of parchment.
- Refrigerate for 30 minutes.
- Line a baking sheet with parchment.
- Cut 3 1/2-inch rounds from the dough and line eight 2 1/4-inch tart rings with the dough, setting the rings on the sheet pan as you finish.
- Refrigerate for 30 minutes.
- Heat the oven to 375F or 350F on convection.
- Trim the excess dough.
- Line the dough with parchment and fill with dried beans (or rice or pastry weights) and bake until cooked through, about 10 minutes.
- Let the pastry shells cool and remove the beans and parchment.
- Reduce the oven temperature to 250F (225F if youre using convection).
- Pour the Meyer lemon custard into the tart shells.
- Bake until the custard is set, with just a slight jiggle in the center, 18 to 20 minutes.
- Let cool to room temperature.
- Use a 2 1/8-inch cutter to cut the chocolate creme chiboust into eight disks.
- Place them on a parchment-lined baking sheet and refrigerate.
- Heat the oven to 400F or 375F on convection.
- Set a chiboust disk on top of each tart.
- Bake until puffed, about 2 minutes.
- Smear some Earl Grey gel onto a dessert plate.
- Dust a tart with confectioners sugar and place it on the gel.
- Garnish the plate with some praline powder and praline paste, if you want.
- Repeat for each serving.
water, tea leaves, agar, lemon, egg, egg yolk, vanilla sugar, heavy cream, chocolate, chocolate creme chiboust, confectioners sugar, almond praline
Taken from www.epicurious.com/recipes/food/views/meyer-lemon-tarts-376808 (may not work)