#Recipe 14 Strwaberry Lemon curd
Hey today it's going to be the lemon curd tart recipe. What you will need would be :
PASTRY MOULD
BAKING PAPER
ROLLING PIN
A. Sweet Pastry
200g plain flour
50g corn flour
65g sugar
125g butter
1 to 2 eggs
B. Lemon curd
3 whole eggs
3 egg yolks
60ml lemon juice
60 g sugar
65 g butter
some lemon zest
2 and half of gelatine*
C. Garnish
Frozen strawberries
A punnet of real strawberry
6 sheets of gelatine
sugar
Gelatine is produced by various animal body part which for vegetarian they aren't allow to consume, instead u can replace with Agar* which is from seaweed and don't put too much if you are going to use Agar 5g would be enough I suggest.
Source British Larder
Agar from seaweed
Source Chefs Meeting
Gelatine from animal body parts
OK, So first of all Let's make the sweet pastry
Shift the flour and corn flour together then add sugar mix until all the ingredients mix up then and shredded butter. I use box grater to shred my butter so it's easy to crumbled it.
source 4 faces inox
Box grater
Before the next step crack 2 eggs and whisk and leave aside. Use your hand to crumbled the butter with the flour mixture until you can feel the mixture like the sand then slowly add the eggs and massage. WHY 1 to 2 eggs? You have to judge that we don't want it to be too wet or too dry that's why add a little bit and try to make everything combine, then add again. It doesn't have to be 2 eggs if your pastry could actually formed well but mine I need exactly 2 eggs. When I finish I wrap it up and put in the fridge to rest
source really nice recipes
Sweet pastry in the cling wrap
Next, We will need double boiler.. I mentioned before in my previous recipe what is double boiler. I am using the DIY double boiler because I don't have one
source Technique time
double boiler (the bowl above shouldn't be glass material, I am using stainless bowl)
But before that I squeeze my lemon juice and zest my lemon, crack all of the eggs whisk well. I cut my butter into small cubes and the most important part I soak my gelatin in a nice cold water. After all of these are done you can fill up the pan with water for your double boiler and fill your bowl with lemon juice, lemon zest and sugar stir a little and let it boil. Remember when using the double boiler we don't want the water in the pan way excessive because if the water boils and touch the bowl above it won't be that nice and you will need to struggle.
This is the crucial part, When all of the ingredients in the bowl starts to boil add the whisk eggs slowly and stir (STILL IN THE DOUBLE BOILER) add and stir and add it all and stir. Whisk until the eggs texture become somehow thick but not scrambled. We don't wan't a scrambled lemon tart. You know it is thick when you see the picture below
source zoe bakes
That's when you put you spoon and you can draw the line
Don't worry when you whisk and it reaches the bubble texture, just lift up the bowl a bit keep whisking and put it back again (BEWARE THE BOWL MUST BE HOT WHEN YOU TRY TO LIFT IT UP, PREPARE SOME TOWEL AROUND YOU) ------ (AGAR WORKS THE SAME WAY IT JUST WE DON'T SOAK AGAR WE PUT STRAIGHT AWAY WHEN THE LEMON IS REALLY NICE AND HOT)
When it's finally done you wanna make sure it is really hot then you add your cube butter and your gelatin. At these rate because we soaked the gelatin in a cold water it must become really soft like jelly, lift it up and squeeze out the excessive water and put inside the lemon mixture while its hot and stir until the gelatin dissolves. You can use your hand to feel if the gelatine already dissolves or spoon for hygiene safety. Also the butter must have already melted and become one with the lemon. Wrap it and leave in the fridge.
These time I take out my sweet pastry, it feels tough so I leave it in a room temperature and meanwhile preparing my garnish.
Soak the gelatine in the cold water first of all. Today my garnish is strawberry, instead of strawberry normally meringue are being used as garnish. I am gonna show you how to make the meringue after.
Bring water sugar and frozen strawberry to boil. I am using 250 g of frozen strawberry. When it boils and thick but still runny strain in and take JUST the water then bring to boil. Put aside and add the gelatine (remember to squeeze the excessive water) then mix it well until gelatin dissolves. Leave it in the fridge and now cut the strawberry as you with for presentation and garnish.
Next step, turn on the oven at 170 degree, next what you will need to have is the sweet pastry pastry mould. If you are using one-time-use pastry mould, then you don't have to do anything with it. But I am using the stainless pastry mould, so what I am doing is I spray my pastry mould with the spray oil or you can use butter and brush it. Remember we don't want it to be excessive either oil or butter.
I am using this type of mould
source Ucomechina
Which the side and the bottom are separated. I only spray the oil on the side of the pasrty mould, then I add flour and round it until all the sprayed oil covered by the flour and I leave that part of my mould in the fridge, next for the bottom part of the mould I am going to use car-touche method.
souce thecoolcook
I spray oil in the bottom part of my pastry mould then put my cartouche after that I bring it back to the fridge and stick it to the side pastry mould.
Omg.. What a long recipe guide today..
Next.. Your pastry that is left in room temperature must have already become a bit soft. Open the cling wrap. prepare baking paper on your table and flour. Put you sweet pastry above the baking paper then attempt another baking paper on the top of the sweet pastry and roll it until it become nice and thin. When using rolling pin to roll it remember to treat your pastry with respect, roll it delicately. We will roll above the baking paper instead to the direct dough because we don't want it to stick at the end of the day.
Next, Take out the pastry mould and place your sweet pastry inside the mould until it perfectly fits. The way I am doing it, I turn the pastry dough around and fit it in, then blind bake for approx 8 mins in the oven.
source recipe tips
I am using rice to do the blind bake. The purpose is so the pastry won't rise.
After 8 mins, take it out and get rid of the blind bake material and bake again for another 5 to 6 mins. We almost reach the final anyway. When it reaches 6 mins take it out and let it cool down for 30 mins. After 30 mins Take out the curd and the gelatine strawberry also the cut strawberry and start to garnish. I placed my lemon curd on the bottom, real strawberry in the middle and the strawberry gelatine to cover the yellow part. Put it in the fridge and it will be ready for tomorrow !
If you don't wanna use strawberry as the garnish you can use meringue and this meringue is so called italian meringue. Watch the video from 0.40 second to finish
source martini kithcen
240 Farenheit means 118 Celcius
Let me know what garnish you are doing and how my recipe works on you !
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