Friday, March 23, 2018


adapted :
yields :   11 pcs...

Tart Shell :   (12 pcs)

70  gm  salted butter cut in chunks
25  gm  caster sugar
160  gm  plain flour
28  gm  beaten egg, I use 2 large eggs (if you find measuring eggs too troublesome, then crack and beat 2 medium size eggs of 55-60 gm, measure out 2 tbsp for shells and use the remainer for the curd)
1/4  tsp  salt
1/4  tsp  vanilla extract

Lemon Curd :

45  gm  salted butter
60  gm  caster sugar
60  ml  lemon juice
80  gm  beaten eggs  (remainer from the above eggs)
1/4  tsp  salt
Zest from the 1 lemon  (To cleanse lemons, scrub with coarse salt and rinse with hot water.  Don't scrape too deeply or it will be bitter)

Directions :

1.  Tart Shell :    Cream softened butter, salt and sugar using hand whisk, till light and fluffy.  Add in beaten egg (28 gm) in 3 batches and continue whisking.  Finally add in the vanilla extract.

2.  Add in sifted flour.  Mix till a smooth dough is form and then wrap in plastic wrap.  Refrigerate for 30 minutes.

3.  Divide the dough into 12 portions of 24 gm and press into a greased and floured tart pan.  Poke through the base with a fork, about 5-6 times for each shell.

4.  Bake at 180'C for 20-25 minutes, till golden brown.  Over turn the shells onto wire rack and let cool.

5.  Lemon Curd :    For the curd, start with rubbing the lemon zest into the sugar.

6.  Place eggs (80 gm), salt, sugar with the lemon zest and lemon juice in a glass or ceramic bowl and mix till well combine.

7.  Double boil and stir constantly till thickened, about 3-5 minutes.  Take off from double boil, cool for 5 minutes, then add in the butter, stir till evenly mix.  Strain it if you want a smooth curd.  Chill in the fridge if not using immediately.  (cover with plastic wrap on top of it to avoid skin forming).

8.  Finally spoon or pipe curd into cooled shells.  Chills before serving...

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