If you’re looking for a dessert that is both refreshing and indulgent, look no further than the crunchy and creamy lemon tart. This dessert is a perfect balance of sweet and tangy flavors, with a rich buttery crust, a creamy and smooth lemon filling, and a crispy, crunchy topping that provides a satisfying texture contrast.
The lemon tart is a classic dessert that has been enjoyed for generations. Its bright and zesty flavor makes it a popular choice for warm-weather gatherings, such as picnics, barbecues, and summer parties. The tartness of the lemon filling is balanced by the sweetness of the crust and the creamy filling, making it a dessert that is not too heavy or too sweet.
The crunchy and creamy lemon tart takes this classic dessert to the next level with the addition of a crispy topping made with crushed graham crackers, almonds, and sugar. This topping adds a delightful crunch to every bite, while the creamy lemon filling provides a smooth and velvety texture that melts in your mouth.
Despite its decadent flavor, the crunchy and creamy lemon tart is surprisingly easy to make. With just a few simple ingredients and some basic baking skills, you can create a dessert that is sure to impress your family and friends. It’s a perfect dessert to serve at a dinner party, as it can be made ahead of time and requires no last-minute preparation.
This crunchy and creamy lemon tart is a delicious and sophisticated dessert that is perfect for any occasion. Whether you’re looking for a dessert to serve at a fancy dinner party or a casual gathering with friends, this dessert is sure to be a hit.
When life gives you lemon, make this lemon creamy tart that will sweeten your day. Crunchy lemon tart shell filled with a couverture sweet chocolate and topped with a tiramisu cream making feel lost between the cream tastes and chocolate flavors.
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INGREDIENTS:
IN GRAMS:
- (φ15cm):
- Chocolate tart:
- 80g couverture sweet chocolate
- 80g cookies
- Tiramisu cream:
- 115g mascarpone cheese
- 1/2 tsp lemon juice
- 1 tsp sweet condensed milk
- 1 tsp vanilla extract
- 115ml heavy cream
- 15g sugar
- Coffee syrup:
- 100ml coffee
- 15g sugar
- Cookies:
- Cocoa powder
- Macaron
- Blackberry
- Raspberry
- Red currant
- Mint
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- IN CUPS:
- (φ5.9 inches):
- Chocolate tart:
- 8 oz couverture sweet chocolate
- ¾ cup cookies
- Tiramisu cream:
- 1/2 cup mascarpone cheese
- 1/2 tsp lemon juice
- 1 tsp sweet condensed milk
- 1 tsp vanilla extract
- ½ cup heavy cream
- 1 tbsp. sugar
- Coffee syrup:
- ½ cup coffee
- 1 tbsp. sugar
- Cookies:
- Cocoa powder
- Macaron
- Blackberry
- Raspberry
- Red currant
- Mint
Lemon tart Direction:
1 ) Mix the melted chocolate and crushed cookies using a large mixing bowl.
2 ) Pour the mixture into the mold, spread it evenly and let it cool in the fridge.
3 ) In a mixing bowl, put 1/2 cup mascarpone cheese, 1/2 tsp lemon juice, 1 tsp sweet condensed milk, 1 tsp vanilla extract and mix the whole together.
4 ) Put ½ cup heavy cream, 1 tbsp. sugar and beat them until creamy. And then pour it into the mascarpone cheese mixture bowl, and whisk them until well combined.
5 ) Now, pour a half of the mixture into the mold and reserve the rest for topping, spread it evenly and let it cool in the refrigerator.
6 ) Take it out from the refrigerator, make a layer of cookies on the top of it by moistening the cookies one by one in the coffee syrup and carefully putting them on top of it, and then pour on the rest of cheese mixture and spread it evenly.
7 ) Dust it with some Cocoa powder and decorate the top with Macaron, Blackberry, Raspberry, Red currant and Mint.
What is Couverture chocolate?
Couverture chocolate is a bar of very high-quality chocolate that contains a higher percentage of cocoa butter (32–39%) than baking or eating chocolate. This additional cocoa butter, combined with proper tempering, gives the chocolate more sheen, a firmer “snap” when broken, and a creamy mellow flavor. The total “percentage” cited on many brands of chocolate is based on some combination of cocoa butter in relation to cocoa solids (cacao).
In order to be properly labeled as “couverture”, the product must contain not less than 35% total dry cocoa solids, including not less than 31% cocoa butter and not less than 2.5% of dry non-fat cocoa solids; Couverture is used by professionals for dipping, coating, molding and garnishing.
The term “couverture chocolate” should not be confused with compound chocolate. Products that contain compound chocolate have a lower percentage of solids and contain non-cocoa fats. Some brands of couverture chocolate are packaged tempered, and others are packaged untempered.
Subsequent tempering may or may not be required, depending on the usage and the desired characteristics of the final product.
Couverture chocolate should not be substituted when semi-sweet, bittersweet, or unsweetened chocolate is called for in a recipe, as the increased cocoa butter content and the sugar content may alter the finished product.
