SPECIAL CONTENTS

Tarte fine au citron
with a hint of yuzu

This tarte fine au citron recipe was provided specially to Lanterne Hermès by Élisabeth Larquetoux-Thiry, a chef who works for Hermès. It adds a hint of green yuzu to this French favourite, a lemon tart with a flaky, aromatic crust and a sweet-and-sour lemon curd filling. Lay some meringue on top if you’d like to add a bit of flair, and then enjoy a slice with a cup of tea!

Ingredients / Equipment

Pâte sablée (crust)

210 g flour
125 g salted butter, softened to room temperature
80 g powdered sugar
25 g roasted almonds, ground
1 medium egg, beaten
Pinch of refined salt

Lemon curd

Juice and zest of 3 beautiful, pesticide-free lemons
1 tbsp. corn starch mixed with water
50 g salted or unsalted butter, melted
4 eggs
100 g powdered sugar
1 fresh green yuzu, in season

Equipment

Bowl
Grater
24 cm tart mould
Cooking sheet
Beater
Offset spatula and cake scraper
Convection microwave oven

Start by preparing
the ingredients.

Pâte sablée

Put the flour, sugar, salt, and ground almonds in a bowl, followed by the room temperature butter and the beaten egg.
Mix everything in the bowl with your fingertips, slowly shaping the mixture into a block of dough. (Make sure you are not kneading the mixture!)
Cool inside a fridge for at least 1 hour, ideally overnight.

Once the filling is in,
it’s just 30 minutes in the oven.

Lemon curd

Mix the eggs and sugar until the mixture starts to thicken.
Add the melted butter, corn starch and water mixture, lemon zest, and lemon juice, and mix well.
Remove the pâte sablée from the fridge and let sit for 15 minutes.
Stretch the pâte sablée over a sheet of cooking paper as thinly as possible. Place the sheet directly into a tart mould. (Don’t worry if the pâte sablée stretches past the edges of the mould!)
Press the pâte sablée flat against the bottom and sides of the tart mould to create a tart shell.
Pour the lemon curd into the tart shell. Bake in the oven for 30 minutes at 180ºC. (The lemon curd should fully harden and be slightly browned; bake for longer if necessary.)

Finish with a bit of green yuzu zest, and maybe even meringue!

While the tart is still hot out of the oven, grate some green yuzu zest over it.
When the tart has cooled, decorate it with some meringue if you’d like before serving!

Meringue

Beat the whites of 2 eggs with 50 g of refined sugar until the mixture stands on end. Layer over the tart (either cold or at room temperature) and make a pattern using a fork.
Preheat the oven on Grill mode (around 220ºC), then grill the tart for about 30 seconds to brown the meringue just the right amount. (Make sure you don’t over-grill the meringue!)

Information

This tarte fine au citron will be served through the end of August at the Hermès café inside Ginza Maison Hermès.

Élisabeth
Larquetoux-Thiry

Larquetoux-Thiry is a chef who works for Hermès. She was born into a culinary family in Paris and has opened two restaurants on Breton Island, where her grandmother is from. She began her current stint in 2004.