Ganache-Lemon Tartlet.

TARTLET

Ingredients

  • 430 g.
  • Butter
  • 500g.
  • Azúcar Nevada
  • 167g.
  • Whole egg
  • 50g.
  • Milk
  • 1000g.
  • Flour W200
  • c/s
  • Salt
  • c/s
  • Vanilla

Elaboration

Cream the butter with Azúcar Nevada. Little by little, add eggs and milk. Add flour whit salt and vanilla. All ingredients at room temperature.

GELIFICADO DE LIMÓN

Ingredients

  • 500g.
  • Les Cremes Limón
  • 100g.
  • Milk
  • 10g.
  • Gelatine leaves

Elaboration

Mixer and warm L.C.Limón with the milk. Add the hydrated gelatine, remove, pour into the tartalet and cool.

CHOCOLATE GANACHE

Ingredients

  • 645g.
  • Haya
  • 500g.
  • Cream 35% M.G.
  • 50g.
  • Inverted sugar
  • 100g.
  • Butter

Elaboration

Boil cream whit Inverted sugar. Pour the liquids over Haya. Add butter when the mix Will be at 40ºC.

Assembly and Finishing

    1.Pour into the tartalet the gelified lemon and cool.

    2.Finish with ganache and decorate as you wish.

Temperatures and baking times are approximate.

Recipes

Brûlée with Almond and Coconut

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Chocolate Mousse.

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Gelified Lemon Pie

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White Love

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