Serves

8–10

Tart Crust

Ingredients

1¼ cups (160 g) all-purpose flour

½ cup (115 g) cold unsalted butter, cubed

¼ cup (50 g) granulated sugar

1 egg yolk

2 tablespoons cold water

Pinch of salt

Instructions

Mix the flour, sugar, and salt.

Cut in the butter until the mixture resembles coarse crumbs.

Add the egg yolk and cold water.

Mix until a dough forms.

Wrap and refrigerate for 30 minutes.

Roll out and press into a 9-inch tart pan.

Prick the base with a fork.

Bake at 350°F (175°C) for 15–18 minutes, or until lightly golden.

Allow to cool completely.

Lemon Filling

Ingredients

1 cup fresh lemon juice (about 4–5 lemons)

1 tablespoon lemon zest

1 cup granulated sugar

4 large eggs

½ cup (115 g) unsalted butter, cubed

Instructions

In a saucepan, whisk together the lemon juice, zest, sugar, and eggs.

Cook over medium-low heat, stirring constantly.

Once the mixture thickens, remove it from the heat.

Stir in the butter until smooth and glossy.

Pour the filling into the cooled tart shell.

Refrigerate for at least 2 hours.

Meringue

Ingredients

4 egg whites

¾ cup granulated sugar

½ teaspoon cream of tartar

1 teaspoon vanilla extract

Instructions

Beat the egg whites and cream of tartar until soft peaks form.

Gradually add the sugar while continuing to beat.

Beat until stiff, glossy peaks form.

Mix in the vanilla extract.

Assemble the Tart

Spread or pipe the meringue over the chilled lemon filling, making sure it reaches the edges of the crust.

Use the back of a spoon to create decorative peaks.

Toast the meringue with a kitchen torch.

Or

Place the tart under a hot broiler for 1–2 minutes, watching carefully so the meringue browns but does not burn.

4. Vanilla Bean Panna Cotta

Ingredients

2 cups heavy cream

1 cup whole milk

⅓ cup sugar

1 vanilla bean (or 2 tsp vanilla extract)

2½ tsp unflavored gelatin

3 tbsp cold water

Instructions

Bloom gelatin in cold water.

Heat cream, milk, sugar, and vanilla until hot but not boiling.

Stir in gelatin until dissolved.

Pour into ramekins.

Chill for at least 4 hours.

Serve with fresh berries.