🍋 Lemon Hazelnut Tartlets
Lemon tart—what’s not to love? It’s reportedly the favorite dessert of the French! (I know, I’m Belgian.)But how do you make that sharp citrus flavor even better? By softening it with the sweetness and warmth of hazelnut, of course.If you know me, you know I’m all about avoiding waste. So for this tartlet’s look, I naturally reused some leftover whipped ganache from one of my pastry workshops and molded it using the Klassik Kit by Silikomart.That way, there’s no waste (which I absolutely hate), and it saves me time when testing new recipes. What else? Like a certain George would say...Yes, everything’s perforated here—but that’s how you get perfect tart bases. I even made a tutorial if you want to check it out.I hope you enjoy this tartlet as much as I did.Feel free to ask questions in the comments, and tag me on social media if you make it—I’d love to see your version!Scroll down for the full recipe 👇
Servings 6 people
Ingredients
Hazelnut Sweet Tart Dough
- 60 g unsalted butter softened
- 45 g powdered sugar
- 15 g hazelnut flour
- 30 g egg
- Pinch of fleur de sel
- 120 g all-purpose flour
- 1 egg yolk + 5 g cream for egg wash
Lemon Whipped Ganache
- 2 g gelatin
- 45 g lemon juice
- 75 g heavy cream
- 75 g white chocolate
- 195 g cold heavy cream
Hazelnut Cream
- 50 g unsalted butter softened
- 50 g hazelnut flour
- 50 g granulated sugar
- 50 g egg
- Whole hazelnuts as needed
Lemon Crémeux
- 1 g gelatin
- 100 g lemon juice
- Zest of 1 lemon
- 90 g granulated sugar
- 100 g egg about 2 large eggs
- 85 g unsalted butter
Decoration & Finishing
- Roasted hazelnuts
- Fresh lime zest
Instructions
Hazelnut Sweet Tart Dough
- In a stand mixer fitted with a paddle, cream the softened butter, powdered sugar, and hazelnut flour.
- Add the egg and mix again until smooth.
- Add the flour and salt. Mix just until the dough comes together.
- Roll the dough to 2 mm thick between parchment sheets and freeze for 1 hour.
- Line 7 cm tart rings with the dough. Freeze again for at least 1 hour (or overnight in the fridge).
Lemon Whipped Ganache
- Bloom the gelatin in cold water for 10 minutes.
- In a saucepan, heat the lemon juice and first portion of cream (75 g) until warm.
- Pour the warm liquid over the white chocolate in 3 additions, stirring each time.
- Add the cold cream (195 g) and blend with an immersion blender until smooth.
- Cover with plastic wrap (touching the surface) and refrigerate for at least 4 hours.
- Once chilled, lightly whip the ganache and pipe it into silicone molds (e.g., Klassik Kit). Freeze until solid.
Hazelnut Cream
- Mix the softened butter, sugar, and hazelnut flour until smooth.
- Add the egg and mix again.
- Cover with plastic wrap and refrigerate until ready to use.
Lemon Crémeux
- Bloom the gelatin in cold water for 10 minutes.
- Heat the lemon juice in a small saucepan until steaming.
- In a bowl, whisk together the eggs, sugar, and lemon zest.
- Pour the hot juice over the egg mixture while whisking, then return to low heat.
- Cook while stirring until the cream thickens and just begins to bubble.
- Remove from the heat, add the gelatin, and stir until dissolved.
- Add the butter and blend with an immersion blender until smooth.
- Cover with plastic wrap (touching the surface) and refrigerate for at least 4 hours.
- Baking the Tartlets
- Preheat the oven to 160°C (320°F).
- Bake the tart shells for 10 minutes, then remove the rings and cool slightly.
- Brush the inside of each shell with the egg wash.
- Fill one-third of each shell with hazelnut cream and add a few hazelnuts on top.
- Bake again for 10–15 minutes. Cool completely.
Assembly & Decoration
- Once cooled, fill each tartlet with lemon crémeux up to the edge and smooth the surface.
- Unmold the frozen whipped ganache domes and place them on top of the crémeux. (Optional: glaze them for extra shine.)
- Finish with roasted hazelnuts (including the skins) and a touch of lime zest.
Notes
đź“ť Notes
- Do not overmix the tart dough—it may shrink or collapse during baking.
- Avoid whipping the hazelnut cream with a whisk or it may puff during baking (you need room for the crémeux).
- Whip the ganache gently—just enough to pipe into the molds without air bubbles.
