![]() ![]() You can replace the lime with more lemon. Swap options: You can bake this in a springform pan to get straight sides. The tart is best eaten within a few hours of assembling. The tart shell can be lined with the dough and frozen up to 2 days before baking, tightly wrapped. The tart dough can be made up to 3 days ahead and refrigerated. The filling will continue to gently cook and thicken up even more once it is out of the oven. Once the edges of the filling are just set and center jiggles slightly, remove the tart from the oven. To ensure a creamy filling, don't over bake the tart. This traps all the bits of butter that impart the flaky texture of your crust. For pie or tart dough, you only want to gently mix it just until the dough begins to clump together once this happens, just gently shape it into a disc, then chill it and roll it out once cold. Technique tips: When making tarts or pies, the goal is to ensure your crust is delicate and flaky, and this is achieved by handling the dough as little as possible and using only a small amount of liquid. The beauty in this recipe is in that its really two recipes in one, a lemon meringue tart and a tart au citron! Which one to pick? If you're in the mood for a little American nostalgia, try piping a billowy meringue over the tart. ![]() The crispy sugary crust lends a contrast to the creamy custard filling. I prefer to caramelize the sugar with a kitchen torch. While a classic French tarte au citron is garnished with a light dusting of powdered sugar. I might eat fancy desserts when I'm at a restaurant, but when I'm at home I like to eat the classics. ![]()
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