Serves 10-12

Polenta Pastry:
125g Lewis Road Creamery butter, softened
90g white sugar
1 whole egg
200g Sabato gluten-free flour
50g La Grande Ruota quick cook polenta
¼ tsp Sal de Añana spring salt
Zest of ½ lemon

2 gelatine sheets
190g whole cream
Zest of 1 lemon
55g caster sugar
120g Valrhona Ivoire fèves
140g lemon juice
320g jar Darlington's Lemon Curd

Italian Meringue:
80g water
360g caster sugar
30g liquid glucose
6 egg whites, at room temperature
35g Fresh As freeze dried raspberries

For the polenta pastry, add the butter, sugar and lemon zest to a food processor and blitz to combine, add the egg, then the flour, polenta and salt and continue to blitz until fully combined – it will be very soft at this point. Wrap the pastry in cling wrap and refrigerate until firm.

Line a 25cm fluted tart tin with baking paper. On a lightly floured surface, roll the dough out into a circle large enough to fit your tart tin. Line the prepared tart tin with the dough, then place it back in the refrigerator for around 30 minutes to firm up.

Preheat the oven to 180°C. Once the pastry has chilled, trim the edges, prick the base with a fork, line the base with baking paper and fill with baking beans. Bake for 10-15 minutes, then remove the paper and the beans and place back in the oven for a further 10 mins until the pastry is golden. Set aside to cool before removing the tart base from the tin.

For the ganache, soak the gelatine sheets in a bowl of iced water until soft. Combine the cream, lemon zest, and sugar in a small pot over low heat, bring to a boil then remove from the heat. Remove the gelatine sheets from the water and squeeze out the excess water. Add the gelatine sheets to the hot cream mixture and whisk until the gelatine is fully dissolved.

Place the fèves in a heatproof bowl over a pot of simmering water. Once the fèves have started to melt, pour over a third of the hot cream, and whisk until fully combined. Add the remaining hot cream and whisk until smooth. Set the ganache aside to cool. When it reaches room temperature whisk in lemon juice and pass the mixture through a fine sieve. When it is completely cool pour into the chilled pastry base and place in the refrigerator to set overnight. Once the ganache has set, top with the lemon curd and place the tart back in the refrigerator.

For the Italian meringue, first, add the water, then the sugar and liquid glucose to a stainless-steel saucepan. Place over medium heat, stirring continuously with a wooden spoon until it reaches a boil. Skim the impurities from the surface and brush down the sugar crystals that form on the inside of the saucepan with a wet pastry brush. Increase the heat so that the syrup cooks rapidly. Using a thermometer, when the temperature reaches 110°C start beating the egg whites in a clean bowl in an electric mixer until stiff peaks form. While you are doing this, keep an eye on the syrup and take the saucepan off the heat when the sugar mixture reaches 121°C.  When the egg whites are well risen and peaked set the mixer to the lowest speed and slowly pour in the hot sugar syrup in a thin stream. Increase the mixer speed and continue to whisk until the sides of the bowl have cooled and the mixture is cold, thick and glossy, this will take around 10-15 minutes. Place the meringue mixture into a piping bag with a star nozzle.

Remove the tart from the refrigerator and pipe peaks of Italian meringue on top of the lemon curd filling. Using a blow torch, gently caramelise the meringue peaks. Scatter freeze dried raspberries over the top of the meringue.


Recipe courtesy of Kate Fay



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