• Room-temperature butter 125 g
    • Confectioners’ sugar 80 g
    • Almond flour 25 g
    • Salt 1 g
    • Room-temperature egg 50 g
    • All-purpose flour 225g
    • Egg yolk 20 g
    • Whole cream 5

    Use the paddle attachment in a stand mixer to cream
    the butter and confectioners’ sugar. If the butter is cold,
    soften it before adding the confectioners’ sugar.
    When the mixture is smooth, add the almond flour and
    Pour the eggs into the mixture. If you are taking the eggs
    straight out of the refrigerator, drizzle them in while
    continuing to stir to stop the cold from congealing the
    butter and forming lumps.
    Add the flour all in one go and mix briefly in the stand
    mixer. The ingredients should have started to come
    together but not form a smooth dough.
    Pour the mixture onto a floured work surface and rub it
    together with your hands to give it its final texture.
    Roll out the dough into the rough shape of a circle.
    Wrap the dough in plastic wrap and leave it to rest in the
    refrigerator for at least 1 hour.
    Roll out the dough to a depth of 2mm.
    Cut out 8 oblong shapes the same size as your tartlet
    Cut out 8 strips: Their length should be equal to the
    tartlet rings’ circumference and they should be slightly
    wider than the rings’ depth.
    Place the pastry strips inside the greased rings and
    smooth the joins.
    Add the pastry bases. Seal them together, exerting light
    pressure on the dough with your fingers.
    Make sure everything is sealed together and that the
    base forms a right angle with the sides.
    Leave the rings to rest in the refrigerator until the dough
    has cooled (or in the freezer for approx. 15 minutes).
    Preheat a fan-assisted oven to 300°F (150°C).
    Trim away the excess dough with a paring knife.
    Place the tart cases on a perforated baking pan and mat
    (which means you don’t have to use baking beads) for
    10/15 minutes of blind baking.
    Take the tart cases out of the oven and leave them to
    cool for 5 minutes before removing the rings.
    Mix the cream with the yolk for the glaze.
    Brush the glaze onto the inside and outside of all the
    tart cases.
    Bake for a further 5 minutes at 300°F (150°C) in a fanassisted oven. This glaze will waterproof the tarts and
    give them a lovely golden color.
    Leave the tart cases to cool.


    Use the paddle attachment in a stand mixer or a mixing
    bowl and spatula to cream the butter and sugar at low
    speed (but be careful not to overwork it).
    Add the almond flour in a single go.
    Finish by drizzling in the egg, mixing all the while. Stop
    as soon as the mixture is smooth.
    Set the almond cream aside in the refrigerator, covered
    with plastic wrap, until you are ready to use it.
    Almond cream freezes well. You can make a large batch
    and defrost some when you need it.
    Poach about 15g of almond cream into each tart case
    and add a few grated lemon zests.
    Bake the tarts in a fan-assisted oven for 15 minutes at
    300°F (150°C).
    Leave to cool and brush on a little orange blossom water
    NOROHY for extra flavor

    • Lemon juice 100 g
    • Sugar 40 g
    • Pectin NH 5 g

    Heat the lemon juice with approx. 20g of sugar.
    Combine the remaining sugar and pectin.
    Once the lemon juice is approx. 120°F (50°C), take it off
    the heat and whisk in the pectin and sugar mixture.
    Bring to a boil.
    Cover its surface with plastic wrap and chill until you
    are ready to use it.

    • Lime juice 85 g
    • Pieces of organic lime zest made using a peeler 2
    • Sugar 10g
    • Egg 100 g
    • Bloomed gelatin 0.5 g
    • Butter 55 g
    • Olive oil 50 g

    Bloom the gelatin.
    Zest the limes using a peeler, taking care not to remove
    too much white rind. The rind is the bitterest part.
    Squeeze out the juice.
    Combine the eggs, sugar, lime juice, and zest.
    Heat all the ingredients in a saucepan until the mixture
    starts to boil.
    Strain it to remove the zest

    Add the drained gelatin, followed by the butter and olive
    oil. Emulsify thoroughly using an immersion blender.
    Set aside in the refrigerator with its surface covered
    with plastic wrap.

    • Whole milk 135 g
    • Potato starch 4 g
    • Whipping cream 75 g
    • Ivoire chocolate VALRHONA 90 g
    • Orange blossom water NOROHY 10 g
    • Gelatin 1.5 g

    Bloom the gelatin.
    Mix a small portion of the (cold) milk with the potato
    Heat the remaining milk to 185/195°F (85/90°C).
    Combine some of the hot milk with the milk and starch
    Put all the ingredients back in the pan and bring to a
    Add the bloomed gelatin.
    Use a spatula to emulsify them together, then pour the
    mixture onto the partially melted chocolate.
    Add the chilled cream and orange blossom water
    Blend again.
    Cover its surface with plastic wrap.
    Leave to set for at least 12 hours in the refrigerator.


    Use a whisk to loosen the lime crémeux.
    Completely fill the tart cases with crémeux and smooth
    its surface with a small palette knife.
    Set aside in the freezer for 15 minutes until the crémeux
    has firmed a little.
    Beat the whipped ganache until stiff in a stand mixer
    fitted with a whisk attachment or with an immersion
    Put the whipped ganache in a piping bag fitted with a 10
    or 12mm plain round nozzle.
    Arrange 10 small dabs of whipped ganache on each
    tartlet to form a diamond pattern.
    Make 4 hollows in the dabs using a slightly warmed
    melon baller. Clean the melon baller in hot water as you
    go from one dab to the next.
    Loosen the confit with a whisk.
    Arrange the lemon confit in the hollows.
    Decorate the tartlets however you wish (examples
    include diced lemon confit and yellow pansies).
    Chill your tartlets until you are ready to serve them.

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About the chef The French Pâtissier

The man behind The French Pâtissier is Mehdi, a Lyon native who has made his passion for pastry-making and sharing experiences with others his vocation. He is a scientist by training, and it was while doing his doctorate in astrophysics that Mehdi started making pastries and discovered his passion. Finally, he decided to swap his astrophysicist’s hat for a pastry chef’s by training in top establishments alongside renowned chefs such as Cédric Grolet, Cyril Lignac and Maxime Frédéric. Endowed with an unstoppable creativity and and driven by a determination to pass on his knowledge and start a conversation with other passionate people, Mehdi decided to create his blog,, where he shares his tips and innovative creations. Since then, his career plans have grown to encompass an ambition to bring pastry to life by sharing with people and awakening their senses.