Friday 21 October 2016

Trish Deseine's dreamy Tarte au Citron

Published 14/08/2016 | 02:30

Trish Deseine
Trish Deseine
Tarte au citron
Rasberry Roulade
100 Desserts To Die For by Trish Deseine

Try Trish Deseine's dessert recipes for an authentic - and very indulgent - taste of France

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Serves 8.

1 hr preparation time. 1 hr refrigeration time. 30 mins freezing time. 40 mins cooking time


For the pastry:

175g (6oz) plain (all-purpose) flour

1 pinch salt

75g (2½ oz) unsalted butter, softened

50g (1¾ oz) icing sugar

1 egg yolk, lightly beaten with 1 tbsp of water

For the lemon filling:

5 egg yolks

150g (5½ oz) caster sugar

Grated zest and juice of 5 lemons

175ml (5½ fl oz) thin (pouring/ whipping) cream

2 tbsp mascarpone cheese


Make the pastry. Place the flour and salt into a large mixing bowl with the butter and work them together with your fingertips until you have a mixture that looks like breadcrumbs. Sift the icing sugar and combine it with this mixture, then add the beaten egg yolk.

Shape into a ball of dough and wrap it in plastic wrap. Let it rest for 1 hour in the fridge.

Meanwhile, make the lemon filling. Lightly beat the egg yolks with the sugar in a mixing bowl. Don't over-whisk, as the mixture might thicken. Add the lemon zest and juice, then add the cream and mascarpone. Whisk well.

Roll out the pastry and use it to line a round tart tin with a diameter of 22cm (8½ inches) and a depth of 4cm (1½ inches).

Prick the base with a fork and let it rest in the freezer for 30 minutes. Preheat the oven to 190°C (375°F/gas 5).

Cover the base with baking paper and place pastry weights on top (ceramic beads or dry beans). Blind bake the tart case for 20 minutes. Take the tin out of the oven and lower the temperature to 150°C (300°F/gas 2).

Fill the tart case with the lemon filling, then bake for about 30 minutes, until the cream looks like it has just set. Take the tart out of the oven and let it cool for 20 minutes, if you'd like to serve it warm. Otherwise, place it in the fridge so it cools down completely. You can serve it dusted with icing sugar with whipped cream alongside.



Serves 6-8 .

15 mins preparation time. 20 mins cooking time. 2 hrs resting time.

This dessert requires some delicate handling, but if it cracks a little, that's also very pretty!


4 egg whites

225g (8oz) caster sugar

60g (2¼ oz) flaked almonds

350ml whipping cream, well chilled

2 tbsp mascarpone cheese

2 tbsp lemon curd (see recipe below)

200g (7oz) fresh raspberries


Preheat the oven to 200°C (400°F/gas 6). Line a baking tray with baking paper or a silicone mat.

Beat the egg whites to soft peaks in a mixing bowl with an electric beater, then add the sugar in three lots, beating well between each addition. The sugar needs to be completely dissolved.

Once the meringue is glossy and firm, spread it out in a rectangle shape on the baking tray. Scatter with the almonds, then bake for 15-20 minutes, until it is firm and golden on top.

Take the meringue out of the oven and turn it over immediately onto a clean tea towel. Let it rest for about 10 minutes before removing the baking paper or silicone mat, then let it cool completely. Allow about one hour for this.

Using an electric beater, whip the cream with the mascarpone until light.

Once the meringue is completely cold, spread the lemon curd over one half, leaving a border of 1½cm. Cover with whipped cream, then scatter over the raspberries.

Gently roll up the meringue on itself, without pressing too hard, then let it rest for one hour in the fridge before serving.



Zest and juice of 4 lemons

200g (7oz) caster sugar

100g (3½ oz) unsalted butter

3 whole eggs and 1 yolk


Place the lemon zest and juice, sugar and diced butter in a bowl. Place this bowl over a saucepan of gently simmering water. Heat this mixture until the butter has melted, stirring from time to time and making sure the bottom of the bowl doesn't touch the water.

Lightly beat the eggs and the egg yolk together and pour them over the butter and sugar mixture. Cook, stirring gently and regularly, until the curd thickens and coats the back of a wooden spoon.

Cool the curd, stirring from time to time. Cover with plastic wrap to stop a skin forming on the surface.

100 Desserts to Die For by Trish Deseine (Murdoch Books, 18.99). Photography by Guillaume Czerw.

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