| Lemon Tart |
Inspired by Woodlock | Lemons
If I had to choose, the Brazilian in me imposes it, I would always choose limes over lemons. Nevertheless there are 3 reasons why lemons won a special place in my heart lately :
- I recently stumbled upon a greatest hits clip from Liz Lemon, a hero. I loved that show so much.
- While checking out some blogs, despite knowing her amazing work at Make My Lemonade, for the first time I read Lisa’s “about” and must say she has an amazing aunt – I’ve always lived by that ethos too… although for me it was much more about “planting seeds” in bad moments of life to “harvest” the results a few months later when we would be in a better place! – different metaphor, same idea : make the most of everything and canalize bad energy into creativity.
- Jeanine & Jack’s beautiful work @ love & lemons – my favorite american food blog.
So after the summer break, hoping to make your “going back to class” a little sweeter, here’s my recipe for a delicious | Lemon Tart |. I got the recipes base at my French cooking class but changed it a bit to reduce crazy amounts of fat! I hope you enjoy! x ft
| Ingredients for 8 |
_ 250g of flour
_ 125g of unsalted butter
_ 50ml of cold water
_5g of salt
_ 1 free range egg yolks
_ 150ml of freshly squeezed lemon juice
_ 100g of sugar
_ 125ml of single cream
_ 2 free range eggs
_ 2 free range egg yolks
_ 25g of maïzena
_ 25g of unsalted butter
| Step by step |
- The secret of a brisée tart crust is to not overwork it. There are many ways to do this, but I prefer the “sablage” method : mix the flour and butter (in small cubes) as if you were making crumble. Then arrange it “en fontaine” (like a well) and add the yolk, and salted water into the middle. Mix with 2 fingers until you get a crust ball.Film it and let it rest in the fridge for 30 minutes.
- While you wait, preheat your over to 180°c and make the lemon cream : start by boiling together the lemon juice and 50g of sugar. On another pan, also bring single cream to a boil. Then on a bowl mix the eggs, yolks, 50g of sugar and maïzena. Add the lemon juice. Add the single cream. Film, and reserve.
- Take the crust ball out of the fridge and work it with a pastry roll (and a little flour, no excess) to match you tin. I recommend using parchment paper it makes everything easier.
- Pierce the crust with a fork to make sure the air comes out and blind-bake it with baking beans but remember to take out the parchment paper and the tin once the crust is solid enough to achieve that general golden-brown look. You should be able to do this after 15m, then let it bake for another 5-10m.
- Once the crust it’s ready, let it cool for a few minutes then add the softened butter to the lemon cream, mixing it in delicately, and garnish your tart !
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What did you think about this recipe? Do you do something different? Leave your comment below !