Recipes
Cream the butter, add the sugar and mix well. Gradually add the eggs and sift in the flour. Pour into a dish and refrigerate, then cook twice for 5 min at 170°C (338°F).
Mix the tant pour tant and the flour. Gradually add the egg and beat with a mixer. Beat the egg whites with the sugar until the mixture forms soft peaks. Melt the butter, leave to cool, then combine at the end. Bake at 220°C (428°F) for 6 min.
Blanch the lemons and limes 4 times, leave to cool and chop finely. Heat the orange juice, vanilla, star anise, lemon and lime and half of the sugar. Add the rest of the sugar previously mixed with pectin. Boil for 2 min and pour out to cool.
Whisk the egg whites into peaks, beat in the caster sugar to stiffen, add the icing sugar using a rubber spatula.
Beat the eggs with the sugar until the mixture turns pale, heat the lemon juice. Cook the mixture as you would a crème pâtissière, bringing to the boil and simmering for 3 min. Add the softened gelatine. Cool slightly and add the butter.
Remove the fruit purée from the freezer at the very last minute, turn it out and cut into little pieces. Soften the gelatine in cold water. Melt a third of the purée by heating it with the softened gelatine. Melt the remaining purée at between 5°C and 8°C (41°F to 46.4°F), add the gelatine and purée mix followed by the sugar (be careful not to let the temperature of the mixture rise above 5°C (41°F) beforefoldinginthecream).Addthewhippedcream,stir gently, pour into a 20 cm diameter dessert circle to 1cm deep.
Heat the water and add the sugar and NH pectin mixture. Bring to the boil and add the glucose and yellow colouring. Bring back to the boil for 1 min and skim. Contact cover with cling film, place in crushed ice to cool then refrigerate at 4°C (39.2°F).
Heat the syrup and whisk the egg whites at a low speed. When the sugar reaches a temperature of 110°C (230°F), combine the tant pour tant and the remaining egg whites. When the syrup reaches 118°C (244.4°F), pour it over the beaten egg whites. Allow to cool and fold into the first mixture. Cook twice for 6 min at 140°C (284°F). Fill with lemon cream.
Temper the white chocolate and divide into squares as preferred. Use a round cutter to make crescent shapes. Leave to set in the fridge.
Place the Joconde Biscuit of smaller diameter than the tart in the pastry. Cover with marmalade and fill the bottom of the tin with the lemon and lime cream. Place a smaller layer of kaffir lime and lemon mousse on top of the cream. Add French meringue peaks in a flower shape around the mousse and place the chocolate decoration on the mousse and lemon macaroon.
