my friend g is coming over to cook a malaysian smorgasbord of sambals and curries, and after playing around with making passion fruit curd, i thought i’d attempt to make a dessert that complemented those southeast asian flavours. i settled on making a jackfruit curd tart. well, to be precise, it’s actually a jackfruit lemon cream tart. i based the jackfruit lemon cream on pierre herme’s recipe for lemon cream from his book Desserts by Pierre Herme. he explains in the preamble to the recipe that lemon cream is made with the same ingredients as lemon curd; however, the cream’s silky texture and true lemon flavour is achieved by cooling the cream before adding the butter, and “then giving the cream a high-speed finish in a blender.” and indeed, the resulting jackfruit lemon cream turns out to be quite thick and tangy without the richness of butter typically found in a curd.
i also whipped up a quick transparent glaze with which to top the lemon cream. yes, it’s the transparent glaze that gives those tarts you see in french pastry stores that high gloss sheen. the glaze itself is easy to make and can be made ahead, but it does require one to mail order the key ingredient — oetker clear glaze, if you live in the US. oetker’s clear glaze is a powder that comes in a small blue packet. german in origins, it can be easily found in most german supermarkets.
The recipe for the jackfruit lemon cream and transparent glaze are below. To assemble into the tart, blind bake a tart shell at 350°F for 20-25 minutes, using about 1/3 portion of the pate sucree recipe, and allow it to cool. Pour about 2/3 of the the cooled jackfruit cream into the tart shell and spread it evenly with an offset spatula. Then, pour the cooled transparent glaze on top of the jackfruit cream, spreading it carefully with the offset spatula. Be sure not to mix the glaze and cream together. The glaze should rest just on top of the cream, giving it a glossy finish. I made some heart shaped cookies out of the excess pate sucree dough that i had left over, and set the cookies on top of the glaze.
Jackfruit Lemon Cream
(makes enough to fill a 9-inch tart with a bit left over for toast, crepe filling, parfait layers or pairing with chocolate mousse)
|Jackfruit||3 bulbs, pitted (I buy canned jackfruit. There are about 7-8 bulbs per a can)|
|Lemon zest||From 2 lemons|
|Eggs||4 large ones|
|Lemon juice||From 2 lemons|
|Butter||2 ½ sticks, cubed|
- In a blender or food processor, blend the jackfruit until it becomes a puree.
- Rub together the sugar, lemon zest and jackfruit puree in the bowl of your stand mixer until the sugar reaches the consistency of wet sand.
- Whisk in the eggs and lemon juice until everything is well combined.
- Place the bowl above a saucepan with simmering water (make sure the water doesn’t touch the bottom of the bowl).
- Stir continuously with a whisk until the cream thickens (it should reach 180°F at this stage if you’re using a thermometer). If you’re not using a thermometer, you will know the cream is ready when it leaves a coating on the back of a wooden spoon. It could take up to 10 minutes, depending on the level of heat in your saucepan.
- Remove the cream from the heat and strain it into the container of a blender or food processor. Let the cream cool to 140°F, stirring it occasionally or pulsing intermittently.
- When the cream has cooled to 140°F, add in the butter about five pieces at a time.
- Continue to blend the cream for another 3-4 minutes after the butter has been completely incorporated. This will ensure a light and perfectly smooth cream.
(enough for ~1 nine-inch tart; adapted from Desserts by Pierre Herme)
|Oetker Clear Glaze||1 package (I mail-ordered mine from Amazon.com)|
|Water||1 ¼ cups|
|Lemon Peel||From ½ lemon,|
|Orange Peel||From ½ orange|
|Vanilla||½ tsp OR ½ vanilla bean, split lengthwise and scraped|
|Lemon juice||1 tbsp|
|Mint leaves||5 fresh leaves|
- Mix together the sugar and glaze in a small bowl and set aside
- In a saucepan, heat the water, citrus peels and vanilla bean (if using) until just warm.
- Remove the saucepan from the heat and add the sugar/glaze mixture while stirring constantly.
- Return the pot to the stove and bring the mixture to a boil. Allow it to boil for 2-3 minutes over heat, stirring constantly with a wooden spoon.
- Add the lemon juice and bring to a boil again.
- Remove from heat and add in the fresh mint or vanilla extract (if not using vanilla bean). Allow the mixture to infuse for at least 15 minutes.
- Strain the glaze into a container and let it cool to room temperature.
- The glaze can be stored in a refrigerator or freezer. If it has set into a jello-like consistency, liquefy it by heating it in the microwave at low power for a few seconds. The glaze should not be heated above 104°F.