Wild strawberry and lemon curd tartlet

Ingredients

Strawberry Mousse

• 1500 gr CapFruit Frozen Fruit Puree With 10% Added Sugar Strawberries.

• 400 gr Yolks

• 65 gr Milk

• 45 gr Gelatin

• 120 gr Egg Whites

• 2000 gr Even Fresh UHT Whipping Cream 35% Fat

• 3 gr Deco Relief (France) Water Soluble Natural Food Colourant Powder STRAWBERRY RED

Strawberry Icing

• 1kg strawberry icing

• 500 gr neutral soft icing

• 30 gr Gelatin

Lemon Tartlet

• 15 eggs

• 1200 gr granulated sugar

• 500 gr Even Fresh UHT Whipping Cream 35% Fat

• 600 gr flour

• 15 gr yeast

• 300 gr butter

• 6 lemon peel

Lemon Curd

• 300 gr lemon juice

• 300 gr soft chopped butter

• 4 eggs

• 100 gr yolks

• 200 gr sugar

• 2 lemon peel

Shortcrust Pastry For The Shell

• 1300 gr flour

• 600 gr butter

• 6 eggs

• 400 gr icing sugar

• 1 gr salt

You Will Need

• Pavoni Non Stick Silicon Baking Mat