Tuesday, April 26, 2011

No Fuss Fruit Tart/ Cheese Tart

Thanks to Paris Pastry wonderful and always mouth watering baking skills, I want to try this recipe she got from Nigella Lawson. You should go to her blog, she's the best food blogger for pastry and bakery.




I couldn't find Lemon Curd in the jar so I have to made it myself. I am following this recipe from JoyOfBaking.com



Lemon Curd Recipe:

3 large eggs

3/4 cup (150 grams) granulated white sugar

1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)

4 tablespoons (56 grams) unsalted butter, at room temperature

1 tablespoon (4 grams) finely shredded lemon zest


Lemon Curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.

Makes 1 1/2 cups (360 ml).




This is my own no fuss cheese tart. I don't use fruits here, it is always optional. It is so delicious! Try it!






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