Mini Lemon Tart Recipe (with Crème Fraîche)

A classic lemon tart is at the top of my list of favorite desserts. Whenever I visit a French bakery and see a little tart on display, it’s almost impossible for me to resist. This delectable lemon tart recipe from Chef Christophe Rull is a mini version of the tarte au citron which usescrème fraîche.
FULL RECIPE ► sugargeekshow.com/recipe/eleg...
CHAPTERS ►
00:00 Intro
00:10 Making the tart dough
01:52 Flavoring the dough
02:42 Chilling the dough
03:21 Rolling out the dough
04:58 Making the tart shells
06:37 Baking the shells
06:50 Adjusting the tartness
07:41 Making the lemon curd
07:56 Tempering the eggs
9:00 Blending the lemon curd
9:52 Taking the shells out of the oven
10:27 Underbaked tart shells
10:56 Unmolding the tart shells
11:08 Preventing the shells from getting soggy
11:53 Pouring the lemon curd
12:08 Chilling the lemon tarts
12:18 Making candied lemon slices
12:48 Making crème fraîche
14:10 How to make a quenelle
14:37 Decorating the lemon tarts
14:46 Tasting the lemon tarts
15:05 Outro
Pâte Sucrée ►
70 grams butter
50 grams powdered sugar
20 grams almond flour
25 grams egg
150 grams AP flour
1 vanilla bean (scraped)
Lemon Curd ►
200 grams Eggs
270 grams sugar
190 grams lemon juice
2 Whole lemons (zested)
240 grams butter (European)
Homemade Crème Fraîche ►
227 grams (8 ounces) heavy cream
1 tablespoon buttermilk
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[@jeanetteswalberg6166]

You two make such a great team! I love all the little details Christophe shares like the fingernail gap between the crust and the ring. (Just one example.) Keep up the excellent content! 💕💖💕

[@ElHuertodeAzul]

I love lemon desserts, and these tarts look exquisite!

[@SugarGeekShow]

CHAPTERS ► 00:00 Intro 00:10 Making the tart dough 01:52 Flavoring the dough 02:42 Chilling the dough 03:21 Rolling out the dough 04:58 Making the tart shells 06:37 Baking the shells 06:50 Adjusting the tartness 07:41 Making the lemon curd 07:56 Tempering the eggs 9:00 Blending the lemon curd 9:52 Taking the shells out of the oven 10:27 Underbaked tart shells 10:56 Unmolding the tart shells 11:08 Preventing the shells from getting soggy 11:53 Pouring the lemon curd 12:08 Chilling the lemon tarts 12:18 Making candied lemon slices 12:48 Making crème fraîche 14:10 How to make a quenelle 14:37 Decorating the lemon tarts 14:46 Tasting the lemon tarts 15:05 Outro

[@sharongriggs6583]

Love ❤️ this video. Perfect, elegant lemon tart.

[@maphi16]

This recipe is so mouth watering 🤤 French is my first language and Christophe “frenglish” accent sounds so cute. ☺️ Salutations 👋 depuis Montréal (Canada)

[@natashaboo21812]

Liz is like a secret chemist 👩‍🔬 Definitely would love to see videos based on the science of baking 👌

[@natashaboo21812]

So many great tips and tricks Christophe!So excited to try this recipe out myself! 🍋🍋

[@SugarGeekShow]

Yay! Hope you like it 😍

[@angelac.806]

😲🥰😋Literally made my mouth water watching the first minute of this ..yummm

[@hani786ish]

I have those tarts rings and they are very good investments. I made lots of fancy tarts for my nieces birthday party. Everyone loves them.

[@shabskitchenanddailylifeuk4456]

OMG it’s such a magnificent sharing

[@user-bf9yf6gn4u]

I love the desserts you two have been making they look so delicious! Keep up the good work! ;)

[@user-tt6kq9lq8i]

The most delicious food is fraught with a little secret ... they always throw a pinch of love into it

[@SugarGeekShow]

Yes!!

[@leadingkitchenbysumaira]

Wow looks so yummy delicious and presentation mind-blowing fantastic 👍

[@kalpeshmodha18]

Nice

[@skarchan1521]

Liz I would love to learn mirror glaze coloured one and chocolate. Please its a request. Loving your videos keep up the good work and hello to the chef too. 😀 from UK 🇬🇧 ❤

[@SugarGeekShow]

Definitely! We have a chocolate entremet video coming out soon so keep an eye out! 💕

[@wynnetg862]

Hi Liz, Apart from cocoa butter and white chocolate, is there anything else that can be used to protect the inside of the shells after baking? Could butter be used?

[@smileygirl6457]

Could you please send me those delicious tarts or Christophe so he can make them for me which ever.🥰😊

[@SugarGeekShow]

Coming right up! Lol 😂❤️

[@lorrainehicks9172]

I love lemon 🍋. Can't wait to try this recipe. It looks so delicious. Do you let the cream sit for 24 hours in or outside of the refrigerator? That part wasn't clear to me. Thank you for sharing and keep on caking 💜

[@SugarGeekShow]

Thanks! You let it sit out on the countertop overnight, barely covered with some plastic so there’s airflow. Once your cream has reached the thickness consistency you want, you can store it in the fridge to stop it from getting any thicker.

[@lorrainehicks9172]

Thank you for replying.

[@deannatutty4555]

Wonderful video, thanks team!! Liz do you have the cream and buttermilk at room temperature while the culture is developing? 12 -24 hours? Or is it done in the fridge?

[@gl7038]

I made these with the pastry cream

[@MC-im2qk]

Hi Liz! I love your videos and also Christophe’s. This is one of my favourite tart! Can you tell me, please, the size of the rings? Thank you so much!! And thanks for these amazing videos too.

[@clairecalladine7826]

I’d like to know this too please 😊

[@rumbleinthekitchen_Amy]

Liz, do you have an affiliate link for those pans?

[@qm5029]

When does he add the almond flour ?

[@Linkfan007]

The guest chef looks like a french Ralph Macchio on the thumbnail. ☺️

[@kalpeshmodha18]

Chef Christopher you’re better than Gordon Ramsey

[@alexandervouivre2997]

Can you please make Queen Elizabeth chocolate birthday cake please 😋🙏

[@SugarGeekShow]

Sounds yummy!

[@D_TheMessyPerfectVLOG]

I’m afraid I’d turn it to scrambled eggs

[@SugarGeekShow]

You’ve got this!! 👍

[@monto39]

I have to STRONGLY disagree that "vanilla is vanilla is....." (although they did say 'as long as it's good). I spent the better part of a year looking for a reliable source for for good vanilla beans. Every single seller on Amazon stank - at any price point (just my experience, sorry if anyone's hurt). Results of my search -1) have to buy 1/2lb + to get decent beans 2) Madagascar beans are the least exotic sounding, but they were consistently the best. They have higher standards that are strictly enforced 3) EVERYTHING from Papua New Guinea either stank outright or was abait and switch situation 3) Tahitian variety beans (Vanilaa Tahitensis) from anywhere but Tahiti were terrible. One badly cured vanilla bean (of the 20+ we used) tasted SO astringent and disgusting we had to throw away an 8kg batch of caramels. Make sure you taste every bean before adding to the total if you get questionable ones. The best supplier I found was Peterson in Seattle. Demand for real vanilla is making people good money - so there's a lot of beans that are basically uncured being mixed in. I know this isn't a video on vanilla, but this channel (plus viewers judging by some comments) cooks at an advanced level