For the sweet almond pastry:
• 200 g flour
• 75 g powdered almonds
• 140 g softened butter
• 100 g icing sugar
• 1 egg
• 1 pinch of salt
For the lemon cream:
• 1 1/2 organic lemon
• 1 egg + 1 yolk
• 35 g white sugar
• 25 g butter
• ¼ leaf of gelatin
For the calisson cream mousse:
• 5 cl milk
• 1 egg yolk
• 1 tbsp white sugar
• 15 g cornflower
• 30 g softened unsalted butter
• 80 g calisson cream
For the whipped cream:
• 5 cl of whole cream
• 1 tbsp white sugar
• 1 drop of orange flower water
For the decoration/assembly:
• 50 g calisson cream
• A few flaked almonds
• Some grated organic lemon peel
Form the base by hand and cut off the edges. Pierce the base of the pie and bake in the oven for 20 min. Leave to one side.
Put the gelatin in a bowl of cold water and let it absorb the water. Squeeze the lemons and heat the juice on low heat in a bain marie.
In a salad bowl, beat the eggs and the sugar. When the juice is hot, pour half in the egg and sugar mixture and mix well.
Put the mixture back in the bain marie to heat, adding the gelatin and stirring all the time.
When the curd is nice an thick, turn off the heat, add the butter in pieces and mix well.
Leave to cool for 1 hour in a dish before placing in a closed icing in the fridge until the next day.
Beat the egg yolk and the sugar in a salad bowl. Heat the milk over a low heat. When boiling, add the cornflower to the egg/sugar mixture, and pour half the milk over it.
Mix well with a whisk. Put everything back to heat and keep mixing with the whisk.
When the mixture has thickened (a very short time, maximum 1 minute for the quantity of milk), turn off the heat, add 30 g butter, the Calisson cream and mix well.
Leave to cool in the fridge.
When you’re ready to assemble everything, and not before, get the cream out of the fridge.
Beat it with an electric whisk for 5 minutes, and gradually add the remaining 30 g of softened butter. Beat until completely smooth.
Use directly (see assembly stage)
Preparing the whipped cream:
Whip the cream in a mixer with the orange flower water.
When the cream is nice and firm, add the sugar, beat for 1 minute, place it in an icing bag and keep in the fridge or use directly.
Spread the Calisson cream over the base of the tart.
Then ice the pie with the three preparations: the lemon cream, the cream mousse and the whipped cream.
Sprinkle a few grilled flaked almonds and some grated lemon peel on top.
WHAT YOU NEED