Lemon cream tart with oolong creme fraiche

A delicious decadent dessert that is perfect for the summers. 

Course Dessert
Cuisine French
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6


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

  1.  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.

  2. 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. 

  3. 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. 

  4. 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

  1. 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.

For assembly

  1. 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.