Light Tartlet With Lemons & Vanilla

Preparation

1. 1

   To make the lemon cream, heat the purees in a saucepan. Prepare the mixture of egg yolks, whole eggs, and 254 g sugar, then add it to the purees. Bring to a boil and pour over 254 g white chocolate, cocoa butter, and fresh butter. Mix without heating, blend, and set aside at 4°C.

2. 2

   To make the whipped vanilla ganache, heat 637 g cream with split and scraped vanilla pods until boiling. Let infuse for 15 minutes, then strain through a chinois, and bring back to a boil. Pour over 270 g white chocolate, wait 2 minutes, emulsify well with whisk, then add 637 g cream. Blend and set aside at 4°C (must be made the day before).

3. 3

   The next day, whip the vanilla ganache with a whisk to get a texture suitable for piping.

4. 4

   Fill tart bases with lemon cream, smooth with a palette knife, and pipe petals on top with whipped vanilla ganache.

5. 5

   Pipe the centre of the flower with lemon cream.

6. 6

   Zest a lemon on top and place the pastille.