1″ knob ginger peeled and sliced / around 15 grams raw ginger
2 whole eggs
2 egg yolks
Candied Meyer lemons
2 meyer lemons
1/2 cup / 100 grams sugar
1/2 cup / 118 ml water
1/2 cup / 118 ml heavy cream
3 tsp / 12 grams sugar
2 tsp / 10 ml vanilla bean paste
zest of 1 Meyer lemon
Make the candied lemons
Combine your sugar and water in a sauce pot and place on the stove over low heat to make simple syrup.
Slice your lemons around 1/4″ thick and remove the seeds.
Place the lemon slices into the simple syrup and bring to a gentle simmer. Cook until the rinds of the lemon are tender, around 10 minutes.
Remove the lemons from the syrup and lay out on a silicone mat and place in the dehydrator at 115f/46c overnight. Alternatively lay on a wire rack and preheat your oven to 200f/93c. Place the lemons inside and turn off the oven. Let it cool completely and remove the lemons. Preheat again and place the lemons back inside then turn it off and repeat this process until the lemons are dried out.
Store airtight and use within 2 weeks.
Make the tart
Whisk together your egg yolk and cream in a small bowl. Dice your butter into small cubes and keep it in the fridge until you need it. Combine your flour, sugar, and salt.
Toss your cold butter in the flour mix and begin to pinch the butter between your fingers so you get small flakes of butter. Once your butter is all uniformly flaked begin to rub the mix in-between your palms until you have the texture of sand. Drizzle over the egg and cream mixture and use a rubber spatula to mix it. Then smash the dough with your palm to bring it together, you want to develop some gluten but you shouldn’t knead this dough. So just smash, turn, smash until you have a cohesive dough. Wrap up your dough then rest it in the fridge for an hour.
Pull your dough out of the fridge and let it come closer to room temp for 5 minutes before rolling it out on a lighty floured surface into a 10″ circle around 1/4″ thick. Roll your dough over your rolling pin then drape it over your tart pan and unroll it. Press the dough down into the shell by picking it up around the sides and make sure to fill all the edges. Pinch the dough into the sides of the shell to make sure you get a beautiful shape. Poke some holes into the bottom with a fork to vent and place into the freezer for 30 minutes or longer until it’s completely frozen.
Preheat oven to 350f/176c. Bake your tart shell for 10-15 minutes until it’s a light golden brown. Remove and cool.
Gather your ingredients for the filling while your shell is cooling. Combine your lemon juice, butter, ginger and zest in a small pot and bring to a simmer.
Whisk together your eggs and sugar and slowly stream in the hot butter mixture, little by little to ensure the eggs don’t scramble. Once it’s all incorporated pour it back into the pot and drop the heat to low. Cook over low heat for 10-15 minutes, stirring constantly, until it’s thickened up and coats a spoon or rubber spatula. Finish with a small pinch of salt.
Strain through a fine mesh sieve and let this cool for 5 minutes before pouring into your tart shell. Bake at 350f/176c for 10-15 minutes until the edges are set but the center has a slight wobble.
Cool and keep in the fridge for 2 hours before serving
Make the Chantilly and finish the dish
Combine cream, vanilla, sugar, and lemon zest. Whisk until you have stiff peaks and place into a piping bag.
Cut a slice of your tart and pipe on some Chantilly. Garnish with a candied lemon and serve.