Mold: Square Silikomart® mold
CREAMY TWO
LEMON TARTLET
Makes 20 little cakes
Makes 20 little cakes
Mold: Square Silikomart® mold
Cream the butter with icing sugar and almond powder. Add the eggs and flour and blend. After resting, roll out the dough to 3-mm thickness and then cut out squares using a fluted cookie cutter. Bake on a Silpat® at 160°C for 12 minutes.
Pipe the first 5 ingredients at 85°C and then add the Jelly Dessert. Blend.
Melt the butter and mix all the ingredients. Pour into a 30 x 40 cm frame. Bake at 180° C for 8 minutes.
Boil 300 g of lemon purée and 175 g of sugar to 110°C. Mix the remaining sugar with the remaining lemon purée. When the first preparation reaches 110°C, pour it over the second preparation with the pre-soaked gelatin. Beat until the preparation is warm. Place the marshmallow on a sheet of paper using a pastry bag with a plain nozzle. Tie the marshmallow strips.
Gently soften the Pralicrac in a microwave and spread over 2 mm thick. Cool down then detail squares at the size of the molds.
