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.

Recipe

Created by

Lluís Costa -

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 2 lemon peel 4g gelatin leaves 1 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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