Very satisfied latest creation! Based on the
recipe of lemon curd, but whisk in air to transform the soft translucent curd
to shiny opaque gel structure.
Lemon tart |
1. For the tart base:
120gm coarse almond flour
30gm flour
100gm butter
2 eggs
60gm sugar
Cream butter and sugar, whisk in egg, fold
in flour. Bake in spring form cake dish at 170˚C until golden, around 20
minutes.
2. Lemon gel:
3 lemons' juice
3 eggs
50gm butter
80gm sugar
Mix all ingredients together, cook in a
bain-marie at 75˚C until thicken. In a cold bowl of water, use a hand held
blender to whisk the mixture to add in air, as it cools down. When it turns opaque and very
thick, pour onto cooled tart base.
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