Cacao ! ∴∵ゞ(´ω`*) ♪
This time it is a honey and lemon jelly tart.
The lemon cream (creme citron) is very tasty, refreshing and lovely.
0:00 Introduction
0:25 How to make the tart
4:16 How to make the lemon cream (creme citron)
8:04 How to make honey lemon jelly
10:17 Tasting
11:05 Cacao notes (lemon cream)
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Ingredients (for one 18cm tart mold)
[Tart]
A - unsalted butter: 75g
A - Powdered sugar: 50g
A - Almond powder: 25g
A - Salt: 1g
A - whole egg: 30g
flour: 125g
[Method]
Sift together A.
Cream the butter and mix with a whipper.
Add A in several times, mixing well each time.
Pour in the egg mixture 3 to 5 times, a little at a time.
Use a rubber spatula to cut the mixture, then switch to a card and fold in the mixture.
Add the flour mixture to the sifted mixture in two or three batches.
Wrap the dough in plastic wrap and refrigerate for 8 hours.
Flour and roll out the dough (no need to knead).
Set the dough in a mold, cover with a picket and let it rest for 1 hour.
Line with aluminum foil and place the tart stone (aluminum is better than a baking sheet).
Preheat the oven to 170°C and bake at 160°C for 35 minutes. Bake for 35 minutes at 160°C. Add more if necessary.
Remove the stone and aluminum foil and brush the inside of the tart with egg yolk.
Bake in the oven at 140°C for about 5 minutes and let cool.
[Lemon Cream (Creme Citron)]
Lemon juice: 20g
Honey lemon juice: 30g
Lemon rind: half
Granulated sugar: 45g
Whole egg: 50g
Unsalted butter: 50g
White chocolate: 20g
Gelatin powder: 4g
Water: 16g
[Method]
Soften the gelatin powder.
Put the lemon juice and rind in a saucepan.
Mix granulated sugar and eggs and heat over medium heat.
Stir with a rubber spatula to scrape the bottom of the pan and remove from heat when the mixture thickens and comes to a boil.
Add the gelatin and white chocolate and stir to dissolve.
Strain the mixture through a strainer to remove the outer skin.
Cool the mixture to about 50°C with ice on the bottom of the bowl.
Add the butter, cut into pieces and brought to room temperature, and mix.
Use a hand blender to thoroughly emulsify the mixture.
[Honey Lemon Jelly]
Water: 340g
Granulated sugar: 30g
Honey: 40g
Lemon juice: 10g
gelatin sheet: 10g
[Method]
Soften the gelatin and set aside.
Heat water and lemon juice in a pan.
Add granulated sugar and honey and stir to dissolve.
Add the softened gelatin and stir to dissolve.
Let it cool down to about 30 degrees Celsius and pour it in.
Honey Lemon 470ml PET x 24 bottles
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Baking sheet with mesh / Dumar Silpan SN290210
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Silicones spatula
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Small pentode (placed on the gas stove)
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Delonghi convection oven EOB2071J-5W
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Couverture white chocolate
Valrhona "Faive Evoire
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Silicon whipper TOMIZ
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Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
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Acrylic ruler 3mm 2pcs
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Kitchen scissors
Toribe Seisakusho Kitchen Spatter KS-203
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#honeylemon
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