Lemon thyme tart

Name: Lemon thyme tart
Yield: 15 fingers (3 × 14 cm)
Cuisine: French
Ingredients: 2 g Soy lecithin; 86 g Coconut oil; 180 g All-purpose flour (T65); 26 g Potato starch; 3 g Guar gum; 8 g Powdered sugar; 34 g Almond powder; 2 g Salt; 80 g Water; 67 g Water; 7 g Potato protein; 0.3 g Xanthan gum; 43 g Superfine sugar; 1 Lemons; 5 g Potato starch; 25 g Powdered sugar; 45 g Almond powder; 13 g All-purpose flour (T65); 0.6 g Baking powder; 1.6 g Psyllium; 300 g Lemon purée; 40 g Mango purée; 320 g Water; 180 g Superfine sugar; 24 g NH pectin; 10 g NaturEmul (citrus fiber); 30 g Inulin; 4 Lemons; 140 g Coconut oil; 16 g Lime purée

A plant-based lemon pastry built as fingers: lemon cream over a dacquoise strip, with thyme in the jelly and the meringue. Whipped potato and pea protein take the place of egg whites, and coconut oil the place of butter.

Makes: 15 fingers (3 × 14 cm)
Total: 2,226 g

By weight.

Scale fingers

Shortbread

Ingredient	Grams	Baker’s %
Soy lecithin	2 g	1.1%
Coconut oil	86 g	48%
All-purpose flour (T65)	180 g	100%
Potato starch	26 g	14%
Guar gum	3 g	1.7%
Powdered sugar	8 g	4.4%
Almond powder	34 g	19%
Salt	2 g	1.1%
Water	80 g	44%
Total	421 g

In a mixer at 25 °C (77 °F), mix the coconut oil and lecithin until smooth.
Add the rest of the dry ingredients and mix until the texture is crumbly, like sablé dough.
Add the water and mix to a dough.
Roll the dough 2.5 mm thick between two sheets, then freeze it.
Cut 30 rectangles of 3 × 14 cm and freeze them again.
Bake 13 minutes at 155 °C (310 °F), between two Silpain mats.

Dacquoise

Ingredient	Grams
Water	67 g
Potato protein	7 g
Xanthan gum	0.3 g
Superfine sugar	43 g
Lemons	1
Potato starch	5 g
Powdered sugar	25 g
Almond powder	45 g
All-purpose flour (T65)	13 g
Baking powder	0.6 g
Psyllium	1.6 g
Total	207.5 g

For the blancs mix (the egg white replacement), blend the water, potato protein and xanthan gum.
Whip this mix with the caster sugar in a mixer to stiff peaks.
Blend all the dry ingredients together in a food processor.
Fold the dry ingredients gently into the whipped mix, then add the zest of one lemon.
Spread the batter evenly in a 20 cm frame and dust with powdered sugar.
Bake about 20 to 25 minutes at 150 °C (300 °F).
Take off the frame and wrap the sponge in plastic wrap as soon as it leaves the oven.
Cut it into 15 fingers for the inserts.

Lemon cream

Ingredient	Grams	% of lemon purée
Lemon purée	300 g	100%
Mango purée	40 g	13%
Water	320 g	107%
Superfine sugar	180 g	60%
NH pectin	24 g	8%
NaturEmul (citrus fiber)	10 g	3.3%
Inulin	30 g	10%
Lemons	4
Coconut oil	140 g	47%
Total	1,044 g

Heat the lemon and mango purées with the water to 40 °C (104 °F). Add the dry ingredients and blend.
Bring to a boil, then add the lemon zest.
Let it cool to 40 °C (104 °F). Add the coconut oil and blend again.
Pour into 15 finger molds.
Lay a strip of dacquoise on each and smooth it level with the mold.

Lemon thyme jelly

Ingredient	Grams
Lime purée	16 g
Water	8 g
Limes	0.2
Lemon thyme	1 g
Superfine sugar	4 g
Agar-agar	0.3 g
Total	29.3 g

Steep the lemon thyme and lime zest in the water and lime purée for 30 minutes.
Strain through a fine sieve. Weigh it again and add water to replace what was lost.
At 40 °C (104 °F), add the sugar and agar agar, then bring to a full boil.
Blend once more and chill.

Lemon thyme meringue

Ingredient	Grams
Lemon thyme	15 g
Water	60 g
Potato protein	2 g
Pea protein	1 g
Xanthan gum	0.1 g
Cream of tartar	1 g
Powdered sugar	60 g
Superfine sugar	60 g
Vanilla beans	0.3
Total	199.1 g

Dry the lemon thyme and grind it to a powder.
For the blancs mix, blend the potato protein, pea protein, xanthan gum and cream of tartar into the water.
Whip the blancs mix, adding the caster sugar a little at a time.
When it is fully whipped, fold in the vanilla, the sifted powdered sugar and the lemon thyme powder.

Assembly

Ingredient	Grams
Lemons	0.5
Water	100 g
Superfine sugar	75 g
Neutral glaze, for cold use	150 g
Total	325 g

Cut the lemon into segments with the peel on and blanch them 6 times.
Make a syrup with the water and sugar. Cook the lemon in it, covered, for 2 to 3 hours, until tender.
Spray the fingers with the cold glaze.
Pipe the meringue along the length of each finger.
Set a shortbread rectangle against each side of every finger.
Pipe on the jelly and finish with slices of candied lemon and a few thyme leaves.

For bakers in the US

All-purpose flour (T65): French type 65 flour; in the US, all-purpose flour
Almond powder: Almond flour (blanched, finely ground)
Soy lecithin: An emulsifier; holds the coconut oil and water together
Guar gum: A plant thickener
Psyllium: Psyllium husk powder, a binding fibre
Blancs mix: An egg-free “egg white” made from potato or pea protein, xanthan gum and water
Silpain: A perforated silicone baking mat
Frame: A bottomless square or rectangular baking frame
NH pectin: Thermo-reversible pectin for glazes and fruit fillings
NaturEmul (citrus fiber): NaturEmul (Sosa), a citrus-fibre texturizer
Inulin: A soluble plant fibre (often from chicory) that adds body
Neutral glaze, for cold use: A clear glaze applied without heating (nappage neutre à froid)

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