Tarte au Citron – the Flavour Explosion (Lemon Tart)
Refreshing, airy and light
Our recipe for the Tarte au Citron is refreshingly lemony, light and airy. This lemon tart consists of a homemade lemon curd and an airy Buttercream. Coloured Soft melting fondant is used for the decoration and finished creatively with Scrivosa (Writing chocolate). The Tarte au Citron is perfect served with a cup of coffee or tea, or as a sweet finish to a cosy dinner with friends. These refreshing lemon curd tarts also make a lovely little host gift. So if you're still looking for the perfect addition to your Sweet Table, then these lemony tarts as petit fours simply can't be missing. Do give this recipe a try — you'll see how quickly and easily these lemon tarts come together. Have lots of fun making them.
Ingredients
Lemon crème
Buttercream
Syrup
Finishing
Step by step
Lemon cream
Bring everything to the boil together
Put all the ingredients for the Lemon cream together into a pan and bring to the boil over medium heat, stirring constantly, until a thick consistency forms.
Strain, cover, chill
Take the pan off the heat as soon as the cream thickens. Strain it once more through a Sieve into a Bowl and cover it directly on the surface with cling film — this way no skin forms. Then put it in the fridge for 20 to 30 minutes.
Buttercream
Mix and whip the egg white powder
Mix the Egg white powder with the cold water. Lots of small lumps will form that don't dissolve straight away — leave the mixture to stand for 15 minutes and stir briefly every 5 minutes until everything is smooth. Then whip the egg white with a little icing sugar until foamy and gradually add the remaining icing sugar until you have an airy meringue.
Work in the butter
Now add the soft butter and mix everything into a homogeneous mass. In between it will look curdled — that's normal. In the end you'll have a lovely airy Buttercream.
Filling and glazing
Combine the two creams
Add the cooled lemon cream to the Buttercream and whisk both together with the Whisk into a homogeneous cream. Then fill it into a Piping bag.
Fill the tartelettes and smooth them out
Fill the cream into the tartelettes — about 20 g per piece. Smooth off the excess cream neatly with a Spatula so the surface is even. After that, the filled tarts go into the fridge for around 30 minutes.
Glaze with apricot jam
For the glaze you'll need apricot jam. Put it in a small pan with a little water and bring it to the boil. Brush a very thin layer onto the cooled tarts with a brush — the jam prevents the shine from being lost later on.
Syrup and finishing
Cook the syrup
Bring the sugar to the boil together with the water in a small pan and let the mixture boil for about a minute. Set the Syrup aside — you only need it to liquefy the Soft melting fondant.
Warm, color and fill the fondant
Put the Soft melting fondant into a pan and warm it over medium heat while stirring constantly. Pour in a small splash of Syrup to make it more liquid, and color it with yellow Gel color. Use a Thermometer to help you: the Fondant must not get warmer than 35 to 40 °C. As soon as the temperature is reached, fill it straight into a Piping bag.
Glaze and label
Start at the edge and pipe the liquid Fondant inwards until no more cream is visible. Anything you don't need can simply be emptied back into the pot.
Finally, warm the Scrivosa over a water bath, put it into a cornet and draw a pattern or write "Citron" on the surface. Scrivosa is a chocolate developed especially for writing — it does not need to be tempered. How to roll the cornet for this is explained in Rolling your own cornet.
Tarte au Citron
Ingredients
Lemon cream
Buttercream
Syrup
Finishing
Preparation
- Lemon cream: Bring all ingredients to the boil while stirring until the mixture is thick.
- Chilling: Pass through a sieve, cover with cling film and chill for 20–30 min.
- Meringue: Mix egg white powder with water, let swell for 15 min., then whip with icing sugar.
- Buttercream: Work in the soft butter until the mixture is airy and smooth again.
- Mixing: Stir in the cooled lemon cream and fill into the piping bag.
- Filling: Approx. 20 g per tartelette, smooth off and chill for 30 min.
- Glazing: Bring the apricot jam to the boil with a little water and brush on thinly.
- Syrup: Bring sugar and water to the boil, let boil for 1 min., then set aside.
- Fondant: Thin with a little syrup, colour yellow, at most 35–40 °C.
- Decorating: Pipe from the edge inwards and write on with Scrivosa.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
Tartelettes Ø 5.3 cm, 24 pieces
Pasteurised egg white powder 100 g
Soft melting fondant (Liquid fondant), 1.20 kg
Scrivosa B - Writing chocolate, 1,25 Kg
ProGel Food coloring rainbow set 6 colours
Accessories
Disposable piping bags 100 pieces
Flat whisk 25 cm
Rubber scraper black, small
Silicone brush, 20 cm
Delivery in 1–2 working days · Free shipping from CHF 100
To make sure it succeeds every time
So the egg doesn't clump while cooking, pass it through a fine Sieve before heating and only then mix it with the remaining ingredients. That's the difference between a silky and a lumpy crème.
If the Buttercream looks curdled and won't come together, warm it briefly over a water bath — just a few seconds, until the mixture comes back together. Then keep whipping.
Above 40 °C the Soft melting fondant loses its shine and turns matte as it cools. A Thermometer isn't a luxury here, but the difference between glossy and dull.
Frequently asked questions
Not because of the Fondant — it dissolves when thawing. If you still want to freeze them, leave the Fondant off and only add it to the tarts once they've thawed again.
No. Scrivosa is a Writing chocolate developed exactly for this — warm it over a water bath, into the cornet, done. With normal couverture, tempering would be necessary.
For this Buttercream we recommend pasteurised Egg white powder: it's microbiologically safe, because the cream isn't heated any more, and it whips up reliably.
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Related products
Disposable piping bag 100 pieces
Whisk flat 25 cm
Scrivosa B - Writing chocolate, 1,25 Kg
Silicone brush, 20 cm
Pasteurized protein powder 100 g
Melting fondant (liquid fondant), 1.20 kg
Rubber scraper Black, small
Tartelettes Ø 5.3 cm, 24 pieces
ProGel food coloring rainbow set 6 colors
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Comments
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Zitronentartelettes
By: Astrid Tiefenauer On 2024-09-01Hallo Minischoggi Team
Danke für dieses neue gluschtige Rezept, das ich gerne ausprobieren werde.
Frage: kann man die fertigen Tartelettes auch tiefkühlen?
Dann hätte ich gleich noch eine Frage:
Ich möchte eine feine Schokoladensauce für Coupe Dänemark machen. Dazu habe ich Kuvertüre geschmolzen. Als ich sie über die Vanillecreme gegossen habe , ist sie jedoch sofort erstarrt. Wie müsste man das richtig machen, damit die Sauce flüssig bleibt?
Vielen Dank für eure Tipps. Ich komme gerne wieder in einen Kurs!
LG
AstridReplied by: Nicholas Burk On 2024-09-02
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