LEMON
TART
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
LEMON TART
for 12 tarts
GELATIN MASS
Ingredients Total weight: ~ 70 g 100%
Powdered gelatin 200 Bloom 10 g 14%
Cold water 60 g 86%
1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with a whisk.
2 Place the mixture in the fridge for 10-15 minutes for the gelatin to swell and bloom.
3 Then take the mass out of the fridge and melt it. If there is any foam, remove it with a sieve.
4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors so it can
be weighed and worked with more conveniently. The ratio of gelatin to water should always be
1:6 (one part of gelatin and six parts of water).
5 You can make the gelatin mass in advance and store it in the fridge for up to 2 days.
TIP
If you are using gelatin leaves, take the same weight of them as you would with powdered gelatin and soak them in
cold water. The gelatin leaves will absorb the right amount of water they need. Then squeeze them and use them as
required.
CITRUS COULIS
Ingredients Total weight: ~ 170 g 100%
Lemon juice 50 g 30%
Orange juice 80 g 47%
Invert sugar 20 g 12%
Cornstarch 5g 2%
Gelatin mass 15 g 9%
1 Combine lemon juice and orange juice in a saucepan.
2 Add a little juice mixture to the cornstarch and mix until it dissolves completely. It will help you to
avoid lumps.
3 Add invert sugar to the saucepan with the juice mixture and warm it to 40-45 °C / 104-113 °F.
4 Add the cornstarch mixture into the saucepan and bring it to a boil, mixing with a whisk.
5 After reaching a boiling point, take the saucepan out of the heat and add gelatin mass. Mix with a
whisk until it completely dissolves.
6 Transfer the finished citrus coulis to a plastic bowl and cover it with cling film. Cool it down to
25-30 °C / 75-86 °F.
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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
LEMON TART
for 12 tarts
CITRUS COULIS
7 Transfer the chilled citrus coulis to a piping bag and fill a silicone semi-sphere mold d=3 cm with it.
8 Place the filled mold in the freezer until the coulis freezes completely.
LEMON CUSTARD
Ingredients Total weight: ~ 511 g 100%
Lemon juice 105 g 20%
Whipping cream 35% 35 g 7%
Butter 82% 50 g 10%
Glucose syrup 80 g 16%
Cornstarch 10 g 2%
Sugar 65 g 13%
Whole eggs 115 g 22%
Cocoa butter 50 g 10%
Lemon zest 1g <1%
Frozen lemon coulis
1 In a separate bowl mix together sugar and cornstarch.
2 Add eggs and cream to the dry ingredients and combine with a whisk.
3 Pour lemon juice and glucose syrup into the saucepan and bring to 40 °C / 104 °F.
4 Pour the warm juice onto the eggs and cream mixture and mix with a whisk.
5 Return the mixture to the saucepan and bring it to a boil, mixing continuously with a whisk.
6 Transfer the finished custard to a measuring cup and cool it down to 40 °C / 104 °F.
7 When the custard reaches 40 °C / 104 °F, add cold butter, cocoa butter and lemon zest into it.
Process with a hand blender until smooth.
8 Transfer the stabilized lemon custard to a piping bag fitted with a round piping tip d=8 mm and
fill a semi-sphere mold d=5 cm with 20 g of lemon custard.
9 Unmold frozen lemon coulis and place it in the center of lemon custard, press slightly and
remove the excess.
10 Place lemon custard in the freezer until it freezes completely.
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
LEMON TART
for 12 tarts
LEMON CURD
Ingredients Total weight: ~ 492 g 100%
Whole eggs 130 g 26%
Sugar 120 g 25%
Butter 82% 130 g 26%
Lemon juice 110 g 23%
Lemon zest 2g <1%
1 Place the lemon zest, sugar, lemon juice, eggs and butter into a saucepan, combine all
ingredients with a whisk.
2 Bring the lemon mixture to 60-70 °C / 140-158 °F, mixing with a spatula.
3 Pour the finished custard into a clean plastic bowl, cover it with cling film touching the surface
and put it in the fridge for 12 hours to stabilize.
SWEET SHORTCRUST DOUGH
Ingredients Total weight: ~ 371 g 100%
Almond powder 20 g 5%
Cornstarch 40 g 11%
Flour T45 135 g 37%
Sea salt 1g <1%
Icing sugar 65 g 17%
Butter 82% 70 g 19%
Whole eggs 40 g 11%
1 Sift the flour, icing sugar and almond powder. Cut the butter into small cubes and keep it cold
until combining.
2 Put the sifted flour, icing sugar, almond powder, cornstarch, sea salt and cold butter cubes in the
mixer bowl. Combine all the ingredients with а paddle attachment at low speed to obtain fine
crumbs.
3 As soon as the butter is completely combined and fine crumbs appear, begin to gradually add the
eggs. Mix the dough briefly only until the crumbs come together.
4 Finish to form the uniform and elastic dough on the table, cover it with cling film and give it
12 hours to rest in the fridge at 3-4 °C / 37-39 °F.
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
LEMON TART
for 12 tarts
FORMING THE TART SHELLS
Ingredients
Chilled shortcrust dough
All-purpose flour 100 g
1 Dust the table with some flour. Roll out the dough to 2 mm thick. Cut out the edges to form the
even rectangle.
2 Place the dough on the baking sheet and put it in the fridge until it cools down completely.
3 Use a ruler to cut the shortcrust into strips 2-2.5 cm wide and 18 cm long. The shortcrust is best
worked on a cold work surface and at room temperature about 18-21 °C / 64-70 °F.
4 Line the tartlet rings d=6 cm and h=2 cm with the strips of dough. Cut the excess dough allowing
for 0.5 cm overlap at the join.
5 Go around the circle to better stick the sides against the walls. Cut off any excess dough
overhanging the mold with a sharp knife.
6 Place the lined tartlet molds in the freezer until completely frozen for about 30 minutes.
7 Use the leftover dough to make the bottom of the tartlets. Roll out the dough into a layer 2 mm
thick and place it in the fridge until it cools down completely.
8 Press the frozen tartlet mold lined with the shortcrust on the sides on top of the dough, thus
forming the bottom of your tartlets.
9 Trim the excess dough with a sharp knife.
10 Put the lined tartlet molds in the fridge at 3-4 °C / 37-39 °F for about 30 minutes.
11 Bake the tartlets on the perforated baking tray lined with a perforated silicone mat at
150-155 °C / 302-311 °F for 10-15 minutes.
EGG WASH
Ingredients Total weight: ~ 125 g 100%
Egg yolks 100 g 80%
Whipping cream 35% 25 g 20%
Pour the egg yolks and the whipping cream into a plastic bowl, mix with a whisk.
TIP
The egg wash coating prevents the baked tartlet bases from soaking and allows the tartlet to remain crunchy and
stable for a longer time. Without this coating, tartlet bases will resemble a more rustic version of tartlet which is not
glossy.
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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
LEMON TART
for 12 tarts
BAKING THE TART SHELLS
Ingredients
Chilled tart shells
Egg wash
1 Cover the half-baked tartlet bases with a thin and uniform layer of egg wash using a pastry
brush.
2 Once coated, continue baking the tartlet bases at 135-140 °C / 275-284 °F for 5-6 minutes more.
3 Let the baked tartlet bases cool down at room temperature.
HAZELNUT CREAM
Ingredients Total weight: ~ 251 g 100%
Roasted hazelnut powder 65 g 26%
Icing sugar 65 g 26%
Whole eggs 50 g 20%
Butter 82% 65 g 26%
Cornstarch 5g 2%
Lemon zest 1g <1%
Baked tartlet bases
1 Mixed sifted icing sugar, roasted hazelnut powder and cornstarch with a whisk.
2 Then mix soft butter and room temperature eggs in a separate bowl.
TIP
The eggs have to be gradually added to the butter, in several portions, while mixing with a whisk. It will help you to get
the perfect emulsion.
3 Add all dry ingredients to the egg and butter mixture in one go and mix with a spatula.
4 Grate the lemon zest using a fine grater and mix it with the batter.
5 Transfer the finished hazelnut cream to a piping bag fitted with a round piping tip d=10 mm and
fill each tartlet with 15 g of hazelnut cream.
6 Bake the tartlets with hazelnut cream in the oven, preheated to 145 °C / 293 °F, for 10-15 minutes.
7 Leave the tartlets to cool down for 5 minutes at room temperature.
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
LEMON TART
for 12 tarts
ASSEMBLY
Ingredients
Tartlets filled with hazelnut cream
Stabilized lemon curd
Frozen lemon custard and lemon coulis
1 Transfer the stabilized lemon curd to a piping bag fitted with a round piping tip d=10 mm and fill
each tartlet so that the curd is higher than the edges of the tartlet.
2 Shake a tartlet a little bit to line up the surface of the lemon curd.
3 Bake the tartlets with lemon curd in the oven, preheated to 110 °C / 230 °F, for 12-15 minutes.
4 Leave the tartlets at room temperature so that they cool down to 40 °C / 104 °F.
5 Take the lemon custard out of the mold and place it on top of the chilled tartlet.
6 Place the tartlets in the freezer until they are completely frozen.
LIGHT MARSHMALLOW
Ingredients Total weight: ~ 370 g 100%
Pasteurized egg whites 120 g 32%
Sugar 70 g 19%
Glucose syrup 60 g 17%
Invert sugar 70 g 19%
Gelatin mass 50 g 13%
1 Combine glucose syrup and invert sugar in a bowl and then warm the mixture up to
60 °C / 140 °F in a microwave.
2 Add gelatin mass to the glucose syrup and invert sugar and mix until it completely dissolves.
3 Pour the egg whites into the bowl of a stand mixer with a whisk attachment and start whipping
at low speed, gradually adding sugar to them.
4 When you get a soft foam, gradually add the mixture of glucose syrup, invert sugar and gelatin
mass.
5 After 5 minutes of whipping, when the texture is shiny and fluid, increase the speed to medium
and continue whipping for 5-7 minutes more until you get a stable, shiny and flexible texture.
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
LEMON TART
for 12 tarts
DECORATION
Ingredients
Frozen assembled tartlets
Light marshmallow
Snow sugar SQ
1 Dip the frozen tartlets into the marshmallow so that the marshmallow completely covers the
sides of the frozen lemon cream. After 3-5 seconds, take the cake out and wait for a few seconds
until the marshmallow stabilizes.
2 Sprinkle the sides of the tartlets with snow sugar using a fine sieve.
3 Leave them to defrost in the fridge for at least 1 hour.
4 Store the finished tartlets in the fridge for up to 3 days.
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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
