Almond pastry

Mix the butter and the icing sugar using the pastry hook. Mix the eggs and unpeeled almond flour, alternating the two ingredients. Lastly, mix in the sifted flour and knead until you have a homogenous mixture. Line 9 single-portion tart holders and cool for at least 24 hours in the fridge at a temperature of 4°C. After resting, cook for 18 minutes at 160°C in a fan-assisted oven.

Limoncello Cream

Heat the cream and the Profumi D’Italia Limoncello. Mix in the eggs and bring to boil while mixing. Take the pan off the heat and leave the cream to cool to 40°C. Mix in the diced butter and whisk everything together. To finish, spread 10 grams of the Profumi D’Italia Limoncello on the base of the tarts (previously coated in chocolate), then pour the cream until it reaches the upper edge (topping = 700 g. of melted white chocolate and 300 g. of warm cocoa butter). To decorate: pour the cream into spherical moulds with a diameter of 3 cm, then place the completed moulds on the tarts. Finally, put into the freezer.

Italian Meringue

Add the caster sugar to the water and heat to 120°C. Pour the syrup into the egg whites, and whip using your electric whisk.

Preparation

Position 3 lemon hemispheres onto each tart. Spoon some Cesarin TopGel Mirror Lemon (heated to 40°C) onto the tarts. Using a 8 mm plain piping nozzle, pipe the meringue to form four peaks between the small domes of cream.