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My person favourite lot out of all the 7 patisseries that I tried the other day! 🍋💛 Swipe to view how this tart is meticulously and painstakingly crafted to perfection by @yannbrys! One of my major criteria in a good lemon tart is actually the tart shell itself, where the one here is solid, firm and crisp with a fragrant note! ✨ Thickness was also substantial to achieve a good balance of pastry and curd ;and the lemon curd here is infused with yuzu and lime as well- tangy with a citrusy note! As mentioned by the Chef, the lemons are blanch in cold water to prevent bitterness and true enough, there wasn’t any hint of bitterness here! 👍🏻 The meringue here is made from egg white that’s beaten to a light, foamy texture, spirally piped onto the tart with a rim of lightly torched edge. The texture was soft and cotton-like as well, a good companion to the smooth, creamy lemon curd filling.
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[PS: @asummerinparis_singapore would be officially open in the 2nd week of December! Good news is that all the patisseries here are also reasonably priced at