Mix the dry ingredients, add vanilla and cold butter. Knead the dough well, then add the egg. Refrigerate for at least 1 hour, then line 8 cm diameter tart rings with the dough and bake at 150°C for 25 minutes.
02
Step 2
Crumble
Mix the dry ingredients, add vanilla, butter, and mix well. Bake at 150°C for 25 minutes. Set aside.
03
Step 3
Lemon Chantilly
Whip all ingredients.
04
Step 4
Lemon Cream
Heat the lemon juice with sugar N°1. In a separate bowl, mix the eggs, yolks, remaining sugar, and flan powder. Combine with the lemon juice and cook like a cream (85°C). Cool to 60°C, then whisk with butter until the cream lightens. Set aside.
05
Step 5
Finishing
Fill the tart shells with lemon cream. Sprinkle with crumble. Add a quenelle of lime chantilly.
