Citrus Tartlets

Time	Servings	Difficulty
01:20	4	Medium

Introduction

To share

These citrus tartlets are composed of a fragrant sweet pastry crust, a small lemon mixture, a citrus and mascarpone cream and citrus supremes coated with a mandarin sugar syrup. Suffice to say that you really have to be crazy about citrus fruits to appreciate this dessert. So that’s good, citrus fruits we love it at home. This recipe is an adaptation of a tartlet which I enjoyed in a small Parisian bakery near work some time ago.

The extra thing:

I used 9cm diameter tart circles.

Ingredients

	Sweet dough
	125 g flour
	75g butter à température ambiante
	40g icing sugar
	1 egg
	20 g powdered hazelnuts
	1 lime pour le zeste
	1 pinch salt
	lemon device
	60 ml lemon juice
	20g icing sugar
	1 egg
	5g butter fondu
	Citrus cream with mascarpone
	7 g vanilla sugar
	1 egg
	0.5 lemon pour le zeste
	0.5 amber pour le zeste
	10 g sugar
	20 g mascarpone
	20 ml lemon juice
	Trim
	2 amber
	2 pink grapefruit
	Topping syrup
	2 tbsp water
	1 tbsp sugar
	1 tangerine pour le zeste

Instructions

1	The sweet pastry Pour the icing sugar over the butter at room temperature in the bowl of a food processor (or in a salad bowl) and mix using a “leaf” type accessory at medium speed. Then add the flour, salt, hazelnut powder, lime zest and mix at medium speed.
2	Pour the egg and mix to obtain a homogeneous mixture. Roll out the dough between 2 sheets of parchment paper and refrigerate for 60 minutes.
3	Grease the tart rings and place them on a baking sheet lined with parchment paper. Preheat the oven to 170°. Line the tartlet circles and blind bake for 15 minutes.
4	The Lemon Device Pour the lemon juice, sugar, egg and melted butter into a bowl. Whisk with a fork to obtain a homogeneous mixture. Pour 2/3 of this mixture after 15 minutes of blind baking of the tartlets and continue baking for 15 minutes. When the tartlets are cooked, cool them on a wire rack.
5	Mascarpone citrus cream Pour the powdered sugar and citrus zest into a bowl. In a saucepan, mix the egg and the sugars with a whisk.
6	Bring to low heat without ceasing to mix with the whisk until it thickens. When the mixture is thick and homogeneous, transfer it to another container and leave to cool.
7	When the mixture has cooled, gently incorporate the mascarpone using a spatula to obtain an even cream. Reserve in the fridge for at least 60 minutes.
8	Prepare the topping syrup Pour the sugar, water and mandarin zest into a saucepan over low heat to melt the sugar. When the sugar has melted, let cool. To book.
9	Finalize training Lift the citrus supremes and set them aside. Fill the tartlets with the citrus and mascarpone cream and smooth with an angled spatula.
10	Arrange the supremes either by alternating them or by making an orange rosette then a grapefruit rosette. Apply a little mandarin topping syrup using a brush. Refrigerate for 30 minutes. To serve.