A classic lemon tart is at the top of my list of favorite desserts. Whenever I visit a French bakery and see a little tart on display, it’s almost impossible for me to resist. This delectable lemon tart recipe from Chef Christophe Rull is a mini version of the tarte au citron which usescrème fraîche.
FULL RECIPE ► https://sugargeekshow.com/recipe/elegant-lemon-tarts/
CHAPTERS ►
00:00 Intro
00:10 Making the tart dough
01:52 Flavoring the dough
02:42 Chilling the dough
03:21 Rolling out the dough
04:58 Making the tart shells
06:37 Baking the shells
06:50 Adjusting the tartness
07:41 Making the lemon curd
07:56 Tempering the eggs
9:00 Blending the lemon curd
9:52 Taking the shells out of the oven
10:27 Underbaked tart shells
10:56 Unmolding the tart shells
11:08 Preventing the shells from getting soggy
11:53 Pouring the lemon curd
12:08 Chilling the lemon tarts
12:18 Making candied lemon slices
12:48 Making crème fraîche
14:10 How to make a quenelle
14:37 Decorating the lemon tarts
14:46 Tasting the lemon tarts
15:05 Outro
Pâte Sucrée ►
70 grams butter
50 grams powdered sugar
20 grams almond flour
25 grams egg
150 grams AP flour
1 vanilla bean (scraped)
Lemon Curd ►
200 grams Eggs
270 grams sugar
190 grams lemon juice
2 Whole lemons (zested)
240 grams butter (European)
Homemade Crème Fraîche ►
227 grams (8 ounces) heavy cream
1 tablespoon buttermilk
OTHER VIDEOS YOU'LL LOVE ►
Lemon Cake: https://youtu.be/QXBaB7e6SYs
Fresh Fruit Tart: https://youtu.be/bQB7y2QULK4
Pavlova Recipe: https://youtu.be/TayzXrRzAZM
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