![]() ![]() Reduce the heat, simmer gently for 1–2 minutes, then remove from the heat and immediately stir in the egg yolks. Bring to the boil, stirring frequently, until the mixture thickens. To make the filling, combine the cornflour and sugar in a saucepan, then stir in the lemon juice and 300ml/10½fl oz water until smooth. Trim off the excess pastry with a sharp knife. Remove the beans and paper and bake for a further 5–8 minutes, until pale golden. Line the pastry case with baking paper and ceramic baking beans or dried beans. Place the lined tart tin on a baking sheet. Transfer the pastry on the rolling pin to a 23cm/9in loose-bottomed tart tin, pressing it into all the corners and allowing excess pastry to hang over the edge. Unwrap the pastry and roll it out on a lightly floured surface to a large circle about 3mm thick. Shape into a disc, cover with cling film and place in the fridge for at least 10 minutes. Do not overwork the pastry or make it too sticky or it will become tough. If the mixture is too dry to hold together, add a little more water. Stir in the sugar.Īdd the egg yolks and then the cold water, a little at a time, using a table knife to bring the pastry together. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Let cool completely.To make the pastry, sift the flour and salt into a bowl. Poke the base of each mini tart a couple of times with a fork.īake at 350 for approx 15 min or until golden brown. Roll to around 1/8 - 1/4 inches.Ĭut out 2 1/2 inch disks using a biscuit cutter or round cookie cutter. Sprinkle the top of the rolled dough lightly with flour if it starts to stick to the rolling pin. If the edges crack as you roll, simply press them back together to create the rounded shape or patch as needed. If the dough immediately starts to crack once you start rolling, it’s too cold-give it a few more minutes to warm up. Using one of the disks, roll it out on a floured work surface. Wrap the disks in plastic wrap and refrigerate them for at least 30 minutes Divide the dough into two equal parts and form each into a disk. Transfer the dough to a lightly floured surface and shape it into a ball. You might not need all of the water (I use the whole 1/2 cup when I weigh the flour), you’re looking for a flaky broken up dough, not a cohesive ball. If not, turn the machine on again and drizzle in a bit more water. ![]() Give the dough a pinch-if it sticks together, it’s ready to go. Stop the machine once the mixture starts to come together and looks a bit flaky. With the food processor on, drizzle in cold water through the tube and lemon zest. Pulse until the mixture looks crumbly with larger, pea-sized chunks of butter. Sprinkle the cold butter over the flour mix in the food processor. Put the flour, sea salt and sugar, if using, in a food processor and pulse to combine. For all purpose flour - 2 1/2 cups (11.25oz)Ģ sticks (8 ounces) unsalted butter cut into 1/2 inch cubes Transfer to a glass bowl or container, place a layer of plastic wrap on the surface of the lemon curd and refrigerate.Ģ 1/2 cups (11.5oz) plus extra for rolling, Gluten free flour - I used Bob’s Red Mill 1 to 1 GF flour. Pour the mixture into a saucepan and cook over low heat, stirring constantly, until thickened (will continue to thicken after cooling), about 8 to 10 minutes. Zest the lemons and mix into the sugar, set aside.Ĭream the butter and then beat in the sugar and lemon zest mix.Īdd the eggs, 1 at a time and then add the lemon juice and salt. It is delicious on yogurt, parfaits, cheesecakes, scones, biscuits…or anywhere else you might want some light lemony deliciousness! Lemon Curd Recipeġ stick unsalted butter at room temperature It can easily be frozen and used when needed. You may have a bit of lemon curd left over but that is a good problem to have. If someone didn’t say that it was gluten free you would never know the difference and I love that. And this gluten free crust is absolutely my favorite! I use it in all my tarts and pies and even savory dishes like pot pie too. ![]() It’s light and refreshing and the perfect finish to a meal. If you are looking for a little fancy gluten free treat to make than this recipe is it! These tarts are perfect for a get together with friends, a tea party or a holiday like Easter or Mother’s Day! You can change up the flavor by topping them with different types of fresh fruit or a dollop of whipped cream….or both :) ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |