Description

Michelin starred La Bottega in Geneva has long been a must-visit amongst foodies. Having been home to world-class…

Ingredients

Units

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

Prepare the shortcrust pastry with the ‘sanded’ method:
Pour the flour into a fountain
Add the pomade butter in pieces
Work with your hands and form a crater
Pour sugar, egg yolk and start kneading.
Add the vanilla extract to the dough (which should be homogeneous)
Spread and wrap in parchment paper
Let it rest in the refrigerator for 30 minutes.
With the help of a stencil form some W
Bake at 200 degrees for 30 minutes
Prepare the lemon cream (mixing all the ingredients)
With the help of a pastry bag cover the pastry surface
Sprinkle with powdered sugar and veins of cress

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.

Prep Time: 40 mins
Cook Time: 30 mins
Category: Dessert
Cuisine: Italian