Hello.
I'm Boone Bake.
Everyone is a refreshing lemon dessert today.
I'm really liking lemons these days.
I keep getting my hands on lemon baking.. hehe
This is a very, very delicious lemon tart with a crispy tart topped with fragrant almond cream and sour lemon cream.
Wouldn't it be a favorite recipe for you as well as for me? Do you think it's a sentimental feeling?
Our family members each have their own favorite fruits and desserts.
Everyone in my family loves this lemon tart.
Even the cuties in our house, who are picky eaters.
I hope you all try making it too.
When you take one bite, your mouth will salivate~~~!!
Even thinking about it now makes me want to eat it again.. haha
And after making the tart paper, I made cookies and ate the leftovers.
How should I show the video?
I'm thinking about it.
I will share it soon
fresh and sweet
Lemon Tart!!!
How to make~!
Check Point!
Well then...
Let's start~
#ASMR #lemontart #lemoncream
● Cup measure standard
237 ml = 1 cup
15ml = 1Tbsp
5ml = 1tsp
1 egg (without shell) 53g
Heavy Cream (35% milk fat)
(Chocolate is minced, flour is before sieving)
♥ Lemon tart finished size
[ 20cm * 3cm (height) ]
[ Mold size: 20cm * 3cm (height) ]
130g all-purpose flour ( 3/4 cup + 2 Tbsp )
45g sugar powder ( 1/3 cup )
20g Almond powder (100% Almonds) - ( 2 Tbsp + 1 tsp )
a pinch of salt
80g unsalted butter ( 1/3 cup + 2tsp )
30 g eggs ( 2 Tbsp )
● Almond Cream
55g Almond powder ( 1/3 cup )
55g unsalted butter ( 1/4 cup )
55g sugar powder ( 1/3 cup + 1 Tbsp + 1 tsp )
1 egg
8g (1Tbsp) cake flour (can substitute all-purpose flour)
♥ Fresh, sweet lemon cream
2 eggs
80g lemon juice ( 1/3 cup )
20 g water ( 1 Tbsp + 1 tsp )
85g sugar ( 1/3 cup + 1 Tbsp + 1 tsp)
1 g of salt
15 g cornstarch ( 1 Tbsp )
50g unsalted butter (1/4 cup)
2 servings of lemon zest
3ml Lemon Liqueur ( Lemon Dijon )
♥ Yellow Lemon Glaze
1 g of gelatin
50g heavy cream ( 3 Tbsp + 1 tsp )
85g white chocolate ( 1/2 cup + 1 tsp )
food coloring
35g nappage (or neutral glaze)
* What is Nappage?
It is a liquid jelly based on apricot marmalade or red currant jelly that has been finely sieved, and most of it is made by adding a gelling agent. Colorless, transparent, golden, or red napaju can be applied to various fruit tarts, baba, sabarin and various cakes to make the surface smooth and shiny. It also serves as a protection against oxidation of the fruit or drying out the surface of the dessert.
* how to make?
100 g sugar
50 g of water
140g starch syrup (or glucose)
8 g of gelatin
Lemon juice, apricot juice, cranberry juice .... 10~15g (to your liking)
1. Add water, sugar and starch syrup and boil it to 105C ( 221F).
2. After hydration, add melted gelatin and fruit juice and mix.
3. Refrigerate.
♥
100g heavy cream
10 g sugar
* There are more details in the video.
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I have included the process and explanation as much as possible in the video.
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