Mini-mini lemon or lime cream

In the book Small Tarts, you’ll learn how to make mini-minis: the famous little tarts from Petit gâteau, each with the same base and a unique filling. Why not try this version with lemon or lime cream? See here for the tart base recipe. 

To make these tarts, you first need to blind-bake the tart bases and only then fill them. The filling is cooked in advance, so it does not need to be baked in the oven.

Method

Soak the gelatin leaves in cold water for 5 minutes and drain them. Grate the zest of half the lemon or lime. Squeeze the lemons or limes and weigh out 125 g of juice. Bring the lemon or lime juice and 65 g superfine sugar to a boil. Whisk the eggs with 90 g superfine sugar. Pour the hot juice and sugar into the eggs, mix well and pour it back into the pan. Bring the cream to a boil over low heat. Cook for 5 minutes, stirring continuously to prevent the cream from burning. Remove the cream from the heat, leave to cool for 5 minutes and then stir in the gelatin.

Put the butter, cut into pieces, in a bowl and pour in the cream. Add the lemon or lime zest. Mix with an immersion blender. Cover the cream with plastic wrap and leave it to set in the refrigerator overnight. Mix the cream with a mixer the next day. Take a piping bag with a plain nozzle (10 or 12 mm) and pipe the cream into the tart shells. Leave the tarts to set in the refrigerator.Tip: limes are not green. Once you have mixed the cream with the butter, you can stir in some green food coloring so that the cream becomes slightly green after all.

Title: Small Tarts
Author: Meike Schaling
Publisher: Kosmos Uitgevers
Price: €17.50

Publication date: 01-05-2018