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Preparation: 30 min

Firing: 20 min

Difficulty : *

For 6 people

Sweet dough:

125gr of butter

30 g almond powder

120 g icing sugar

1 egg

1 lemon zest

2 g fleur de sel

250gr of T55 flour

Chocolate ganache:

170 g of dark chocolate

30 g of milk chocolate

150 g semi-skimmed milk

150gr of liquid cream

1 whole egg

Make the dough:

  • knead in a robot in "rapid position"   the softened butter with the icing sugar, add the lime zest, then the almond powder, the egg and finally the flour and salt

  • Put the dough in the fridge for 2 hours

  • roll out the dough then roll it into a tart ring

  • bake at 180°C for 15 minutes until a "Blonde" color

Make the ganache: 

  • Bring the milk and cream to the boil

  • In a bowl, pour the boiling liquid in 2 times over the 2 chocolates then, once the chocolate has melted, add the egg

  • Pour the ganache into the already baked tart base then put the whole thing back in the oven to cook for 15 to 20 minutes thermostat 150°C

  • Leave to cool then enjoy.

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