atvef.blogg.se - Lemon curd tart with italian meringue

Bake for 15 minutes, remove the baking beans and bake for a further 5-10 minutes until the pastry is golden brown. 3 lemons, juice and finely grated rind only 45 gm cornflour 3 egg yolks 150 gm caster sugar 80 gm unsalted butter Shortcrust pastry. Place some baking paper on the inside of the pastry and fill with baking beans.Chill the pastry again for around 20-30 minutes, this prevents the dough from shrinking.Spend some time tidying up any uneven areas or cracks in the pastry to ensure it's neat!

Use a knife to trim off any excess pastry.

Press the dough evenly over the bottom and up the sides of the pan. Roll out dough onto a lightly floured surface into a rectangle, ½-inch thick.

Grease your mini brioche tins (I used brioche tins as they have more of a 'flower' appearance, however you can use regular mini tart tins, or even a large 8 inch tart tin) and then line it with the pastry, using your hands to gently work the pastry to the edges. Grease a rectangular tart pan and set aside.

Divide the mixture into two balls, wrap them in plastic wrap and leave to cool for an hour in the refrigerator. Add the sifted flour and continue stirring until the mixture is uniform.

Roll the pastry out onto a lightly floured surface to around 4mm thick. Whip cold butter, salt and lemon zest in the mixer.

Wrap in cling film and rest the pastry in the fridge for at least 20 minutes, meanwhile preheat the oven to 170 C (fan).If you need a bit more liquid, add a tiny bit more water until the dough comes together and you can form it into a ball. Add the egg yolk and water and blitz again until it starts to clump.You can do this by hand, it will just take longer, and you want to avoid the butter melting into the flour! In a blender, blitz together the flour, icing sugar and butter until it forms a breadcrumb consistency.