LEMON-MINT TARTLET

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Chef Angelo Musa Meilleur Ouvrier de France World Pastry Cup champion

Servings Recipe for 15 tartlets people
Prep : 60 minutes
Cooking : 30 minutes

Ingredients

Sweet pastry

130 g butter
85 g icing sugar
35 g ground almonds
2.5 g fine salt
0.5 g lemon zest
3 g vanilla powder
215 g flour (T.55)
45 g whole egg

Crème pâtissière

150 g milk
15 g cream 35% fat
25 g caster sugar
30 g egg yolk
15 g corn starch
15 g butter

Almond cream:

65 g fresh butter
65 g icing sugar
65 g ground almonds
30 g whole egg
8 g rum
25 g crème pâtissière
5 g chopped mint

Lemon ganache

Hot infusion

10 g mint
170 g milk
45 g glucose
60 g fresh lime juice
8 g yuzu juice
4 g lime zest
4 g mint
275 g white chocolate

Lemon-mint gel

40 g fresh lime juice
40 g lemon juice
15 g pear purée
135 g water
50 g La Perruche® brown sugar
0.7 g xanthan gum
6.5 g pectin 325NH95
25 g mint

Lemon-mint marmalade

Light syrup

250 g water
165 g sugar
50 g lemon segments, peeled and pith removed
35 g water
95 g lemon juice
12 g La Perruche® brown sugar
2 g agar-agar
50 g poached lemon segments, peeled and pith removed
20 g mint

Opaline

250 g fondant
250 g glucose

Directions

Sweet pastry:Soften the butter in the bowl of an electric mixer fitted with the paddle beater. Mix in the icing sugar, ground almonds, fine salt, lemon zest and vanilla powder. Pour in the flour, mix until it resembles fine breadcrumbs, then finish with the eggs. Leave the pastry to rest in fridge for 2 to 3 hours.
Crème pâtissière: Make a classic crème pâtissière. Cool quickly after cooking
Almond cream:
Cream the butter, add the icing sugar and ground almonds. Mix well, then gradually add the eggs, and the crème pâtissière mixed with the rum. Finish with the chopped mint.
Lemon ganache: Infuse the mint in the hot milk for 10 minutes. Filter and reweigh the milk.
Heat the infused milk, glucose, fresh lime juice, yuzu juice and lime zest to 90°C in a saucepan. Pour over the white chocolate and make a ganache. Finish by adding the mint and mix. Leave to solidify in a cool place, taking care to cover the ganache with cling film.
Lemon-mint gel:
Heat the juices and pear purée with the water to 40 °C. Pour in the pectin and xanthan gum mixed with the brown sugar. Bring to the boil and leave to rest for several hours before adding the mint leaves and mixing.
Lemon-mint marmalade:
Dip the lemon segments in the hot syrup for 10 minutes.

Heat the water and lemon juice. Pour in the brown sugar mixed with the agar-agar at 40 °C. Bring to the boil, then chill for a few hours. Mix the marmalade before adding the lemon segments cut into small pieces, and the chopped mint.
Opaline:
In a saucepan, cook the fondant and glucose together at 140-150 °C. Immediately pour onto a silicone mat and leave to cool at room temperature. Blend in a food processor and set aside immediately in an airtight tin to protect from moisture.

Return to a silicone baking mat, and using a fine sieve, sprinkle on a thin, even layer. Cut to the desired diameter with a pastry cutter and bake for a few seconds at 150 °C.
Assembly and finishing:
Line a baking sheet and blind bake the 2 mm thick sweet pastry bases for around 15 minutes at 150 °C. Cover with a thin layer of a mixture of egg yolks (100 g) and single cream (25 g). Bake for a further 8 minutes at 150 °C.

Pipe 15 g of almond cream onto the tart bases, then bake for 10 to 12 minutes at 150 °C. Leave to cool and garnish with slightly rounded lemon ganache filling. Smooth one side with the lemon-mint gel, and place a little lemon-mint marmalade in the centre. Finish with a disc of opaline.

Chef's tip

Freshness, acidity, zing! You’ll find an entire alchemy of tastes, textures and colours in this summery lemon tart. The freshness and delicacy of the brown sugar brings out the flavours of each element for a masterful finishing touch!