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This lemon tart is a beautiful dessert. The crust is buttery and will melt in your mouth. The filling is creamy and tart. This is an easy, elegant, exquisite dessert.
Serves eight
FOR THE DOUGH
1 cup of flour
2 TBS of sugar
½ tsp. lemon zest
¼ tsp. salt
½ cup (1 stick) unsalted cold butter cubed
1 TBS cold water
1 tsp. vanilla extract
FOR THE FILLING
2 eggs + 3 egg yolks
1/3 cup sugar
½ tsp. cornstarch
1 TBS lemon zest
1/3 cup lemon juice
6 TBS unsalted butter
FOR THE TOPPING:
½ a cup of very cold whipping cream
¼ cup confectioner’s sugar
1 tsp. pf vanilla paste or vanilla extract
9 small, thin lemon slices
Heat oven to 375 degrees F (190 C).
MAKE THE DOUGH
Mix the flour, sugar, lemon zest and salt in a bowl. Add the cold butter and incorporate it into the flour with clean hands until it all resembles crumbs. Add the water and vanilla. Mix it all and form a cohesive and uniform ball of dough. If your dough is too dry add a little bit more water — and I mean a little bit.
Flour your working surface and start forming a disk with your dough. First use your hands and then use a rolling pin. Place the disk inside your tart pan and spread it out with your hands until the bottom and sides are all covered in dough. Place the pan in the fridge for 30 minutes.
Remove pan from fridge and cover chilled dough with some aluminum foil. Fill the inside with dry beans and place the mold it the oven. Bake for 25 minutes.
MAKE THE LEMON FILLING:
Place the eggs, egg yolks, sugar, cornstarch, and lemon zest and lemon juice in a pan. Whisk together and place on the stove. Whisk constantly until mixture starts to thicken. When it does, turn off the heat, and add the butter a TBS. at a time, whisking until the butter melts. Set aside.
Remove the baked tart crust from the oven and cool down. Once it is cool, remove the foil and the beans and fill with the lemon filling. Spread it out with a spatula and place it in the oven for 25 to 30 minutes until it is browned.
While the tart is in the oven, whip the cream. Start whipping until it starts thickening and add the sugar. Beat for a little longer and add the vanilla. Beat until you have stiff peaks.
Place eight dollops of vanilla cream on the tart — calculating where you are going to slice. Place a final dollop of cream in the middle. Place a slice of lemon on top of each dollop of cream. Slice and serve.
CALORIES 388.65; FAT 28.76 grs (sat 17.24; mono 8.04; poly 1.53); PROTEIN 4.76 grs ; FIBER 0.54 grs; CARBS 28.52 grs; CHOLESTEROL 189.64 mg; IRON 1.15 mg; SODIUM 102.73 mg; CALCIUM
Print your recipe here – http://thefrugalchef.com/2014/04/lemon-tart-recipe/
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