Lemon tartlet made with
– sweet pastry
– lemon mousse
– lemon cream
– white chocolate decoration
– lemon zest
Materials used
– Silikomart tart ring Klassik mould
– 2X Micro-perforated silicone baking mat
– fluted tip / plain tip
– Pastry bag
– Fluted cookie cutter
Ingredients
Lemon curd
✔35g lemon juice
✔3g gelatine
✔16g butter
✔25g caster sugar
✔35g eggs
Lemon mousse
✔100g Curd
✔120g single cream
Sweet pastry
✔130g flour
✔45g sugar
✔70g butter
✔1 egg yolk
✔1 pinch of salt
✔10g cocoa powder
Lemon cream
✔65g lemon
✔1 egg
✔65g sugar
✔120g eggs
✔1 sheet gelatine
Cooking
170 / 175°C
12-15 minutes
Assembly
✔Lemon zest
✔Vervain leaves
✔White chocolate
✔Yellow colouring
The recipe
For 4 tarts
Lemon curd
✔35g lemon juice
✔3g gelatine
✔16g butter
✔25g caster sugar
✔35g eggs
In a saucepan, heat the lemon juice with the caster sugar and egg until the cream thickens. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry, and the butter, cut into pieces. Set aside to cool.
Lemon mousse
✔100g Curd
✔120g single cream
Whip the cold cream with an electric mixer and gently fold into the lemon curd mixture. Fill the silikomart Tarte ring mould and place in the freezer for at least 4 hours.
Sweet pastry
✔130g flour
✔45g sugar
✔70g butter
✔1 egg yolk
✔1 pinch of salt
✔10g cocoa powder
Mix all the ingredients together, film and chill in the fridge for 1 hour. Roll out the pastry between two sheets of greaseproof paper, then cut out circles using a fluted pastry cutter. Place in the freezer for a few minutes. Bake between two micro-perforated baking mats for approximately 10-12 minutes at 170°C/175°C. Leave to cool.
Lemon cream
✔65g lemon
✔1 egg
✔65g sugar
✔120g butter
✔1 sheet of gelatine
Heat the egg, sugar and lemon juice in a saucepan. Cook until 85°C without stopping stirring. When the mixture has cooled to 60°C, add the cold butter cut into pieces. Blend and place in the fridge.
Assembly
Remove the mousses from the freezer and place them between two sweet pastry biscuits. Remove the cooled cream, loosen it slightly with a spatula and fill two piping bags, one fitted with a fluted tip and the other with a plain tip, with the cream. Poach the cream on top.
Add some lemon zest. I decorated with little verbena leaves and a white chocolate wedge.
