This incredible pie is unlike any you’ve seen before… it’s like the decoration’s almost floating! A lusciously light layer of piped Chantilly sits atop a see-through citrus filling, as if it were a cloud floating on air.
Preheat oven to 190°C/170°C fan/375°F/Gas 5.
To make the shortcrust pastry, add the flour, icing sugar and butter to a food processor and blitz to fine breadcrumbs. Add the lemon zest and water, and pulse to bring the dough together.
Remove from the food processor to a lightly floured work surface, and gently knead to bring together to form a dough
Roll the dough to a thickness of 3mm, then use to line the tart tin. Trim the edge of the pastry leaving a small overhang. Chill in the freezer for 10 minutes.
While the pastry is in the freezer, make the jelly. Soak the gelatine leaves in enough cold water to just cover them.
In a separate large bowl, mix the sugar and citric acid together, then add the boiling water and stir to dissolve. Squeeze any excess liquid from your gelatine leaves and add the gelatine to the citric acid mixture, stirring to dissolve completely. Add the iced water, then pour into a jug and chill until needed.
To bake the pastry case, scrunch up a square of parchment paper and press into the base and sides of the pastry case. Add baking beans and blind bake for 20 minutes.
Remove the baking beans and return the case to the oven, baking for a further 5 minutes or until golden on the base and cooked through. Whilst still warm, trim the pastry overhang with a serrated knife. Remove from the tart tin and leave to cool completely on a wire rack.
To make the candied lemon peel decoration, remove wide strips of peel from the lemon, then cut these into fine strips. Place the strips in a small pan with the sugar and water, then bring to the boil. Continue to boil for 10 minutes or until the strips are translucent and the syrup has reduced. Remove from the heat and leave to cool.
Once the tart case has completely cooled, pour in the cooled jelly and transfer to the fridge to set. You might find it useful to pour the jelly into the case while the tart is in the fridge, so you don’t spill any jelly while carrying it to the fridge.
While the tart is setting, make the Chantilly cream. In a stand mixer fitted with a whisk attachment or in a large bowl with a whisk, whip the double cream, icing sugar and vanilla bean paste to soft peaks. Transfer to a piping bag fitted with a large, open star nozzle.
Once your tart has set, pipe rosettes of Chantilly cream across half of the top of the pie, leaving the other half empty. Arrange the grapes, strawberries, redcurrants, mint leaves and strips of candies lemon peel to delicately decorate your pie.