Lemon praline tartlet

Almond shortcrust pastry
•    Put the flour, ground almonds, salt and icing sugar in the bowl of your food processor.
•    Mix.
•    Then add the cubed butter, mixing on low speed until you obtain a mixture with a sandy texture.
•    Add the egg.
•  Mix on medium speed until well combined, then stop immediately.
•   Apply a layer of film so that it is touching the mixture and then leave it in the fridge for at least an hour (ideally more).
 

Preparing the almond filling
•    Melt the butter until it is a hazelnut colour.
•    Mix the icing sugar, ground almonds and flour.
•    Add the egg whites and mix.
•    Add the butter and mix.

Baking the pastry
•    Preheat your oven to 180 °C.
•    Roll out the dough and line your tartlet tins.
•    Bake for 8 minutes.
•    Remove the tins from the oven, pipe in the almond filling to a maximum thickness of 1 cm, and bake again for 12 to 15 minutes. The filling should be golden brown.
•    Leave to cool on a rack.

Lemon cream
•    Soak the gelatine sheet in cold water.
•    Zest and juice the lemons.
•    In your saucepan (heavy-bottomed, if possible), combine the lemon juice, zest, sugar and butter. Cook for three minutes over a medium heat (setting 3 out of 6), whisking the whole time.
•   Add the egg and egg yolk and continue cooking on a slightly higher heat, whisking more vigorously, for around two minutes. The cream should start to thicken.
•    Remove from the heat.
•   Pass the cream through a sieve to remove any lumps.
•    Having squeezed out excess water, add the softened gelatine sheet. Mix.
•    Top the tartlets with the lemon cream, leaving a hole in the centre.
•    Pipe the almond praline paste into the holes.
•    Level the tops with an angled spatula.