Lemon Tart with Raspberry Fluid Gel
For the almond tart shells:
- 2/5 cup butter, softened
- 3/5 cup icing sugar
- 1 egg
- ⅓ cup ground almonds
- Pinch salt
- 2/5 cup all-purpose flour
- 1⅕ cup cake/pastry flour
For the lemon filling:
- 1 ¼ cups sweetened condensed milk
- 3 egg yolks
- ¾ cup lemon juice
For the raspberry fluid gel:
- 1 ½ cups raspberries
- ¾ cups water
- ¼ cup sugar
- 1 ½ teaspoon lemon juice
- 1 teaspoon Kanten
For the garnish:
- Raspberry fluid gel
- Mint (optional)
Prepare the almond tart shells:
- Combine the butter and the icing sugar until smooth, using the paddle attachment of a stand mixer if you have one. Do not beat rapidly. The goal is not to incorporate air when making the dough.
- Add in the egg, and beat to combine.
- Add the almonds, salt, and all-purpose flour. Beat to combine.
- Add the cake flour. Beat to combine.
- Divide the dough into two pieces, wrap with plastic, wrap, and place to chill in the fridge until cold (around an hour).
- Roll out the dough (being careful not to go to thin or the tarts will collapse), and line buttered tart pan.
- Place in the freezer to chill for at least half an hour. Meanwhile, preheat the oven to 325°F (160°C).
- Once shells are chilled, poke holes into the bottom of the tarts with a fork to prevent air bubbles from forming. Fill the tart with beans or rice (beans are easier to take out later) to prevent the bottoms from rising (you can reuse these beans in the future for the same purpose).
- Bake for about 20 minutes, or until lightly browned. Remove the beans, and cool the tart shells to room temperature.
Prepare the lemon filling:
- Whisk together the sweetened condensed milk and egg yolks until smooth. Then, whisk in the key lime juice.
- Pour evenly into the tart shells.
- Bake at 300°F (150°C) for 15 minutes, until the tarts are slightly jiggly when gently shaken in the oven.
- Let the tarts cool to room temperature and then place in the fridge to chill for at least two hours before serving.
Prepare the raspberry fluid gel:
- Bring the raspberries, water, sugar, and lemon juice to a simmer in a medium saucepan over medium heat for about 7 minutes.
- Strain the raspberry coulis through a sieve to remove seeds.
- Whisk 1 ½ teaspoons of Kanten together with 1 cup of the raspberry purée in a medium-sized saucepan.
- Bring the mixture to a simmer for 4 minutes over medium-heat, whisking occasionally.
- Remove from heat and immediately pour into a container. Let cool to room temperature before placing in the fridge to chill until fully gelled, about 2 hours.
- Blend the gel until a smooth sauce emerges, adding in a splash of water if necessary.
- Transfer into a squeeze bottle for serving.
- Top lemon tarts with raspberries and fill the berries with the raspberry fluid gel (using the squeeze bottle).
- Garnish with mint, if desired.