Küchenlatein

Mary of Starting From Scratch has chosen The Most Extraordinary French Lemon Cream Tart for this week's TWD baking. The recipe for the French Lemon cream comes from Pierre Hermé, "the Picasso of Pastry". This cream reminds you of lemon curd, but instead of stirring and cooking all ingredients together you add the butter after the egg mixture has thickened and cooled. The cream was richer and more extraordinary than my lemon curd: More butter makes the cream silky and luxurious. The chilled cream melts in your mouth and you feel like heaven.

Instead of one large tart I made individual tartlets with my new purchased tartlet tins. The taste convinced and I intend to do the Fresh Orange Cream Tart, if I ever lose the gained weight from this one.


Unfortunately you need barely 1 pound (428 grams) of butter for the whole recipe, which makes it very rich. But every single kalorie was worth the sin.

For more The Most Extraordinary French Lemon Cream Tarts and the recipe in English visit the blogroll at the Tuesday's With Dorie website.

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