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–+ servings
Tartelettes citron vert, ananas & coriandre

LIME, PINEAPPLE & CORIANDER TARTLETS (INSPIRED BY WILLIAM LAMAGNÈRE)

Fresh little tarts, with a taste of the Brazilian northeast in each bite
Course: Tart
Keyword: Lime, pineapple, sour, Tart
Portions 6 tartelettes
Prep Time: 30 minutes
Temps de repos: 12 hours
Cooking time: 30 minutes
Print Recipe

Équipements

Ingredients

For the sweet dough (the day before)

  • 125 g of butter soft
  • 85 g powdered sugar
  • 25 g almond powder
  • 210 g of flour
  • 1 egg
  • 3 pinches of salt

For the lime cream (the day before)

  • 2 g of gelatin (liquid or powder)
  • 2 limes zests
  • 1 egg
  • 50 g of sugar
  • 70 g of butter

Pour la crème d'amande

  • 60 g of butter
  • 60 g For the almond cream
  • 60 g powdered sugar
  • 1/2 egg slightly beaten
  • 1 tablespoon of rum
  • 2 zests of lime

For the pineapple and coriander brunoise

  • 400 g pineapple (about 1/2 pineapple)
  • 2 limes
  • 10 à 15 g of coriander
  • sugar (optionnal)

Instructions

For the sweet dough (the day before)

  • In a bowl, mix the butter and sugar.
  • Add the almond powder and mix.
  • Lightly beat the egg, and pour it into the mixture.
  • Add flour and salt. Work the dough until it is homogeneous.
  • Keep refrigerated overnight.

For the lime cream (the day before)

  • Hydrate the gelatin.
    If you are using gelatin sheets: place 1 gelatin sheet in a bowl of cold water.
    If using powdered gelatin: mix 2 g. of gelatin with 10 g of cold water.
    Set aside.
  • In a mixing bowl, combine lime juice and zest, egg and sugar.
  • Cook in a water bath until 75°C.
  • Remove from heat, add gelatin (either the well-drained sheet or the powder/water mixture) and stir until gelatin is completely dissolved.
  • Let cool to 50°C, add the butter in pieces and mix to emulsify.
  • Pour into a bowl and cover with cling film.
  • Reserve in the refrigerator until the next day..

For the almond cream

  • Whip the butter with the powdered sugar, almond powder, egg, rum and lemon zest.
  • Set aside.

For the pineapple and coriander brunoise

  • Cut the pineapple into small cubes.
  • Chop the coriander.
  • Mix the pineapple, coriander, lime juice and zest. Add sugar to taste (when the pineapple is ripe it is usually not necessary)
  • Set aside

For the assembly

  • Roll out the dough and shape the 6 circles. Prick the dough with a fork and refrigerate for at least 1 hour.
  • Preheat your oven to 180°C (350°F).
  • Bake the pie shells for 15 minutes.
  • Take them out of the oven, and spread the almond cream between the tarts.
  • Bake again for 10 minutes.
  • Let the tarts cool. Add the lime cream.
  • You can keep the tarts in the refrigerator. Take them out 15 to 20 minutes before serving and place the pineapple brunoise on top.