Creamy lemon namelaka tart with fresh fruit
This amazing tart has a butter crust and it is filled with the fresh lemon namelaka cream. Perfect on all occasions, sweet at the right point, delicate, creamy, velvety and enriched with mixed fresh seasonal fruit. Yum!
For 4 Person(s)
- 120 g soft butter (I used Lurpak brand)
- 70 g powdered sugar
- 15 g acacia honey
- 1 medium egg
- 1 pinch salt
- 1 lemon (only the zest)
- 1 pinch baking powder
- 160 g cake flour
- 1 tbsp (or more) orange or peach marmalade
Ingredients for namelaka lemon cream
- 200 g white chocolate
- 3 g gelatin sheets
- 120 ml milk
- 15 ml water
- 240 ml cream (cold)
- 70 ml lemon juice
- 1 lemon (only the zest)
- fresh seasonal fruit
Creamy lemon namelaka tart with fresh fruit Directions
- Prepare the dough the previous evening. Beat the butter with powdered sugar and honey until they are well blended. Add egg and lemon zest and beat again.
- At this point add sifted flour, a pinch of salt and a pinch of baking powder. Beat briefly until everything is well combined. Wrap the dough with plastic wrap and place it in the refrigerator overnight.
- For the lemon namelaka cream I used recipe by Gianluca Fusto. Prepare this refreshing lemon namelaka cream the night before. Soak the gelatin sheets in cold water for 10 minutes. Meanwhile, melt white chocolate over water bath. Heat the milk and water almost to the boiling point, turn off the heat, add squeezed gelatin and mix well. Using the immersion blender blend the milk gradually adding melted white chocolate. Add cold cream and blend again (try to incorporate as little air as possible). Finally add the lemon juice and zest and blend again until the whole is smooth and homogeneous. Cover the container with the transparent film and place the lemon nemalake in the refrigerator until it solidifies, for a minimum of 8 hours or, better, overnight.
- The next morning roll out the pastry dough to a thickness of 5 mm. Cut out a circle 20 cm wide using the base of the round pan as the guide and move the pastry on the pan (previously lightly greased and floured). Use the advanced pastry to create a long cylinder/strip. Place the cylinder on the pastry and press it gently to make it adhere perfectly. Finally, make personalized decorations. I used the tip of the spatula. Brush the middle of the pastry with a spoonful of marmelade. Prick the bottom with a fork and bake in a preheated static oven at 170 °C for 20 to 25 minutes. Remove from the oven and let it cool down completely.
This recipe was created thanks to the collaboration with Lurpak. Excellent Danish butter perfect for professional pastry making and for homemade use.