This lemon tart blends the sophisticated flavors of Paris with the exotic touch of Dubai. The base is a buttery, almond-flavored sweet pastry, topped with a layer of crispy pistachio-infused vermicelli (cheveux d'ange) for a delightful crunch. The final layer is a silky, tangy lemon curd that brings it all together, offering a balance of richness and zest. Each bite delivers a perfect contrast of textures and flavors, making this tart a unique dessert for any occasion.
Why You’ll Love This:
You’ll love this tart for its elegant blend of creamy lemon curd and the nutty crunch of pistachio. The smooth, tangy filling balances the buttery pastry crust perfectly. The addition of crispy vermicelli and pistachio gives this classic French dessert a Middle Eastern twist, making it both familiar and exciting. It's a beautiful and sophisticated dessert that's sure to impress your guests with its combination of textures and flavors.
Perfect Occasion:
This tart is perfect for any elegant gathering or celebration, whether it’s a dinner party, afternoon tea, or a festive occasion. Its refined flavors and presentation make it ideal for showcasing at events where you want to serve a memorable and impressive dessert. It's also a fantastic choice for lemon lovers or those who enjoy a balance of rich and zesty flavors.
Decoration Tips:
For a striking presentation, garnish the tart with finely chopped pistachios or edible gold leaf. You can also add thin lemon slices or a dusting of powdered sugar. For a more elaborate look, pipe decorative swirls of whipped cream or lemon curd around the edges. A sprinkle of crushed pistachios over the top will enhance both the flavor and appearance.
Ingredients for the Sweet Pastry:
- 150 g salted butter (softened)
- 60 g powdered sugar
- 30 g almond flour
- 1 egg
- 250 g all-purpose flour
For the Pistachio Crunch:
- 70 g cheveux d’ange (vermicelli)
- 2 tbsp pistachio paste
- A knob of butter
For the Lemon Cream:
- 4 eggs
- 250 g lemon juice
- Zest of 1 lemon
- 100 g sugar
- 80 g butter
Instructions:
- Prepare the Sweet Pastry: In a large bowl, mix the softened butter with powdered sugar until smooth. Add the egg and almond flour, stirring until well combined. Gently incorporate the all-purpose flour, mixing just enough to bring the dough together without overworking it.
- Chill and Bake the Pastry: Roll the dough out between two sheets of parchment paper and refrigerate for 15 minutes. Preheat the oven to 170°C (340°F). Remove the dough from the parchment paper and place it over the back of a non-stick tart tin. Brush the pastry with egg yolk and sprinkle with chopped pistachios. Bake for about 25 minutes, until golden.
- Make the Pistachio Crunch: In a pan, toast the vermicelli (cheveux d’ange) in a little butter until golden. Stir in the pistachio paste, ensuring the mixture is well coated. Spread this mixture over the baked tart base.
- Prepare the Lemon Cream: In a saucepan, combine the eggs, sugar, lemon zest, and lemon juice. Cook over medium heat, stirring continuously until the mixture thickens and coats the back of a spoon. Remove from heat and let cool slightly, then add the butter and blend until smooth.
- Assemble the Tart: Pour the lemon cream over the pistachio crunch layer, spreading it evenly. Place the tart in the refrigerator for at least 3 hours to set before slicing.