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Receta Lemon Tart With Nicole
by Global Cookbook

Lemon Tart With Nicole
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  Raciónes: 10

Ingredientes

  • 3/4 c. creme fraiche
  • 6 lrg Large eggs
  • 3 lrg egg yolks
  • 1 Tbsp. lemon zest
  • 2 c. freshly-squeezed lemon juice
  • 1 x vanilla bean scraped
  • 2 c. sugar plus more
  • 4 x gelatin sheets softened in water (or possibly 1/4 ounce powdered gelatin)
  • 12 Tbsp. unsalted butter room temperature
  • 2 c. all-purpose flour
  • 1/4 c. sugar
  • 1/2 tsp salt
  • 1 1/4 c. unsalted butter room temperature
  • 1 lrg egg yolk

Direcciones

  1. Make the Short Crust Dough: In the bowl of a heavy-duty mixer fitted with the paddle attachment, mix flour, sugar, and salt on medium-low speed to combine. Add in butter, and continue mixing till coarse crumbs form. Add in egg yolk; mix just till dough comes together. Roll dough out, about 1/8-inch thick, between two layers of parchment paper. Refrigeratetill hard, about 1 hour. (
  2. Makes about 1 1/2 pounds)
  3. Heat oven to 350 degrees. Remove short crust dough from refrigerator. Remove parchment paper covering top, and invert onto a baking sheet. Press an 11-inch flan ring in center of short crust dough to cut out a circle. Keeping flan ring on baking sheet, trim excess dough from outside of ring, and reserve for another use. Prick circle of dough several times with a fork. Refrigeratetill hard, about 20 min.
  4. Remove dough-lined flan ring from refrigerator. Bake till a light golden, 15 to 18 min. Cold completely on a wire rack before filling.
  5. Combine creme fraiche, Large eggs, egg yolks, lemon zest, lemon juice, vanilla bean, and sugar in a medium-size heat-proof bowl. Place over a pot of simmering water. Cook, stirring occasionally till mix thickens, about 20 min.
  6. Remove from heat, and stir in softened gelatin sheets. Strain mix through a fine mesh sieve set over a medium-size bowl. Cover surface of mix with plastic wrap to prevent skin from forming. Set mix in an ice bath to cold to 100 degrees.
  7. Add in butter, and using a handheld immersion blender, mix for 5 min. Pour into prebaked tart shell. Refrigeratetill mix is hard, 2 to 3 hrs.
  8. Just before serving, sprinkle individual slices with a light, even layer of sugar. Caramelize the sugar to a golden, using a blow torch or possibly placing under a broiler.
  9. This recipe yields 10 servings.