Shut the oven door and bake for 5 – 10 minutes, until the centers are just set.Put the mini muffin tins back in the oven, pull the oven rack out of the oven slightly and pour the filling into each pastry case while it is still in the oven.Add the eggs into the lemon and sugar mixture and whisk until well combined.In a separate bowl, whisk the eggs and the egg yolk with salt.Add the lemon juice and zest and mix to dissolve the sugar. Combine the flour and sugar in a medium mixing bowl.To make the tart filling, reduce the oven to 150 C (300 F).Remove from the oven and allow to cool slightly.Bake for 8 - 12 minutes, until the pastry is golden brown all over.Prick the dough with a fork once or twice.Repeat until all the dough has been used. Put a teaspoon of dough into one mini muffin hole, and press it into the base and up the sides using your fingers.Stir quickly, until the dough comes together and pulls away from the side of the dish. Fill the tart shells with the lemon curd (photo 8) and bake another 5-8 minutes or until the lemon curd just starts to bubble a little and levels out. Carefully remove the bowl from the oven and dump in the flour.Put the bowl in the oven for about 15 minutes, until the butter is melted, bubbling, and just beginning to brown around the edges.Place the butter, water, oil, sugar and salt in an overproof bowl.To make the tart pastry, preheat the oven to 200 C (400 F) and get out two mini muffin pans. These are the stuff that dreams are made of. The pastry is ridiculously flaky, buttery and crisp, and the filling just screams of lemons. I have shared a lemon tartlet recipe with you before, but these are a hybrid of my favourite ever lemon bars and the best ever tart pastry, and are on a whole. So as I was supposed to be baking from home for the cafe today, I’m sharing a recipe for one of the treats I make them – these little lemon tarts! And later tonight, I’ll hang out with my boyfriend. I caught up on all my way-behind-schedule blog reading. I was pretty much in heaven.Īnd then I chilled. They make these amazing Nutella croissants (which were breakfast this morning! Yum!), and they only have the best almond croissants and coffee, like, ever. I was up early (but that’s a given in baking life) and had a very long, lazy breakfast at my new favourite spot – Candied Bakery. I make them at home and sell them (along with a few other little treats) to a cafe/champagne bar.īut I was very easily convinced, by said gorgeous man, to just take the day off and chill. So today I was off work, but I was meant to be baking macarons. When I’m not at work I’m baking from home to sell to a little cafe, or I’m baking for the blog, or I’m shooting and editing photos, or I’m running errands, or I’m seeing friends, or hanging out with my gorgeous man, or doing one of another million things.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |