12/31/2023 0 Comments Italian lemon tart![]() ![]() ![]() 1 Sweet dough shell / Pâte sablée/sucrée Recommended tools/appliances: silicon baking sheet, stand-mixer, electric whip, piping bag, Star piping nozzle (F8 type), thermometer, spatula, chef’s torch. Required tools/appliances : oven, 24cm tart ring/mould, whip, rolling pin Length : Requires 2hrs + 1 hour to leave the lemon curd to cool. The yellow color of the cream is brought by egg yolks, therefore this recipe is 100% natural and does not require super rare ingredients. Last, but not least, the sweet crunchy shell(pate sucrée) has butterly accents and a hint of almonds, making the whole thing even more obscene. Further down, there is a very flavorful lemon curd that is not as sticky and sweet as some English recipes. This type of meringue shines more than Swiss or French meringue, so this is in my opinion the best suited meringue for lemon tart. I have chosen a soft, creamy Italian meringue with cooked sugar because of its dense and yet very soft structure. This true French pastry classic also happens to be the first ‘proper’ pastry I have baked… So there is definitely something emotional about this recipe ! There will be several recipes of lemon tarts on La, including some with candied lemon zest, some with a flavoured meringue and different types of dough for the shell… Actually, there is just as many lemon tarts recipes as there are lemon tarts bakers. Tart can be served immediately after cooling, or refrigerated until served.The very first recipe on La Pistacheraie in English had to be the lemon tart topped with meringue. Cool completely before removing from the pan. And bake for about 38 – 42 minutes or until the center filling is firm. Fold the circle in half, then in quarters and carefully add to pan, unfolding to cover the entire surface. On a lightly floured surface, roll out the dough into a circle about 1/8 of an inch in thickness.(I prefer using a tart pan with a removable bottom.) Spray a 10-inch or 12-inch round pan with non-stick cooking spray. Scraping down the sides of the bowl occasionally. With the mixer still on the lowest setting, add the eggs one at a time, making sure the previous egg is incorporated before adding the next egg.Add the sugar, and limoncello, if using, and continue to beat for an additional 20 – 30 seconds, just until incorporated.Do not overbeat or ricotta will turn watery. Add the ricotta to the mixing bowl of a stand mixer, alternatively, you can use a hand-held mixer, and beat the ricotta on low speed for just about 20 – 30 seconds.(During the last 5 – 10 minutes of the refrigerated time, prepare the filling.) Turn the dough on a lightly floured surface, form into a smooth disc, wrap in plastic wrap and place in the refrigerator for at least 1 hour.Add the egg and again pulse quickly until the dough starts coming together.Add the pieces of butter and again quickly pulse a few times, until the mixture looks like coarse ground meal.In a food processor combine the flour, sugar, baking powder, zest and salt and pulse a few times, quickly.It’s wonderful eaten within the same day, but if you don’t serve the entire tart at once, this needs to be refrigerated.Ĥ tablespoons butter, cold and cut up in dicesġ 15 oz container while milk ricotta (if the ricotta is watery, drain for 15 minutes) You could add strawberries, blueberries or some whipped cream just upon serving. I decorate it very plainly with just a few lemon slices and some powdered sugar. With 4 eggs in the mix, this can easily go from just right, to a watery, soupy mixture in no time, so just make sure to not overbeat. The other key step is making sure you don’t overbeat the filling. Prep the crust in the morning, run a few errands and bake the tart upon returning home. I refrigerate the crust for a minimum of 1 hour, but you could certainly let it go longer. They key with that is making sure you have a reasonably cold crust. The hardest part of this tart, if you can call it that, is the rolling out the dough and carefully adding it to the pan. Plus, the main ingredient is ricotta, another family favorite. This recipe is a family favorite because it’s super easy to prepare, there’s no pre-baking of the crust and the filling literally takes less than 5 minutes to put together. Be it in savory or sweet dishes, anything with lemon is sure to go well with me. If you have seen some of my other recipes, you know my love affair with lemons. ![]()
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