Slice lemons thinly and cook them in sugar syrup until transparent. Once cooled, arrange a few on top of the tart for a shiny, sophisticated finish with a tangy bite.
Add a splash of color with edible flowers such as violas or marigolds. They immediately dress up your tart and provide a bright, garden-fresh look.
Pipe tiny circles of meringue along the edges and lightly toast them with a flame for a golden sheen. The light-as-air meringue balances the tartness and provides a dramatic visual contrast.
Use a vegetable peeler to make white chocolate curls. Sprinkle them over the tart or along the rim—they add a creamy sweetness and complement the citrus.
Top your tart with fresh raspberries, blueberries, or sliced strawberries, then nestle in a few mint leaves. It's colorful, fresh, and makes every slice restaurant-worthy.