Tarte citron, another wonderful recipe of Tarte citron, characterized by a very particular ganache that allows you to make a truly original decoration.
For lemon lovers … a fresh and fragrant tart.
You can find other Tarte citron recipes here, here and here.
Recipe adapted from Thomas Alphonsine.
Here the link to see the video of the Tarte citron:https://youtu.be/jFUuxpH5j18

tarte citron

Tarte citron

Tarte citron

Porzioni 6
Chef Aria


Pâte sablée

  • 7.5 tbsp (103 g) soft unsalted butter
  • ½ cup (65 g) icing sugar
  • ¼ cup (22 g) almond meal
  • ½ large (33 g) whole egg
  • vanilla powder
  • 1 cup + 1/3 cup (173 g) pastry flour
  • Mycryo Cocoa butter

Lemon and white chocolate Zéphyr Cacao Barry ganache

  • 1 cup less 1 tsp (225 g) fresh lemon juice, sifted
  • 9.5 oz (275 g) marzipan
  • 1 tsp vanilla powder
  • 8 oz (225 g) Zéphyr Cacao Barry white chocolate
  • yellow food colouring

Lemon and white chocolate Zéphyr Cacao Barry custard

  • ½ cup + 2 tbsp + 1 tsp (141 g) lemon juice, sifted
  • 6 tbsp (91 g) superfine granulated sugar
  • 2 small (91 g) whole eggs
  • 2 medium (45 g) egg yolks
  • 3 oz (91 g) white chocolate Zéphyr Cacao Barr
  • 5 tbsp (25 g) Mycryo cocoa butte
  • 3 tbsp 41 g) unsalted butter


Pâte sablée

  1. In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal, sifted icing sugar and vanilla seeds.

    Add lightly beaten whole egg and mix to combine.

    Add the sifted flour and mix just to combine.

    Flatten the dough into a round disc, wrap in cling film and refrigerate for 8 hours.

Lemon and white chocolate Zéphyr Cacao Barry ganache

  1. Heat diced marzipan in the microwave, to soften, add lemon juice and mix with a hand blender, then add vanilla powder.

    Heat the mixture until 176F - 80°C and pour over colored melted chocolate.

    .Mix with a hand blender until smooth.

    Refrigerate about 12 hours.

To line the pastry ring

  1. Brush the interior of your ring with butter, 3.5 inches x 11.5, (9x29 cm), and place on a baking tray with baking paper (I used micro perforated round tart ring, micro perforated tray and Silpat non-stick mat).

    Roll the dough gently until you have an even 3mm thickness

    Gently ease the dough into the sides of the moul, use your fingertips to press the pastry into the edges and up the wall of the tin.

    Using the knife, remove the overhanging pastry.

    Prick the base with a fork and refrigerate for 2 hours

To bake

  1. Heat fan oven to 320 F - 160°C.

    Bake the tart shell for 22 minutes.

    Brush the tart shell with melted cocoa butter and let completely cool.

Lemon and white chocolate Zéphyr Cacao Barry custard

  1. Heat lemon juice until 176F - 80°C.

    In a bowl, place sugar, egg yolks, whole eggs and mix to combine.

    Pour the hot lemon juice over the mixture and cook, stirring constantly, until 180F - 82°C.

    Out of the heat, pour the custard over the chopped white chocolate and cocoa butter and with a hand blender, mix to combine.

    When the mixture reaches 122F - 50°C, add diced butter and mix to combine.

    Pour the custard into the tart shell and let in the fridge for a couple of hours.

To assemble

  1. Pour the ganache in a pastry bag, fitted with a grass plain nozzle and pipe the ganache over the lemon custard.

    Remove excess with a knife.

    Decorate as you wish and serve.


Lemon and white chocolate Zéphyr Cacao Barry ganache
reduce 35%.
I used Chocolate by Valrhona.

Tarte citron


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