🍋✨ Lemon & Yuzu Tartlets with Hazelnut Crust & Caramelized Banana
Elegant tartlets combining hazelnut shortcrust, almond cream, caramelized banana, a vibrant lemon-yuzu cream dome, and delicate meringue kisses.These refined lemon & yuzu tartlets feature hazelnut pâte sablée, caramelized banana, almond cream, a tangy citrus dome, and crispy mini meringues.These Lemon & Yuzu Tartlets are the result of a collaboration during a pastry masterclass in Italy with Chef Philippe. They offer a beautiful harmony between tangy, nutty, and sweet flavors.Each tartlet begins with a crunchy hazelnut shortcrust base, filled with almond cream and rum-kissed caramelized bananas, topped with a frozen lemon-yuzu cream dome, glazed to a shine. Finished with meringue kisses and gold leaf, these tarts are as stunning visually as they are in flavor – refreshing, zesty, and full of texture.Keywords: lemon yuzu tartlets, citrus tart, hazelnut crust tart, caramelized banana dessert, elegant mini tart
Ingredients
✳️ Hazelnut Pâte Sablée
- 140 g all-purpose flour T55
- 100 g softened butter
- 50 g powdered sugar
- 50 g raw hazelnut powder
- 1 g fine salt
- 45 g egg yolks
- 4 g baking powder
✳️ Lemon & Yuzu Cream
- 115 g lemon juice
- 100 g yuzu juice
- 105 g water
- 105 g whole eggs
- 160 g sugar
- 30 g cornstarch
- 90 g butter
- 4 g gelatin 200 bloom
- 24 g cold water to hydrate gelatin
✳️ Caramelized Bananas
- 1 ripe banana
- 10 g butter
- 15 g sugar
- 5 g dark rum
✳️ Hazelnut Almond Cream
- 45 g butter softened
- 45 g powdered sugar
- 45 g hazelnut powder
- 45 g whole eggs
- 8 g cornstarch
- Rum optional – to taste
- Chopped hazelnuts – as desired
✳️ Meringue Kisses
- 40 g egg whites
- 40 g granulated sugar
- 40 g powdered sugar
✳️ Decoration & Glaze
- 200 g neutral mirror glaze
- Gold leaf – optional
Instructions
Hazelnut Pâte Sablée
- Cream the butter and powdered sugar. Add hazelnut powder and mix.
- Add egg yolks, then mix in flour, baking powder, and salt.
- Do not overmix. Form a dough, wrap in plastic, and chill overnight.
- Next day, roll out the dough and line 6 tart rings (8 cm x 2 cm).
- Chill for 6 hours or freeze before baking.
- Lemon-Yuzu Cream Domes
- Hydrate gelatin in water.
- Heat citrus juices and water.
- Whisk eggs, sugar, and cornstarch in a bowl.
- Gradually pour hot liquid into the egg mix while whisking.
- Return to heat and cook until boiling; continue for 1 more minute.
- Add gelatin. Cool to 50°C, then add butter and emulsify with a stick blender.
- Pour into 6 cm hemisphere molds and freeze for at least 6 hours.
Caramelized Bananas
- Slice banana into pieces.
- Melt butter in a pan, add banana and sugar.
- Cook until lightly caramelized.
- Deglaze with rum and flambé. Cool and reserve.
Hazelnut Cream
- Cream butter and powdered sugar.
- Add egg, hazelnut powder, cornstarch, and optional rum.
- Pipe into tart shells using an 8 mm nozzle.
- Add banana pieces and hazelnut bits. Chill for 30 min.
- Bake at 160°C for 20 minutes. Let cool.
Meringue Kisses
- Whip egg whites until foamy.
- Gradually add sugar, then fold in sifted powdered sugar.
- Pipe small meringues using 8 mm nozzle onto baking mat.
- Bake at 100°C with fan for 1.5 hours. Store in airtight container.
✨ Final Assembly
- Unmold frozen domes.
- Warm neutral mirror glaze and dip each dome.
- Place a dome at the center of each tartlet.
- Surround with meringue kisses.
- Garnish with edible gold leaf if desired.
- Let thaw in refrigerator for at least 6 hours before serving.