CITRUS TART :
This tartlet seduces with its fresh and juicy textures, which are beautifully presented on a baked base.
Almost all of the textures are visible, enhancing the attractive and appetizing nature of the pastry.
Instead of using a classic, rather sweet meringue, Chef Nicolas Lambert makes a light, refreshing whipped jelly, giving the pastry an unusual shape. For the base, he complements the crispy and crumbly sablé Breton with contrasting fresh textures - a lime cream and gel with a spicy note of basil.
Citrus Tart Course Curriculum
NICOLAS LAMBERT
Senior Executive Pastry Chef at Four Seasons Dubai
Asia's Best Pastry Chef 2018
Hello, everyone! I'm Nicolas Lambert!
All of my recipes are specially selected for their rich and palatable flavors.
Designed for gourmet restaurants and high-end pastry boutiques, my desserts are, by nature, ambitious. They reflect the highest standards of quality in both their taste and appearance.
As a student of mine, you shall learn recipes that are used in professional French cuisine, thus reaching a new level of knowledge, skill and experience. You shall learn how to prepare choux au craquelin, silky whipped ganache, Linzer dough, marzipan sponge, xanthan-based meringue, whipped jelly and much, much more.
