Lemon and Lime Tart, Candied Aubergine, Basil Gelato

 

 

for the sweet pastry

250     grams             plain flour

200     grams             unsalted butter’, diced and softened

100     grams             icing sugar

1          piece              vanilla bean, split and scraped

2          yolks               organic eggs

                                    pinch salt

                                    egg wash of 1 egg yolk and 15 mls milk

 

for the lemon – lime filling

165     mls                  lemon juice, freshly squeezed

100     mls                  lime juice, freshluy squeezed

                                    zest of two limes

                                    zest of two lemons

12       whole              organic eggs

500     grams             caster sugar

400     mls                  thickened cream

 

for the candied aubergine

1          medium          aubergine

100     mls                  sugar syrup ( basic recipe page ? )

 

for the basil gelato

500     grams             mascarpone

250     mls                  sugar syrup

                                    zest of 1 lime

80       mls                  basil oil ( basic recipe page ? )

2          whole              basil stalks

 

 

 

for the sweet pastry: sift the flour and the salt together and put in a bowl or on the bench. make a well in the middle and add the butter. Sift the icing sugar over the butter and add the egg yolks, using your finger tips mix the yolks, sugar and butter to forma paste. gradually draw in the flour and mix to form a smotth diough. Do not overwork the dough. If to wet tehn add alittle more flour, if to dry tehn add a little milk. The dough will vary depending on tyour flour. Roll out the pastr y between two sheets of silcone paper and refridgerate to rest the dough.

 

for the lemon lime filling: mix the eggs and the sugar in a bowl and whisk until pale and double in volume. Whip the cream until ribbon stage. Mix the lemon juice and zest into the egg yolk mixture and add the semi whipped cream. Infuse for a coupl eof hours in the fridge and then pass through a fine chinoise sieve.

 

to make the tart:  preheat your oven to 170 degrees c. grease  a 20 – 22 cm staright side tart ring and put on a baking sheet. lien the ring with the sweet pastry. the pastry should be about 5mm thick, Leave the pastry overhanging the sides of te ring but make sure there are no holes in the pastry. Rest in the fridge for 15 minutes. Place a layer of greasproof paper in the tart shell and fill with baking beans, Cook in the hot oven  for 15 minutes and then remove the baking beans and greaseproof paper. Let in cool slightly and then brush the inside with the egg wash and return to the oven for 6 minutes until it is lightly coloured.. Reduce the oven temperature to 140 degrees c and pour the lemon – lime mixture into the tart shell. return to the oven and bake for 45 minutes until the tart is just set. Remove from the oven and allow to col and continue to set for a coupl eof hours before cutting.

 

for the candied aubergine: slice the aubergine in half and then into lengths about 2 mm thick. this is best doenon a slicing machine if you have one. Dip the slices in the warm sugar syrup and soak for a couple of minutes. remove from the syrup and lay on a silicone pastry mat and place in a 90 degree oven for a couple of ovens to dry out.

 

for the basil gelato: heat the sugar syrup with the basil stalks remove from the stove and add the lime zest and infuse for an hour. place the mascarpone in a bowl and gently stir in the passed sugar syrup. do not over work or it will become grainy. pour into an ice cream machine and churn, when nearly set sowly add the basil oil while syill churning.

 

To complete: slice the tart and dust with icing sugar. place on the plate with a quenelle of basil gelato and garnish with the candied aubergine.

 

Makes eight servings