Tarte au Citron, Chantilly et Grain de vanille

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Tarte au Citron is a classic French tart made very simply with lemons, lemon zests, eggs, sugar and butter. This mixture in French is called a ‘cremeux’ or citron cremeux because we use a crème anglaise method. It’s simplicity however shouldn’t be underestimated, a good Tarte au Citron is an explosion of amazing zesty flavour and creaminess in your mouth!

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In English this is called a Lemon Tart, however the English version is not exactly the same recipe. In general, the French version is creamier due to the use of butter. English lemon tarts tend to be more jelly in texture, traditionally made with cream, cream contains around 25% – 35% fat content, and butter contains a minimum 60% fat (I speak for French butter) making the French version creamier. Of course quantities differ if you’re using cream vs butter.

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I applied chantilly (whipped cream) over the top with a piping nozzle (tip) called, Saint Honoré simply because I had some liquid cream in the fridge to use up and thought “why not?”.  I then added citron confit* into the crevices. Vanilla grains (grains de vanille) scrapped from vanilla pods are in abundance throughout the tart base, chantilly and confit, it’s okay for me, however this is an expensive thing to do in the workplace.

Bonne degustation!

Miss Pirisi
xxx

* Confit, is French for a kind of thinkened juice turned syrup. In this case, citron (lemon) confit is made of lemon juice, sugar and water. In other confits you can find added pectin and glucose, for example, fraise (strawberry) confit.

3 thoughts on “Tarte au Citron, Chantilly et Grain de vanille

  1. Love it! Looks amazing! Lemon and vanilla, YUM! What type of pastry did you use? Will you be posting this to your recipe section by any chance?

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    • Hi Beth, Thanx for your lovely complement and coming by the blog. The pastry base is called pâte sucrée. It’s easy to find a classic pâte sucrée and creameux citron (creme anglaise based) recipe and then the chantilly (or italian meringue) is your own design. I really don’t know which recipes I used, it could have been either from my Ferrandi notes, or from my Jacques Genin book, or Christophe Adam recipe, not really sure. I’m not posting recipes lately, I have too much study for my CAP exams and work as my priority. However, the internet and patisserie books I’m sure can give you many ideas and recipes as they do for me. Good luck and merci again 🙂

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