Hello to all! How are you? I’m doing very well, I’m coming out of a big week of work, I’ve been a bit late in my publications but it should be better this week! I have just decided to change the way I publish my recipes and I will try to keep a specific day to share each recipe in a specific language, so we stay on Sunday for the French recipe!
In a week I will start publishing new recipes and I will publish them in a different language each week, I am aware that my publishing mode of the last two weeks could make my feed redundant although harmonious, so I will opt for a rotation between 6 different recipes over 6 weeks rather than 3 over 3 weeks. Your satisfaction is much more important than having a nice string of photos on Instagram 😉
Today I share with you my recipe for a lemon/mint tart, composed of a sweet lemon pastry, a Joconde biscuit, a lemon cream and a mint bavaroise. I had been thinking for a long time about creating a tart recipe combining mint and lemon, but I also had the idea of using this “Deco” mould from Pavoni and associating it with a quenelle, and now it’s done!
For about 12 tarts of 7cm side (Mould used : Déco de Pavoni)
Sweetened lemon paste :
150g butter
1g fleur de sel
100g icing sugar
25g almond powder
250g flour
1 lemon peel
50g eggs
Sand the butter with the powders.
Add the eggs all at once and mix.
When the dough is well blended, stop the mixing. Roll out the sweet pastry to 2mm between two sheets, cut out 7cm squares. Bake at 165°C in a fan oven for about 10 minutes.
Mona Lisa cookie :
165g sugar
165g almond powder
200g eggs
50g flour
35g butter
135g egg whites
35g sugar
Beat the eggs, sugar, almond powder and flour with a mixer.
Beat the egg whites and fold in the 35g of sugar. Melt the butter
Gently mix the two mixtures together, add the melted butter, place on a baking tray and bake at 170°C for about 10 minutes.
Lemon cream :
100g lemon juice
5g lemon zest
165g sugar
15g cream powder
135g egg
85g butter
35g ivory cover
11g gelatin mass
Boil the lemon juice and zest.
Pour over the whitened eggs with the sugar and cream powder. Bake like a pastry chef.
Cool the cream to 40°C.
Emulsify the cream with the butter, the ivory couverture and the gelatine using a blender.
Mould the inserts and freeze.
Bavarian mint:
135g whole milk
65g UHT cream
9g milk powder
20g chopped mint
75g sugar
20g yellow
45g gelatin mass
200g whipped cream
Boil the milk, cream, milk powder and mint, leave to infuse for 2 hours.
Blanch the yolks with the sugar.
Cook the cream. Add the swollen gelatin.
Cool directly to 30°C and add the whipped cream. Use directly.
Yellow glaze :
125g water
300g sugar
187g glucose
250g cream
93g milk powder
88g gelatin mass
125g neutral icing
75g olive oil
Qs. yellow dye
Cook the water, sugar and glucose at 110°C.
Cook with the hot cream and the milk powder.
Add the gelatine mass, the neutral icing and the olive oil, mix.
Add the colouring of your choice.
Allow to set for 24 hours in the refrigerator.
Melt the glaze, use at 30°C.
Green velvet :
100g ivory cover
100g cocoa butter
Qs. green dye
Melt the cocoa butter and the couverture together at 45°C, add the colouring, blend then filter, spray directly.
Editing:
Make an upside down assembly: Poach the mousse at the bottom of the Pavoni “Deco” mould, place the frozen lemon cream, poach the mousse at 50% of the mould, place a square of biscuit and then freeze.
With the remaining mousse, shape into dumplings and freeze.
Glaze the entremets with the yellow glaze heated to 35°C and then spray the quenelles with the green spray gun heated to 35°C.
Place a quenelle in the centre of the pie, a few mint leaves and a few pieces of gold leaf on the pie shells.
The recipe in PDF :
