Lemon tartlet

For 5 tartlets

Lemon mousse

✔1 egg
✔25g sugar
✔30g lemon juice
✔2g gelatine
✔80g of liquid cream
Heat the egg, sugar and lemon juice in a saucepan. Cook at 85°C without stopping stirring. Remove from the heat and add the gelatine, previously wrung out and softened in cold water. Set aside. Whip the cold liquid cream with an electric mixer and add the previous preparation when it has cooled. Pour into the Silikomart Paradis mould and place in the freezer for at least 4 hours.

Sweet pastry

✔70 g soft butter
✔130 g flour
✔45 g sugar
✔1 pinch of salt
✔1 egg yolk
✔green food colouring
Mix all the ingredients together, wrap and chill. Roll out the dough thinly between 2 sheets of baking paper. Line the circles and prick the pastry with a fork. Bake the tart shells at 180° for about 14 minutes. Leave to cool.

Lemon cream

✔45g sugar
✔45g lemon juice
✔ lemon zest
✔1 egg
✔60g butter

Heat the egg, sugar, lemon juice and zest in a saucepan. Cook at 85°C without stopping to stir. Remove from the heat. When the mixture has come down to 60°C, add the cold butter cut into pieces. Mix and chill.

Assembly
Once the tarts have cooled, garnish with lemon cream to the rim. Remove the frozen lemon mousses and apply white velvet spray immediately. Carefully place the mousses on the tarts.

I put a lemon peel on top and decorated with small mint leaves.