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Full Online Book HomeLearning KitchenDesserts - Tart - Lemon Brulee' Tart
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Desserts - Tart -  Lemon Brulee' Tart Post by :infoseeker Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2577

Click below to download : Desserts - Tart - Lemon Brulee' Tart (Format : PDF)

Desserts - Tart - Lemon Brulee' Tart

1 1/3 cups flour
2 tablespoons sugar
2 teaspoons grated lemon zest
1 dashes salt
1 stick chilled butter
2 tablespoons cold water
3 eggs
1/2 cup sugar
1/3 cup whipping cream
1/3 cup fresh lemon juice
1 tablespoon grated lemon zest
additional sugar
strawberry halves for garnish

Combine flour, sugar, lemon zest and salt in food processor. Cut butter into pieces and add to dry mixture.

Process until mixture resembles coarse meal. Mix in enough water to form dough. Gather dough and shape
into disk. Wrap in plastic and refrigerate 1 hour.

Preheat oven to 400° F.

Roll out dough on lightly floured surface. Transfer to a 10-inch tart pan or pie plate to form crust. Freeze 15 minutes.

Bake at 400 degrees about 20 minutes or until light brown. Cool.

Whisk together eggs, sugar, cream, lemon juice and lemon zest. Pour filling into crust. Bake at 400 degrees until set, about 25 minutes. Cool completely.

Sprinkle top of tart with additional sugar, about 1 Tbl. Cover sides of tart with foil. Broil until sugar caramelizes in spots, about 3 minutes.

Converted by MC_Buster.

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Makes one 7 1/2-inch tart or four 4-inch tartlets 6 egg yolks, beaten 1 cup sugar 1/2 cup freshly squeezed lemon juice 1/4 pound (1 stick) unsalted butter, cut into small pieces 1 tablespoon grated lemon zest 1 (7 1/2-inch) tart shell or four 4-inch tartlet shells, pre-baked and cooled To make the lemon curd, strain the beaten egg yolks through a sieve into a medium-size, heavy saucepan. Add the sugar and lemon juice, stir to combine, and cook over low heat, stirring constantly, for about 10 to 12 minutes, until the mixture thickens and coats the back of a

Desserts - Gooseberry Cream Tart Desserts - Gooseberry Cream Tart

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Pate sucree: 1 1/2 c. flour 1/3 c. butter, softened 1/3 c. sugar 3 egg yolks Sift the flour onto a work surface, make a well in the center and put in the butter, sugar and egg yolks. Using the fingertips of one hand, work these ingredients together, then draw in the flour and work to a paste. Knead lightly until smooth, wrap in a plastic bag and chill for about 1 hour. Meanwhile prepare the filling. Filling: 1 lb gooseberries 1/4 c. sugar 1 c. whipping cream 2 eggs Place the gooseberries, sugar and 2 tablespoons water