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Tarte Citron or glazed lemon tart recipe.

This is a very simple cold dessert dish combining a subtle lemon flavour with a nice creamy egg custard in a shortcrust pastry case.

The dish is either known as tarte cirton or lemon tart, this variety adds a caramelised sugar glaze to the traditional recipe. The custard for this dish is particularly rich because of the extra egg yolks. If you wish to make it less rich use 3eggs per pint of liquid. Also the addition of orange gives a much fuller and rich colour to the tart. However this can be replaced with another lemon and an extra 10g sugar.

This is one of the finest lemon tart recipes i have come across try it for yourself and see.

Ingredients

Filling

  • 1 pint milk and double cream 1/2 and 1/2
  • 2 eggs
  • 2 egg yolks
  • 50g sugar
  • zest of 1 lemon
  • juice of 1 lemon
  • juice of 1 orange
  • 20g icing sugar for dusting.
  • 1/2 tsp vanilla essence

Pastry. - here is a link to my shortcrust pastry recipe. Remember to use half the recipe.

Method

  • First make pastry as per the apple pie recipe. Leave to rest in the fridge for 45 mins.
  • Roll out to around 5mm thick and carefully put into a deep 9" quiche tin or even a round 9" cake tin. Make sure it completely cover the sides and a small amount is over lapping the edge. Press into the tin firmly but try to make hand to pastry contact minimal. The heat from your hands will ruin the pastry.
  • Roll a rolling pin over the top to create an even edge to the pastry remove the excess. This technique creates a professional look. Make sure there are no holes or tears to the pastry if there is repair with some of the excess pastry. Leave to rest in the fridge for a further 15mins. This will stop it shrinking when baked blind.
  • Place a large circle of grease proof paper over the top fill with rice so the pastry is firmly secured. Do not spill rice on the pastry as you will find it hard to remove.
  • bake in a moderate oven 160*c for 15 mins.
  • Meanwhile in a saucepan gently bring the cream and milk mixture to the boil and add vanilla.
  • mix the egg and yolks in with the sugar lemon juice, zest and orange juice.
  • Gently pour on the hot half and half stirring frequently.
  • Take pastry out of the oven and carefully remove the rice.
  • Pour in the lemon custard to about 2mm from the top, and bake in the centre of a moderate oven 150*c for 25-30mins.
  • Allow to cool in the fridge and then turn out of the tin.
  • Just before serving dust with icing sugar and use a chefs blow torch to caramelise it. Cut into slices and serve.

This dish goes well with a wild berry coulis such as raspberry, summer fruits etc. Although not so nice with strawberry.

1 comments:

Gabrielle Evelyn said...

Dear,

Yeah,I think this may not be difficult for me and I would like to have a try this weekend.

Karen Millen dress