![]() Spread onto the base of the cooled tart shell, top with the blueberries and dust with icing sugar to serve. Place the mascarpone, lemon and icing sugar in a bowl and mix well to combine. While the tart is baking, make the filling.Remove the paper and the weights and bake for a further 10 minutes or until golden. Line the pastry case with non-stick baking paper, fill with baking weights or rice and bake for 10 minutes. To make the lemon curd, cut the butter into 1/2 inch cubes. Add zest blanch for 1 minute, drain, and rinse under cold water. Bring 4 cups water to a boil in a medium saucepan. Use a knife to remove any white pith cut zest into thin strips as thinly as possible. Bake the tart shells for another 5 minutes to brown the pastry up lightly. Directions Make the candied lemon zest: Using a vegetable peeler, remove zest from lemons in vertical strips. Trim the edges and prick the base with a fork. Take them out of the oven and remove the baking beans and paper. Line a lightly greased 33cm x 9cm loose-bottomed rectangular tart tin with the pastry. Roll the pastry out between 2 sheets of non-stick baking paper to 3mm thick. Flatten into a disc, wrap in plastic wrap and refrigerate for 1 hour. Turn out onto a lightly floured surface and bring together to form a ball. Its considered an Intermediate level recipe. ![]() Add the iced water and process until the dough just comes together. Making the perfect Blueberry-Lemon Tart should only take approximately 2 hr 10 min. While the motor is running, add the egg yolk and vanilla.
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