Instructions tartelettes:

1. Mix butter and Damco croûte powder, followed by adding water in order to create dough.
2. As soon as dough is smooth, stop mixing and leave dough to chill. 
3. Once chilled, roll dough to 2,5 mm thickness and cut into 7 cm ø circles.
4. For the sides of the tartelettes, cut strips of dough which are 2 cm high.
5. Refrigerate dough for 10 minutes before use. 
6. Start off by placing the strips against the sides of your tins, after which the circles can be inserted.
7. Line dough with baking parchment and fill with ceramic baking beans or dried pulses.
8. Bake for about 20 minutes and remove the beans and baking tin.
9. Bake for about 5 minutes longer, until golden brown and crisp.
10. Once cooled, coat the inside of the tartelette with Chocuise souplesse neutral, dark or light using a brush.

Instructions Lemoncurd filling:

1. Mix water and Damco custard powder top R for 5 minutes in the highest gear.
2. Add Frucaps lemoncurdvulling.
3. Pipe 25 grams of lemoncurd-custard into the tartelette. 

Instructions foam:

1. Soak water, Arlico liquor (choose any taste) and vinegar, along with gelatine for 15 minutes.
2. Microwave until the gelatine has melted.
3. Place Pomokrem in a bowl and mix, together with the other ingedredients, in the highest gear for 10-15 minutes.
4. Pipe the foam onto the tartelette and leave to dry for 2 hours (not in the fridge!).
5. Dip in Chocuise souplesse white and decorate.