This tartine was actually my dessert. Made it with leftover lemon curd, after making the most amazing lemon tart, added some toasted fennel and fresh rose petals and voila!
Its so simple but the flavors are so.. complex. There is the sweet and tart from the lemon, that mild exotic, floral scent from roses and the nuttiness and something that I like to call “dessert umami” in the fennel. And I toasted the baguette with a little bit of salted better, it took it to a new level!
However, it was not that perfect. I would probably salt the fennel while toasting it and candy the rose petal. And by candying I mean coating them in egg white and tossing them in icing sugar and freezing it till it stiff and tastes like scented candy!
Now, if you asked me if it tasted just like a lemon tart (considering the flavor of the baguette and the tart shell)- definitely no! This tartine is easier to make and the crunch and saltiness of the baguette does make it better!
To make the lemon curd:
- 4 egg yolks
- Juice and zest of two medium-sized lemons
- ~80 g sugar
- 100 gm butter
Beat the egg yolks, lemon juice and sugar for a minute or so, till combined. Place it on a bain-marie and continue to whisk while your egg yolks cook and stabilise. Once the mixture starts to thicken, start dropping small chunks of cold butter. Make sure you don’t add huge chunks and give it a few seconds to emulsify. Once nice and thick, add the zest, combine and chill. Chill for two hours.
Slather salted butter on the baguette, grill till golden brown. Meanwhile, fry fennel seeds for a 30 seconds, make sure you don’t roast them and chop in half when cooled. Spread the lemon curd on the baguette, sprinkle the toasted fennel seeds and adorn with organic rose petals.