CITRUS CHOCOLATE TART
Cost
Difficulty
Range DÉLIFRANCE A LA FOLIE
Hot or cold COLD
Main ingredient Citrus

Ingredients

FOR 20 PORTIONS

CITRUS CREAM
- Butter
: 90g
- Sugar : 110g
- Eggs : 84g
- Egg yolks : 24g
- Lemon purée : 18g
- Orange purée : 18g
- Lime purée : 18g

In a saucepan, melt butter with sugar and citrus purées.
Before boiling, add eggs and egg yolks and boil for 1 mn.
Add gelatine (soaked in water).

CITRUS DIPLOMAT CREAM
- Citrus cream
: 100g
- Chantilly cream : 100g

Mix the two creams together.

DRESSING
- Lime zest
- Gold leaves

Method

  • DRESSING
    1.Fill Délifrance A La Folie! chocolate tart shells with citrus cream (12 g per unit).

    2.Fill with citrus diplomat cream using a piping bag with a decor nozzle (10 g per unit).

    3.Decorate with lime zest and gold leaves

Chef’s tip

Chocolate and citrus fruit is a classic combination!
Adding lime zests gives a real touch of flavour to this
recipe. You can customize it further by adding fresh
herbs (basil or sage, for example) to make a change
from the standard lemon tart!

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