If there is one dessert that’s synonymous with spring time, it’s the lemon tart. The combination of sweet and sour plus the bright yellow colors is enough to perk anyone up. In the latest issue of jingkids we sat down with chef and owner of 118 Bakery, Eva Qiao, on her love for baking and the secrets to her famous lemon tarts.
Qiao found her passion for pastries when she was studying for her master’s degree in Financial Mathematics in Paris. But life has a way of working out and Qiao fell in love with the local food there and decided to change her career path from finance to culinary arts. The aspiring chef then spent the next two years learning and working with more than 20 top chefs from different countries.
Aside from the lemon tarts, 118 Bakery regulars simply can’t resist their classic mousse cakes and sugar and oil-free French bread. But before we start drooling over their entire menu, let’s take the lemons life throws at you and turn them into irresistible treats.
Crust Dough
Ingredients
- 109g Butter
- 2g Salt
- 70g Powdered sugar
- 25g Almond powder
- 35g Egg
- 182g Flour
Instructions
1. Combine the butter, salt, powdered sugar, and almond powder in an electric mixer and pulse briefly until the mixture resembles breadcrumbs.
2. Add in the egg and flour and pulse the mixer again until the mixture sticks together and your hands can form a ball with it.
3. Place the dough in the fridge and chill for one to two hours.
4. Roll out your tart crusts and bake at 170 degrees Celsius for 15 – 20 mins.
Filling
Ingredients
- 24g Lemon juice
- 54g Sugar
- 54g Egg
- 70g Butter
- 1/3 Gelatin sheet
Instructions
1. Combine the lemon juice, sugar, and egg into a medium bowl and whisk.
2. Place the bowl over a saucepan filled with simmering water. Cook on moderate heat while whisking until the mixture becomes thick. If you have a thermometer, keep the mixture at 80 degrees Celsius. If not, coat the back of a spoon with the mixture. It’s ready if you can run a clear pass through it with your finger. The mixture will thicken once cooled.
3. Remove the mixture from the heat and immediately strain into a sieve.
4. Add in the butter, gelatin sheet, and whisk until completely melted and the mixture become smooth.
5. Let the mixture cool to room temperature before filling your tarts.
Meringue
Ingredients
- 100g Egg white
- 100g Sugar
- Dash of lemon juice
Instructions
1. Allow the egg white to sit until at room temperature. Then whisk together the egg white and lemon juice until soft peaks form.
2. Using a piping bag with a start tip, pipe the meringue over the top of the lemon.
3. Curd and bake for about 12 mins until golden brown.
This article appeared in the jingkids 2021 March issue
