Tartlet is simple in preparation, however, it has many recipes and techniques: reconstructed shortcrust dough, almond crumble, whipped ganache with raspberry, french meringue and raspberry coulis.

Each texture and flavor is presented at its best and perfectly matches each other.


This recipe is a modern take on the classic lemon tart by chef Aleksandr Trofimenkov. In addition to the lemon curd, meringue and the shortcrust, we will make a rich poppy-seed sponge and a tangy lemon gel.

We pipe the perfect spiral with an absolutely stable meringue, on the surface of the tartlet.

Tender meringue, soft sponge, crunchy tartlet base and fresh lemon flavor, what could be better?

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Access to the video lessons and recipes for 12 months



Pastry chef, French pastry tutor

From the very beginning, the chef sets the standards of work which help the students to get great pastries that can fill up the vitrines of demanding pastry boutiques.

The chef has few years of experience as a pastry chef in the production line at the best pastry shop in Kiev - Honey, few years of teaching at the Hector Bravo Pastry School.

He also designed and opened the production of luxury pastries in Dubai.

Many years of experience in teaching and working in the industry allow Alexander Trofimenkov to share with the audience theory and practice at the level of world-famous pastry chefs.