An exquisite lemon tart with crispy crust, filled with lima confit, lemon curd, and decorated with a lemony white chocolate ganache. Sweet and acidulous flavours are perfectly balanced!
A recipe inspired from the Pastry Chef Jeffrey Cagnes from Storher, the oldest patisserie of Paris.
Serves 6 people – You’ll want to taste immediately, but it will stay fresh for at least 2 days
Ingredients: Wheat flour, butter, cane sugar, egg, lemon, lime, cream, white chocolate, gelatin, pectin.