Shortbread tartlets made with olive oil, lemon cream and whipped cream
Ingredients
For
5
personnes
Olive oil shortbread biscuits:
- 120 g T80 wheat flour
- 30 g lupin flour (or 25 g cornflour)
- 40 g of ground almonds
- 8 g of bicarbonate of soda
- 70 g olive oil
- 40 g of avocado flesh
- 40 g unsweetened apple compote
- 50 g cane sugar
- 1/2 teaspoon of vanilla powder
- 1 pinch of fleur de sel
- The zest of one lemon
Lemon curd:
- 100 ml of fresh lemon juice
- The zest of a lemon
- 25 ml of water
- 25 ml of plant-based milk
- 20 g cornflour
- 1 g of agar-agar
- 40 to 60 g of cane sugar, to taste (or agave syrup)
- 1 pinch of lemon essential oil crystals (optional)
- 20 ml olive oil
- 1 pinch of turmeric for colour (optional)
Olive oil whipped cream:
- 125 ml of soy whipping cream (very cold)
- 8 ml of olive oil
- 1 pinch of lemon essential oil crystals (optional)
- Sugar, if required, to taste
Tip
For this recipe for shortbread tartlets made with olive oil, lemon cream and whipped cream: PDO Nice, PDO Nyons, AOC Languedoc, Lucques variety, Cailletier, Tanche, Négrette…Olive oil with a subtle flavour pairs perfectly with sweet flavours and adds a delicate hint of dried fruit to your dishes. We also recommend trying the recipe for lemon meringue tart with olive oil – a must-try dessert that’s absolutely delicious!
Instructions
Shortbread biscuits made with olive oil
- In a bowl, mix together the flours, ground almonds and bicarbonate of soda.
- In a blender, blend the olive oil, avocado flesh and apple purée until you have a smooth, creamy mixture.
- Next, pour this mixture over the flour mixture.
- Add the cane sugar, vanilla, fleur de sel and lemon zest. Mix everything together until you have a smooth paste.
- Grease 5 small pastry rings before arranging them on a baking tray lined with baking paper.
- Divide the dough between the pastry rings, smoothing it out with the back of a tablespoon. Leave to rest, preferably in the fridge, for just under an hour before baking in an oven preheated to 175°C for 13 to 15 minutes. Keep an eye on them whilst they’re baking.
- Leave to cool before turning out. Feel free to gently run the blade of a knife round the edge of the cake to make it easier to turn out.
Lemon curd
- In a small saucepan, pour in the lemon juice, zest, water, plant-based milk, cane sugar, cornflour, olive oil, agar-agar and lemon essential oil crystals.
- Whisk everything together and bring to the boil over a low heat for 1 to 2 minutes, stirring continuously until the desired consistency is reached.
- Add the turmeric (which won’t affect the flavour of the lemon curd in any way) to give it a lovely golden yellow colour, and mix well before leaving the cream to cool.
- Ideally, leave the lemon cream in the fridge for 2 to 3 hours.
Olive oil whipped cream
- Pour the very cold whipping cream into the food processor bowl.
- Add a pinch of lemon essential oil crystals (and caster sugar if necessary).
- Whisk vigorously whilst gradually adding the olive oil, until the cream triples in volume and becomes whipped cream. Set aside in a cool place.
Assembling the tartlet
- Using a piping bag, pipe the lemon cream and whipped cream onto each shortbread biscuit as desired.
- Sprinkle with a few strips of lemon zest. Serve immediately.
Tip
For this recipe for shortbread tartlets made with olive oil, lemon cream and whipped cream: PDO Nice, PDO Nyons, AOC Languedoc, Lucques variety, Cailletier, Tanche, Négrette…Olive oil with a subtle flavour pairs perfectly with sweet flavours and adds a delicate hint of dried fruit to your dishes. We also recommend trying the recipe for lemon meringue tart with olive oil – a must-try dessert that’s absolutely delicious!
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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