Praline and Lemon Tartlets

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

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

The first time I made them, I was delighted with the result and since then they have become a classic at my celebrations. Whether for an afternoon with friends, a special occasion, or simply 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:

• 250 g flour
• 30 g ground almonds
• 90 g powdered sugar
• 2 g salt
• 120 g cold unsalted butter (cut into cubes)
• 1 large egg

For the soft almond sponge:

• 50 g butter
• 20 g flour
• 60 g powdered sugar
• 50 g ground almonds
• 2 egg whites

For the lemon cream:

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

For the interior:

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

For the meringue:

• 3 egg whites
• 200 g powdered sugar

Preparation

Prepare the sweet shortcrust pastry:

1. Put the flour, ground almonds, salt and powdered sugar in the bowl of your stand mixer and mix.
2. Next, add the cubed butter, mixing on low speed until you get a sandy mixture.
3. Add the egg and mix on medium speed until you get a homogeneous mixture. As soon as it's ready, stop the mixer or, if you're doing it by hand, stop mixing.
4. Form a ball with the dough and take it to the fridge wrapped in cling film for at least an hour (you can leave it overnight).

Make the soft almond sponge:

1. Put the butter in a saucepan and cook it over low heat until it reaches a hazelnut color.
2. In a separate bowl, mix the powdered sugar, ground almonds and flour.
3. Add the egg whites (unbeaten) and mix with a spatula until incorporated.
4. Add the butter and mix until incorporated.
5. Reserve in a piping bag.

Bake the pastry:

1. Preheat the oven to 180 °C.
2. Take the dough ball out of the fridge and, with a rolling pin, roll it out to a thickness of about 2-3 mm. Line the De Buyer perforated rings with the dough. For the base, cut dough discs using the rings themselves. For the walls, cut strips of dough and make sure to place them so they adhere well to the base.
3. Bake for 8 minutes at 180 °C.
4. Remove the rings from the oven and, with the piping bag, pipe a little of the soft almond sponge mixture. More or less fill to a thickness of 1 cm.
5. Return the tartlets to the oven and leave them for another 12 to 15 minutes. The sponge should be golden.
6. Remove from the oven and let cool on a rack so they lose heat and humidity and become crisp.

Prepare the lemon cream:

1. Soak the gelatin sheet in a shallow dish with very cold water.
2. Grate the lemon zest and juice the lemons.
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 slightly higher and stirring faster for about 2 minutes. The cream should start to thicken.
5. Remove from heat, add the well-drained gelatin sheet and stir until fully incorporated.
6. Strain the cream through a fine-mesh sieve to remove lumps and impurities.
7. Put the cream in a piping bag and distribute it into the tartlets, leaving a gap in the center unfilled.
8. Fill the central gap with the almond praline.
9. Smooth with an offset spatula.

Make the meringue:

1. Beat the egg whites until stiff, gradually adding the powdered sugar until you obtain a firm meringue.
2. Put the meringue in a piping bag with the tip you want for decorating and place it onto the tartlets
3. Lightly brown the meringue with the help of a kitchen torch if you want a slightly toasted meringue.

Notes

• Although they look adorable as tartlets, you can make the recipe as a single tart using a larger ring.