Recipe of Any-night-of-the-week Tarte citron façon Frédéric Bau

AditGallery    October 26, 2022    French Food    Comment   

Hey everyone, it's Drew, welcome to my recipe site. Today, we're going to make a distinctive dish, Recipe of Favorite Tarte citron façon Frédéric Bau. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Tarte citron façon Frédéric Bau, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tarte citron façon Frédéric Bau delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tarte citron façon Frédéric Bau is 6 à 8 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can have Tarte citron façon Frédéric Bau using 15 ingredients and 8 steps. Here is how you can achieve it.

#tarte

Ingredients and spices that need to be Get to make Tarte citron façon Frédéric Bau:

1. 1 pâte sablée maison ou industrielle
2. 25 à 30g de chocolat blanc pour le chablonnage
3. Pour la crème ivoire :
4. 130 g couverture ivoire 35%
5. 3 citrons de Menton non traités
6. 50 g d’œuf entier (1 œuf)
7. 60 g blancs d’œufs (2 blancs)
8. 40 g sucre en poudre
9. Pour la gelée de citron à l'estragon :
10. 3 citrons de Menton non traités
11. 50 g sucre en poudre
12. 2 g gélatine en poudre ou une feuille de gélatine
13. OU 3 g d'agar-agar
14. 100 g d'eau
15. 12 à 15 feuilles d'estragon

Steps to make to make Tarte citron façon Frédéric Bau

1. Étaler la pâte sablée et foncer un cercle à tarte de 26 cm. Piquer à l'aide d'une fourchette et réserver 30 min au frigo.
2. Préchauffer le four à 150° 160° et enfourner pour 20 à 25 min. Après cuisson, laisser refroidir sur une grille.
3. La crème ivoire citron : Laver les citrons et prélever le zeste de l'un d'eux à l'aide d'un zester râpe. Recueillir 150g de jus et les mettre à chauffer dans une casserole avec le sucre et les œufs. Cuire lentement à feu doux jusqu'à épaississement. Arrêter la cuisson dès le premier bouillon.
4. Verser sur le chocolat blanc et mixer au plongeur mixeur jusqu'à ce soit lisse et homogène.
5. Pour la gelée de citron estragon : Réhydrater la gélatine. Laver les citrons à l'eau chaude et prélever le zeste de 2 d'entre eux à l'aide d'un économe. Recueillir 150g de jus et découper en fin filaments les zestes. Verser le tout dans une casserole avec tous les ingrédients. Faire frémir pendant 3 ou 4 min, passer au chinois et récupérer les zestes, puis réserver jusqu'au dressage. Couler ensuite la gelée dans un plat à hauteur de 1cm. Laisser figer à température ambiante et mettre au frigo.
6. Montage : Faire fondre le chocolat blanc et enduire à l'aide d'un pinceau le fond de tarte et laisser refroidir avant d'y verser la crème ivoire au citron.
7. Pour la touche finale : Déposer des morceaux de gelée sur la crème pris directement dans le plat à l'aide d'une spatule coudée ou d'un couteau des zestes de citron pochés et quelques feuilles d'estragon.
8. Pour ma part, la gelée n'ayant pas eu la texture voulue, je l'ai juste déposé et lissé à la spatule coudée.

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So that's going to wrap it up for this special food Steps to Make Award-winning Tarte citron façon Frédéric Bau. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!