Lemon cream tart with oolong creme fraiche is luscious, creamy, bright and oh so rich! Surprisingly these tarts are pretty easy to make and are great as make ahead desserts too. I topped the tangy and creamy lemon cream here with the freshness and beautiful aroma of rose oolong creme fraiche and added some raspberry syrup to round it up. Result? Absolutely sublime!
So who loves lemon in summer?? Show of hands please! I know girl!! Me too. Lets do a virtual high five! Yes. Ok. I feel so much better now that i’ve got that out of my system. 😛
Lemon just screams summer for almost everyone. Its something to do with the freshness of the fruit, the zing that it imparts, its acidity basically has the propensity to lift any dish. As much as I love enjoying drinks with lemon squeezed in them, or salads, or even dals (lentils), the idea of making a lemon dessert has been playing in my head for quite some time. Specifically, a lemon dessert.
Much to my chagrin I found that most lemon curd recipes used a preposterous amount of eggs, for my taste that is. I have always found eggs (more specifically the smell of eggs) very offputting. So the thought of making a dessert that needs so many eggs was very iffy for me. Until I chanced upon this gorgeous recipe that is!! Recipe by none other the “Picasso of pastry” , the “Dior of Desserts” Monsieur Pierre Herme.
For those of you who dont know about this legend , here’s a small brief. Monikered with some of the coolest names ever given to chefs, Mr. Pierre Herme rose to fame at a very young age and at a highly enviable speed. Born to a family of dessert loving bakery, Pierre was working under the best of chefs in Paris at the age 14. In fact, you know Laduree?? The
famous the world famous macaron boutique?? Well here’s a small info for you. He made Laduree into what it is today!! This most famous macaron “the Ispahan” – a clever combination of rose, raspberry and lychee is described by him as his “Chanel suit”.
This dessert, this tantalizing sublime lemon cream tart with oolong creme fraiche has been adapted from the book of this genius, Desserts by Pierre Herme. If you dont have a copy already, I suggest you get one asap coz this my dear friends, is filled with sweet nothings that are super classy, elegant and oh so delicious!
Pierre uses a different recipe for his pate sucre (tart) but I used my trusty old fool proof tart recipe and of course it worked like a charm. Perfectly. But feel free to use the tart recipe of your choice. The lemon cream recipe of Pierre uses a lot of butter, 150 gms!! I cut it down to 80 gms and it still seemed so rich to me! Again, you can of course use 150 gms of butter but sadly for me, even 80 gms seemed more than my love handles could handle at the moment. Also, best part?? This lemon cream remains good in the fridge for a whole week and you can use it in multiple ways!! I have turned it into mousse, added it to mango gelee for another dessert, had it on toasts, on biscuits, and scones and even as cupcake filling or over crepes!!
Apart from these little changes, the recipe is pretty much adapted from Pierre Herme. But don’t let that stop you. Its a wonderful dessert. This Lemon cream tart with oolong creme fraiche is at once delicate and complex, sublime and so so summery! The tang of the lemon sings throughout the tart, while the silkiness of the cream makes it hard to resist. In fact I had to stop myself from eating the lemon cream by the spoon!! That good! Especially if you like lemon flavor. Every lemon tart needs some cream. Here, I infused whipped cream with some freshly brewed rose oolong tea. Result?? A subtly fragrant creme fraiche reminiscent of the first roses of summer!!! So so intoxicating. A drizzle of raspberry syrup on the Lemon cream tart with oolong creme fraiche and we were looking at a pretty as a picture dessert!
Make these soon. As a surprise for your loved ones, for the kids who might like tangy stuff, for the gourmand, for soirees and brunches, for family and friends, or just for yourself coz hell you deserve treats too! But, make these Lemon cream tart with oolong creme fraiche soon. Promise?
Lemon cream tart with oolong creme fraiche
A delicious decadent dessert that is perfect for the summers.
For the Lemon Cream
- 2 large eggs whole
- 1/2 cup sugar
- zest from 2 lemons
- 1/4 + 2 tsp cup lemon juice freshly squeezed
- 80-100 gms softened butter bring it to room temperature so that it is softened, Dont melt!
For the tart or Pate sucre
- RECIPE - CLICK the link below.
For the rose oolong creme fraiche
- 1/2 cup brewed rose oolong tea , I steep my tea for 3-4 minutes, I used Tea Truck's oolong tea
- raspberry syrup for garnish
For the lemon cream
Rub the sugar and the lemon zest together in a large bowl so that the sugar is moist and aromatic. Whisk in the eggs, and then the lemon juice.
On a double boiler, combine the sugar, eggs and lemon juice. Whisk stirring constantly till it thickens and reaches about 85C. This process can take up to 10 minutes. Do this on a low flame please.
Strain the lemon cream into a blender and let it cool until it reaches about 60 C, about 10 minutes.
Set the blender on high and beat the cream while adding the butter, a few pieces at a time. Once all the butter has been incorporated, continue beating the cream for a couple more minutes, just to make sure the creamy will turn out extra fluffy and light. It emulsifies and turns real creamy and light in color.
Once both the tart shell and the lemon cream have cooled completely, fill the tart shell with the lemon cream, use an offset spatula to smooth the top and refrigerate till chilled.
For the creme fraiche
Brew the tea as per packet instructions. I usually steep mine for 3-4 minutes. let it come to room temperature. Now beat 1 cup chilled whipping cream with the strained and cooled tea. Whip till stiff peaks form. Set aside to chill till needed.
I usually chill the tarts for 4 hours before serving, but you can do this overnight too.
Before serving, pipe some of the cold oolong creme fraiche on to the pie, drizzle some raspberry syrup over the tart and serve chilled. I used Monin Raspberry syrup.