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How to make a taret au citon innovative and creative?

post #1 of 2
Thread Starter 
For my food tech coursework I am going to make a tarte au citron and was wondering how i could make it more creative. I was thinking I could make a full size round tart with a mini raspberry tart (almost like a two tier tart) in the middle with raspberry and mini pistachio macaroons as decorations.
Would this work? and by doing this could the recipe be considered innovative and creative?
post #2 of 2
What about using yuzu (a Japanese citrus fruit) instead of regular lemons? They have a wonderful light taste and make a great curd.
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