Lemon Sabayon Tart

Hey everyone and welcome back to my channel. In today's video, I'm going to show you how to make one of the best lemon tarts on this planet from one of the best chefs on this planet, Thomas Keller. This is going to be a fun one, so let's dive into the recipe. The first thing on the agenda is making the tart dough. This is one of the easiest tart dough recipes, but the key here is to make sure the wet ingredients are fairly cold. Otherwise, the dough can get sticky and almost melt in your hands. Now that that's out of the way, start adding your ingredients to a large metal mixing bowl, starting with the flour, then sugar, ground pine nuts, vanilla extract, one whole egg, and finally a pinch of salt. Give this a good mix with your hands. If you have an electric mixer, that'll work too. And you're looking for the mixture to become one solid mass of dough without any clumps of dry or wet ingredients. Once the dough has finally come together, wrap it in plastic film and let it chill in the fridge for 10 to 15 minutes in order for it to firm up a bit. All right, so now that the dough is a little easier to work with, divide it in half and begin to shape the tart dough around the pan piece by piece, making sure to leave enough around the edges for a fully enclosed shell. Try keeping the dough thickness as even as possible, but this recipe is fairly forgiving, so just keep that in mind. When it's ready to bake, get your oven set to 375 degrees Fahrenheit and you're going to cook the tart for about 15 to 20 minutes, making sure to turn it about halfway through to ensure even browning. Once it's done, remove it from the oven and let it cool down while you make the lemon sauvignon. All right, so you're going to get a small pot of boiling water going on your stovetop and whisk together the whole eggs, egg yolks, and sugar in a metal mixing bowl. Place the bowl over the pot of boiling water and whisk until the eggs start to get frothy on top. Add a third of the freshly squeezed lemon juice and continue whisking. Then you're going to add the next third of lemon juice while continuing to whisk as well, then add the final third. Keep whisking until the mixture starts to really thicken up, but once you feel it start to thicken, remove it from the heat and make sure you're happy with the consistency before cooking it a little bit more. It should leave thick stripes if you drizzle it over itself, but just be careful not to overcook it at this point, otherwise it won't be a pourable filling. As soon as you hit that proper consistency for the custard, remove it from the heat once and slowly start to whisk in the cold diced butter. Once that's incorporated, it's ready to pour into the tart shell. Now comes the best part of this recipe. Get your broiler going in your oven, or if you have a hand torch that will work as well, and carefully start to caramelize the top of the custard until it's a deep golden brown from edge to edge. Sometimes I even like to burn it a little, but that's just me. Anyways, once that's finished, transfer the tart to a fridge and let the custard set for about 30 minutes to an hour before slicing. Last but not least is the whipped honey mascarpone cream. So in a mixing bowl, whisk the honey and heavy cream together until thick, but not whipped. Add in a few scoops of mascarpone and continue whisking until you have a thick whipped cream topping. When the tart is ready, slice it into wedges and dollop a wonderful little scoop of the honey mascarpone right over the top to finish, and that's it. Lemon sauvignon, pine nut, tart shell, and whipped honey mascarpone. I gotta give Chef Thomas Keller a big thanks for providing such a great lemon tart recipe. I hope I did it justice. This looks good. What's up guys? All right, so lemon tart is done. This looks fantastic. I had a lot of fun making this. Just a great reminder of, you know, fundamental tart making, and of course this is Thomas Keller's recipe as I've already mentioned. I've always wanted to do this. This is actually the second time I've ever executed this recipe, the first being just the other day. I think it was actually yesterday or the day before yesterday that I made it for the first time, and it turned out, you know, better than I could have ever expected, especially for the first time and it being a pastry. Usually I have to, you know, do it at least a few times just to get a feel for the dessert or the pastry and the ingredients and how it's measured out in the procedure, but this just kind of comes together naturally. The biggest part would be the custard or the biggest difficulty, so just keep that in mind. And once you get that down, there's so many different variations you could have or that you can, you know, incorporate other flavors with this. I'm going to be doing, I believe, a cheesecake variation of this next time where I'm utilizing the same custard but a play of different ingredients, so stay tuned for that. But I'm going to dive into this, tell you guys how I did, how the flavors and textures turned out, so let me do that. I mean, right away you get a sense for how kind of velvety and just, you know, tantalizing this dessert is. It's so good. Right away you get that burst of citrus lemon flavor. It's the most prominent flavor you get, and then as you taste it more, you get the caramelized pine nuts or the caramelized dough in a sense. Very toasted, slightly overbaked, just so it carries through flavor rather than just being, you know, a vehicle for the custard. It also has just a little bit of saltiness, which I love in any dessert, especially if it's contrasting buttery and caramelized sugary flavors as well as the lemon. The mascarpone cheese or that honey whipped mascarpone is a beautiful addition. Not necessary, it just adds another element, of course, beauty and then a different sense of sweetness with the honey. And mascarpone is almost like a flavorless cream cheese, if you will. It doesn't have that sharp bite to it, but it's really beautifully creamy and you can incorporate it into, you know, various whipped creams or just as a thickener in other custards and things like that. It adds really beautiful creaminess to risottos as well. Lots of applications with the mascarpone, but a great addition to this. Just another level of flavor and it's a beautiful garnish to finish. Hopefully you guys enjoyed this recipe on Thomas Keller's Lemon Tart. I had a lot of fun making it. If you guys enjoy what I do, subscribe to my channel, like this video, make sure you check the description box below for equipment links and the ingredient list for this recipe. And stay tuned for another recipe. I'm going to be incorporating this into some sort of cheesecake variation, so stay tuned for that and I'll see you guys next time. Later folks!