I never knew my love for lemon curd tarts and I would be swooning over it after tasting Chef Lin's at a baking lesson at ToTT, courtesy of ToTT. It's a pretty straightforward and simple recipe, and I ditto with Chef Lin that serving them in bite size portions, as seen in the photo, is indeed better because you get just the right amount of lemon curd. Good things does come in small packages eh?(:
I tested out the recipe myself a couple of weeks later and the tart shell came out exactly the way I have tasted it - buttery and crumbly - just not as thin because I haven't got the hang of handling the pastry dough yet. I hope you would grow to love lemon curd tarts as much as I do after trying out the recipes!
Chef Lin's All Star Lemon Meringue Pie
Tart Shell Dough
80g Icing Sugar
100g Cake Flour
100g Bread Flour
80g Cold Butter, Diced
1 Whole Egg
1 tsp Vanilla Extract
Lemon Curd
100ml Lemon Juice
45g Sugar
200g Whole Egg
45g Sugar
7g Corn Flour
165g Unsalted Butter, Room Temperature
Cream, as needed
Meringue
100g Sugar
100g Egg White
Method
1. Prepare the
workstation.
2. Scale the
ingredients.
3. Prepare the
Tart Shell Dough:
- Mix icing
sugar, cake flour, bread flour together.
- Cut cold
butter into the flour mixture.
- Work the
mixture between the palms to achieve a mealy texture.
- Add egg
and vanilla extract and mix until mixture becomes a ball.
4. Cover with
cling film and keep in chiller for minimum 20mins.
5. Prepare lemon
curd:
- Mix
together 45g sugar and corn flour before adding to eggs. Mix well.
- Bring
lemon juice and 45g sugar to boil.
- Temper 1/3
of the lemon juice with the egg mixture.
- Bring the
mixture back to the pot and cook like a custard.
- Mix in
butter till fully combined.
- Leave to
cool down in chiller.
- Add in
cream just before assembling.
6. Roll out the
dough to desired thickness (2mm).
7. Mould into
tartlet mould.
8. Bake in oven
at 180⁰C until golden brown, about 20mins.
9. Transfer to
grill and cool completely.
10. Fill with
lemon curd and top with meringue.
11. Serve
immediately.
Thanks to ToTT for the opportunity to attend Chef Lin's class!
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