Lemon Tart / Tarte au citron

STEP 1: Tart Preparation
24 Ounces Flour
16 Ounces Butter
12 Ounces Caster Sugar
1 No Egg
1 Teaspoon Vanilla Essence

Preparation

  • To make the tart, mix the butter, sugar and vanilla essence and beat them until creamy.
  • Put the flour in the butter mixture.
  • Rub the butter into the flour with your fingers until crumbly.
  • Mix in the egg.
  • If the pastry is still too dry, add 1-2 tablespoons water until it comes together. Roll into a ball and chill it for at least 30 minutes.
  • Heat oven to 160 C.
  • Prepare the tart and fill it with rice or dried beans.
  • Bake the tart until biscuity.

STEP 2: Lemon Curd Preparation
5 Egg Yolks
4 Ounces Sugar
3 Tablespoons Sugar
3 Tablespoons Butter
3-4 Tablespoons Lemon Juice
A pinch of yellow Food Color

Preparation

  • Mix all the ingredients and cook them at double boiler.

STEP 3: Lemon Tart Baking

  • Pour the lemon mixture in tart and bake it for 30-35 minutes until just set.
  • Leave the tart/s to be cooled, and serve the tarts at room temperature or chilled.
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These are the easiest treats you will ever bake and once you’ve done them you’ll keep going back again and again.  The dough isn’t too difficult to handle.  There isn’t anything particularly exotic in the ingredients list and start to finish they take less than 4 hours.  What more could you want from something that looks and tastes as amazing as these do?  A word of warning though; if you or anyone in your household is on a diet, walk away now for your/their sake.  You don’t exactly scrimp on the sugar and butter for these!

The dough we’ll make is a versatile beauty that would work well for almost any sweet bready things.  I’m sure you could find a thousand different alternatives to what I’m just about to explain, but this is what works for me.  I enrich my standard bread dough by swapping my liquid from plain old…

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