Tarte au citron

Chef Philippe’s selected tarte au citron fills an almond shortbread shell with a butter-enriched lemon cream scented with lime zest. A cream swirl, green cream drops and small gold-leaf accents give this version its decorated surface.

The prepared almond pastry is rolled and cut into a base disk. Its offcuts become strips for the sides, and a little water helps the pastry adhere before the shell bakes and cools.

Lime zest, part of the sugar and prepared lemon juice are brought to a boil. The remaining sugar is whisked with whole eggs before the hot citrus mixture joins them and cooks into a thick cream.

Softened butter is blended into the cream. One portion freezes in a swirl mould, another fills the tart shell, and the remaining cream is coloured green for the piped drops.

The frozen swirl sits at the centre of the filled shell, with set green cream drops around it. Freshly grated lime zest and gold-leaf points finish the decorated tart.