Lemon And Raspberry Tart

[wcm_nonmember]<!– –><div style=”text-align: center”><!– –><img src=”” alt=”” scale=”0″ style=”max-width: 30%; margin-top: 20px”><!– –><!– –><h2><!– –>Unlock this Story<!– –></h2><!– –><p style=”padding-bottom:25px”><!– –>Stories from the ‘Bucket List’ book are only available to members<!– –></p><!– –><a class=”et_pb_button” background-color: #ffffff”<!– –>href=”/product/digital-club-membership/”>join the club</a><!– –></div><!– –><!– –>[/wcm_nonmember]<!– –><!– –>[wcm_restrict]<!– –><!– –><div class=”page” title=”Page 44″><!– –><div class=”section”><!– –><div class=”layoutArea”><!– –><div class=”column”><!– –><!– –><p>Lemon tart is something that Steve has made at every stage of his cooking career so far. It was <b>one of the first things he ever cooked</b> at school and he says himself that it was probably completely overcooked – the base was about an inch thick but the flavours were special. He’d never had lemon in a dessert before and it was stunning. More importantly, he absolutely <b>loved every second of making it</b>.</p><!– –><!– –><p>When he was at college studying catering, Steve told his lecturer that he wanted to learn how to make a proper lemon tart, so the lecturer put it on the menu in the college restaurant and Steve was responsible for it. He had to make sure the pastry was beautifully thin and crispy and light and the filling had to be rich and smooth. He was asked to make a raspberry sorbet to go with it. At the time these two flavours were completely alien but when he tried them together he loved it even more. To this day the moment of <b>trying that combination is one of his favourite food memories</b>.</p><!– –><!– –><p>Steve got his first proper job as a chef in a giant hotel and during the summer there was a baking competition between all the staff. He decided to do a lemon tart. He went and bought his own tart mould and found a recipe from one of his favourite chefs, Marco Pierre White. After all the stress of making the tart, the chefs were told at the last minute that it would be unfair if they competed with the front of house staff. The tart never got judged, but Steve wasn’t put off…</p><!– –><!– –><p>Years down the line he was working in his first Michelin star restaurant. In the pastry section, there was a bit of a running challenge to do a lemon tart for staff dessert on a Saturday night. The head pastry chef at the time had done one recently and Steve knew that he had to try and come up with something special. After it was baked he took inspiration from the raspberry sorbet at college and made a raspberry jelly to sit on top, then made a <b>raspberry ripple meringue</b> to pipe over that. He blow torched it, scattered over some freeze-dried and fresh raspberries and safe to say it went down an absolute treat.</p><!– –><!– –><p>You don’t have to be a chef to put this on your bucket list. <b>Find one dish that you absolutely love cooking and make it over and over again</b> until it’s perfect. Make it your signature dish… the one everyone knows you for!</p><!– –><!– –></div><!– –></div><!– –></div><!– –></div><!– –><!– –>[/wcm_restrict]