Lemon tart

Ingredients

35 tartlets

Lemon sweet pastry

Butter 180 g

All-purpose flour (T55) 280 g

Eggs 45 g

Icing sugar 52 g

Almond powder 52 g

Fine salt 1/2 g

Granulated sugar 57 g

Confit of lemon zest 20 g

Italian meringue

Water 140 g
Caster sugar 400 g
Egg whites 200 g

Lemon almond cream

Butter 175 g
Granulated sugar 175 g
Almond powder 175 g
Eggs 175 g
Confit of lemon zest 10 g

Lemon cream

Lemon puree 80 g
Confit of lemon zest 30 g
Granulated sugar 220 g
Whole eggs 200 g
Gelatin mass 30 g
Lemon zest 3 g
Butter 140 g
Coconut oil 150 g

Assembly

Confit of lemon zests 500 g

Confit of lemon zests - Lemon zest, at its best: try our new confit creation

Andros Chef confit of lemon zests, is a new exceptional product born from our expertise in fruit processing and industrial know-how. The lemons, freshly harvested, are directly processed by our teams to ensure optimal quality in Spain. This fruit-rich preparation, composed of 90% lemons, offers a thick puree texture with small zests. Ideal for saving time and ensuring consistent quality every day for all your applications. This confit will bring a touch of freshness and intensity to your creations in pastry, confectionery, chocolate making, ice cream, or even cooking.

Discover our products range Confit of citrus zests

Preparation steps

Lemon sweet pastry

Rub the flour with the butter cut into pieces. Add the almond powder, salt, icing sugar, and candied lemon zest. Incorporate the eggs and mix lightly. Homogenize the dough and refrigerate for 2 hours. Perform a classic lining, pre-bake for 15 minutes at 160°C, then add the almond cream and finish baking for 12 minutes.
Italian meringue

Heat water with sugar to 118°C and pour onto the whipped egg whites. Let the meringue cool down before use.
Lemon almond cream

Soften the butter, then incorporate the sugar, almond powder, and confit of lemon zest. Mix without emulsifying and gradually add the eggs. Homogenize and spread in a layer at the bottom of each tartlets.
Lemon cream

Heat the lemon puree, granulated sugar, and whole eggs. Bring to a boil, then add the confit of lemon zest and gelatin mass. Add the lemon zest and blend thoroughly. At 40°C, add the cold softened butter and coconut oil. Blend thoroughly. Refrigerate for 12 hours.

Processus :

Fill the bottom of the tartlets with confit of lemon zest and almond cream. Fill with lemon cream and pour into a round mold. Freeze all the elements. Place the lemon cream disc on the tartlet. Pipe Italian meringue around the edges of the tart using a piping bag. Torch the edges of the tart. Decorate with caviar lemon and lemon cress.