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00:00 Intro
00:31 Lemon cream
01:46 White chocolate cream
02:24 Tart shell dough
04:56 Almond filling
06:26 Piping cream
07:42 Finish
Tart shell dough
Icing sugar 75g
Unsalted butter 150g
Egg 30g
Vanilla extract 3 g
Pinch of salt
All-purpose flour 225g
* I used 10cm diameter tart ring. You can make 6 tarts from the recipe.
Frangipane (Almond cream)
Unsalted butter 62g
Sugar 45g
1 Egg (50g)
Almond powder 50g
Cake flour 25g
Vanilla extract 3g
*I filled the cream only about 40% and you can make 6 tarts from the recipe.
Bake at 350F for 25-30 minutes
(Baking time can be different depends on your oven and the size of tart)
White chocolate cream
Heavy cream 100g
White chocolate 200g
Cold cream 265g
*If white chocolate doesn’t melt fully, microwave it for 10 to 20 seconds
*Refrigerate the cream overnight and be careful not to overwhip. (I wish I whipped slightly less actually for my lemon tarts)
* You can make 9 flower shapes. (I made extra for practice piping cream)
Lemon cream
2 Eggs 100g
Sugar 100g
Lemon juice 80g
1 gelatin sheets 2g
Unsalted butter 150g