A key part of French gastronomy
A legendary pastry always displayed in the windows of great patisseries, the Lemon Tart, as we know it, is a legacy all the way from Philadelphia.
First invented and written down by Elisabeth Goodwell in 1806, it has worked its way into the very heart of French patisserie.
Like all great pastry chefs, Boncolac wanted to give its own take on this great dessert. So, using their skills and know-how, our chefs created a tart that meets the expectations of all restaurateurs.
With its creamy texture, our tart is distinguished by its strong lemon flavour. It consists of all butter shortcrust pastry, a creamy lemon filling and a shiny glaze.
Our “Grand Arôme” Lemon Tart is an ode to those who love lemony flavours and can be easily sliced into portions and plated up thanks to its beautiful hold. Thus, giving you the opportunity decorate it, by adding an indulgent or elegant finishing touch, should you wish.
With the intention of preserving the quality of our products, our “Grand Arôme” Lemon Tart is prepared in line with our high standards and is free from artificial flavourings or preservatives.
How to prepare
IN THE OVEN
Preheat the oven to 210°C.
Straight from the freezer, remove all the packaging. Then, unmould the tart and place it on a baking tray. Heat for 10 minutes.
Then, leave to cool for 30 minutes before serving.