shortcrust-pastry

Crispy lemon & meringue tart

From the last post you know how to prepare the perfect pastry. Now we will show you how to prepare the perfect tart: on crispy, butter base, with slightly sour lemon cream, crowned with sweet and crunchy meringue. Mouth-watering!

This tart we have prepared for last Sunday as a part of the “CIACHO FOR CIACHO”. It was done not in the mold for tarts, but in a regular rectangular plate so it was easy to share, pack and to donate for “sale”. We hope you liked it!

And if you have not had the opportunity to taste it - the recipe is below :)

INGREDIENTS:

On tart baking mold having a diameter of 25 - 28 cm.

Pastry:

  • 300 g of wheat flour
  • 200 g butter
  • 100 g sugar (preferably powder)
  • 1 egg yolk

Cream Lemon:

  • 200 g butter
  • 7 eggs
  • 120 g of sugar
  • 4 lemons

Meringue:

  • 3 - 4 eggs white (egg size L or M)
  • 250 g of sugar

METHOD:

Pastry:

1. Sifted flour mix with sugar.Sifting serves multiple purposes (aerating the flour particles so they absorb liquid more evenly, standardizing the density of the flour so it can be measured accurately, and distributing dry ingredients throughout the flour) so it’s something you don’t want to skimp on.

2. Put it in a large bowl or on a pastry board. Add the egg yolk and butter (cold from the refrigerator). Knead it with a knife (or with your hands in the bowl) batter, until it forms into a ball. 

3. Roll the pastry to about 0.5 cm, line the tart tin with the pastry, first with baking paper or greased with butter and sprinkled with flour, puncture with a fork and put in the fridge for about 0.5 hours.

4. After this time put the cake in the oven preheated to  temperature of 180 - 200°C and bake for about 15 minutes - until it has golden colour.

After baking, leave it cool down.

Cream Lemon:

1. Put butter into a saucepan, melt it over low heat. Set aside to cool down.

2. In a bowl, mix eggs by using whisk (whole: yolk and white) add sugar, grated lemon rind and squeezed lemon juice.

3. Pour the mass into a saucepan with butter, mix thoroughly and cook over low heat, stirring constantly. It should have the consistency of pudding.

After boiling leave mass to cool down.

Meringue:

1. Whip white part of egg with a pinch of salt and mix until it stiffs. At the end, add portions of sugar constantly whipping. Then whip for about 10 minutes.

2. It should create  dense, white mass without detectable sugar particles.

Lemon Tart:

1. Put mass on the bottom of the baked lemon tart. Smear evenly.

2. The compacted meringue translate into piping bag. Squeeze the lemon on mass, so as to cover it completely (uncovered lemon mass can burn during baking).

3. Ready tart put into the oven preheated to 140 ° C (heating up and down) and bake for about 40 - 50 minutes.

4. After baking leave the tart to cool down. Then leave the tart in the fridge for a few hours (preferably overnight) to hardened.

Enjoy your meal!

2

Ingredients

  • 1 teaspoon (5 grams) salt
  • 1 tablespoon (12 grams) sugar
  • ½ cup (100 milliliters) water
  • 1 stick (100 grams) unsalted butter, softened
  • 1.5 cups (200 grams) all purpose flour

Dissolve the salt and sugar in the water and set it aside. Sift the flour into a mixing bowl. Cut the butter into small pieces and mix it into the flour with your fingers. Pour the water into the flour mixture and stir with a wooden spoon until the dough pulls away from the sides of the bowl. Turn the dough onto a lightly floured surface and knead it gently for two or three turns. Wrap the dough and allow it to chill before using in your recipe.

Tips & Tricks 

  • The first golden rule of making shortcrust pastry is keep the ingredients, the bowl and the hands as cool as possible.
  • Sieve the flour to add extra air and lightness to the pastry.
  • Work quickly, this keeps the pastry cool and prevents the gluten in the flour developing too quickly – which will make the pastry too elastic and difficult to roll, cause shrinkage, and create a tough end result.
  • Handle as little as possible. Too much handling will make the fat soft and the pastry greasy.
  • Always wrap the pastry dough in clingfilm and chill for at least 30 minutes if possible.
  • Chill again after rolling out to prevent shrinkage in the oven.
  • Roll pastry on a cool surface (a marble slab is perfect), dusted with flour.
  • Lightly dust the rolling pin also with flour to prevent sticking.
  • For a crisp base on tarts and pies always cook on a preheated baking sheet in the oven.

[tips britishfood.about.com pics n recreation chelf.tumblr.com]

have fun baking,

Chelf.

2

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Recipe to follow…

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