The tart is made with a base of sweet hazelnut pastry that adds a crisp, savoury note. The hazelnut praline adds a touch of sweetness and indulgence, while the hazelnut financier adds a soft, delicate texture.
But the real hero of this tart is the lime. With its lime confit offering a balanced and refreshing acidity, and its lime creaminess adding an irresistible creaminess, this tart celebrates the unique and vibrant taste of lime.
To top it all off, the lime and yuzu ganache adds a touch of elegance and intensity to each slice of tart. Its subtle combination of lemony and exotic flavours will take your taste buds on a delightful journey.
Ingredients for 1 tart serving 6 to 8 people
For the lime and yuzu ganache
80g full cream 30% minus fat (1)
46g yuzu juice
44g lime juice
5g gelatine powder
30g very cold water
125g Valrhona ivory white chocolate
370g whole cream 30% fat min (2)
For the hazelnut filling
50g semi-salted butter
60g icing sugar
70 g egg whites
50 g hazelnut powder
20 g flour
For the lime jam
200 g lime juice
80 g sugar
7,2 g NH pectin
For the hazelnut pastry
117 g butter
85 g icing sugar
30 g hazelnut powder
245 g flour
2 g salt
and 1 egg yolk with a little cream for gilding
For the hazelnut praline
200 g whole hazelnuts
100 g sugar
2.5 g salt
For the lime cream
2 eggs (110g)
110 g lime juice
Zest of an untreated lime
To decorate the tart
Specific equipment for the recipe
1 rolling pin
1 zester grater
1 Saint Honoré Tip
1 20.5 cm perforated tart ring
1 wire rack
Start the day before by preparing your lemon and yuzu ganache (D-1)
- Hydrate the powdered gelatine with your cold water, i.e. put the gelatine and water in a glass. Stir and wait at least 10 minutes before using.
- Put the first 80g of cream, the yuzu juice and the lime juice into a small saucepan and heat until simmering.
- Remove the saucepan from the heat and stir in the gelatine.
- When the gelatine has melted, pour the hot mixture over the white chocolate and mix with a spatula.
- Finish by adding the cold cream and blending with an immersion blender.
- Pour the mixture into a dish and cover with plastic wrap. Leave to set in the fridge for at least 8 hours.
This is the sweet pastry you will make next
- Using an electric mixer or by hand, sand the butter with the sugar, hazelnut powder, flour and salt.
- Add the egg and mix to make a homogeneous dough. You can finish by milling your dough on the work surface.
- Place the dough between two sheets of baking paper and roll out to a thickness of 2.5 mm.
- Place your pastry in the freezer for 30 minutes or in the fridge for 2 hours.
- Cut out a strip and a circle to place the pastry in your circle (don't forget to butter it).
- Leave to rest in the freezer for 2 hours
- Bake your tart base (don't forget to prick it) in a preheated oven at 160°C for 15 minutes.
- Roll out the tart (gently, be careful, it's very hot), leave to cool a little before browning it with your egg yolk mixed with a little cream (1 tablespoon).
- Place in the oven for a further 10-15 min until it has a nice golden colour.
Leave to cool on a wire rack.
For the hazelnut financier
- Make a hazelnut butter.
- Mix the sugar, hazelnut powder and flour together before adding the egg whites.
- Then add the warmed hazelnut butter and mix.
- Pour the mixture onto a baking tray covered with a silicone mat (thickness of pastry +/- 1 cm) and bake at 170°C for 12-15 min.
- Once cooled, use a cookie cutter or kitchen knife to cut out discs of pastry 0.5 cm smaller than your tart base.
For the hazelnut praline
- Either take one that's already been made (like me, I admit): praliné callebaut
- Or start by roasting the hazelnuts on a baking sheet in a 160°C oven for 20 minutes.
- While they're cooling, you cook your sugar in a saucepan to make a caramel. When the caramel is ready, pour it onto baking paper and leave to cool.
- Put the caramel in small pieces and your hazelnuts in your food processor to blend them into a pretty praline paste.
For the lime confit
- Start by mixing 40g of sugar with the pectin.
- Bring the lemon juice to the boil in a saucepan with the remaining sugar.
- When the mixture comes to the boil, remove from the heat and whisk in the sugar-pectin mixture.
- When the mixture is homogeneous, turn the gas back on and bring the mixture to the boil for 20 sec.
- Pour into a dish and cover with plastic wrap. Place in the fridge for at least 2-3h.
For the lime cream
- Start by whisking the egg with the sugar and lime zest.
- Bring the lemon juice to the boil in a saucepan and pour over the egg-sugar mixture.
- Whisk to combine, then return to saucepan and heat.
- Heat over medium heat to 84°C, never forgetting to stir to prevent the mixture from sticking to the bottom of the saucepan (VERY important).
- Pour the mixture into another container (you can strain it) and add the butter in small pieces.
- Blend with your hand blender
- Pour the mixture into a dish and film before placing in the fridge for 3-4h.
Assembling the tart
- Start by removing the confit and the cremeux from the fridge and mixing them with a whisk to loosen them.
- Then whip up your ganache like a chantilly and place it in a pastry bag with a Saint Honoré tip.
- Take your tart base and pipe a light base of hazelnut praline (you can let it set for 45 minutes in the fridge; I didn't do this step).
- Place your hazelnut financier and pocket your lemon confit in the holes (see photo above). Let it set for a few minutes in the freezer.)
- Pour your cremeux over the tart (try to have it loosened up with a whisk beforehand) and smooth with a large spatula.
- Finish by piping the ganache onto the tart.
- To decorate the tart, poach a little praline and lemon confit and finish with a few zests.
Good news: the tart can be kept in the fridge for 24 to 48 hours, should you have a slice left over.
- For our convenience, we carried out all the steps the day before. But the assembly was done on the morning of the day of the tasting, without stress as all the preparations had been made and had had time to set in the fridge.
- As we didn't have any hazelnuts, we used pecans and the result was just right for us too.
- If you only have a 16cm circle (4-5 portions) you just divide the proportions by 2 to get there.
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