David Rottenberg
Refreshing lemon curd tart with baked quince and creme fraiche sorbet
Lemon Custard
Ingredients
1 cup unsalted butter
á cup sour cream
1 tbl sp fresh lemon juice
5 lg eggs
4 lg egg yolks
1.5 cup fresh lemon juice
1.5 cup castor sugar
Method
Preheat oven to 250 degrees.
In the top half of a double boiler, mix sour cream and 1 tbl sp lemon juice.
Add butter and melt.
Stir frequently
In a bowl, combine eggs and yolks and heat over a water bath whisking constantly until warm to the touch. Whisk in the sour cream and butter mixture, then the 1 cup lemon juice. Strain into a large bowl. Whisk in sugar and place on top of a water bath and whisk continuously until the foam disappears from the top of the mixture. Pour into well greased 3Ónch moulds. Put moulds in a baking pan. Add hot water to pan to reach half the height of moulds. Cook for 30 minutes or until custard is set. Remove and refrigerate for at least 1 hour.
Sweet Paste
Ingredients
275g Plain Flour
Pinch Baking Powder
85g sugar
1 egg
Pinch salt
18g butter
Method
Mix butter and sugar in a food processor until just combined.
Add egg.
Make sure it is well combined
Add sifted flour, salt, and baking powder.
Let rest 1 hour before using
When ready to use, roll out on to a lightly floured board to 1/4 inch thickness.
Cut into 3 inch circles. Place on parchment sheet tray, bake at 175 degrees until golden.
Cool and reserve.
Creme Fraiche Sorbet
Ingredients
500 g creme fraiche
2 oranges
1 lemon
160 g Icing sugar
Add the zest and juice of lemon and oranges to creme fraiche and icing sugar.
Whisk thoroughly.
Churn in an ice-cream maker as per instructions.
Garnish with julienne of mint.
Quince Syrup
Ingredients
2 quinces
equal part sugar (by weight)
Method
Chop quinces roughly.
Put into saucepan.
Add sugar, vanilla bean, and cinnamon stick. Cover with water.
Bring to boil and cook for 2 hours until of syrup consistency.
Strain syrup
Reserve.
Baked Quince
Ingredients
4 quinces, peeled, cut in half
1/2 ltr sugar syrup
200 ml quince syrup
equal part sugar
2 cinnamon stick
1 vanilla bean
1/2 ltr port
Method
Chop 2 quinces roughly. Put into saucepan. Add sugar, cinnamon stick and vanilla bean. Cover with water. Bring to boil and cook for 2 hours or until syrup consistency. Strain.
Peel quinces, cut in half. Combine port, sugar syrup and Quince Syrup, bring to the boil. Add quince halves. Cover with foil. Bake 120 degrees oven for approx. 6-8 hours. Cool. Cut each half into 4 slices lengthwise.
Presentation
Run a knife around the edge of the lemon curd mould. Place a sweet pastry disc on the curd and turn the mould over a cutting board. Remove mould. Cut curd and pastry in half.
Place the lemon tart in the centre of a plate with the two halves open like a
pac-man. Put quinces slices in between the two halves and spoon some quince syrup over the fruit. Scoop a ball of sorbet and plate next to the tart. Garnish with mint.
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