This is a Lemon tart which I have tasted in Paris ,and will never forget the magical taste. It's from a great M.O.F Arnaud Larher.
There are lots of details of the making process, wish I could bring you a perfect French Afternoon tea time. :)
※I used Fresh Eruka Lemon which is a kind of green lemon from Taiwan.
***商業級食譜不藏私***
這是在法國留學時愛上的甜點，來自M.O.F大師Arnaud Larher，上面的白色泡泡入口像果汁一般清爽酸甜，也是我店內人氣商品，希望能讓你們在家也享受到如同巴黎帶回來的美味。喜歡可以在下方留言給我共同討論喔 :)
※影片中使用的是屏東檸檬 (是綠色的品種^^)
| 原來分量(-) | 計算分量(/2) | 計算分量(x2) |
|---|---|---|
| ↓ 材料 Ingredients ↓ | ||
| ▎吉利丁凍 Gelatine mass | ||
| 吉利丁粉 powdered gelatine 12g | 6g | 24g |
| 冷水 cold water 60g | 30g | 120g |
| ▎檸檬醬 Lemon Cream ( for 7cm tarts 10pc ) | 5pc | 20pc |
| 奶油 Butter 140g | 70g | 280g |
| 全蛋 Eggs 100g | 50g | 200g |
| 砂糖 Sugar 110g | 55g | 220g |
| 檸檬汁 Lemon Juice 80g | 40g | 160g |
| 檸檬皮 Zest 2pc | 1pc | 4pc |
| 吉利丁凍 Gelatine mass 8g | 4g | 16g |
| ▎檸檬泡泡 Lemon Meringue | ||
| 飲用水 water 107g | 53.5g | 214g |
| 砂糖 Sugar 93g | 46.5g | 186g |
| 檸檬汁 Lemon Juice 100g | 50g | 200g |
| 吉利丁凍 Gelatine mass 60g | 30g | 120g |
| ▎法式甜塔皮 Tart Crust | ||
| 冷藏無鹽奶油 Cold unsalted butter 125g | 62.5g | 250g |
| 糖粉 Powdered sugar 80g | 40g | 160g |
| 杏仁粉 Ground almonds 26g | 13g | 52g |
| 中筋麵粉 Plain Flour 220g | 110g | 440g |
| 一小搓鹽 A pinch of salt | ||
| 全蛋 Eggs 50g | 25g | 100g |
法式檸檬泡泡塔 （下）French Lemon Tart フランスレモンタルト レシピ EP2
