{"id":1075,"date":"2021-03-21T22:05:07","date_gmt":"2021-03-21T21:05:07","guid":{"rendered":"https:\/\/lacuisinedenounours.fr\/?p=1075"},"modified":"2024-12-01T15:05:40","modified_gmt":"2024-12-01T14:05:40","slug":"lemon-tartlet-variations","status":"publish","type":"post","link":"https:\/\/lacuisinedenounours.fr\/?p=1075&lang=en","title":{"rendered":"Lemon Tartlet Variations"},"content":{"rendered":"

Today, we\u2019re playing \u201cleave the cows alone.\u201d The usual butter has been swapped for coconut butter… what da… hold on, it’s not that complicated. It\u2019s what you get when you reduce a coconut smoothie until there\u2019s no residual water left. It\u2019s a bit different in terms of chemical properties but works wonderfully in this recipe.<\/p>\n

Makes 8 tartlets (2 per serving for 4 people).<\/em><\/p>\n

\n

For the tart shells:<\/strong><\/h3>\n
    \n
  • 190 g pastry flour<\/li>\n
  • 90 g coconut butter<\/li>\n
  • 10 g sugar<\/li>\n
  • 2 eggs<\/li>\n<\/ul>\n

    For the lemon curd:<\/strong><\/h3>\n
      \n
    • 70 g coconut butter<\/li>\n
    • 70 g sugar<\/li>\n
    • 2 eggs<\/li>\n
    • 2 lemons<\/li>\n
    • 1 tablespoon cornflour<\/li>\n<\/ul>\n

      For the meringue:<\/strong><\/h3>\n
        \n
      • 2 egg whites<\/li>\n
      • 100 g sugar<\/li>\n
      • 1 teaspoon Matcha powder<\/li>\n<\/ul>\n

        miscelaneous<\/strong><\/h3>\n
          \n
        • 1 mango<\/li>\n<\/ul>\n
          \n

          Step 1: Make the tart shells<\/strong><\/h3>\n

          This is essentially a classic shortcrust pastry, but with coconut butter instead of regular butter.<\/p>\n

            \n
          1. Combine the ingredients, knead until smooth, and let the dough rest for at least 1 hour.<\/li>\n
          2. Roll out the dough and cut out 8 evenly sized discs. Prick the bottoms to prevent puffing during baking.<\/li>\n
          3. Bake for 25 minutes at 150\u00b0C until lightly golden. Let cool.<\/li>\n<\/ol>\n
            \n

            Step 2: Prepare the lemon curd<\/strong><\/h3>\n
              \n
            1. Combine all the ingredients in a saucepan or blender. Gradually heat to 100\u00b0C, stirring vigorously to prevent clumping.<\/li>\n
            2. Once thickened, reduce the heat and cook for another 10 minutes, stirring occasionally.<\/li>\n
            3. Chill the curd until ready to use.<\/li>\n<\/ol>\n
              \n

              Step 3: Make the Italian meringue<\/strong><\/h3>\n
                \n
              1. Heat the sugar with a little water until it reaches the soft-ball stage<\/em> (around 117\u00b0C).<\/li>\n
              2. While the sugar heats, whisk the egg whites to soft peaks. Once they start to firm up, add the Matcha powder.<\/li>\n
              3. Gradually pour the hot sugar syrup into the egg whites while continuing to whisk. Beat until the meringue forms stiff peaks (it should \u201cbeak\u201d off the whisk<\/em>). Transfer to a piping bag.<\/li>\n<\/ol>\n
                \n

                Step 4: Slice the mango<\/strong><\/h3>\n
                  \n
                1. Cut the mango lengthwise along the pit. Peel the two halves, then slice thinly into 1 mm pieces. Set aside.<\/li>\n<\/ol>\n
                  \n

                  Step 5: Assemble the tartlets<\/strong><\/h3>\n
                    \n
                  1. Spread 1\/8 of the lemon curd on each tart shell.<\/li>\n
                  2. For mango tartlets<\/strong>, arrange the mango slices in a rose pattern on top of the curd.<\/li>\n
                  3. For meringue tartlets<\/strong>, pipe the meringue over the curd in decorative patterns, then torch the meringue lightly with a blowtorch.<\/li>\n<\/ol>\n

                    \"deux<\/p>\n","protected":false},"excerpt":{"rendered":"

                    Today, we\u2019re playing \u201cleave the cows alone.\u201d The usual butter has been swapped for coconut butter… what da… hold on, it’s not that complicated. It\u2019s what you get when you […]<\/p>\n","protected":false},"author":2,"featured_media":722,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[12],"tags":[],"class_list":["post-1075","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nounours_recipes"],"_links":{"self":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1075","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1075"}],"version-history":[{"count":1,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1075\/revisions"}],"predecessor-version":[{"id":1076,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1075\/revisions\/1076"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/media\/722"}],"wp:attachment":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1075"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1075"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1075"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}