But these tarts seemed like a really good idea at the time. Maybe it would be better to make these as tuiles? I should have used silicone pans or pressed the mixture into foil or paper cupcake liners.įinal analysis: very tasty, but a bit of a pain to make. I had a hard time pressing in the crust mixture and regretted making so many little mini tarts. I cut the recipe in half and pressed the crust mixture into mini-muffin cups. I think it is enough for about 24 mini muffins. The full recipe is enough for 8 tartlettes (in tart pans or muffin pans). Remove and allow to cool completely and then place into the refrigerator. Cook for 30-35 minutes or until set in the middle. Stir through the lemon zest and pour the mixture into the tin (see recipe tips below). ![]() Add softened butter in small chunks and blend in 3-5 second pulses for a total of about 20-30 seconds, just until the dry ingredients combine with the butter and it forms into a dough. Beat the eggs, caster sugar, cream and lemon juice together. (1 1/2 sticks) unsalted butter, cut into 14-inch cubes. In a food processor (or by hand) combine all dry ingredients together until fully blended together. Place on a low heat and whisk until you see the curd noticeably thicken and just start to bubble. Slowly whisk in the lemon juice and mix until incorporated. Donna Hay’s recipe calls for pressing the coconut tart mixture into muffin cups, which makes things easier if you don’t have the tartlette pans that the Cuisine at Home recipe calls for. 3/4 cup fresh lemon juice, strained (about 6 large lemons) 2 Tbs. Whisk the sugar and yolks until you have a nice light color, this helps dissolve the sugar. (see also here) It was the subject for HHDD #18, so quite a few people made this recipe and posted their results. ![]() Looking online for a comparable recipe, I found a recipe from Donna Hay for the same crust, but filled with ganache. The recipe warned that the crusts had to be made in tartlette pans with removeable bottoms–the crust would stick to any other pan. The idea was simple: mix dried coconut, sugar, and egg whites to make a crust fill the baked crust with lemon curd. ![]() I was looking through some recipe clippings for something new for Passover and found a recipe for coconut lemon tarts in Cuisine at Home.
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