Creamy Two Lemon Tartlet
This Creamy Two Lemon Tartlet recipe unleashes the potential of your Belcolade chocolate.
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Cooking tools:
- Mixing bowl
- Stand mixer
- Rolling pin
- Fluted cookie cutter
- Silicone baking mat
- Baking sheet
- Oven
- Stove
- Saucepan
- Whisk
- Blender
- Spatula
- Kitchen scale
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Piping bag
- Plain nozzle
- Parchment paper
- Baking pan
- Microplane
- Chef's knife
- Cutting board
- Instant-read thermometer
- Plastic wrap
- Pastry brush
- Cooling rack
- Pot
Ingredients
- Ground Almonds PatisFrance 50 g
- Flour 250 g
- Butter 125 g
- Whole eggs 50 g
- Icing sugar 125 g
- Starfruit Lemon PatisFrance 360 g
- Dessert Jelly PatisFrance 15 g
- Lime zest 2 pcs
- Whole eggs 360 g
- Caster sugar 340 g
- Butter 400 g
- Frianvit PatisFrance 250 g
- Water 125 g
- Lime zest 1 pc
- Starfruit Lemon PatisFrance 370 g
- Gelatin in Powder PatisFrance 28 g
- Sugar 350 g
- Water 140 g
- Pralicrac lemon 400 g
- Praliné Extra 50% PatisFrance 125 g
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