Thomas Haas' blueberry lemon tart with vanilla marshmallow

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This tart is the best of both worlds: a silky tart lemon cream topped with sweet local BC blueberries. Though we make our own marshmallows at Thomas Haas, they are very labour intensive to make, so we suggest purchasing high quality marshmallows at your favourite bakery.

The tart is more easily cut after it has been cooled for a few hours and the lemon cream has become firm.  An electric knife cuts the tart and all the berries the easiest and cleanest.


2/3 cup lemon juice
2 tsp lemon zest
10 egg yolks
2 whole eggs
1/3 cup granulated sugar
3/8 cup butter, softened
3 cups blueberries, rinsed and dried

Combine all ingredients in a bowl, EXCEPT the butter and blueberries.

Cook over a simmering bain-marie (a heatproof bowl over a pan of simmering water), whisking continuously until thick.

Cool mixture to 35-40 ̊C;  then using an immersion blender, mix in soft butter.

Tart shells

1/2 cup butter
1/2 cup granulated sugar
1/3 tsp salt
1/3 cup ground almonds
1 2/3 cups all-purpose flour
1 whole eggs
1 tsp water

In mixer fitted with a paddle attachment, combine butter, sugar and salt. Blend for 1 minute.  Add ground almonds; mix to combine.  Add sifted flour; mix until crumbly.  Add eggs and water; mix until the dough comes together and the sides of bowl are clean, about 2 minutes. Be careful not to over mix.  Remove dough from bowl and wrap in plastic wrap; refrigerate for 1 hour.  Roll out the dough to approximately 3 mm thick and line a 9-inch round tart pan with a removable bottom.  Refrigerate until firm, about 15 minutes.  Dock the dough by piercing the base with a fork in several places to allow airflow and prevent bubbles.  Place parchment or greaseproof (wax) paper over the pastry base, cutting the covering wide enough to make sure it covers the edges as well.  Place a pie weight on top of the covering (you may also use dried beans, rice or lentils) to prevent the pastry base from rising through air bubbles.  Blind bake (pre-bake) the crust at 350 degrees F until the sides begin to brown, about 15-20 minutes. Remove weight and continue to bake until golden brown, about 10-15 minutes; cool completely.

To assemble

Cut the marshmallows in ¼ inch pieces using scissors.  Pour lemon cream into the cooled tart shell.  Scatter blueberries and marshmallows on top of the lemon cream.  Decorate with fresh edible flowers, mint or lemon balm.

1 9-inch tart