This lemon namelaka tart has a butter crust and it is filled with the amazing and fresh lemon and white chocolate cream. Perfect on all occasions, sweet at the right point, delicate, creamy, velvety and enriched with mixed fresh seasonal fruit. Yum!
Creamy lemon namelaka tart with fresh fruit – amazing sweet tart with white chocolate and lemon cream.
Course sweets and desserts
Cuisine vegetarian
Keyword blueberries, creamy pie, lemon, modern tart, namelaka, orange, raspberries, sweet tart, white chocolate
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 120 cm wide pie
Calories 111kcal
Ingredients
Crust
120gsoft butterI used Lurpak brand
70gpowdered sugar
15gacacia honey
1medium egg
1pinchsalt
1lemononly the zest
1pinchbaking powder
160gcake flour
1tbspor more orange or peach marmalade
Lemon namelaka cream
200gwhite chocolate
3ggelatin sheets
120mlmilk
15mlwater
240mlcreamcold
70mllemon juice
1lemononly the zest
fresh seasonal fruit
Instructions
Instructions for the crust
Prepare your pie crust the previous evening. Beat butter with powdered sugar and honey until they are well blended. Add egg and lemon zest and beat again.
At this point add sifted flour, a pinch of salt and a pinch of baking powder. Beat briefly until everything is well combined. Wrap the dough with plastic wrap and place it in the refrigerator overnight.
Instructions namelaka cream
For the lemon namelaka cream I used recipe by Gianluca Fusto. Prepare this refreshing lemon namelaka cream the night before.
Soak the gelatin sheets in cold water for 10 minutes. Meanwhile, melt white chocolate over water bath. Heat milk and water almost to the boiling point, turn off the heat, add squeezed gelatin and mix well. Using the immersion blender to blend the milk while gradually adding melted white chocolate. Add cold cream and blend again (try to incorporate as little air as possible). Finally add lemon juice and zest and blend again until the whole liquid is smooth. Cover the container with plastic wrap and place it in the refrigerator until it solidifies, for a minimum of 8 hours or, better, overnight.
How to assemble lemon namelaka tart
The next morning roll out the pastry dough to a thickness of 5 mm. Cut out a circle 20 cm wide, using the base of a round baking pan as the guide, and move the pastry over the pan (previously lightly greased and floured). Use advanced pastry to create a long cylinder/strip. Place the cylinder on the pastry and press it gently to make it adhere perfectly. Finally, make personalized decorations. I used the tip of the spatula. Brush the middle of the pastry with a spoonful of marmelade. Prick the bottom with a fork and bake in a preheated static oven at 170 °C for 20 to 25 minutes. Remove from the oven and let it cool down completely.
Decorate your tart with lemon namelaka cream using a piping bag or simply spreading it evenly on top. Add season fruit to taste and serve.
Notes
12 hours waiting time.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Hi,..Would like to try this but If I am using gelatine powder, what would be the quantity...
Hello, it is the same. 3 g of gelatin sheets and 3 g gelatin powder, you only need to use different method to make it puff. If you are asking about US teaspoons it is less than a teaspoon of gelatin powder. 1 teaspoon of gelatin powder is 4 g. I don't know if you can read gelatin strenghts on your gelatin box. I use 240 bloom gelatin. If yours is weaker you should add a little more.
View Comments
Hi,..Would like to try this but If I am using gelatine powder, what would be the quantity...
Hello, it is the same. 3 g of gelatin sheets and 3 g gelatin powder, you only need to use different method to make it puff. If you are asking about US teaspoons it is less than a teaspoon of gelatin powder. 1 teaspoon of gelatin powder is 4 g. I don't know if you can read gelatin strenghts on your gelatin box. I use 240 bloom gelatin. If yours is weaker you should add a little more.