I love your blog and I'm very glad to have an opportunity to make this looks scrumptious as do all of your recipes, Elaine. It will not be as firm as a baked tart filling.) (Since the tart filling is not baked, make sure it is completely chilled for a few hours before serving. Let the curd cool about 8 minutes and then strain it through a sieve into the prepared tart shell. Add the butter an little at a time, stirring to incorporate completely. Cook over medium heat, stirring continuously, alternating between a whisk and rubber spatula until the lemon curd has thickened to the consistency of pastry cream and coats the back of the spatula. Whisk the eggs, egg yolks, sugar and lemon juice together in a heavy-bottomed saucepan. While the crust is chilling, make the curd. Spread the chocolate evenly on the cooled crust and chill in the fridge at least 15 minutes, until the chocolate has solidified completely. Melt the chocolate in a double boiler over medium-low heat. (If the edges are cooking too quickly, I find a pie shield is very helpful.) Set aside on a rack to cool completely.
Return the tart to the oven and bake another 10 to 15 minutes, until the crust is an even golden brown. Take the tart out of the oven and carefully lift out the paper and beans. Line the chilled dough in the tart pan with a piece of baking parchment and fill with pie weights or dried beans and bake 15 minutes until set.
Chill the tart for 1 hour.īlind bake the shell: Dock the bottom of the tart with a fork. Pinch off any excess dough from the edges and press into the pan where it may need it. Gently fit the dough loosely into the pan, pressing the dough into the corners with your fingers. Unroll the dough over a 10-inch tart pan. Starting at one side, roll and wrap the dough around the rolling pin to pick it up. With a rolling pin, roll the dough out into a ¼-inch thick circle, moving the plastic wrap as you need to so the pin doesn't stick to the dough. Sprinkle a little flour over the dough and place a piece of plastic wrap on top. Remove the dough from the fridge and place on a lightly floured work surface. Freeze one disc and chill the other for ten minutes. Place each on a piece of floured plastic wrap. Remove the dough and divide it in half and flatten each into a disc. Through the feed tube, add the cream and egg mixture and process until the dough just comes together and forms a ball. Add the sliced butter through the feed tube and process until coarse crumbs form. In a food processor, add the flour and sugar and process until blended. Whisk the cream and egg yolks together in a small bowl.
Italian lemon tart plus#
2-¾ plus 2 tablespoons all-purpose flour.Make enough for 2 tarts - you can freeze one half of the dough or just cut the dough recipe in half To do this, you will need a piece of parchment paper or just tin foil and something that can keep the crust weighted down, like dried beans or pie weights, which are specifically made for this purpose.Īdapted slightly from Sunday Suppers at Lucques Blind baking keeps the crust crisp longer. This tart is made by "blind baking" the crust first, which completely bakes the crust before filling it with a mixture which will not be baked further. I doubled the amount of chocolate for the layer of chocolate because - well, why not? I also made my dough in the food processor, which I prefer, wheras she makes hers in a mixer.
I use regular, salted butter in the recipe and then just omit the salt. I have changed the recipe just a bit from Suzanne's. The combination of lemon and chocolate is terrific
More and more grocery stores are carrying them.
Italian lemon tart skin#
They are also rounder, less acidic and have a smoother skin than a regular lemon. They are a cross between a kind of tangerine and a lemon, resulting in a sweeter taste than a regular lemon. Meyer lemons are a little bit different than a regular lemon. It's a different kind of lemon tart, because it has a layer of bittersweet chocolate on the bottom, an idea she got from her sister, who asked her to put some chocolate in her lemon tart. That reminded me that I've always wanted to make her Meyer Lemon Tart, from her book, "Sunday Suppers at Lucques". I told him to try to go to Lucques, the restaurant owned by Suzanne Goin. recently and asked for some restaurant recommendations. My oldest son was taking a trip out to L.A.
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