Difficulty : medium
Price : medium
Preparation time : 45 min
+ 1 hour resting time
Cooking: 30 min
Almond shortcrust pastry
• Put the flour, ground almonds, salt and icing sugar in the bowl of your food processor.
• 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.
• 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.
After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.
She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.
Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.