Lemon tart recipe

Recipe

VEGAN LEMON TART

Recipe for 12 small tarts

VEGAN SWEET DOUGH

45 g - Desoodorised coconut oil
25 g - Cocoa butter
90 g - Icing sugar
2 g - Salt flower
1 g - Vanilla powder
80 g - Almond powder
225 g - Flour
20 g - Warmtex INGREDIUM
1 g - Natur Lin INGREDIUM
75 g - Oat milk
564 g - Total recipe

LIME GEL

125 g - Water
180 g - Lime juice
50 g - Cane sugar
2 g - Agar INGREDIUM
6 g - Pectine NHX INGREDIUM
0,35 g - Xanthan INGREDIUM
363 g - Total recipe

VEGAN LEMON & OLIVE OIL BISCUIT

237 g - Flour T55
28 g - Baking powder INGREDIUM
3 g - Salt flower
87 g - Almond powder
15 g - Natur Eggless INGREDIUM
200 g - Lemon puree 100% PONTHIER
6 g - Natur Air INGREDIUM (1)
6 g - Natur Agrum INGREDIUM
64 g - Olive oil
5 g - Lemon zest
80 g - Margarine
12 g - Natur Air INGREDIUM (2)
5 g - Natur Lin INGREDIUM
180 g - Icing sugar
150 g - Spring water
100 g - Caster sugar
1178 g - Total recipe

VEGAN LEMON CRÉMEUX

223 g - Lime puree 100% PONTHIER
120 g - Pear Williams puree PONTHIER
80 g - Water
7 g - Pectine NHX INGREDIUM
4 g - Natur Agrum INGREDIUM
16 g - Warmtex INGREDIUM
135 g - Caster sugar
90 g - Desoodorised coconut oil
50 g - Cocoa butter
725 g - Total recipe

VEGAN ITALIAN MERINGUE

100 g - Water (1)
7,5 g - Natur Air INGREDIUM
112,5 g - Sugar
37,5 g - Isomalt INGREDIUM
37 g - Water (2)
1,7 g - Natur Alg INGREDIUM
296 g - Total recipe

1.
VEGAN SWEET DOUGH
Melt the coconut oil with the cocoa butter at 30°C, then add the almond powder, icing sugar, salt flower and vanilla powder. Add the oat milk and Natur Lin solution at 40°C. Finish the mixture with the flour and Warmtex. Store in the fridge for at least 2 hours. Roll out the pastry to a thickness of 2.5 mm, cut out with a fluted cutter, then line the pomponette moulds. Bake for 20 minutes at 150°C.
2.
LIME GEL
Heat the water and juice and add the sugar, Pectin NHX and Agar mixture. Bring to the boil. Add Xanthan with a small amount of sugar and blend well. Leave to set in the fridge. Blend the gel when cold. Fill the tart shells with 15 g of gel per tart.
3.
VEGAN LEMON & OLIVE OIL BISCUIT
Sift together the flour and baking powder, add the salt flower, almond powder and Natur Eggless. Blend the margarine, icing sugar and lemon zest in the bowl. Using an immersion blender, blend Natur Air (1), Natur Agrum, the water and the purée. Pour in the olive oil while blending to perfect the emulsion. Pour the mixture into a mixing bowl and whisk to combine. Stir in the flour mixture. Finish by adding the vegetable meringue made with the Natur Air (2), Natur Lin, water and caster sugar mix. Roll out 850 g per 40*60 cm baking tray, 170°C for 20-25 min.
4.
VEGAN LEMON CRÉMEUX
In a saucepan, mix the cold fruit purées with the water. At the same time, weigh out the dry ingredients (Pectin NHX, Natur Agrum, Warmtex and brown sugar). Whisk the dry ingredients into the liquid, then bring to the boil, stirring constantly to prevent the mixture sticking to the bottom of the pan. Pour the mixture over the coconut oil and cocoa butter, then blend using a hand blender to perfect the emulsion. Cool quickly before use.Once the cream has cooled, pipe into a pastry bag using a 10 mm plain tip. Poach into the base of the tartlets.
5.
VEGAN ITALIAN MERINGUE
Bring the spring water to the boil, pour over Natur Air and blend. Whisk the solution at full speed. At the same time, prepare a syrup with the water, Isomalt and caster sugar. Bring the syrup to 125°C, whisk in Natur Alg, then pour over the first stiff mixture. Pipe onto the top of the tart using a petal tip.