Lemon, Poppy Seed, & Raspberry Tart​

Directions Print

For the pastry cream:

1. In a medium heavy bottom saucepan, combine the milk, eggs yolks, cornstarch, sugar, butter and salt. Gently break up the egg yolks with a whisk, being careful to not whisk too vigorously, adding too much air to the mixture.​
2. Heat the mixture over medium-low heat, whisking gently and constantly for about 8-10 minutes. You will gradually feel the mixture getting thicker.​
3. At 8-10 minutes, you will start to see some bubbles, just short of a boil. The pastry cream will temp to about 175 degrees, whisk quickly for 1 minute.
4. Take off the heat and strain through a fine chinois into a clean bowl or small sheet tray and spread out thin.​
5. Cover with plastic wrap touching the pastry cream surface to avoid a skin from forming. Allow to cool somewhat before placing in the refrigerator to cool completely.​
6. When ready to use, whisk again to loosen and smooth. This will be a thick custard.​

For the lemon tart:

1. Mix the mousse mix with the heavy cream following the directions on the box. Reserve cold.
2. Re-whisk the chilled pastry cream to remove any lumps. Combine all of the pastry cream (2 ¼ cups) + 2 cups neutral mousse mix + 6 tablespoons Hero Lemon Compound and gently fold together to combine evenly.​
3. Spread an even layer of ¼ cup Hero Raspberry Bakeable jam on the bottom of each tart shell.​
4. Evenly divide the Lemon Tart filling between 2 baked crusts over the jam and use an offset spatula to even it out.​
5. Cover the top with fresh raspberries.​
6. Heat the apricot glaze and water for about 10-15 seconds to incorporate and stir together to evenly combine, then use a pastry brush to gently brush the berries, giving them a shine. Serve chilled.​

Lemon Poppy Seed Short Crust​

1. Combine all ingredients into a food processor and pulse multiple times until the dough starts to come together.​
2. When the dough looks crumbly, but holds together when you pinch it, it is ready. If not, pulse a few more times until it is.​
3. Empty into a 9 inch round tart shell with a removable bottom. If nonstick material, no need to grease the pan.​
4. Press the dough against the rim and the bottom, being careful to press into an even layer. Use a bench scrapper to trim off the excess. Prepare 2 crusts in 2 pans, since the filling makes enough for 2 tarts.​
5. Freeze for at least 30 minutes before baking.​
6. When ready to bake, preheat the oven to 350°F. Place the tart pans on a half sheet tray to catch butter run off, and bake for 24-26 minutes, until starting to reach a golden brown. The dough will shrink slightly.​
7. Allow to cool completely in the tart pan. Fill and assemble while still in the tart pan.​

Optional Garnishes:

1. Cream recipe and garnish the top with candy lemon peel, edible flowers​, or additional fruit aside from just raspberries​.