This is Guillaume’s favourite dessert, and has been ever since he was a child. Every birthday, there was never a question as to what cake he would like – it was always a lemon tart.
Baked on a daily basis, this is the pastry chef’s first and most important job of the day.
Sweet pastry is crafted in house using almond meal, plain flour and vanilla beans. The pastry is then weaved into a baking ring and blind baked. When golden brown, a smooth a rich lemon custard is poured into the shell and baked until just set. It is then left to cool at room temperature and portioned to order. It is served with a small quenelle of crème fraiche to cut through the richness of the custard.
It is a simple dessert, but one that takes time to perfect. When a new pastry chef joins the team this is one of the first tasks they will learn how to do, as it will become part of their daily repertoire.
Taste buds tingling to experience these dishes in person? Be sure to reserve your spot at Bistro Guillaume for this set menu experience in celebration of 10 years along the Yarra.
Reservations are highly recommended, please call 03 9292 5777