Konkan x France
Kokum tarte au citron
A lemon tart that blushed pink after one sip of kokum sherbet.
210 minTime
6 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original407kcalsame
6 gproteinsame
1 gfibresame
210minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Cream 100 g butter with 60 g sugar, beat in the yolk, then mix in the flour and salt until it just comes together. Flatten and chill 30 minutes.
- 2Heat the oven to 180°C. Roll 3 mm thick, line a 23 cm tart tin, prick and chill 15 minutes. Bake with paper and weights 15 minutes, then 8 minutes without.
- 3Whisk the eggs, remaining sugar, lemon juice, zest, kokum syrup and cornflour in a pan. Cook on low heat, stirring, for 8 minutes.
- 4Off the heat, whisk in the remaining 60 g butter a cube at a time, then strain.
- 5Pour into the shell and chill for 2 hours.
- 6Slice with a hot knife and add a spoon of whipped cream to each piece.
Serve it like this
Set a slim slice on a white plate, add a quenelle of whipped cream beside the point and a few drops of kokum syrup around it.