It is composed of
– sweet pastry
– a lemon mousse,
– a lemon madeleine biscuit,
– an Italian meringue,
– mint leaves.
Ingredients
For the lemon madeleine biscuit (the day before)
✔30g butter
✔25g egg
✔50g caster sugar
✔Vanilla liquid
✔20g milk
✔5g single cream
✔35g flour
✔1/2 sachet of yeast
✔25g egg whites
✔Zest of one lemon
Lemon curd (the day before)
✔35g lemon juice
✔3g gelatine
✔16g butter
✔25g sugar
✔35g eggs
Lemon mousse (the day before)
✔100g Curd
✔120g single cream
Sweet dough
✔130g flour
✔45g icing sugar
✔10g almond powder
✔70g butter
✔1 pinch of salt
✔1 egg yolk
Italian meringue
✔60g caster sugar
✔22g water
✔60g egg whites
The recipe
For the lemon madeleine biscuit (the day before)
✔30g butter
✔25g egg
✔50g caster sugar
✔Vanilla liquid
✔20g milk
✔5g single cream
✔35g flour
✔1/2 sachet of yeast
✔25g egg whites
✔Zest of one lemon
In a mixing bowl, work the butter into the powdered sugar. Add the egg and vanilla. Mix well. Add the milk and cream and whisk again. Sift in the flour and baking powder. In another bowl, beat the egg whites and add them gently to the previous mixture. Finally, add the lemon zest. Pour onto a baking tray covered with baking paper. Smooth with an angled spatula.
Bake at 170°C until lightly coloured. Leave to cool completely and then cut out biscuits to fit your silikomart.
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 wrung out, the butter. Set aside to cool.
Lemon mousse
✔100g Curd
✔120g single cream
Whip the chilled liquid cream with an electric mixer and gently fold into the previous mixture with the lemon curd.
Assembly
Place your biscuit in the Silikomart rainbow mould on the rectangular side. Fill the rest of the mould with lemon mousse. Place in the freezer overnight.
Sweet dough
✔130g flour
✔45g sugar
✔1 pinch of salt
✔70g butter
✔1 yolk
Mix all the ingredients together, wrap and chill. Roll out the dough thinly between 2 sheets of baking paper. Using the cutter supplied with the mould. Use both sides of the cutter for both sides. Place in the freezer while you preheat your oven. Bake between two micro perforated baking mats at 170° for about 12 minutes. Leave to cool.
Italian Meringue
✔60g caster sugar
✔22g water
✔60g egg whites
Heat the water and sugar in a saucepan to 118°C. Using an electric mixer, start beating the egg white and then pour the syrup over it when it reaches the desired temperature. Continue beating until the meringue has cooled. Fill a pastry bag with a piping bag.
Assembly
Poach the meringue over the lemon mousses and then use a blowtorch to colour it. Use the remaining meringue to stick the sweet pastry biscuits on either side of the tartlet. Place the tartlets in the fridge until ready to eat. I decorated the tart with fresh mint leaves.
