Lemon Tart with Caramel, Almonds & White Chocolate

This tart features one of my favorite combinations: lemon, caramel, and white chocolate. Sweet and tart together, resulting in pure umami! The almonds also add a lovely nuttiness, creating a fresh and creamy cake. All wrapped up in a lovely yellow design.

If you want to make a simpler version of the cake, you can skip the glaze and macarons and instead decorate it only with mousse balls and flowers.

Happy baking <

Lemon Mousse:

• 1.5 gelatin sheets (1 sheet = 1.75 g, bloom value 240)
• 50 ml lemon juice
• 50 g caster sugar
• 150 ml heavy cream (min. 35%)

1. Soak the gelatin sheets in cold water for 5–10 minutes.
2. Heat the lemon juice and sugar in a small saucepan until it reaches a boil. Remove the saucepan from the heat and whisk in the gelatin.