Apr 27, 2014

Sunday's Recipe: Tarte au citron


The fact that I'm sharing a half finished Tarte au citron shows that
 a) we were too greedy for dessert
b) its lemony scent and taste left us mesmerized 
c) I figured it was too long ago since the last "kitchen heals soul" post.

Taking into account the above mentioned, I decided to share this first-time baking adventure, which isn't very picture-pretty I have to admit (hey, it looked prettiers with a light dusting of icing sugar the night before). This recipe isn't about its looks though. It's the perfect ending to a spring/summer dinner which started with a strawberry asparagus salad, followed by an asparagus ristotto with salmon filets. With each bite you had the feeling to taste spring, and who wouldn't want that?


Ingredients (serves approx. 12)

For the pasty
250 g of flour
100 g icing sugar
125 g butter, cold cut into small cubes
1 pinch of salt
2 egg yolks, whisked
approx.2 tbsp iced water



For the filling
250 ml double cream
2 eggs
3 egg yolks
120 g of sugar
125 ml lemon and lime juice (approx. 3 lemons and 1 lime)

Directions:

To make the pastry, mix the flour, sugar and a pinch of salt with the ice-cold butter cubes, until you have a crumbly mass. Then add the egg yolk and water and assemble the mass quickly. Form your dough into a disc (about plate size), dust it with a little bit of flour and wrap it with a plastic foil. Let it rest in the refrigerator for about an hour.

Place the chilled dough between two parchment papers and roll it about 3 mm thick. Carefully lift the parchment paper off the work surface, drop it into the baking tin or dish, then ease the pastry into the corners and up the sides of the tin, pressing the overhang lightly over the rim. Chill again in the fridge for 15 minutes.

Put another parchment paper onto the pastry, place chickpeas or baking beans on top and blind-bake at 160°C for about 15 minutes until the pastry is set, then lift out the parchment paper and beans. Carefully trim the excess pastry from the sides using a sharp knife. Remove the trimmings from the sheet. Return the empty pastry case to the oven for another 10-12 minutes or until it is pale golden and completely dry. Set aside to cool while you make the filling.



For the filling, break the eggs into a large bowl and whisk together. Add the rest of the filling ingredients and whisk again until they are all well combined. Pour the filling mixture into the cooled baked pastry case. Bake for about 30-35 minutes or until just set but with a slight wobble in the centre. Leave to cool slightly then, when the pastry seems firm enough, remove the tart from the tin. Transfer the tart to a serving plate and serve warm or cold, garnished with raspberries and lime zests and dusted with sifted icing sugar.

Enjoy!

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