Saturday, 9 May 2015

柠檬塔 ~ Lemon Tarts

食谱取自 : Dailydelicious
柠檬  ~  可做 10 - 11 7.5cm 塔模

15g  杏仁粉
g  糖粉
冷奶油 切小块

100ml   柠檬汁
柠檬皮屑( 取自1粒柠檬
100g 砂糖
60 无盐奶油


2. 加入奶油和蛋拌打均匀。

3. 搅拌成顺滑的面团。

4. 盖上保鲜纸,放入冰箱冷冻30分钟

5. 柠檬酱馅料 在碗里,倒入蛋,无盐奶油,盐,柠檬汁和皮屑。

6. 隔水,不停的搅拌,煮至浓稠状。

7. 熄火。盖上保鲜膜。备用。

8. 把面团取出,分成小圆球,放入塔模里,把多余的面团除掉。将塔模放入冰箱冷藏15 ~ 30分钟。

9. 取出,放入预热烤炉,以180度烤约18分钟,即可。

10. 把塔取出烤箱,倒入柠檬酱。再放入烤箱里烤2分钟。即可。

Recipe source :  Dailydelicious

Lemon Tarts  ~   Make 10-11  tarts ( 7.5cm tart pan )

Pastry ingredients :
150g  cake flour
15g  almond powder
45g icing sugar
1g salt
1 egg
75g butter ( cold cut into small pieces )

Filling :
2 eggs
100ml  lemon juice
zest from 1 lemon
100g  granulated sugar
60g  unsalted butter
a pinch of salt

Method :
1. Put the flour, icing sugar, almond powder and salt into a bowl of food processor and process to combine. ( I used hand whisk )

2. Put the butter into the bowl, and process until combine.  Pour the egg into the bowl.

3. Process until dough formed. Remove from the food processor bowl , and press into a ball.

4. Cover with plastic wrap and refrigerate for 30 minutes.

5. For the filling : Put the eggs, butter, salt, lemon juice and lemon zest into a bowl.

6. Place the bowl over a saucepan with simmering water (boil the water, then reduce the heat to simmer). Whisk all the time.

7. The mixture will combine and thicken, the temperature is about 80C. Remove from the heat and place plastic wrap directly over the filling.

8. Roll the pastry and divide it into small ball .  Line into 7.5 cm small tart pans. Refrigerate for 15-30 minutes.

9. Preheat the oven to 180c  . Bake the pastry for 18 minutes.
10. Remove from the oven, pour the filling into the pastry shell, return to the oven and bake for 2 minutes. Take the pastry out of the oven, let it cool a bit then remove the lemon tart from the pans.