Wicked tart recipe, so tasty! Try for a great variety of dessert recipes :) and i cut back on the rest time for the crust and after putting it in the pan, i did a quick 15 minute freeze instead of an hour in the refrigerator. used half and half instead of cream with no problems. Looked very pretty and was gone in minutes.ĭelicious and very easy to make. I was surprised at how easy the curd was to make. I refrigerated the dough in the tart pan overnight and baked it the next day. The crust is easier to work with than a pie crust (the yolk gives it more stability). I sliced the strawberries and laid them on top instead of leaving them whole and the presentation was lovely and simple. The tart is easy to make and looks gorgeous.Įasy and quick to make and very good. I enjoy a good tart and the lemon curd is a nice change from pastry cream. It's a simple recipe with great flavors - I'll definitely make it again.Įxcellent recipe. The second time I made the custard I pressed it through a fine sieve and I got a much silkier custard. I've made this twice: the first with the crust recipe listed and another with a gluten free tart crust. Also, I might want to make a bit more curd next time. After 16 mins, my crust looked a bit scorched. Chill tart until glaze sets, at least 1 hour and up to 6 hours. Strain jam into saucepan warm briefly to thin. Bake crust until golden, pressing with back of fork if crust bubbles, about 20 minutes. Pierce crust all over with fork refrigerate 1 hour. Fold overhang in and press firmly, forming double-thick sides. Transfer dough to 9-inch-diameter tart pan with removable bottom. Roll out dough on lightly floured surface to 13-inch round. (Curd and dough can be made 2 days ahead. Gather dough into ball flatten into disk. Blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Add butter using on/off turns, blend until mixture resembles coarse meal. Press plastic wrap onto surface of curd and chill at least 2 hours.Ĭombine flour, sugar, and salt in processor blend 5 seconds. Stir over medium heat until curd thickens to pudding consistency, about 8 minutes. Whisk eggs, sugar, and lemon juice in heavy small saucepan to blend.
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