Tuesday, 3 December 2013

Lemon Tart




lemon tart is a dessert dish, a variation of a tart. They have a normal, crimped, versatile pastry shell, while the filling is a basic variation of lemon paste.These mini-pastries are made in three ways. One way is to have a half-spherical pastry, and lemon filling, while the second way is to have a spherical pastry with lemon filling inside, and the third way, is to have a half spherical pastry, with cream and lemon inside. Lemon tarts may vary, such as they may be sweet or sour.
They are classified as mini-pastries because regular pastries have either a sweet or salty shell, and because regular pastries are usually bigger. Lemon Tarts are usually in the shape of handle-less teacups.
The lemon filling does not have to be baked, but the shell does. The more intensely the shell is baked, the more crisp it will become. ...as mentioned in Wikipedia

Ingredients for the tart pastry:

·         Maida(Flour) – 100 gm.
·         Butter – 50 gm.
·         Ice cold water to make tart.

Ingredients for Lemon curd:
·         Juice of large lemon – 1 pc.
·         Lemon zest (Grated) – 1 tsp.
·         Sugar (caster/powder) – ½ cup.
·         Egg – 2 pcs.
·         Butter – 4 tbsp. (40 gm. approx.)
·         Whipped cream (alternately Amul fresh cream)  – 4 tbsp.
·         Lemon yellow colour – few drops.

Process for tart pastry:
·         Rub the butter into the Maida with finger tips.
·         Add the chilled water about 1 tbsp. and knead a dough (it should not be soft).
·         Make dough to ¼ inch thickness using your palm.
·         Press neatly in tart cases and prick with fork.
·         Preheat oven to 230 degree centigrade.
·         Bake for 12 – 14 min or till turns golden. Cool and take out from cases.


Process to make filling:
·         In a mixing bowl beat the egg well.
·         Place butter, sugar, lemon zest in a non-stick pan and stir over low heat till sugar melts.
·         Stir the beaten egg into the lemon mixture, Stir continuously till mixture is thickened and boiling, simmer until consistency of honey.
·         Stir in lemon juice, add few drops of colour. Let the mixture cool. Add the whipped cream.
·         Fill in preheat lemon curd in the tart using a big star nozzle.

And it’s ready to serve…….you can garnish it with tuti-futi

For make it egg less mix  well 1 cup of water and 1 tbsp. of corn flour and use it instead of beaten egg.


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