Tartelette au citron

Lemon and Limes! Two of my absolute favorite fruits ever. They are so versatile and enhance the flavor of any dish they are used in, sweet or savory. I love lemons so much that my hubby thought it fit to surprise me with a lemon cake for my birthday. 🙂
This recipe is perfect for the summers. The tartness of the lemon lime cream is well balanced by an element of surprise that comes from the sweetness of the tart. The cream can be made as tart as your taste buds enjoy.

Tartelettes Au Citron

Tartelette Au Citron

Makes about 2 dozen mini tartlets or 12 muffin sized tartlets

Sweet Tartlet :
150 g all purpose flour, extra for dusting
1 pinch baking powder
75 g sugar
zest of 1/4 orange (optional)
75 g butter, softened
1 egg yolk
1 tbsp cold water

Lemon Lime Cream :
1 1/2 (3g) sheets gelatin
150 ml lemon juice
50 ml lime juice
60 g sugar
3 egg yolks
1 egg
75 g butter, diced and softened
2 drops green food colouring

Instructions :
Sweet Tartlet :
Preheat the oven to 180°C

Place the flour, baking powder, sugar and orange zest on the work surface.

Add the butter. Using your fingertips rub the butter into the dry ingredients.
Continue rubbing until you get a crumbly texture.

Make a well in the center and add the egg yolk and water.

Knead until the dough is smooth.Cover with plastic wrap and chill for an hour.

On a lightly floured surface, roll out the dough slightly less than 2mm thick. Chill for 10 minutes.

Prick the dough with a fork.
Using a cookie cutter, stamp out rounds. Line the mini muffin pan or muffin pan with the rounds.

Bake for 10 -12 minutes or until firm and lightly brown.

Let cool slightly in the pans and transfer to wire rack to cool completely.
Lemon Lime Cream:
Soak the gelatin sheets in a medium bowl of cold water until softened, 5 – 10 minutes.

Combine the lemon juice, lime juice and sugar in a heavy saucepan.
Whisk in the egg yolks and whole egg.

Cook over low heat, whisking constantly, until the mixture comes to a boil.
Remove from the heat.

Add the food coloring and whisk until well mixed.
Squeeze the gelatin and whisk until dissolved.
Whisk in the butter until smooth.

Strain the cream through a sieve and blend it with a blender until smooth.
Remove into a bowl, cover and chill for 2 hours.

Spoon the cream into a piping bag and pipe mounds of cream into the tart shells. Or use a spoon.

Freeze until set, about an hour.

Remove from the refrigerator and serve at room temperature.

Bon Apetit!

Bon Apetit!


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