Cooking Talent

The lemon tart

Posted on Tuesday, April 14, 2009 20:28
Labels: dessert, lemon, tart

Yesterday, I explained to you how to prepare a shortbread dough that is commonly used for the preparation of tarts. Today we will go one step further and use this shortbread dough to make a lemon tart !

My love for lemon tarts is a long story, I remember it from my very very young age when my mother was baking this wonderful dessert. This can tell you, how much I was looking forward to write this post. The lemon tart is a relatively simple dessert to prepare unless you go for the lemon tart toped with meringues ... But as I do not really like the lemon tart with meringues, we will go for the simple method.

1 shortbread dough (recipe)
75 cl melted butter
4 citron
4 eggs
315g sugar
125 cl water

Warm up oven to 200°.

Use one spoon of butter to cover the entire tart form to avoid the bound to stick during the the cooking.

Take the shortbread dough you have prepared from the fridge and let it breath at room temperature for 10 minutes.

Roll the dough with a roll-pin to form a circle of 30 cm in diameter and 3 mm thick. Place the dough inside the tart form. Make plenty of holes with a fork and place a baking paper on top of the dough that you will cover with dry beans. Dry beans will keep the tart bound flat during cooking and place it in the oven for 15 minutes.

During those 15 minutes of cooking time, prepare the lemon curd by making a zest with the four lemons and prepare 125cl of lemon juice. Whip lemon juice, lemon zest and eggs together in a bowl. Add sugar and whip ferm, then blend 75cl of melted butter inside.

When the tart bound is half-cooked (15 minutes cooking) , take it out from the oven, remove the baking paper and the dry beans. Add the lemon curd inside the tart and put the whole back in the oven for 20 minutes.

When the tart is cooked, let it cool down several hours before eating.

Shortbread dough recipe

Posted on Monday, April 13, 2009 22:21
Labels: dough, tart

Recipe of a sweet dough that is best used for making the bound of tarts (25 cm diameter).

125g butter cut in small pieces
60g powder sugar (through sieve)
1 egg
315g flour
1/8 table spoon baking powder

Mix the sugar and the butter in a bowl with an electric hand mixer. Whip the dough around 3 minutes at low speed until the dough becomes smooth.

Add the egg and whip until the dough becomes creamy.

With a gum spatula, insert the flour and the baking powder, then whip at low speed with the electric hand mixer 2-3 minutes until the dough get togehter.

Form the dough into a ball, pack it in a plastic bag and let it stay in the fridge 2 hours.

Take the dough out from the fridge, let it be in the room temperatur for 5 minutes. Then place the dough on a flat surface, and use a rolling pin to form a circle, which is big enough to cover the entire tart form. Dont forget to use a spoon of butter to cover all the inside of the tart form, so you make sure that your dough will not stick to the form after cooking.

Finally place the dough inside the tart form, follow the rest of the instructions from the diffrent dessert recipes.