Classic Vallflorida Lemon Tart

LIGHT AND REFRESHING
On a base of citrus sponge cake, our ambassador Lluís Costa builds one of the most refreshing classics from Vallflorida Xocolaters, updated every year with new textures and formats.

Citrus fruit financier cake

Ingredients Preparation
  • 160g
    butter
  • 500g
    Sugar
  • 300g
    Powdered unpeeled almond
  • 200g
    flour
  • 4g
    Baking powder
  • 500g
    egg whites
  • 60g
    invert sugar
  • 260g
    Citrus fruit paste
  • 500g
    Whisked egg whites
  • 60g
    sugar
  • In a bowl, mix the 500 g of sugar together with the powdered almond, yeast, sugar, baking powder and invert sugar. When mixed, add the melted butter and the liquid egg whites.
  • Separately, whisk the egg whites with the 60 g sugar. Add them gently to the previous mixture and spread out in a 1 cm thick frame.
  • Cook at 290ºC for about 10 minutes.

Whisked lemon jelly

Ingredients Preparation
  • 230g
    sugar
  • 520g
    lemon puree
  • 18g
    gelatin leaves
  • Mix all the ingredients together and bring to the boil. Allow to cool, then whisk and measure out 90 g of foam into each 15 cm diameter mould.

Lemon cream

Ingredients Preparation
  • 375g
    eggs
  • 188g
    Sugar
  • 250g
    butter
  • 2As needed
    lemon peel
  • 4g
    gelatin leaves
  • 1As needed
    lemon zest
  • 188g
    lemon juice
  • 1g
    agar agar
  • Cook the egg up to 82 ºC together with the sugar, the grated zest, the agar-agar and the lemon juice.
  • Hydrate the gelatin sheets and add them to the previous mixture.
  • Blend with the food processor and add the creamed butter.

Lemon mousse

Ingredients Preparation
  • 1025g
    Italian meringue
  • 1536g
    semi-whipped cream
  • 1400g
    lemon juice
  • 58g
    powdered gelatin
  • Heat a third of the purée and melt the gelatin in it, add the rest of the cold purée and heat it to a temperature of 30ºC, add the meringue and finally the semi-whipped cream.

Assembly

  • In a 16 cm ring put a thin layer of lemon sponge cake, then pour in 110g of the cream and freeze.
  • Measure out 30 g of lemon foam and keep aside in the freezer for assembly.
  • In a 18 cm mould, pour out the mousse up to the mid-point of the ring, place the frozen interior inside and freeze.
  • Remove from the mould, glaze and decorate.

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