Vegan IGP Lemon Tartlet

Pastry recipe

Recipe for 15 tartlets – 65mm diameter

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Vegan IGP Lemon Tartlet
Gael Etrillard

Gael Etrillard

Pastry Chef
Area Pastry Chef at les vergers Boiron. From 2009 to 2013, was executive pastry chef at Raffles Hotel Singapore and have been working in Asia for more than 13 years. Gael is also involved in training ...
  1. Tartlet base


    • Ground almonds - 70g
    • Rice flour - 45g
    • Cornstarch - 27g
    • potato starch - 6g
    • Coconut flour (vegan) - 6g
    • Margarine - 90g
    • Brown sugar - 90g

    Make a crumble with gluten free base powders, brown sugar, ground almond, margarine and coconut flour.

    Spread on tray with silpat and bake at 155°C for 20mn.

    Toss with melted cocoa butter and melted coconut oil.

  2. Lemon cream


    • Frozen fruit purée 100% : PGI Siracusa Lemon - 200g
    • Frozen fruit purée, sugar added : Coconut - 120g
    • Rice milk - 110g
    • Icing sugar - 85g
    • Carrageenans iota - 2.8g
    • Corn starch - 30g
    • Turmeric - 0.2g
    • Cocoa butter - 12g
    • Tofu - 100g

    Sieve the cornstarch, icing sugar, iota and turmeric over coconut cream.

    Stir well, add lemon puree and rice milk.

    Boil this mixture and remove from the stove. Add cocoa butter and tofu.

    Blend with hand blender and let it set in the fridge overnight.

    Smooth with a whisk before use.

    In this step

  3. Assembly

    Press 20g of base for tartlets in 65mm rings. Let it set in the fridge.

    Pipe the lemon cream in the middle and let it set in the freezer for 5mn.

    Spray with spraying glaze.

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