Whip up the Chantilly and pipe dots into the tartlet case.
Next arrange the citrus segments on top.
Spray with glaze – either plain or flavoured with yuzu juice (5%).
Decorate with orange and lime zest.
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Mix all the ingredients together, except the flour.
Add the flour last.
Mix very little.
Line the tart tins (8 cm diameter)
Bake blind at 150 °C for 20 mins.
Beat the softened butter together with the sugar and ground almonds.
Add the eggs a little at a time.
Add the crème pâtissière to the above mixture.
Then add the maizena, followed by the citrus zest.
Pipe 25 g of frangipane into each tart base.
Then arrange cubes of candied lemon and orange on top (rinsed in hot water first).
Bake for a further 15 to 20 mins at 155 °C.
Mix the mascarpone, cream and sugar together with the citrus zest.
Take about 120 g to 150 g of that liquid and heat in the microwave to melt the gelatine/water mix into it.
Incorporate back into the first mixture using a stick blender.
Whip up the Chantilly and pipe dots into the tartlet case.
Next arrange the citrus segments on top.
Spray with glaze – either plain or flavoured with yuzu juice (5%).
Decorate with orange and lime zest.
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