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