‘Oops I dropped the lemon & tofu tart’
This is my dinner party version of Chef Massimo Bottura’s signature dish: Oops I dropped the lemon tart. The story goes that one of his staff dropped the last tart during service and rather than throw it away they decided to plate it upside down and broken. It’s become one of the world's most famous dishes. I love how playful it is.
The Art of seasoning:
If you plan to use lemon zest as a seasoning, make sure you buy unwaxed organic fruit which aren’t treated with fungicides or pesticides like conventionally grown fruit. It will cost more, but it will ultimately work out cheaper because you’ll be able to use the whole ingredient, most of which would usually end up in the bin. Stock leftover lemon rinds – after they have been squeezed and you’ve used the juice – in the fridge or freezer to zest and use on demand.
Ingredients
- 1 x 23cm baked tart cases, broken into a few pieces
- 300g silken tofu, drained (keep the liquid to one side)
- 200g lemon marmalade, plus extra to serve
- 1/4 tsp dried turmeric
- 2 tbsp extra virgin olive oil
- 100g plant-yoghurt or oat cream to serve
- Lemon zest, to serve, optional
Method
To make the filling, cut eight two centimetre cubes of tofu and put to one side to use as a garnish. Pour the remaining tofu into a blender with the lemon marmalade, turmeric and extra virgin olive oil and blend for one minute or until very smooth. Add some of the tofu water if needed to create a thick custardy consistency. Spoon and splatter the tofu and lemon custard. Followed by the yoghurt. Sprinkle with optional lemon zest, then arrange the broken tart case on top so that it looks like a dropped tart.
Finish with a row of the ingredients on one side. The tofu cubes, topped with lemon marmalade, and yoghurt.
Serve and enjoy immediately.
