Citrus Soufflé Tart with Almond Crust
This exquisite Citrus Soufflé Tart combines the zesty brightness of freshly squeezed lemon and lime juices with a luscious almond flour crust, creating a delightful balance of flavors and textures. Inspired by the renowned chef Claudia Flemming, this dessert is perfect for any occasion, from dinner parties to family gatherings. The silky lemon curd serves as the perfect base for the airy soufflé topping, which bakes to a beautiful golden hue in the oven. Dust it with confectioners' sugar before serving for an added touch of elegance. Prepare this show-stopper dessert for your loved ones and let them indulge in this heavenly treat that captures the essence of citrus bliss.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
unsalted butter
8 tablespoons (room temperature)
confectioners' sugar
1/3 cup
egg
1 large (lightly beaten)
lemon zest
1/2 lemon (grated)
all-purpose flour
1 1/2 cups (plus more for rolling)
almond flour
6 tablespoons
salt
1 pinch
sugar
10 tablespoons
eggs
4 large (separated)
all-purpose flour
3 tablespoons
fresh lemon juice
3 tablespoons
fresh lime juice
3 tablespoons
confectioners' sugar
(for dusting)
sugar
1/2 cup
fresh lemon zest
1/4 cup (from 2 to 3 lemons)
fresh lemon juice
1/2 cup (from 3 to 4 lemons)
salt
1 pinch
unsalted butter
4 tablespoons (softened, cut into pieces)
Instructions
1
Start by preparing the lemon curd. In a large heatproof bowl, whisk together the eggs, egg yolks, and sugar until combined. Add the grated lemon zest, lemon juice, and a pinch of salt, mixing to combine.
2
Place the bowl over a pot of barely simmering water. Cook the mixture gently, whisking constantly to prevent the eggs from scrambling, until the curd thickens enough to coat the back of a spoon, approximately 10 minutes.
3
Once thickened, remove the bowl from heat and whisk in the softened butter until fully incorporated. Strain the mixture through a fine sieve into a bowl to remove any lumps, then set the bowl in a larger bowl filled with ice water to cool quickly, whisking until it reaches room temperature. Cover and refrigerate the curd for at least 2 hours.
4
Next, make the almond crust. In the bowl of an electric mixer fitted with the paddle attachment, beat the room-temperature butter and confectioners' sugar together until creamy. Add in the lightly beaten egg and lemon zest, mixing until combined.
5
In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Gradually add the flour mixture to the butter mixture in two batches, mixing until a smooth dough forms.
6
Roll the dough into a disk, wrap it in plastic wrap, and chill for at least 1 hour, or up to 3 days.
7
When ready, preheat the oven to 325°F (165°C). On a floured surface, roll the chilled dough into a 14-inch round, about 1/8 inch thick. Fit the dough into a 10-inch tart pan with a removable bottom. Trim any excess dough and use a fork to prick the crust all over. Bake the tart shell for 20 to 25 minutes, or until it turns pale golden. Transfer to a wire rack to cool.
8
Increase the oven temperature to 375°F (190°C). Prepare the soufflé topping by whisking together 5 tablespoons of sugar, egg yolks, flour, lemon juice, and lime juice in a bowl. Place this bowl over a pot of gently simmering water, whisking continuously until the mixture thickens, about 8 minutes. If necessary, strain through a sieve into an electric mixer bowl.
9
Using the whisk attachment, beat the lemon cream on high speed until it becomes thick, light, and cool, about 5 minutes. In a separate bowl, beat the egg whites until soft peaks form, gradually adding in the remaining 5 tablespoons of sugar until stiff peaks form.
10
Fold a third of the meringue into the lemon cream to lighten it, then gently fold in the remaining meringue in two batches until just combined.
11
Spread the chilled lemon curd evenly in the cooled tart crust, then spoon the soufflé topping over the curd, mounding it attractively.
12
Bake the tart for 20 to 25 minutes, or until the soufflé is golden brown and spongy. Dust the top with confectioners' sugar before serving. Enjoy this delicious dessert warm!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Citrus Soufflé Tart with Almond Crust?
It is an exquisite dessert that combines a zesty lemon and lime curd with an airy soufflé topping, all housed in a luscious almond flour crust.
Who inspired this specific Citrus Soufflé Tart recipe?
This recipe is inspired by the renowned chef Claudia Flemming.
What are the main layers of this tart?
The tart consists of three main layers: a buttery almond crust, a silky lemon curd base, and an airy citrus soufflé topping.
How do I prevent the eggs from scrambling when making the lemon curd?
Cook the mixture gently over a pot of barely simmering water and whisk constantly to ensure a smooth texture.
How do I know when the lemon curd has finished cooking?
The curd is ready when it thickens enough to coat the back of a spoon, which usually takes approximately 10 minutes.
Why should I strain the lemon curd through a sieve?
Straining the curd through a fine sieve removes any lumps or bits of cooked egg, ensuring a perfectly silky consistency.
How long does the lemon curd need to be refrigerated before assembly?
The curd should be covered and refrigerated for at least 2 hours.
What ingredients are used to make the almond crust?
The crust is made from unsalted butter, confectioners' sugar, egg, lemon zest, all-purpose flour, almond flour, and a pinch of salt.
How long can the tart dough be chilled in the refrigerator?
The dough should be chilled for at least 1 hour, but it can be kept in the refrigerator for up to 3 days.
What temperature should the oven be for pre-baking the tart shell?
Preheat your oven to 325°F (165°C) for the initial baking of the crust.
How thin should the tart dough be rolled out?
Roll the chilled dough into a 14-inch round that is approximately 1/8 inch thick.
What size tart pan is recommended for this recipe?
A 10-inch tart pan with a removable bottom is ideal for this recipe.
How long should the tart shell bake on its own?
Bake the tart shell for 20 to 25 minutes, or until it turns a pale golden color.
What is the oven temperature for baking the final assembled tart?
Increase the oven temperature to 375°F (190°C) for the final baking stage.
What juices are used in the soufflé topping?
The soufflé topping uses a combination of fresh lemon juice and fresh lime juice.
How do I prepare the lemon cream for the soufflé?
Whisk sugar, yolks, flour, and citrus juices over simmering water until thick, then beat on high speed until light and cool.
How should the egg whites be prepared for the soufflé?
Beat the egg whites until soft peaks form, then gradually add sugar and continue beating until stiff peaks form.
What is the proper way to combine the meringue and the lemon cream?
Fold a third of the meringue into the cream to lighten it, then gently fold in the remaining meringue in two batches until just combined.
In what order do I assemble the tart?
Spread the chilled lemon curd evenly into the cooled crust first, then spoon the soufflé topping over the curd.
How long does the fully assembled tart bake?
Bake the tart for 20 to 25 minutes at 375°F.
How can I tell if the soufflé tart is finished baking?
The tart is done when the soufflé topping is golden brown and feels spongy to the touch.
What is the final touch before serving the tart?
Dust the top of the tart with confectioners' sugar for an elegant finish.
Is it better to serve the Citrus Soufflé Tart warm or cold?
This delicious dessert is best enjoyed while it is still warm.
How much lemon zest is needed for the lemon curd?
You will need approximately 1/4 cup of fresh lemon zest, which comes from about 2 to 3 lemons.
What role does the almond flour play in the recipe?
The almond flour provides a unique nutty flavor and a delicate, crumbly texture to the tart crust.
Why is it important to prick the crust with a fork?
Pricking the crust, or docking, allows steam to escape during baking, preventing the dough from puffing up.
Can I use an electric mixer for the crust?
Yes, an electric mixer fitted with a paddle attachment is recommended for beating the butter and sugar for the crust.
How many eggs total are used in this recipe?
The recipe uses 5 large eggs in total: one for the crust and four (separated) for the filling and topping.
What is the purpose of the ice water bath for the curd?
The ice water bath cools the curd quickly to room temperature and stops the cooking process immediately.
Is this tart suitable for a formal dinner party?
Yes, its sophisticated appearance and complex flavor profile make it a perfect 'show-stopper' for any occasion.