Michelin starred La Bottega in Geneva has long been a must-visit amongst foodies. Having been home to world-class chefs, the kitchen is now led by rising star: 29-year old Naples-native Fernando Forino, who has given the place some personal touches.
His love for food started at a young age, when he would watch his mother and grandmother, in awe, while they were cooking family meals. At 13 he got his first part-time job in a pizzeria, and at 14 he already knew his passion and enrolled in culinary school. 
This led him to work at renowned places like Copenhagen’s Noma and Chicago’s Alinea before returning back to Naples. About a year ago, Fernando packed his chef’s knives and moved to Geneva to take over the renowned La Bottega, which has made its mark on the local culinary world by serving exquisite Italian food.
His work could only have been inspired by the rigour, humility and genius of Marco Pierre White, as his Lemon tart.
Happy cooking!
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Lemon Tart by Chef Fernando Tommaso Forino of La Bottega – A tribute to the master Marco Pierre White
- Yield: 1 large tart (8 slices) or 6–8 individual tartlets 1x
Ingredients
SHORT PASTRY
- 300 g flour
- 150 g butter
- 100 g sugar
- 40 g egg yolk
- Vanilla extract
LEMON CURD
- 0.5 l milk
- 100 g sugar
- 40 g rice starch
- 6 egg yolks
- 30 g lemon juice
- 3 lemons (zested)
Instructions
- Make the short pastry using the sanded (sablage) method: pour the flour onto a clean work surface and make a well in the center. Add the butter (cut into small pieces) around the edge of the flour, not in the well. Work the butter and flour together with your fingertips, rubbing them together until the mixture resembles coarse sand.
- Form a well again in the sandy mixture. Add the sugar and egg yolks to the center and begin kneading from the outside in until a homogeneous dough forms. Add the vanilla extract and knead briefly to incorporate. Do not overwork.
- Flatten the dough into a disc, wrap in parchment paper, and refrigerate for at least 30 minutes.
- Preheat the oven to 180°C (355°F). On a lightly floured surface, roll the chilled dough to about 3 mm thickness. Line a tart tin (or individual tart moulds) with the dough, pressing gently into the edges. Trim the excess. Prick the base with a fork. Blind-bake with baking weights for 15 minutes, then remove weights and bake for a further 10–15 minutes until golden. Let cool completely.
- Make the lemon curd: in a bowl, whisk together the egg yolks, sugar, and rice starch until pale and smooth. Whisk in the lemon juice and lemon zest.
- Heat the milk in a saucepan over medium heat until steaming (do not boil). Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
- Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly with a spatula or whisk, until the curd thickens and begins to bubble gently, about 5–8 minutes. Remove from heat immediately.
- Pass the curd through a fine-mesh sieve into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin forming. Let cool to room temperature, then refrigerate until needed.
- Fill the cooled tart shell(s) with the lemon curd using a pastry bag or spoon, spreading evenly or piping decoratively.
- Dust the surface lightly with powdered sugar and garnish with a few sprigs of fresh cress or micro herbs. Serve at room temperature or lightly chilled.
Notes
The butter should be genuinely soft — pomade consistency — before you start. Hard butter tears the dough and makes it tough. Do not overwork the pastry once the egg and sugar go in; mix only until the dough just comes together. For the lemon curd, stir constantly once it goes back on the heat and remove it the moment it thickens — rice starch sets quickly and the curd can go lumpy if left too long.
- Category: Dessert
- Cuisine: Italian
La Bottega – Rue de la Corraterie 21, Genève, Switzerland – www.labottegatrattoria.com
Frequently Asked Questions
What kind of flour should I use for the crust?
For the best results, use all-purpose flour as it provides the right texture for the tart crust.
How can I ensure my lemon filling is smooth and free of lumps?
Make sure to strain the lemon juice and egg mixture through a fine sieve before pouring it into the crust to remove any potential lumps.
What type of lemons should I use for the filling?
Use fresh, ripe lemons for the filling, as their zest and juice will provide the tart with the ideal balance of acidity and flavor.
