| Time | Servings | Difficulty |
|---|---|---|
| 01:00 | 6 | Medium |
Introduction
To share
This lemon speculoos tartlet is an original recipe made up of a sweet dough, speculoos paste, a lemon cream and speculoos powder. Something to enjoy for sure.
For this recipe, I used:
- A baking sheet
- 10cm diameter tart circles
- A zester
The extra thing:
- Add a little lime to the cream
- Find all my pie recipes here
- For homemade speculoos I explain my recipe here
Ingredients
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Sweet dough
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|
| 1 egg | |
| 2 tbsp ground almonds | |
| 250g flour | |
| 140g salted butter | |
| 75g icing sugar | |
|
Creamy lemon
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|
| 250g sugar | |
| 150g lemon juice environ 4 citrons | |
| 1 lemon pour le zeste | |
| 4 egg | |
| 150 g unsalted butter à température ambiante | |
|
Trim
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| 4 tbsp speculoos paste | |
| 10 speculoos |
Instructions
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1
|
PREPARE THE SWEET DOUGHMix the ingredients for the sweet dough in a bowl and work by hand to obtain a homogeneous mixture. It is possible to do this step in the tank of a robot. Make a ball with the dough. Film the dough and reserve in the refrigerator for 1 hour.
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2
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Preheat the oven to 170°C. Cover a baking sheet with parchment paper and place tart circles (here 10 cm in diameter) on it. Roll out the dough, prick it and line the tart circles.
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3
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Put the pie shell in the oven and cook for 10 to 15 minutes. When the dough is cooked, take out and let cool on a wire rack.
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4
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PREPARE THE LEMON CREAMYCut the butter into pieces, set aside.
In a bowl whisk the sugar, whole eggs, lemon juice and lemon zest together. |
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5
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Pour this mixture into a saucepan over low heat and mix with a spatula until the mixture thickens.
When the mixture is thick, lower the heat and pour in the butter and mix so that the butter melts. |
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6
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Pour the lemon curd into a dish, cover with cling film on contact and set aside in the fridge.
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7
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ASSEMBLE THE TARTLETSReduce the speculoos to a powder by putting them in a blender until you obtain a fine powder. To book.
Even out the edges of the tart shells if necessary with a zester (microplane) to have clean edges. |
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8
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Fill a piping bag with lemon cream.
Spread the speculoos paste in the tart shells using a spoon. |
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9
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Pipe the cream on the bottom of the pie up to the top of the edges to be able to stick the speculoos powder all around. You can use a smaller circle to avoid pouring the speculoos powder in the center of the pie.
Reserve 2 to 3 hours in the refrigerator before serving. |
