Start the new year the way you mean to go on, with truffles and delicious treats. I’ve come up with a recipe for Tarte Au Citron Truffles. Truffles with a creamy white chocolate base with the sharp tang of plenty of fresh lemon zest and more tartness from homemade lemon curd. The truffles are then rolled in more white chocolate and then coated in baked buttery shortcrust pastry crumbs, to creat a Tarte au Citron in a single truffle.
I used my own homemade lemon curd in the truffles, but you can use shop-bought but make sure you use the best you can possibly as the flavour will be key to the end truffles flavour. You want to stay away from the glow in the dark lemon curd you can get!
If you don’t fancy using the pastry crumbs for the coating, then you can use just melted white chocolate for the coating or if you still want to achieve that tart like feel to the truffles, then you can roll them in fine digestive biscuit crumbs after coating in the white chocolate. You can save a bit of time if you want to use shop-bought pastry to make the crumbs for the coating. If you have more time, then feel free to make your favourite recipe for a buttery shortcrust pastry.
Equipment You'll NeedPrint
Makes 30 truffles
- 300g White Chocolate
- 85g Lemon Curd
- 235ml Double Cream
- 2 Lemons, zested
For Coating –
- 150g White Chocolate, melted
- 100g Shortcrust Pastry, baked until golden and blitz to fine crumbs
- In a large pan, pour in the cream with the lemon zest, gently heat the cream, the oils from the lemon zest will make the cream look like it has split, but keep stirring and it will loosen again. Slowly bring the cream to a boil. While heating put the chocolate and lemon curd in a glass bowl.
- Once the cream has come to the boil, take off the heat and leave for 5 minutes for the flavours to infuse. Strain through a fine sieve over the chocolate, squeezing the cream from the zest. Discard the zest. Mix until you have a smooth ganache and the chocolate has melted through. Allow to cool at room temperature, cover with cling film. Leave to set in the fridge.
- I use food-grade disposable gloves to roll the truffles, which means you won’t be covering the whole kitchen in chocolate prints. Place the pastry crumbs into a shallow bowl with plenty of space.
- Cover a tray with parchment paper. Using a teaspoon of the mixture, roll the ganache into even balls. And drop into the melted chocolate, using fork, shake off the excess and transfer to the bowl of the pastry crumbs and give the bowl a little shake to coat the truffles. Transfer to the lined tray, keeping the truffles well spaced. Repeat until all the mixture is rolled.
- Cover the tray and return the tray to the fridge until ready to eat.
- Category: Chocolate, Truffles
- Method: Confectionery
- Cuisine: French
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