Lemon Mousse Tart

• Produce

  • 4 Lemons, Juice and zest of

• Refrigerated

  • 50 g Egg
  • 4 Eggs

• Baking & Spices

  • 15 g Cocoa butter
  • 200 g Couverture white chocolate
  • 100 g Flour
  • 65 g Icing sugar
  • 1 Lemon yellow gel food coloring
  • 2 pinch Salt
  • 150 g Sugar
  • 2 pinch Vanilla, powder
  • 60 g White chocolate couverture

• Nuts & Seeds

  • 30 g Almond, powder
  • 12 g Almonds, ground

• Dairy

  • 90 g Butter
  • 55 g Condensed milk, sweetened
  • 1 cup Heavy cream

• Desserts

  • 2 Gelatin, leaf

• Liquids

  • 25 ml Water

• Other

  • 50 g Glucose

Found on kitchenlicious.com

Description

Ingredients

• 200 g couverture white chocolate
• 100 g flour
• 35 g icing sugar
• pinch of salt
• 12 g ground almonds
• 60 g butter, cold
• pinch of vanilla powder
• 20 g egg
• 30 g butter
• 30 g icing sugar
• 30 g almond powder
• 30 g egg
• pinch of vanilla powder
• 4 eggs
• 100 g sugar
• pinch of salt
• Juice and zest of 4 lemons
• 1 cup heavy cream
• 1 gelatin leaf
• 50 g glucose
• 50 g sugar
• 25 ml water
• Lemon yellow gel food coloring
• 60 g white chocolate couverture
• 15 g cocoa butter
• 1 gelatin leaf
• 55 g sweetened condensed milk

Directions

• Temper chocolate according to the fabricants instructions.
• The one I used asked to melt it to 45-50°C, then cool it to 25°C and use it at 28-29°C.
• Once tempered, fill semi-sphere chocolate molds (mine is about 7 cm in diameter) with the chocolate, tapping it to remove excess chocolate.
• Leave in the fridge for about 30 minutes or until set (a good indication is when the chocolate is detaching from the mold). You can remove thick borders carefully with a small pairing knife.
• Remove them from the molds and poke holes with hot pastry tips (Ive used #20, #12 and #8 tips -- regular Wilton tips like 1A work as fine).
• Leave them in the fridge until ready to use.
• In a large bowl, mix the flour, sugar, salt, ground almonds and butter and work quickly with your fingers until you have a very fine misture. You can also process it in the food processor for a couple seconds.
• Add the egg, mix with your fingers and pour this mixture over a clean counter.
• Work the dough by smearing it against the counter until you have it all properly incorporated.
• Once its all incorporated, open the dough between two sheets of parchment paper, lightly dusted with flour. Open it with about 0,5 cm thickness and leave in the fridge for about 15 minutes.
• Remove the dough from the fridge and cut circles slightly bigger than your tartelette rings (mine are about 7 cm in diameter, I cut 10 cm circles with a cookie cutter) and line your rings with the dough.
• Prick the dough all over in the bottom and leave them in the fridge while the almond cream is not ready yet.
• Beat the butter, powdered sugar and almond cream until light and fluffy. Add the egg and the vanilla powder and beat until incorporated.
• Pour one tablespoon of this cream over each of the tartelettes, spreading it as evenly as possible.
• Bake the tartelettes at 180°C/350°F for about 15 minutes or until baked through.
• Hydrate the gelatin in cold water.
• In a saucepan, mix the eggs, sugar, salt, juice and lemon zest to make a lemon curd.
• Cook everything over moderate heat to 83°C or until thickened and coating the back of a spoon.
• Remove the gelatin from cold water and place it in a medium bowl. Strain the cooked curd over the gelatin. Mix everything and let come to room temperature.
• Optionally, in small silicone cylindrical pans (I used one with 2 cm diameters and filling them until about 1 cm high), fill 5-6 holes of them with ½ tbsp lemon curd. Freeze for 1 hour.
• Whip the cream to soft peaks. Incorporate ⅓ of the cream to the lemon curd, mixing well. Fold with a spatula the remaining cream.
• Fill 7 cm x 1,5 cm tapered cylindrical silicone molds with the mousse, and insert the frozen lemon curd in the middle.
• Level the molds and freeze them for about 2 hours. Once properly frozen, start making the glaze.
• Hydrate the gelatin in cold water.
• In a sauce pan, mix glucose, sugar, water and food coloring. Bring to a boil.
• In a bowl, mix cocoa butter, white chocolate and the hydrated gelatin. Pour the hot mixture on top.
• Once mixed, add the condensed milk.
• Let cool to 35-38°C.
• Unmold the mousse molds and put them on a cooling rack. Pour the glaze on top of each mousse, making sure it is all covered on top.
• Tap the rack a few times to remove excess glaze and remove it carefully from the rack with a spatula while still frozen.
• Place it on top of the baked and already cooled tart shells.
• Top with the white chocolate dome.