Lemon bergamot tart


(For 6 to 8 portions)

Sweet pastry:

  • 120gr soft butter
  • 70gr caster sugar
  • 1 medium egg
  • 250gr flour
  • 1 pinch salt

Filling and finishing touch:

  • ​1 punnet Atsina Cress
  • 2 stems Zallotti Blossom
  • 3 medium eggs
  • 1 lemon
  • 4 bergamot lemon
  • 50gr soft butter
  • 1 spoon cornflour
  • 140gr Atsina Cress sugar (see method below)

Atsina Cress sugar:

  • 130gr caster sugar
  • 2 punnets of Atsina Cress


Sweet pastry:

  • Whisk together the soft butter, sugar, eggs, salt. 
  • Add the flour in one go. 
  • Form a dough and lest rest in a cool place for at least 2 hours. 
  • Lay the pastry (2 to 3mm thick) on a tart ring, lay a baking paper inside and cover with beans to stop the pastry rising during the cooking process. 
  • Cook the pastry case, remove the beans and cool on a pastry rack. 

Filling and finishing touch:

  • In a mixing bowl, dilute the cornflour in the juice of the lemon (yellow one). 
  • In another mixing bowl, whisk together the soft butter and eggs with 120g of Atsina Cress sugar and add the juice of the bergamot lemon. (keeping 4 to 8 segments aside for presentation) 
  • Bring the mix to simmer with the cornflour and lemon mix.  
  • Whisk constantly until boiling and pour the lemon mix into the tart case. 
  • Let cool down completely and dust the top of the tart with the 20gr leftover of the Atsina Cress sugar. 
  • Cut into 6 to 8 portions and serve with the Atsina Cress, the bergamot lemon segment and the Zallotti Blossom flowers. 

Atsina Cress sugar:

  • To make the Atsina Cress sugar simply blend together 130gr of caster sugar with 2 punnets of Atsina Cress. Lay the paste on a paper and dry in a dehydrator machine for 2 hours. 
  • Once dry, the sugar will be quick hard. Break it into pieces and blend it again in a mixer. 
  • You will have now a dry Atsina Cress sugar ready to use.  

Recipe: Franck Pontais

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