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Khamis, 4 Oktober 2012

Lemon Curd Tart

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Bersambung kembali buat dessert dari buah-buahan yang saya bawa balik dari Perth dalam entry sini. Dalam entry tu dah sedia maklum saya dapatkan buah lemon dari rumah kak umi. Punyala lebat buah lemon dia sampai jatuh berguguran atas tanah di entry sini. Geram betul tengok pokok lemon kak umi.

Nampak tak betapa besarnya buah lemon tu macam buah limau bali pun ada. Gambar atas ni antara bahan-bahan untuk Lemon Curd Tart. Resepinya saya ambil dari Ina Garten dalam Food Network.

Ingredients

For the tart shell:

  • 12 tablespoons (1 1/2 sticks) unsalted butter, plus more for greasing, at room temperature
  • 1/2 cup sugar- saya kurangkan jadi 1/4cup vanila sugar
  • 1/2 teaspoon esen vanila - saya tak letak sebab dah guna vanila sugar
  • 1 3/4 cups all-purpose flour
  • Pinch salt

For the lemon curd:

  • 4 lemons, at room temperature- saya gunakan semua lemon yang ada macam gambar kat atas
  • 1 1/2 cups sugar- saya kurangkan kepada 1 cup vanila sugar
  • 1/4 pound (1 stick) unsalted butter, at room temperature
  • 4 extra-large eggs, at room temperature
  • 1/8 teaspoon salt

For the tart shell:

Directions

  1. Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. 
  2. Add the vanilla. 
  3. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. 
  4. Mix on low speed until the dough starts to come together. 
  5. Dump onto a surface dusted with flour and shape into a flat disk. 
  6. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat.
  7. Chill until firm. 
  8. Meanwhile, preheat the oven to 350 degrees F. 
  9. Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry
  10. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned.  - saya guna beras pulut sebab tak ada beans kat rumah
  11. Allow to cool to room temperature.

For the lemon curd:

  1. Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. 
  2. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. 
  3. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. 
  4. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest
  5. Add the eggs, 1 at a time, and then add the lemon juice and salt. 
  6. Mix until combined. 
  7. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. 
  8. The lemon curd will thicken at about 175 degrees F, or just below a simmer
  9. Remove from the heat. 
  10. Fill the tart shell with warm lemon curd and allow to set at room temperature.
Video di bawah ni dari joy of baking, mungkin tengok video ni lebih mudah nak buat


Makan masa panas atau sejuk ikut selera masing-masing tapi dah tentu saya suka simpan dulu dalam peti ais dan makan masa sejuk di mana tart dan curd agak keras sikit. 
Selamat mencuba.....

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