Exquisite food art that brings nature to the plateCeline Rousseau
This deliciously fresh and zingy recipe is perfect for spring. As daisies start polka-dotting our garden lawns, Celine Rousseau (popular food stylist and blogger) shows how these delicate flowers can also inspire a sweet tart topping.
La Table by Celine invites readers to bring appealing, whimsical food art to life in their own kitchens.
"By adding a visual twist to classic dishes I aim to make eating not just a necessity but a delightful and fun experience, whether it is to be enjoyed alone or shared with others. It’s this philosophy of celebrating each meal that guides my creativity," says Celine.
"Each dish is inspired by happy and carefree moments in nature such as making necklaces from daisy flowers, collecting seashells on the beach, and picking cherries in the summer. I wanted to bring those moments to life through food," she adds.
To make the tart shell, in a food processor, pulse the digestive biscuits until they are finely crushed. Add the melted butter and pulse until well combined. Press the crumb mixture into the base and sides of the tart tin. Refrigerate the tart shell to set.
To make the lemon curd, whisk together the eggs, sugar, cornstarch, and salt in a medium-sized mixing bowl.
In a medium-sized non-reactive saucepan, heat the lemon zest and juice until simmering, then pour them slowly into the egg mixture, whisking constantly to avoid curdling the egg.
Transfer the mixture back into the saucepan and cook over medium heat, stirring continuously, until thickened so that a finger run over the back of the spoon leaves a mark. Strain the mixture through a sieve to remove the zest and any scrambled pieces. Add butter to the strained mixture and blend well using a blender or whisk.
Reserving 1 tablespoon of the lemon curd, pour the rest into the tart shell, smoothing the surface with a spatula. Chill in the fridge for at least 3 hours or until set.
To make the meringue, combine the egg whites, sugar, and salt in a glass or metal bowl. Place the bowl over a pot of boiling water, ensuring that it does not touch the water. Whisk the mixture until it reaches 70°C (160°F) and the sugar has completely dissolved. When you rub a bit of the mixture between your fingers, it should feel smooth, not gritty.
Remove the bowl from the pot of water. Using an electric whisk, beat the mixture until very stiff peaks form.
Fit a piping bag with a small round tip. Fill the piping bag with the meringue, then pipe the meringue into daisy petal shapes on top of the lemon curd filling. Fill another piping bag with the reserved lemon curd and pipe it at the centre of the daisy petals. Garnish with mint leaves and serve.
