Home Party Dessert Recipe
3/18/2010
Lemon Tart
This recipe belongs to Laura Calder.
For Pastry Shell:
1.5 cups all-purpose flour
2 T sugar
pinch of salt
7 T chilled unsalted butter, cut into pieces
1 egg, separated
1/4 cup water
For Filling:
2 eggs
2 egg yolks
2/3 cup sugar
grated zest of 2 lemons
2/3 cup lemon juice (from 3 large lemons)
1/2 cup creme fraiche, sour cream, or heavy cream
confectioner's sugar
>how to make<
(for pastry shell)
*Combine the flour, sugar, and salt into a large bowl.
*Add the butter and pinch into coarse crumbs with your fingers.
*Make a well in the center and add the egg yolk and water.
*Pinch just to combine, then knead only once or twice with the heel of your hand.
*Gather the dough into a ball and press into a disk.
*Wrap in plastic, and refrigerate to rest 1 hour.
*Refrigerate the egg white for later.
*Preheat the oven to 375 degrees.
*Roll the pastry into a circle slightly larger than you think you need.
*Drape into the tart shell, pressing to fit, and leave it draping a good inch over the outside edges.(This prevents it from sinking down the sides and turning into a hard pancake.)
*Line the pastry with parchment and pour in dried beans.
*Bake until completely cooked, 15 to 20 minutes.
*Remove from the oven, and remove the weights.
*Brush the bottom with a bit of the egg white, lightly beaten to seal it and keep the crust crisp.
*Scrape around the top edge of the tart with a sharp knife to remove the pastry overhang.
(for filling)
*Preheat the oven to 350 degrees.
*Beat together the eggs, yolks, and sugar in a bowl.
*Add the lemon zest and juice, mixing well.
*Whisk in the cream.
*Pour into the prebaked tart shell.
*Skim off any surface foam.
*Bake until just set for 20 minutes.
*Let cool, dust with confectioners' sugar, and serve.
This recipe belongs to Laura Calder.
For Pastry Shell:
1.5 cups all-purpose flour
2 T sugar
pinch of salt
7 T chilled unsalted butter, cut into pieces
1 egg, separated
1/4 cup water
For Filling:
2 eggs
2 egg yolks
2/3 cup sugar
grated zest of 2 lemons
2/3 cup lemon juice (from 3 large lemons)
1/2 cup creme fraiche, sour cream, or heavy cream
confectioner's sugar
>how to make<
(for pastry shell)
*Combine the flour, sugar, and salt into a large bowl.
*Add the butter and pinch into coarse crumbs with your fingers.
*Make a well in the center and add the egg yolk and water.
*Pinch just to combine, then knead only once or twice with the heel of your hand.
*Gather the dough into a ball and press into a disk.
*Wrap in plastic, and refrigerate to rest 1 hour.
*Refrigerate the egg white for later.
*Preheat the oven to 375 degrees.
*Roll the pastry into a circle slightly larger than you think you need.
*Drape into the tart shell, pressing to fit, and leave it draping a good inch over the outside edges.(This prevents it from sinking down the sides and turning into a hard pancake.)
*Line the pastry with parchment and pour in dried beans.
*Bake until completely cooked, 15 to 20 minutes.
*Remove from the oven, and remove the weights.
*Brush the bottom with a bit of the egg white, lightly beaten to seal it and keep the crust crisp.
*Scrape around the top edge of the tart with a sharp knife to remove the pastry overhang.
(for filling)
*Preheat the oven to 350 degrees.
*Beat together the eggs, yolks, and sugar in a bowl.
*Add the lemon zest and juice, mixing well.
*Whisk in the cream.
*Pour into the prebaked tart shell.
*Skim off any surface foam.
*Bake until just set for 20 minutes.
*Let cool, dust with confectioners' sugar, and serve.
Labels: lemon curd recipe, lemon tart recipe, lemon zest, sweet pastry shell, tart recipe
3/02/2010
Banana Souffles
1 T unsalted butter, melted
5 T sugar
2 firm, ripe bananas, mashed (1 1/4 cups)
1 T fresh lime juice
1 large egg yolk
1 large egg whites
salt
>how to make<
*Preheat the oven to 400 degrees.
*Brush four 1-cup ramekins with melted butter.
*Add 2 T of the sugar to 1 of the ramekins and rotate it to coat with sugar.
*Tap the excess sugar into another ramekin and repeat until all the ramekins are coated with sugar.
*In a food processor, puree the bananas with the lime juice, egg yolk and 2 T of the sugar until smooth.
*Scrape the banana mixture into a large bowl.
*Add the remaining 1T of sugar and beat until firm and glossy.
*Using a rubber spatula, bat 1/4 of the beaten whites into the banana mixture, then gently fold in the remaining whites.
*Spoon the souffle mixture into the prepared ramekins and tap lightly on a counter top.
*Transfer the souffles to a baking sheet and bake in the center of the oven for about 15 minutes, or until golden brown and risen.
*Serve at once.
-makes 4-
This recipe was taken from Eric Ripert.
1 T unsalted butter, melted
5 T sugar
2 firm, ripe bananas, mashed (1 1/4 cups)
1 T fresh lime juice
1 large egg yolk
1 large egg whites
salt
>how to make<
*Preheat the oven to 400 degrees.
*Brush four 1-cup ramekins with melted butter.
*Add 2 T of the sugar to 1 of the ramekins and rotate it to coat with sugar.
*Tap the excess sugar into another ramekin and repeat until all the ramekins are coated with sugar.
*In a food processor, puree the bananas with the lime juice, egg yolk and 2 T of the sugar until smooth.
*Scrape the banana mixture into a large bowl.
*Add the remaining 1T of sugar and beat until firm and glossy.
*Using a rubber spatula, bat 1/4 of the beaten whites into the banana mixture, then gently fold in the remaining whites.
*Spoon the souffle mixture into the prepared ramekins and tap lightly on a counter top.
*Transfer the souffles to a baking sheet and bake in the center of the oven for about 15 minutes, or until golden brown and risen.
*Serve at once.
-makes 4-
This recipe was taken from Eric Ripert.
Labels: banana dessert recipe, banana souffles, souffle recipe
