Name: L'Express * Tartelette Citron, Ganache Au Chocolat Blanc Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: French
Ingredients: 1.5 cups All-purpose flour; 0.5 cups Unsalted butter, cold and cubed; 0.25 cups Powdered sugar; 1 large Egg yolk; 2 tbs Ice water; 3 large Fresh lemons, juiced and zested; 1 cups Granulated sugar; 3 large Eggs; 0.5 cups Butter, unsalted; 8 oz White chocolate, chopped; 0.5 cups Heavy cream; 0 to taste Fresh berries; 0 to taste Mint leaves

Campari clarifié au Boursin, Gin, Lillet Blanc

FROMAGE & JARDIN

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Happy Hour

Indulge in our delightful Tartelette Citron, where the zesty brightness of fresh lemon curd meets a luxuriously smooth white chocolate ganache. Nestled in a perfectly crisp pastry shell, this enchanting dessert offers a harmonious balance of tart and sweet, creating a refreshing finale to any meal. Each bite is a celebration of flavor that will leave you craving more!

In a mixing bowl, combine the all-purpose flour and powdered sugar. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Add the egg yolk and ice water, mixing until just combined. Form into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.

Make the dough

Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface and fit it into a tart pan. Prick the bottom with a fork, cover with parchment paper, and fill with pie weights. Bake for 15 minutes, remove the weights and parchment, and bake for an additional 10 minutes until golden. Let cool.

Blind bake the shell

In a saucepan, whisk together the lemon juice, lemon zest, sugar, and eggs over medium heat. Cook, stirring constantly until thickened and bubbly. Remove from heat and stir in the butter until melted. Pour the filling into the cooled tart shell and let it set in the fridge for at least 2 hours.

Cook the filling

In a small saucepan, heat the heavy cream until just simmering. Pour the hot cream over the chopped white chocolate in a bowl and let sit for a couple of minutes. Stir until smooth and glossy. Allow to cool slightly before pouring over the lemon filling.

Make the ganache

Once the ganache has set, garnish the tart with fresh berries and mint leaves if desired. Slice and serve chilled.

Finishing touches

All-purpose flour

Unsalted butter, cold and cubed

Powdered sugar

Egg yolk

Ice water

Fresh lemons, juiced and zested

Granulated sugar

Eggs

Butter, unsalted

White chocolate, chopped

Heavy cream

Fresh berries

Mint leaves

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Make * Tartelette Citron, Ganache Au Chocolat Blanc Recipe in just 2h . Indulge in our delightful Tartelette Citron, where the zesty brightness of fresh lemon curd meets a luxuriously smooth white chocolate ganache. Nestled in a perfectly crisp pastry shell, this enchanting dessert offers a harmonious balance of tart and sweet, creating a refreshing finale to any meal. Each bite is a celebration of flavor that will leave you craving more!

* Tartelette Citron, Ganache Au Chocolat Blanc Recipe

Ingredients

For the tart shell

For the lemon filling

For the white chocolate ganache

For garnish (optional)

Method

Prepare the tart shell

Make the dough

Blind bake the shell

Prepare the lemon filling

Cook the filling

Prepare the white chocolate ganache

Make the ganache

Serve

Finishing touches

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