Citrus Tart Recipe by Chef Pierre-Henri Roullard

Pierre-Henri Roullard’s Signature Citrus Tart, MOF Pastry Chef 2023

Pierre-Henri Roullard, Meilleur Ouvrier de France Pastry Chef 2023, shares with us his recipe for a citrus tart: a refined creation, both fresh and indulgent.

To make this tart, he chose to use the round tart base mold made of fiberglass (ref. 014478) from our Instant Tarte range, developed in collaboration with Maé.

This innovative range was born from a common observation among many professionals: without a mechanical dough former, it’s often difficult to achieve tart bases that are perfectly uniform and consistent. That’s why we designed molds that make shaping easier, combining precision, practicality, and performance—suitable for both artisans and pastry enthusiasts.

Now, discover the complete recipe to make 18 citrus tartlets.

 

Step 1: Sweet Pastry

Ingredients:

• Laminated butter: 190g
• Powdered sugar: 130g
• Almond powder: 48g
• Salt: 3g
• Flour: 290g
• Corn flour: 30g
• Lemon zest: 1
• Eggs: 62g

Mix the butter with the dry ingredients until sandy. Finish by adding the eggs. Roll out to 2.5mm and line the tartlet molds.

Step 2: Almond-Hazelnut Filling

Ingredients:

• Butter: 80g
• Powdered sugar: 80g
• Almond powder: 30g
• Hazelnut powder: 50g
• Eggs: 70g
• Custard powder: 10g

Cream the butter, add the powders, then gradually incorporate the eggs. Pipe into the tartlets (halfway full) and bake at 150°C.

Step 3: Citrus Marmalade

Ingredients:

• Grapefruit zest: 60g
• Orange zest: 50g
• Lemon zest: 10g
• Grapefruit juice and pulp: 175g
• Mandarin pulp: 175g
• Vanilla bean: 1
• Sugar: 180g
• Pectin NH: 6g
• Butter: 50g

Peel the zest using a peeler. Blanch 5 times, changing the water each time. Add juice and pulp, sugar, pectin NH, vanilla, and butter. Bring to a boil and blend finely. Cool down.

Step 4: Vanilla and Lime Cream

Ingredients:

• Milk: 185g
• Cream: 185g
• Brown sugar: 20g
• Pectin X58: 4.2g
• Egg yolks: 82g
• Lime zest: 1
• Vanilla: 1
• White chocolate: 60g
• Mascarpone: 220g

Bring to a boil the mixture of milk, cream, zest, vanilla, brown sugar, and Pectin X58.

Add the egg yolks and cook to 85°C.

Pour over the white chocolate and mascarpone. Blend, strain through a chinois, and let rest overnight.

Whip and use.

You can now proceed with the assembly.

Discover other shapes in the Instant Tart range:

Ingredients

Equipment and ustensils

• Round tart pan

Recipe steps

• Step 1: Sweet Tart Dough

• Step 2: Almond-Hazelnut Filling

• Step 3: Citrus Marmalade

• Step 4: Vanilla and Lime Cream

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