This extra special recipe has been prepared by the amazing pastry expert Liza Kermanidou! You can find more of Liza's amazing work over on Instagram: lizakermanidou
Photography by: antigone_the_ker
For the Sweet Pastry
330g flour T55
2g baking powder
110g icing sugar
80g whole egg
Dice your butter in small cubes and place it in the mixing bowl. Add the icing sugar and mix with the paddle until you get a smooth texture. Do not overmix it as your sweet pastry will spread a lot in the oven. Add the sifted flour, baking powder and salt until you get an homogenized mix. Add the eggs at the end and once you have a smooth mix spread your dough in between two baking papers at about 3mm. Keep it in the fridge for 3h. You can make a bigger batch and keep the sweet pastry sheets in the freezer. Butter an 18cm tart ring, cut a big circle, much bigger than your tart ring and place the sweet pastry in. Press on the sides and prick the bottom part with a fork. Keep it in the fridge for 1h and cook at 170C until your tart has a golden brown colour.
90g lemon juice
4 whole eggs
Zest of 2 unwaxed lemons
In advance, mix the sugar and lemon zest. Bring the lemon juice to the boil. Whisk the eggs with the sugar and cornflour. Pour half of the hot juice over it, still whisking, then pour it back into the pan. Cook over medium heat stirring with a whisk till you get a custard texture. Pass it through a sieve on top of the butter and blitz it using a hand blender. Keep it in a container in the fridge. Before using, paddle it in the mixing bowl to get a smooth texture again and place it in a piping bag with a round tip.
90g lemon zest peeled in stripes
40g orange zest peeled in stripes
50g grapefruit zest peeled in stripes
200 g lemon juice
80g grapefruit juice
60g orange juice
200g caster sugar
Get the lemon peel, orange peel and grapefruit peel in long strips. Remove the white part with a small knife. Boil water in a pan and put the zest in for 10 seconds. Sieve it and repeat the same procedure for two more times. This will help to remove the bitterness of the lemon zest. Mix in a pan the juices with the sugar and the zests. Cook it on a low heat for about 45 minutes. Blitz with a hand blender and keep refrigerated.
100g egg whites
Put the water and then the sugar in a saucepan. Cook over medium heat. When the syrup reaches 107°C, start beating the egg whites gently. When the syrup reaches 121°C, pour it over the egg whites, which are slightly stiff but not firm, and continue to whisk until the meringue cools. It should be smooth and shiny. Pipe the meringue with a nozzle of your preference and use a blowtorch to toast the meringue till it gets light brown.
Assemble The Tart
Place your tart on a plate. Pipe a thin layer of the citrus confit. Add the lemon curd and using a spatula spread it evenly. Pipe the Italian meringue and using a blowtorch toast the meringue till light brown. Enjoy!
Recipe by Liza Kermanidou