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Tarte au citron - the flavour explosion

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1 Comment
★★★★★ (5.0)
 

Tarte au Citron - refreshing, airy and light!

If life gives you lemon, make it into tarte au citron!

Our recipe for tarte au citron is refreshingly lemony, light and fluffy.

The lemon tart consists of a homemade lemon curd and a fluffy buttercream. Coloured melted fondant is used as decoration and creatively decorated with Scrivosa (writing chocolate).

The lemon tarts are perfect for serving with a cup of coffee or tea or as a sweet finish to a cosy dinner with friends. These refreshing lemon tarts also make a lovely gift for guests.

So if you are still looking for the perfect addition to your sweet table, then these lemony tartlets are a must as petit fours.

Give this recipe a try and you'll see how quick and easy it is to make these lemon tarts. Have fun making them.

As always, you can download the recipe at the end of this post.

Most important key data

Quantity: 12 pieces

Difficulty level: Medium

Shelf life: up to one week

Lemon cream

Granulated sugar75 g
Butter35 g
Whole egg50 g
Lemon juice15 g
Lemon zest1-2 g

Butter cream

Protein powder | pasteurised4 g
Water | cold20 g
Icing sugar50 g
Butter | room temperature75 g
12 tartellettes (Ø 5.3 cm)

Syrup

Water 30 g
Granulated sugar60 g

Completion

Apricot jam40 g
Melting fondant180 g
Food colouring | yellow
Scrivosa | Dark

Making the lemon cream

To make the lemon cream, put all the ingredients together in a pan and bring to the boil over a medium heat, stirring constantly, until a thick consistency is achieved.

Tip

To prevent the egg from clumping during cooking, it is a good idea to pass the egg through a thin sieve before cooking and only then mix it with the other ingredients and bring to the boil.

As soon as the lemon cream thickens a little, you can remove the pan from the heat. Strain the cream again through a sieve into a bowl and cover the cream directly on the surface with cling film. Place the cream in the fridge for approx. 20-30 minutes.

Making the buttercream | Part 1

Mix the protein powder and cold water with a whisk. This creates lots of small lumps that do not dissolve immediately. Leave the mixture to stand for 15 minutes and mix briefly every 5 minutes until all the lumps have dissolved. Now beat the egg whites first with just a little icing sugar using a food processor until foamy. Then add more and more icing sugar until it has been used up and the egg whites are nice and fluffy. Now add the softened butter.

Tip

If the buttercream separates or does not mix well, briefly heat the buttercream over a bain-marie until the mixture comes together.

Mix all the ingredients into a homogeneous mixture. You should end up with a nice, fluffy buttercream.

Buttercream | Part 2

Add the cooled lemon cream to the buttercream and mix the two creams with a whisk until you have a homogeneous cream. Put the finished filling into a piping bag and fill the tartelettes (5.3 cm) (approx. 20 g per tartelette).

Use a spatula to smooth off the excess cream and flatten the tartelettes. The filled lemon tartelettes must then be placed in the fridge for approx. 30 minutes.

You will need apricot jam for glazing. Put the jam in a small pan with a little water and bring to the boil (5). Using a brush, spread a very thin layer over the cooled tartlets (6). The jam will prevent the gloss from being lost later.

Syrup

Bring the sugar and water to the boil in a small pan and boil the mixture for approx. 1 minute. Put the finished syrup to one side, you will only need it to liquefy the fondant.

Completion

Place the melting fondant in a pan and heat it over a medium heat, stirring constantly. Pour a small amount of the syrup into the fondant to make it a little more liquid and colour it with yellow gel dye. We recommend using a thermometer to help you heat the fondant, as it should not be warmer than 35 - 40 °C. As soon as the temperature is reached, fill the fondant directly into a piping bag and decorate the tartlets with it.

Start at the edge and pipe the liquid fondant inwards until no more cream is visible. The remaining melted fondant that you have not used can simply be emptied back into the kettle or a bowl. Heat Scrivosa* over a bain-marie, pour it into a cornet and draw a pattern or write "Citron" on the surface. *Scrivosa is a chocolate specially developed for writing and does not need to be tempered.

Storage & shelf life

The finished lemon tartelettes can easily be kept for up to a week. You can simply store them in a cake box in the fridge.

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Posted in: Desserts, Seasonal recipe ideas, Sweet recipes, Summer & 1 August, Patisserie, Cakes and pastries, Sweet pastry

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Comments

  • Zitronentartelettes
    By: Astrid Tiefenauer On 2024-09-01
    Rating:
    ★★★★★ (5.0)

    Hallo Minischoggi Team
    Danke für dieses neue gluschtige Rezept, das ich gerne ausprobieren werde.
    Frage: kann man die fertigen Tartelettes auch tiefkühlen?

    Dann hätte ich gleich noch eine Frage:
    Ich möchte eine feine Schokoladensauce für Coupe Dänemark machen. Dazu habe ich Kuvertüre geschmolzen. Als ich sie über die Vanillecreme gegossen habe , ist sie jedoch sofort erstarrt. Wie müsste man das richtig machen, damit die Sauce flüssig bleibt?
    Vielen Dank für eure Tipps. Ich komme gerne wieder in einen Kurs!
    LG
    Astrid

    Replied by: Nicholas Burk On 2024-09-02 Hoi Astrid
    Danke für Deine Rückmeldung!
    Die fertigen Tartlettes kannst Du aufgrund des Fondants nicht tiefkühlen, da dieser sich beim Auftauen auflöst. Solltest Du sie trotzdem einfrieren wollen, dann lass einfach den Fondant weg und gib ihn erst auf die Tartelettes sobald diese wieder aufgetaut sind ;)

    Wegen der Schokoladensauce: Du musst eine recht dünne Ganache herstellen. Koche dafür einfach Rahm auf und gib diesen über die Couverture und verrühre alles, bis Du eine dünne Schokoladensauce erhältst. Du kannst auch noch etwas Butter hinzufügen. Dadurch bleibt die Sauce schon geschmeidig und zieht nicht sofort an.

    LG
    Dein miniSchoggi Team

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