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Lemon 100%

Bergamot 100%

Ponthier - Lemon, tea and bergamot tart
Descriptive diagram
Ponthier - Lemon, tea and bergamot tart

Lemon, tea and bergamot tart

Sweet pastry
Butter
Icing sugar
Ground almonds
Eggs
Flour
Salt
900g
600g
180g
354g
1500g
8g
Mix the butter, eggs and icing sugar and add all the dry ingredients. Knead without firming the dough.
Bergamot and lemon cream
PONTHIER bergamot purée
PONTHIER lemon purée
Eggs
Sugar
Cocoa butter
White chocolate
Black tea leaves
Gelatine
350g
150g
10
160g
20g
400g
10g
11g
In a bain marie, heat the eggs, sugar, PONTHIER fruit purées and black tea leaves to 80°C. Add the softened gelatine and the white chocolate. Leave to cool. Add the cocoa butter. Pass through a chinois and blend. Pour into a flexipan mould.
Bergamot icing
Plain coating
PONTHIER bergamot purée
1000g
200g
Combine the plain coating with the PONTHIER bergamot purée. Warm and blend.
Assembly
On a sweet pastry base, place the disk of bergamot and lemon cream. Ice with the bergamot icing.
Ponthier