lemon pistachio tart
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While we’ve all been staying home this summer, there is nothing like a lemon tart that will transport you straight to the streets of Paris. With a sweet buttery crust, bright zesty lemon cream, and an airy meringue, this is the kind of lemon tart that belongs on an outdoor cafe table along the streets of Saint Germain. The best part? It’s a dangerously simple recipe that you will make over and over again.
This recipe is adapted from Desserts by Pierre Hermé, a source I would trust with my life on all things French patisserie. The recipe for the pate sucrée (the tart crust) makes enough for 3 tarts, but they freeze wonderfully for future baking projects. I’ve adjusted the lemon cream recipe to reduce the amount of butter, because there was an obscene amount of butter, but don’t worry, the result is still a silky, creamy filling with just a little less guilt.
The meringue and pistachios are optional, but both elements really help balance out the strong lemon flavors of the cream. You can use either a fluted tart pan with the removable bottom, or in my case, I’ve elected to use a tart ring for a more streamlined look.
Lemon Pistachio Tart
makes one 9.5 inch tart
ingredients
for the pate sucrée (tart dough):
2.5 sticks (10 ounces) unsalted butter, room temp
1 1/2 cups powdered sugar, sifted
1 1/2 cups almond meal, lightly packed
1/2 teaspoon salt
1/2 teaspoon vanilla bean pulp (optional)
2 large eggs, room temp
3 1/2 cups AP flour
for the lemon cream filling:
1 cup sugar
zest of 3 lemons
4 large eggs
3/4 cup lemon juice (4-5 lemons)
1 stick unsalted butter, cut into chunks
for the meringue (optional):
4 egg whites. room temp
1 teaspoon white vinegar
1 cup sugar
1/4 cup water
1/4 cup chopped roasted pistachios
steps
Preparing the tart dough
1. Cream butter: Using the paddle attachment of a stand mixer, beat the butter until creamy and add in the sugar, almond, salt, and vanilla bean if using until well mixed. Continue to beat in the eggs one at a time, making sure to scrape down the sides.
2. Add in flour: With the mixer on low, mix in the flour in 2 or 3 additions until just incorporated - you don’t want to overmix at this step and create a tough dough. Divide the dough into 3 disks and refrigerate at least 2 hours.
3. Shape the dough: Take out one of the disks from the fridge to slightly soften up for 10 min. On a floured surface, roll out the dough to 1/8 - 1/4 inch thickness. If you’re having trouble with the dough cracking, roll out the dough between two sheets of parchment paper. To transfer the rolled out dough over to the tart ring, lightly roll up the dough over a rolling pan and unroll over the tart ring. Run the rolling pin across the top to cut off the extras. Don’t stretch the dough to fit as it will likely shrink in the oven, and if you have any spots missing, use any of the extra dough to patch those right up like you’re using play doh. Prick the dough all over with a fork to prevent air bubbles, and quickly pop back into the fridge for 30 min.
Preheat oven to 350 F.
4. Parbake: Line the dough with parchment and fill with dried beans/rice. Bake for 20 min. Remove parchment with the dried beans/rice and bake another 5-7 minutes until golden.
Lemon cream
1. Mixing: In a large bowl, rub the sugar and lemon zest together until fragrant. Whisk in the eggs, then followed by the lemon juice.
2. Thickening the cream: Using a double broiler, with the bowl over a pot of boiling water, continue stirring the lemon mixture until it thickens where the whisk is leaving tracks (around 180 F). Be patient - the mixture will remain quite liquid until it nears the right temperature, and can take around 10 minutes. Keep an eye on it to avoid overcooking.
3. Adding in the butter: Once lemon mixture has reached the right consistency, whisk in the butter until it has dissolved. Bonus: do this step in a blender to create an extra airy and smooth cream.
Optional: Push the cream through a sieve to remove any lumps.
4. Cool: Line the surface directly with plastic wrap to avoid a skin forming, and let it come to room temperature.
Meringue
1. Meringue base: Using the whisk attachment, start beating the egg whites and vinegar together until soft peaks form.
2. Sugar syrup: I’m using an Italian meringue method to partially cook the meringue as we won’t be baking it. Simultaneously as you start running the mixer with the egg whites, add the sugar and water to a saucepan and bring to a temperature of 235 F, otherwise known as the soft ball stage. If you meringue is going faster than your sugar syrup, turn down the speed of the mixer but don’t stop it.
3. Adding in the sugar: Once the sugar has come to temp, keep mixer on low as you pour in the sugar syrup into the meringue. Make sure to do this along the edge of the bowl where it meets the meringue. Once the sugar is in, turn the mixer back on high until the meringue reaches stiff peaks. Use this meringue to pipe immediately.
Putting it all together
Now that you have all the components ready, fill the tart shell with the prepared lemon cream and level off using an offset spatula (or any other long flat utensil of your choosing). Using a piping bag fitted with a round piping tip, pipe round dollops of the meringue in circles on top of the lemon cream, reserving the center for the chopped pistachios. Serve immediately! But it will keep will in the fridge overnight as well.
Optional: If you own a blow torch for some reason, this is the time to break that baby out and give it that meringue some nice color. I had only recently acquired one myself, and have had way too much fun with it.
