Les Recettes de TouriaRecipes Sweet Recipes Pies and tarts Lemon Caviar Hazelnut Chocolate Tartlets

Lemon Caviar Hazelnut Chocolate Tartlets

A great discovery for me, la casa del lemon a product of excellence to taste at least once. A fruit that explodes in the mouth, slightly acidic that I have introduced into my pies, an astonishing mixture that will put you out of your mind. ❤️


✔ shortbread dough
💥250g of flour
💥25g ground hazelnuts
💥75g of icing sugar
💥1 egg
💥140g of butter

✔ hazelnut cream
💥40g of butter
💥40g of sugar
💥40g of ground hazelnuts
💥1 egg

✔ Lemon cream
💥100ml lemon juice
💥1 lemon zest
💥10g of maizena
💥4 egg yolks
💥150g of sugar
💥130g of butter
Lemon 💥caviar

✔ chocolate organache
💥300g of milk or dark chocolate
💥15g of glucose
💥225g of whole liquid cream 30%
💥40g of butter

✔preparation of the ganache
♦️ ️melt the chocolate in the microwave or in a bain-marie
♦️ ️heat the cream and the glucose to pour it over the chocolate in 3 times
♦️ add the butter and put in a hand blender
♦️ put in the refrigerator for 2 hours
♦️ ️ Whisk for a few moments and put in a piping bag
♦️ keep cool

✔ Preparation of the hazelnut cream
♦️ ️mix all the ingredients together
♦️ to reserve

✔Preparing the dough
♦️ ️Start by working the butter in a food processor (with the leaf tool if you have a Kitchenaid®), if you do not have one, work the dough with a spatula (by hand you would heat the butter too much.)
♦️ Add the sugar and work until it is completely smooth.
♦️ ️ Add the egg, mix well. Then add the hazelnut powder, and to finish the flour.
♦️ ️Place your dough in cling film and let stand in a cool place, at least 2 hours.
♦️ Spread the dough between 2 sheets of baking paper, put it in a pie mold of your choice, or tartlets
♦️ ️Bake for 15min at 180 °.
♦️ add the hazelnut cream and bake for 5min

✔Prepare the lemon cream
♦️ ️In a bowl, combine the egg yolks, sugar and cornstarch.
♦️ ️In a saucepan, put the lemon juice
♦️ ️ Heat the preparation over low heat.
♦️ ️When it begins to heat, gradually pour the lemon juice over the egg-cornstarch sugar mixture while mixing with a whisk.
♦️ ️Put everything back in the saucepan and cook over low heat, stirring the mixture.
♦️ ️ The cream is ready when it coats the spoon.
♦️ ️ Remove the pan from the heat and let cool for a few moments then add the butter.
♦️ Mix in a hand blender or with a whisk.
♦️ ️book

✔ Assembly
♦️ ️Spread a layer of lemon cream on your tartlets and place a few balls of lemon caviar
♦️ Take the chocolate ganache and pipe some fine canellated drops.
♦️ Decorate with hazelnuts and lemon caviar.

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