These delicious lemon tarts are both surprising and delicious. Once you've tasted them, you can't get enough.
In a mixing bowl, crumble the lace pancakes. Melt the white chocolate and butter together in a double boiler. Pour the melted chocolate over the lace pancakes and mix well. Distribute this mixture into the bottom of tartlet molds and press down firmly. Set aside in the refrigerator.
Soak the gelatin sheet in a bowl of cold water. In a saucepan, mix the eggs with the sugar, lemon zest, and lemon juice. While whisking, heat on low without bringing to a boil. Off the heat, squeeze out the gelatin sheet and add it to the saucepan. Mix well and let it cool.
When the mixture is warm, incorporate the diced butter while whisking until the mixture thickens. Set aside in the refrigerator for at least 30 minutes.
Assemble the tart. Take the tart shells out of the refrigerator and cover them with the lemon cream. Decorate with some lime zest. Set aside in the refrigerator until ready to serve.
To finish
0 servings
4
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