Praline and lemon tartlets

Today I want to share with you a recipe that I find delicious: praline and lemon tartlets . These little lemon flowers are a true spectacle, both for the eyes (aren't they so cute?) and for the palate. I love how the combination of fresh lemon and sweet praline creates a perfect balance that always surprises.

These tartlets have a crispy, golden base that holds a creamy, smooth lemon filling with an almond praline core . The top is decorated with a light and fluffy meringue , which not only adds a wonderful texture, but also gives it an elegant and festive touch.

The first time I made them, I was delighted with the result and since then they have become a classic in my celebrations. Whether for a snack with friends, a special occasion, or just because, these tartlets are always a hit.

I invite you to put on your apron and join me in the kitchen. Let's prepare these delicious lemon praline tartlets together! I'm sure you'll love them as much as I do.

De Buyer Perforated Pastry Frame

Ingredients

For the sweet shortcrust pastry:

• 250g flour
• 30 g almond powder
• 90 g icing sugar
• 2 g of salt
• 120g cold unsalted butter (cut into cubes)
• 1 large egg

For the soft almond cake:

• 50g butter
• 20 g flour
• 60 g icing sugar
• 50 g almond powder
• 2 egg whites

For the lemon cream:

• 2 lemons
• 40g butter
• 1 egg
• 1 egg yolk
• 100g sugar
• 1 sheet of gelatin

For the interior:

• 50 g almond praline (put it in a pastry bag)

For the meringue:

• 3 egg whites
• 200 g icing sugar

Preparation

We prepare the sweetened shortcrust pastry:

1. Put the flour, almond powder, salt and icing sugar in the bowl of your food processor and mix.
2. Next, add the diced butter, mixing on low speed until you get a sandy mixture.
3. Add the egg and mix at medium speed until you obtain a homogeneous mixture. As soon as it is done, stop the robot or, if you do it by hand, stop mixing.
4. Form a ball with the dough and put it in the refrigerator, wrapped in film, for at least an hour (you can leave it overnight).

We make the soft almond cake:

1. Put the butter in a saucepan and cook over low heat until it turns a hazelnut color.
2. In a separate bowl, mix the icing sugar, almond powder and flour.
3. Add the egg whites (without beating) and mix with a spatula until combined.
4. Add the butter and mix until integrated.
5. Reserve in a pastry bag.

We bake the dough:

1. Heat the oven to 180°C.
2. Take the dough ball out of the refrigerator and, using a rolling pin, roll it out until it is about 2-3 mm thick. Line the perforated De Buyer rings with the dough. For the base, cut discs of dough using the rings themselves. For the walls, cut strips of dough and make sure to place them so that they stick well to the base.
3. Bake for 8 minutes at 180°C.
4. Take the rings out of the oven and, with the pastry magician, spoon in a little of the soft almond cake dough. More or less filled to a thickness of 1 cm.
5. Return the tartlets to the oven and leave them for 12 to 15 more minutes. The cake should be golden.
6. Remove from the oven and let cool on a rack, so that they lose heat and moisture and remain crispy.

We prepare the lemon cream:

1. Let the gelatin sheet soak in a deep plate with very cold water.
2. Grate the peel of the lemons and squeeze them.
3. Put the lemon juice, zest, sugar and butter in a saucepan (preferably with a thick bottom). Cook over medium heat for 3 minutes, stirring constantly.
4. Add the egg and yolk, and continue cooking with the heat a little higher and stirring faster for about 2 minutes. The cream should begin to thicken.
5. Remove from the heat, add the well-drained gelatin sheet and stir until completely integrated.
6. Strain the cream through a fine mesh strainer to remove lumps and impurities.
7. Put the cream in a pastry bag and distribute it among the tartlets, leaving a gap in the center without filling.
8. Fill the central hole with the almond praline.
9. Smooth with an elbow spatula.

We make the meringue:

1. Beat the egg whites until stiff, adding the icing sugar little by little until you obtain a firm meringue.
2. Place the meringue in a pastry bag with the nozzle you want to decorate and put it on the tartlets.
3. Lightly brown the meringue with the help of a kitchen torch, if you want a toasted meringue.

Grades

• Although they are very cute in tartlet format, you can make the recipe in a single cake, using a larger ring.