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Thursday, 23 August 2012

柠檬挞 (Lucious Lemon Tart with Passionfruit n Strawberry)




那天同事M我要不要檬因她家里最近盛,我最心的,有人我一定要啦!里去超市买柠檬也真的不便宜的,所以有人当然是最好不了。 隔天她就捧了几粒超大型檬来我,是第一次看到那么大一个檬。于是我deal一下,我她做个柠檬挞回礼吧。 但是我们的工作表对来对去都一直没对好,她又放两个礼拜假潜水去了。这终于都等到大家上同一班了,快快把挞弄了,兑现我的承诺才好。

做了一大两小的挞,大的送到ward去,小的就留来自己品尝。这次我用了Delicious最新的杂志里头的柠檬挞馅料做法,和以前的食谱和做法都有点不同。这次的是用了thickened cream和很低温的方式来烘,所以柠檬馅料很嫩滑也set得很好。

Sweet Shortcrust Pastry
Ingredients:
140g unsalted butter, at room temperature
70g icing sugar
a pinch of salt
2 tsp vanilla extract
40g egg
40g ground almonds
260g pastry flour, sifted

Lemon Egg Mixture:
5 eggs plus 2 egg yolks
1 tbs finely grated lemon zest
125ml lemon juice
300ml thickened cream
220g caster sugar

Topping/ Decoration:
Strawberries
Edible flower
Whipped cream
Passion fruit

To make the pastry:
1Prepare sweet short pastry. Beat butter, icing sugar , salt and vanilla extract with an electric mixer until just combine. Add eggs and beat well. Add ground almonds and mix well. Add flour and fold through completely. Mix batter until a smooth dough and wrap dough in cling film. Place in the refrigerator to rest for at least 3 hours.

2Preheat oven to 180 C

3Unwrap dough and place on a non stick baking mat. Roll our the dough to thickness 3-5 mm.

4) Gently press dough into 20cm tartlet tins (plus 2x 10cm tartlet tins), prick centre with folk. Chill in the fridge for 15 minutes then bake for 18-20 minutes until tartlets become golden brown. Set aside to cool.

5) Reduce the oven temperature to 130C. Place 5 eggs and remaining egg yolks, lemon zest and juice, cream and sugar in a saucepan over low heat. Stir until lukewarm and the sugar has dissolved.

6) Strain the mixture into a jag, then pour into the tart shell. Bake for 25minutes of until just set. Allow the tart to cool completely. (It took me about 40mins to bake the 20cm one and 30 minutes to bake the 10cm tart)

7) Serve tart topped with cream, strawberry, passion fruit and edible flowers.

Tips:
I put my unfilled tart shell into the oven first,  then pour the egg mixture into the shell to avoid the mixture spills out when transferring the tart to the oven.

I gently tap the tartlet tray to to check whether the lemon mixture is set The centre of the lemon egg mixture should be slightly wobbly (just slightly!!) then remove from the oven. The egg mixture will continue to cook when it is out from the oven. Leave the tart to cool completely (about 2-3 hours).


Recipe adapted from:
Pastry- Okashi-sweet treats made with love, pg 125
Tart filling n decoration- Delicious magazine sep 2012, pg. 64