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Citrus tart
An exceptional citrus tart in all its forms: a light lemon and bergamot crémeux, lemon marmalade, candied oranges, citrus pulp, all set on an elegant boat-shaped tart shell and finished with a smooth Italian meringue.
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Candied oranges
Techniques covered
- Blanching a citrus fruit
- Making a neutral syrup
- Candying a citrus fruit
- Blanching an orange
- Chinoiser (straining)
- Preparing a marmalade
- Mixing with a hand blender
- Infusing milk or cream
- Pasteurizing a mixture
- Making a creamy
- Making a sweet pastry dough using a mixer
- Line a tart ring using dough strips
- Fraisaging a sweet pastry dough
- Trim the edges of a tart ring
- Rolling out sweet pastry dough
- Pre-baking a sweet pastry dough
- Cream the butter and sugar
- Baking almond cream
- Fill a piping bag
- Piping without using a tip
- Making almond cream
- Egg washing a pre-baked pie crust
- Egg washing a dough with a brush
- Preparing a shiny egg wash
- Deseeding a citrus fruit
- Carving a citrus fruit supreme
- Cooking a pomelo
- Extracting caviar lemon pulp
- Extracting pomelo pulp
- Filling tart shells
- Whipping a lemon cream
- Smoothing with a spatula
- Making an Italian meringue
- Whipping a preparation with hot syrup
- Piping with a Saint-Honoré tip
- Piping with a tip
- Whipping a meringue using a whisk
- Piping a meringue
- Adding volume to a tart
- Plate / finish a tart
- Plating with tweezers
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