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Receta Strawberry Lemon Curd Tart
by Global Cookbook

Strawberry Lemon Curd Tart
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  Raciónes: 10

Ingredientes

  • 2 lrg Large eggs
  • 1/2 c. sugar
  • 3 Tbsp. fresh lemon juice
  • 1/4 c. unsalted butter - (1/2 stick)
  • 1 1/2 tsp grated lemon peel
  • 1 1/2 c. all-purpose flour
  • 3 Tbsp. sugar
  • 1/4 tsp salt
  • 1/2 c. chilled unsalted butter - (1 stick) cut 1/2" cubes
  • 2 Tbsp. chilled whipping cream - (or possibly more)
  • 1 lrg egg yolk
  • 1 1/2 quart fresh strawberries stem end of each
  •     cut flat
  • 1/2 c. strawberry jam

Direcciones

  1. For Curd: Whisk Large eggs, sugar, and lemon juice in heavy small saucepan to blend. Add in butter and lemon peel. Stir over medium heat till curd thickens to pudding consistency, about 8 min. Transfer to small bowl. Press plastic wrap onto surface of curd and refrigerateat least 2 hrs.
  2. For Crust: Combine flour, sugar, and salt in processor; blend 5 seconds. Add in butter; using on/off turns, blend till mix resembles coarse meal. Add in 2 Tbsp. cream and yolk. Blend till moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and refrigerate1 hour. (Curd and dough can be made 2 days ahead. Keep chilled.)
  3. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press firmly, forming double-thick sides. Pierce crust all over with fork; chill 1 hour.
  4. Preheat oven to 400 degrees. Bake crust till golden brown, pressing with back of fork if crust bubbles, about 20 min. Cold crust completely on rack.
  5. Spread curd in crust. Stand berries in curd. Strain jam into saucepan; hot briefly to thin. Brush jam over berries. Refrigeratetart till glaze sets, at least 1 hour and up to 6 hrs. Release tart from pan
  6. This recipe yields 10 servings.
  7. Comments: An elegant tart with a cookie-like crust.