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Home / Raspberry Lemon Cream Tart

Raspberry Lemon Cream Tart

Raspberry Lemon Cream Tart

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Lemon Cream
  • Tart Dough
  • Method of Assembly

Lemon Cream

175g (6.2oz)
400g (14.1oz)
100g (3.5oz)
20g (0.7oz)

Method of Preparation

  1. Whisk together the and the into cold milk until all powder is dissolved and the mixture is uniform.
  2. Allow to set in refrigerator.
  3. Before use, hand whisk pastry cream to result in a smooth texture.
  4. Place the mixture in a piping bag with a small straight tip.

Tart Dough

120g (4.2oz)
2g (0.1oz)
90g (3.2oz)
30g (1.1oz)
50g (1.8oz)
10g (0.4oz)
60g (2.1oz)
175g (6.2oz)
as needed
as needed

Method of Preparation

  1. In a food processor, blend together the butter, salt, powdered sugar and almond flour.
  2. Add the eggs and , blending until fully incorporated.
  3. Add the first dosage of flour and blend until incorporated.
  4. Add the last dosage of flour and blend until incorporated.
  5. Wrap and refrigerate for 1 hour.
  6. Roll out and line the tart shell.
  7. Bake at 160°C/320°F until golden brown and allow to cool completely before using in final assembly.

Method of Preparation

  1. Once the tart shell has been baked and is cool, lightly brush the inside of the tart shell with the melted . Place in the refrigerator for a few minutes to full set the coating.
  2. Once the coating has set, fill the tart shell with the Lemon Cream.
  3. Garnish the Lemon Cream Tart with fresh raspberries, snow sugar and micro mint.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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