Revisited lemon tart verrine

Serves : 4

Preparation time: 20 minutes

Cooking time : about 20 minutes

Ingredients

The crumble

• 30gr / 80 ml (1/3 cup) rolled oats
• 30gr /30 ml (2 tbsp) sugar
• 30gr / 30 ml (2 tbsp) unsalted butter
• 30gr / 60 ml (4 tbsp) all-purpose flour
• 1 pinch salt

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a large bowl, mix the oats, sugar, butter, flour and salt with your fingers.
3. On a baking sheet lined with parchment paper or a silicone mat, spread the mixture and bake until lightly golden. Set aside

Lemon cream

• 2 eggs
• 65gr / 60 ml (4 tbsp) sugar
• 3 lemons, juice and zest
• 30 ml (2 tablespoons) cornstarch
• 60 ml (4 tbsp.) butter, cubed

Preparation

1. In a bowl, whisk together eggs, sugar, lemon juice and zest, and cornstarch until light and fluffy.
2. Then add the cornstarch.
3. Temper the mixture, gradually adding the hot lemon juice.
4. Pour into a saucepan over low heat and bring to the boil, stirring constantly with a whisk until thickened.
5. Remove from heat and allow to cool.
6. When the mixture is below 40°C (100°F), using a whisk or hand mixer, add the butter cubes.
7. Set aside in the fridge.

Topping

• Marshmallows
• Crispearls chocolate pearls

Assembly

1. In each verrine of your choice, divide the lemon cream and crumble in alternating layers.
2. Finish with one or two marshmallows, which you can lightly burn with a blowtorch.
3. Sprinkle a few chocolate pearls on top.