Pastry Chef Fabrice Bendano joined JC Hayward on Monday to prepare a Lemon Basil Tart off of Adour’s new Spring menu debuting on March 20.
See Chef Bendano’s Lemon Basil Tart Recipe Below:
10 Tablespoons unsalted butter
Pinch of salt
9 Tablespoons sugar
2 lemons, zested
¼ cup almond flour
1 teaspoon baking powder
1 cup all purpose flour
- · Preheat oven to 300 degrees Fahrenheit.
- · Mix butter and sugar until creamy. Add salt and zest. Next add yolk, and mix until consistent. Add flour, baking powder, and all purpose flour until incorporated.
- · Chill dough for TIME. Roll dough out to ¼ inch in thickness. Using a 1 inch diameter circular cookie cutter, cut out approximately 40 discs, 3 per serving.
- · Bake in the oven for approximately 10-12 minutes or until golden brown. Let cool.
Pinch of sea salt
½ cup sugar
- · Rinse the lemons well, segment, and use the peel only. Reserve the lemon pulp.
- · Bring a pot of salted water to a boil. Blanch the peels.
- · Then in a pot, combine sugar and water and drop peels to the simple syrup. Cover pot and slowly cook over low heat for approximately one hour or until reduced to ¼ cup. Strain and let cool.
A sprinkle of confectioners’ sugar
- · Preheat oven to 200 degrees Fahrenheit.
- · Rinse the lemon well. Slice a half of a lemon thinly.
- · Lay out slices on a parchment lined baking tray and sprinkle with confectioners’ sugar.
- · Bake for approximately 1.5 hours or until crisp.
1 1/3 cups lemon juice
1 bunch basil
1½ cups unsalted butter
4 cups sugar
1 teaspoon gelatin powder
- · In a bowl, mix gelatin powder with 1/3 cup of lemon juice and let bloom for approximately 10 minutes or until firm as in a jelly.
- · Reserve 30 basil leaves for fried basil.
- · Heat remaining cup of lemon juice over medium heat and add basil leaves to infuse for 10-15 minutes. Remove basil leaves.
- · Over medium heat, add butter, sugar and eggs, stirring constantly until mixture is brought to a boil. Remove from heat, transfer to a medium sized mixing bowl.
- · Over low heat, warm the bloomed gelatin in lemon juice until it melts and add this to the hot cream mixture. Cover mixing bowl with plastic (to prevent a layer of skin from forming on top) and chill.
2.5 cups water
2/3 cup sugar
1 cup lemon juice
2 teaspoons gelatin powder
2 lemons, halved
4 Tablespoons cold water
- · In a bowl, bloom gelatin in cold water.
- · In a pot, over low heat, combine sugar and water to make a simple syrup.
- · Rinse and quarter half of a lemon. Add the lemon quarters to the simple syrup. Cover and let simmer for 15-20 minutes. Strain syrup.
- · Add lemon juice and gelatin to the simple syrup.
- · Transfer to a small bowl and chill.
- · Stretch a piece of plastic wrap over an oven safe plate with a slightly raised rim.
- · Dip your reserved basil leaves in oil and spread them on top of the plastic wrap. Cover with another piece of plastic, wrapping it securely around the plate.
- · Poke a couple of holes in the plastic with the tip of a paring knife, and then microwave on high for about 3-4 minutes.
- · Carefully remove the plate from the microwave using a thick towel or an oven mitt.
- · Once the plate has cooled enough to handle, carefully remove the top sheet of plastic wrap and lay the herb leaves between paper towels to dry.
- · On a rectangular plate, pipe a thick line of lemon/basil cream.
- · Top cream with lemon confit, 2 lemon chips, 2 fried basil leaves, and 4 fresh raspberries.
- · Finish with 4 lemon shortbread discs and 3 teaspoons of lemon jelly. Garnish with fresh lemon zest.