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Crème citron for a Lemon & Pistachio Tart

Tarte au citron has always been a classic from our region near the Alps. This simple vegan recipe for the lemon filling is so versatile – it can be used to fill a tart or between layers of sponge cake for that fresh, zesty addition.

 

Time and serving size:

Serving size: makes 1 large tart or 5 single portion tart

Time: 20 mins (+45 mins for tart base)

 

Ingredients:

– 60g rice syrup

– 50g maple syrup

– 250ml lemon juice

– 85ml water

– 9g corn starch

– 70g coconut oil

 

Creme citron can be used for tarts or for a delicious layer of ‘jam’ between two sponge cake layers. A very tradional flavour from the area near our bakery, we’ve all fallen in love with this fresh, sweet, and ‘creamy’ lemon filling.

 

 

Method:

1. In a bowl, mix the corn starch with half of the water

2. Bring the rest of the water, the lemon juice and the maple syrup and rice syrup to boil in a pan. Add the water and starch mix in and bring back to boil.

3. Turn off the stove and add in the coconut oil. Wait until it melts naturally in the hot mixture, and then whip well into a homogenous consistency.

4. Let the crème citron cool down to a lukewarm temperature (around 30-35 degrees Celcius), and whip the mixture again. (This is important because, if the mixture is too hot and you pour it onto a tart base, the base will become soggy).

5. Let the crème citron cool down to a lukewarm temperature (around 30-35 degrees Celcius), and whip the mixture again. (This is important because, if the mixture is too hot and you pour it onto a tart base, the base will become soggy).

6. Pour the crème citron onto a sweet tart base (see recipe here) and let it cool in the refridgerator for a few hours.

7. Remove 15 minutes before serving and garnish with pistachios, lemon zest, and a few goji berries

 

Lasts 4 days in the refridgerator

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