Chocolate and Pear tart

Here is a very comforting recipe with the upcoming arrival of winter:

Chocolate and Pear tart


What is the 'Minority Spice'?

I discovered this spice at Sacré Français Epices. The minority spice, or wild Clausena, is native to the Hanoi region. It has a tangy taste with notes of smoked citrus fruit and eucalyptus.

It is very interesting in this recipe because it will enhance your pear compote.

For a tart for 6 servings: 

. chocolate sweet pastry: find the recipe HERE

. pear compote: 5 beautiful sweet pears, 1 vanilla pod and 3 minority spice berries

. dark chocolate ganache : 200g Callebault dark chocolate, 200g liquid cream (100g hot, 100g cold)

. decoration: 2-3 pears, syrup (same weight in water and powdered sugar)


Preparation of the Chocolate and Pear Tart:

1/ The day before: – prepare your chocolate sweet pastry. Keep it cool, spread between two sheets of parchment paper.

– also prepare the pear compote. You must peel and cut the pears into cubes, put them in a saucepan with a tablespoon of sugar then 3 crushed berries with minority spice (score the berries before putting them with the pears to release their aromas). Let cook until the pears are soft. Turn off the heat and leave to infuse overnight.

– make your candied pear slices: using a mandolin, cut thin slices of pears then cook them in a base of syrup for 15 minutes. Leave to infuse overnight.

2/ The D-Day:

– place the pear slices on a sheet of baking paper and head to the oven for 1 hour at 100F. Reserve.

– cook your tart shell.

– remove the berries and lightly blend the pears.

prepare the ganache: in a saucepan, melt 200g of dark chocolate with 100g of liquid cream. Remove from the heat, then add the cold cream. Cover to contact.

– when your tart base is completely cooled, add the pear compote, then the chocolate ganache. Refrigerate your tart and wait for the ganache to harden before adding the candied pear slices.

Bon appétit !


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Chocolate Eclairs with Sobashio (buckwheat)

Today I’m sharing with you a delicious recipe:

Chocolate Eclairs, whipped cream and Sobashio seeds

eclair chocolat

For around 10 Eclairs:

Pâte à choux: the recipe is HERE

Find the recipe for choux pastry with the Thermomix at the bottom of the article.

Light chocolate pastry cream: the recipe is HERE

Whipped cream: 400 ml of liquid cream (mini. 35% fat), 40g of icing sugar

Sobashio Seeds by Sacré français

Sobashio is a mixture of roasted buckwheat seeds with a touch of salt. I especially love this mixture with chocolate.




1/The day before, prepare your pastry cream according to the next recipe.

2/ Vous pouvez préparer votre pâte à choux le jour J ou bien 1-2 jours avant et la laisser reposer au réfrigérateur. Lorsque votre pâte à choux est prête, pocher* les choux sur une plaque (j’utilise une douille cannelé 16mm), les dorer avec du jaune d’oeufs et mettre au four chaud à 175′ pendant 40-45 minutes. ATTENTION A NE JAMAIS OUVRIR LA PORTE DU FOUR 😉

3/ When your choices have cooled, make 2-3 holes using a nozzle or the tip of a knife.

4/ Pipe the chocolate pastry cream (be generous ;))

5/ Preparation of the whipped cream: in a very cold bowl (bowl), pour the cream then beat at medium speed. Add the icing sugar in three batches and put on high power.

6/ Decorate the éclairs with the whipped cream and sprinkle with Sobashio seeds.

Bon appétit mes citrons,


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recette thermomix

For the Thermomix choux pastry recipe:

The ingredients are HERE

In the Thermomix bowl, put the water the butter the sugar and the pinch of salt then select 5 minutes / 100 degrees / speed 1
Then add sifted flour* and mix 20 seconds speed 4 without the cup

Do this step again, 20 seconds speed 4

Wait about 10 minutes for the dough to cool, then mix again 1 minute 30 speed 5 and add the eggs one after the other (3 eggs).
Make the choux and head to a hot oven at 350F degrees for 40-45 minutes.

tarte pomme rosace

Apple Tart

Dear foodies,

After the recipe of the Papé's Apple Pie, I suggest you make one with a sweet shortcrust pastry.

tarte pommes rosace

For 6-8 servings:

.3-4 big red apples

.1 jar of apple sauce

.shortcrust pastry, the recipe is HERE


Preparation of your Apple Pie:

Preheat the oven 350F

1/ Make the shortcrust pastry according to the recipe above. Roll out the dough and put it in a mold.

2/ Make heat to white* for about fifteen minutes.

Meanwhile, wash the apples and cut them into thin slices.

3/ Remove the mold from the oven, spread the apple compote then arrange the apple slices in a rosette. Sprinkle with a little brown sugar

4/ Head to the oven for about fifteen minutes.




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tarte pomme rosace

recette marmelade citron

Lemon Marmalade

Dear foodies,

What better way to give this back to school a boost than a gourmet and refreshing recipe with lemon

Just tested, I share with you the recipe of:

Lemon Marmalade


.500g lemons, peeled, seeded and cut into pieces

.500g of jam sugar or classic white sugar


Preparation of your Marmalade: 

1/ In a bowl, mix the lemons and sugar.

2/ Put in a saucepan and cook for about twenty minutes over low heat.

Meanwhile, put a small spoon in the refrigerator (it will be used to test the gelling)

After about twenty minutes, take the spoon out of the fridge and dip it in the marmalade. The marmalade is ready if it does not run from the teaspoon. If this is not the case, you can cook again for ten minutes.

3/ When the marmalade is cooked, pour it into the jam jars. Close the jars and turn them upside down to release the air. Wait for the jars to cool down to put them back in place.



Apple Tart and sugar cream

Do you know Apple tart with sugarcream ?

A subtle blend of fondant apples linked to the crunchiness of the crumble.

For 6 servings:

. a shortcrust pastry, the recipe can be found HERE

. sugar cream: 80ml cream, 95g sugar, 85g brown sugar, 1 teaspoon vanilla powder, 5g butter

. .4 apples + 30g of butter

. crumble : 50g butter, 100g light brown sugar, 100g flour


Preparing your apple tart:

1/ Prepare your shortcrust pastry and blind-bake it for 15 minutes

2/ For the sugar cream, put all your ingredients in a saucepan and bring to the boil. When boiling, reduce the heat and simmer for 8 minutes.

3/ Meanwhile, peel the apples and cut them into slices.

Fry them in the pan with butter. When they are melting, add the sugar mixture to the cream.

4/ Prepare the crumble by mixing all the ingredients.

5/ Place the apples on your cooked pie shell, add the crumble and put back in the oven for 30 minutes at 360F.



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Number Cake Vanille Framboise et Macarons

Voici une idée de gâteau d’anniversaire pour un/une enfant de 8 ans :

Number Cake vanille framboise et macarons

Pour un Number cake pour environ 12 personnes, il vous faut réaliser :

. une pâte sablée selon cette RECETTE ( multiplier par 1.5 les quantités. Il vous faut réaliser 2 chiffres 8)

.des macarons, la recette est ICI

. une crème montée à la vanille : 40cl de crème liquide bien froide, 40g de sucre glace et 2 cuillères à café de vanille en poudre ( ou deux gousses de vanille)

. des framboises et fleurs comestibles pour la décoration


Préparation de votre Number Cake :

1/ Préparer la veille votre pâte sablée et conservez-là entre 2 feuilles de papier cuisson au réfrigérateur.

La veille ou 2 jours avant, il faudra préparer les macarons framboises.

2/ Le jour J, étaler la pâte et détailler deux chiffres 8.

Mettre au four chaud, à 160′, jusqu’à coloration.

3/ Battre votre crème dans la cuve bien froide de votre robot. Lorsque la crème commence à épaissir, ajouter petit à petit le sucre glace et la vanille en poudre. Réservez dans une poche à douille.


Montage de votre Number Cake :

4/ Sur le premier chiffre huit, pocher votre crème montée et ajouter des framboises.

5/ Recouvrir du deuxième chiffre huit. Continuer de pocher votre crème, puis ajouter des framboises, des fleurs et des macarons 😉


Et voilà,



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tartelette citron basilic

Lemon Tart with basil jelly

Pour la Saint-Valentin, j’ai eu envie d’associer l’acidité du citron avec le basilic. Le tout réhaussé par une touche de framboise bien pepsy.


For 8 individual tarts, you need:

. Sweet pastry: the recipe is HERE

. Creamy lemon: the recipe is HERE

. Pepsy framboise : c’est ICI aussi

. Basil jelly: 80g lemon juice, 210g water, 50g sugar, 20g chopped basil, 10g gelatin

.White Candy Melt


1/ The day before to 2 days before, start preparing the sweet dough, the creamy, the raspberry pepsy and the basil jelly.

For the jelly: in a saucepan, boil the lemon juice, water, sugar and chopped basil. Leave to infuse for 15 minutes. Remove the basil and boil again. Turn off the heat and add the gelatin. Reserve in a dish.

2/ For your chocolate hearts: melt the candy melt (if you don't have Candy Melt, you can use white chocolate. Be careful to temper your chocolate before using it.) Spread the Candy thinly enough Melt in your hearts. Let set and unmold.

3/ Assembling your tarts:

When your pie bases are cooked and cooled, place a little basil jelly on the bottom.

Cover with lemon cream.

Pour a little raspberry into your white chocolate heart

and add some rose petals for decoration.

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tartelette citron basilic

tarte tatin recette

Tarte Tatin

Incroyable mais vrai, je ne m’étais jamais lancée dans la réalisation d’une Tarte Tatin 😉

It's done ! And I share with you my recipe, which I hope will take you back to childhood with each bite of these gourmet and caramelized apples. To add even more delicacy, accompany your Tarte Tatin with a whipped cream with Salted Butter Caramel.

For 6 servings:

.5 little apples

. puff pastry ( You will find the Quick and Easy Puff Pastry Recipe HERE )

. Liquid caramel: 200g sugar, 225g lukewarm water

. caramel beurre salé (La Recette est ICI ). Vous n’aurez besoin que de la moitié de votre pot de caramel. Le reste peut être dégusté à la petite cuillère 🙂

.150g whipping cream

.15g icing sugar (optional)


Preparing your Tarte Tatin: 

1/ The day before: preparation of the liquid caramel, the caramelized apples, the puff pastry (possibility of making puff pastry a day before) and salted butter caramel (you can make it a few days before and keep it in the fridge).

. Liquid caramel: make a dry caramel by putting the sugar in a saucepan. When the sugar has disappeared and your caramel is a nice shade, deglaze with lukewarm water. Take it easy, as the chemical reaction between these two liquids is "big bubbles". Continue to mix with a silicone whisk until the caramel pieces are completely dissolved. Turn off the heat and set aside.

.For the apples: peel them and, if possible, use an apple corer to remove the core. Then cut into 4 wedges. Arrange them in a dish and cover them with liquid caramel. Close your dish tightly with aluminum foil. Head to the hot oven at 356F′ for 45 minutes-one hour.

Your apples should be mellow and well coloured. Leave them overnight in the dish (keeping the aluminum foil on top), in the refrigerator.

. For the puff pastry: make your dough then roll it out. Make a 22cm circle and leave to rest for one hour in the refrigerator before cooking. Bake your dough in a hot oven at 320F for 20 minutes. Take it out of the oven and raise the temperature to 410F. When the oven has reached the temperature of 410F sprinkle your pie with icing sugar and bake for 5 minutes to obtain a nice caramelization. Set aside.

pate feuilletee rapide et facile

. For the salted butter caramel: I invite you to follow THIS RECIPE.

Photo de Angele J sur


2/ D-Day: preparation of the whipped cream with salted butter caramel and assembly of your tart

. Sortir les pommes du réfrigérateur et les égoutter sur une grille. Gardez le surplus de caramel liquide pour une prochaine recette 😉

. For the cream: pour the cream into the tank of your food processor and chill for at least 15 minutes (you can put your tank with the cream in the freezer to save time).

Beat the cream with a mixer, speed fast, and gradually add the salted butter caramel. If the cream is not sweet enough for your taste, add 15 g of icing sugar.

. Ready for assembly: on your puff pastry, place the apples. Accompany your tarte with a small pot of whipped cream with salted butter caramel and enjoy!


tarte tatin recette


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Apple Tart with Salted caramel sauce

Here is a new gourmet creation. And if you're a fan of apples and salted butter caramel, you ABSOLUTELY have to try this recipe!


Our Thin apple and caramel tart consists of a thin layer of Breton shortbread, thin slices of apple sautéed in salted butter caramel, all decorated with a vanilla white chocolate whipped ganache. For the decoration, I added cinnamon buttons that you will find on the site of Sacré Français.


For a tart for 6 servings:

1/ Prepare a Breton shortbread following this recipe HERE

2/ Cut using a mandolin or a very sharp knife, 2 nice apples. Fry the thin slices in a pan in 3 tablespoons of Salted Butter Caramel (find the recipe HERE)

With 2 other apples peeled and cut into pieces, make a compote: in a saucepan, put a little water, a tablespoon of sugar, the apple pieces and cook over low heat until the apples become melting. Mix and reserve.

3/ The day before, prepare whipped white chocolate vanilla ganache following this recipe HERE. Beat it cold on D-Day and put in a piping bag.


Assembling your Thin Apple Tart and Salted Butter Caramel:

4/ Place some apple compote on your Breton shortbread, avoiding the edges.

5/ Put your thin slices of apples and cover them with a little salted butter caramel.

6/ Poach your ganache 😉

Bon appétit,


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pin it to your Pinterest boards 😉

tarte fine aux pommes et caramel

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recette de la ganache montee chocolat blanc et vanille

White Chocolate Ganache with Vanilla

This whipped ganache recipe is very simple and quick to make.

It is better to do it the day before.

For one Tart: 

.100g white chocolate(I use chocolate Callebaut)

.100g warmed whipped cream + 100g cold whipped cream

.2g gelatin

.1 vanilla bean from Sacré Français 

recette de la ganache montee chocolat blanc et vanille

Preparation of your Ganache:

1/ Heat the cream with your vanilla pod cut in half lengthwise. Before boiling, turn off the heat, cover and let infuse for a minimum of 15 minutes. Remove the pod.

2/ Return to the heat, add the gelatin and pour the mixture, little by little, over your white chocolate.

3/ Pour in the cold cream, mix and set aside in the fridge.

4/ The next day, in a very cold tank, beat your Ganache with a mixer.


To always have the recipe for La Ganache Montée white chocolate vanilla at hand,

pin it to your Pinterest boards 😉

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