# Modern Lemon Tart

A modern take on the classic lemon tart, perfect for spring, featuring various lemon textures, almond, and caramel notes.

- Category: Dessert
- Language: en

## Ingredients

- Tart Dough
- Lemon
- Caramel Crunch
- Lemon Curd
- Caramel
- Almond Ganache Inserts
- Lemon Broken Gel
- White Chocolate
- Lemon Mousse
- Transparent Shiny Glaze
- Meringue

## Instructions

1. Roll out the tart dough using a rolling pin.
2. Cut out circular shapes from the dough using a round cookie cutter.
3. Place the dough circles into tart rings on a baking tray with a silicone mat.
4. Trim excess dough from the edges of the tart rings using a knife.
5. Bake the tart shells until golden brown.
6. Prepare the lemon and caramel crunch by combining ingredients in a small pot and zesting lemon into it.
7. Fill each baked tart shell with a layer of the lemon and caramel crunch.
8. Prepare the lemon curd by combining egg yolks, sugar, and lemon juice in a pot and whisking over heat.
9. Strain the lemon curd through a sieve into a pitcher.
10. Pour the lemon curd into each tart shell, on top of the caramel crunch layer.
11. Prepare the caramel and almond ganache inserts by combining ingredients in a pot and stirring until smooth.
12. Pour the ganache into a bowl and mix.
13. Pipe the caramel and almond ganache into a silicone mold, filling about half of each cavity.
14. Prepare the lemon broken gel by mixing ingredients in a pot, pouring into a container, and then blending with an immersion blender.
15. Pipe the lemon broken gel into another silicone mold.
16. Prepare the airy white chocolate and lemon mousse.
17. Fill round silicone molds with the white chocolate and lemon mousse.
18. Place the frozen caramel and almond ganache inserts into the mousse-filled molds.
19. Cover the mousse creations with a transparent shiny glaze on a wire rack.
20. Carefully place the glazed mousse domes on top of the lemon curd-filled tarts.
21. Prepare a fluffy meringue using a hand mixer.
22. Pipe the meringue on top of each tart in a conical shape.
23. Gently toast the meringue with a blowtorch for a golden finish.

## Equipment

- Rolling pin
- Round cookie cutter
- Tart rings
- Baking tray
- Silicone mat
- Small pot
- Zester
- Chopping board
- Spoon
- Sieve
- Bowl
- Whisk
- Silicone spatula
- Piping bag
- Silicone mold
- Immersion blender
- Wire rack
- Hand mixer
- Blowtorch

## Tips

- The tart dough has a crumbly texture and buttery flavor.
- The lemon curd provides a generous layer of lemon.
- The caramel and almond ganache inserts create contrast to the zesty lemon.
- The lemon broken gel adds another texture of lemon.

## Source

- Original video: https://www.instagram.com/reel/DJUWMYYMot7/?igsh=MTJwd2M3NHZ4djcyNQ==
- Recipe page: https://www.cliprecipe.com/recipe/b20fcf28-368e-41f3-a1ab-e37df7a0a90e
- Extracted: 2025-08-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt