Tartelette au citron
The smaller sister of the large tarte au citron.
Crispy shortcrust pastry filled with lemon cream with a pleasantly sweet vanilla meringue.
A firework of flavors made from just three components. The shell made of shortcrust pastry is the frame and carries the real star, the lemon crémeux, decorated with meringue.
We love the clear taste and the juicy acidity.
Especially the delicious transition from cool lemon cream, which melts silky on the palate, to crispy shortcrust pastry. Which surprises with its butteriness and unexpected saltiness.
My favorite tartlet. Full of taste, without sticky sweetness and heaviness, perfect after a cozy dinner for two or as a sweet souvenir for a coffee date
Tip: from around October to the end of December we bake the tartelette au citron with Meyer lemons. Depending on the season and harvest. Then it tastes particularly intense and aromatic.
Put the sun on your plate.
Allergens: A C G