Tuesday 18 January 2022
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Citrus tartlet

FOR THIS RECIPE



  • For 15 individual tarts (diameter: 8 cm).

RECIPE STEPS

1/ Pâte sablée

INGREDIENTS

  • 240 g slightly salted butter, softened
  • 90 g egg
  • 160 g icing sugar
  • 55 g ground almonds
  • 450 g type 55 flour
  • 2 g Vanilla essence

Mix all the ingredients together, except the flour.

Add the flour last.

Mix very little.

 

Line the tart tins (8 cm diameter)

 

Bake blind at 150 °C for 20 mins.


2/ Citrus frangipane

INGREDIENTS

  • 95 g butter
  • 80 g sugar
  • 92 g ground almonds
  • 65 g eggs
  • 25 g maizena
  • 150 g plain crème pâtissière* (see recipe at bottom of page)
  • 2 g lemon zest
  • 2 g orange zest
  • 50 g wild Kochi yuzu

Beat the softened butter together with the sugar and ground almonds.

Add the eggs a little at a time.

Add the crème pâtissière to the above mixture.

Then add the maizena, followed by the citrus zest.


3/ Crème pâtissière (plain)*

INGREDIENTS

  • 125 g milk
  • 1 whole egg
  • 40 g sugar
  • 22 g custard powder or maizena

Pipe 25 g of frangipane into each tart base.

 

Then arrange cubes of candied lemon and orange on top (rinsed in hot water first).

Bake for a further 15 to 20 mins at 155 °C.


4/ Citrus Chantilly

INGREDIENTS

  • 125 g mascarpone
  • 375 g cream
  • 60 g sugar
  • 4 g gelatine, softened in:
  • 20 g water
  • 1 g orange zest
  • 1 g lime zest

Mix the mascarpone, cream and sugar together with the citrus zest.

Take about 120 g to 150 g of that liquid and heat in the microwave to melt the gelatine/water mix into it.

Incorporate back into the first mixture using a stick blender.


5/ Assembling the tartlet

Whip up the Chantilly and pipe dots into the tartlet case.

Next arrange the citrus segments on top.

Spray with glaze – either plain or flavoured with yuzu juice (5%).

Decorate with orange and lime zest.

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