Welcome to the 6th episode of my Baking Series, “From Classic to Iconic”, where I show you how to turn timeless, classic desserts into modern and elegant entremet cakes.
In this episode, I’m showing you how to make a modern version of one of the most classic desserts: the lemon tart!
In addition to the classic lemon and meringue combination, this elevated version introduces notes of almond and caramel, along with new textures like crunchy elements and a smooth broken gel, all brought together in a fresh, spring-inspired design.
Happy baking <3
For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the tarts from start to finish:
Day 1
Almond Caramel Ganache:
- 35 g white chocolate (28%)
- 35 g caramel chocolate (I use Callebaut Gold 30.4%)
- 70 g almond paste (I have used this one)
- 60 ml heavy cream (min. 35%)
- a pinch of sea salt
- Carefully melt the chocolate with the almond paste in a saucepan, then set it aside in a bowl.
- Heat the heavy cream until almost boiling.
