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Individual pastries
Lemon 100%
Lemon (Zest)
Lemon (Zest)
Lemon tart
Mathieu Mandard
French dessert champion
10 tartlets
Sweet almond pastry
Softened butter
Icing sugar
Almond flour
Plain flour (T55)
Salt
Whole eggs
Icing sugar
Almond flour
Plain flour (T55)
Salt
Whole eggs
125 g
80 g
30 g
215 g
2 g
50 g
80 g
30 g
215 g
2 g
50 g
Sift together the icing sugar, almond flour and plain flour.
Using a mixer with the flat beater attachment, mix the sifted dry ingredients and salt with the softened butter until it resembles a sand-like consistency.
Add the eggs and mix until even and smooth.
Leave the pastry to rest in the refrigerator for 12 hours.
Roll out the pastry and make tartlet shells in 6cm diameter pastry rings, 1.7cm high.
Put the tartlet shells in the freezer.
Bake the frozen tartlet shells on a perforated sheet pan lined with a perforated silicone baking mat (Silpain) at 180°C for 15 minutes.
Store in a dry place.
Using a mixer with the flat beater attachment, mix the sifted dry ingredients and salt with the softened butter until it resembles a sand-like consistency.
Add the eggs and mix until even and smooth.
Leave the pastry to rest in the refrigerator for 12 hours.
Roll out the pastry and make tartlet shells in 6cm diameter pastry rings, 1.7cm high.
Put the tartlet shells in the freezer.
Bake the frozen tartlet shells on a perforated sheet pan lined with a perforated silicone baking mat (Silpain) at 180°C for 15 minutes.
Store in a dry place.
Lemon cream
Ponthier lemon purée
Ponthier lemon zest
Caster sugar
Whole eggs
Softened butter
Ponthier lemon zest
Caster sugar
Whole eggs
Softened butter
220 g
6 g
250 g
340 g
220 g
6 g
250 g
340 g
220 g
In a saucepan, boil the Ponthier lemon purée and Ponthier lemon zest.
Whisk the eggs and caster sugar in a bowl until pale.
Thin the eggs and sugar mixture with one quarter of the boiled lemon purée.
Add the rest of the boiled lemon purée and cook at 80°C, stirring constantly.
Once cooked, pour the cream into a bowl and blend with a mixer.
Set aside in the refrigerator.
Add the softened butter to the lemon cream at 35°C. Store in the refrigerator.
Whisk the eggs and caster sugar in a bowl until pale.
Thin the eggs and sugar mixture with one quarter of the boiled lemon purée.
Add the rest of the boiled lemon purée and cook at 80°C, stirring constantly.
Once cooked, pour the cream into a bowl and blend with a mixer.
Set aside in the refrigerator.
Add the softened butter to the lemon cream at 35°C. Store in the refrigerator.
Lemon cloud
Milk
Caster sugar
Gelatine mass
Lemon cream
Ponthier lemon zest
Whipped cream
Caster sugar
Gelatine mass
Lemon cream
Ponthier lemon zest
Whipped cream
125 g
40 g
15 g
92 g
3 g
185 g
40 g
15 g
92 g
3 g
185 g
Add the gelatine mass, cover with cling film and leave to thicken in the fridge.
When the mixture is 25°C, add the lemon cream and mix gently with a Maryse spatula.
Finish the cloud by adding in the whipped cream.
Pour into Silikomart moulds and freeze.
When the mixture is 25°C, add the lemon cream and mix gently with a Maryse spatula.
Finish the cloud by adding in the whipped cream.
Pour into Silikomart moulds and freeze.
Lemon Financier cake
Almond flour
Granulated sugar
Flour
Icing sugar
Egg whites
Brown butter
Ponthier lemon zest
Granulated sugar
Flour
Icing sugar
Egg whites
Brown butter
Ponthier lemon zest
50 g
50 g
50 g
100 g
130 g
110 g
5 g
50 g
50 g
100 g
130 g
110 g
5 g
Sift all the dry ingredients together.
In a saucepan, bring the butter to a boil until it is slightly coloured and smells nutty.
The brown butter should be added to the recipe warm.
Whisk together the sifted dry ingredients, egg whites, Ponthier lemon zest and brown butter.
Pour into a flexipan that has 3cm diameter moulds.
Set aside overnight in the refrigerator, then bake at 160°C for 8 minutes.
In a saucepan, bring the butter to a boil until it is slightly coloured and smells nutty.
The brown butter should be added to the recipe warm.
Whisk together the sifted dry ingredients, egg whites, Ponthier lemon zest and brown butter.
Pour into a flexipan that has 3cm diameter moulds.
Set aside overnight in the refrigerator, then bake at 160°C for 8 minutes.
Calamansi punch
Water
Granulated sugar
Ponthier calamansi purée
Granulated sugar
Ponthier calamansi purée
100 g
25 g
50 g
25 g
50 g
In a saucepan, heat the water, granulated sugar and Ponthier calamansi purée. Set aside in the refrigerator.
Assembly
Place a lemon financier cake soaked in the calamansi punch in the centre of each tartlet shell.
Add the lemon cream to the tartlet shells and smooth the tops with a spatula.
Glaze the lemon clouds with a neutral glaze.
Place the clouds on the filled tartlets.
As a decoration, top the clouds with some Ponthier lemon zest.
Add the lemon cream to the tartlet shells and smooth the tops with a spatula.
Glaze the lemon clouds with a neutral glaze.
Place the clouds on the filled tartlets.
As a decoration, top the clouds with some Ponthier lemon zest.