Lemon and ginger tarts (tartas de limon y jengibre)

I love citrus flavors and I have a lot of recipes of them.
Lemon is my favorite,
And if you love the lemon like me (more than chocolate) I think love these cakes I made a while ago. (Although I have outstanding recipes)

Adapted from : Cooksploits.com

Ingredients

( makes 6 x 8 cm diameter tarts)

260 grams plain flour
60 grams ising sugar
150 cold unsalted butter chopped
1 egg lightly beaten

Filling

300 ml pouring cream
200 ml milk
2 lemon zested
1 teaspoon ginger
5 eggs yolks
100 grams caster sugar
1 1/2 tablespoon cornflour

Mathod

Preheat oven to 180° c.
Grease 6 x 8 cm tart tins

Place flour, icing sugar and butter in food procesoor and pulse until it comes together.
alternatively you can use your fingertips to rub butter into the flour and icing sugar in a large bowl until it resembles breadcrumbs and then add egg and mix to bring together.
Wrap pastry in clingwrap and refrigerate 20 minutes.

Divide the dough into 6 portions and roll out on a lightly floured surface till 3 mm thick.
Line each tin and refrigerate20 minutes.

Prick the pastry and line with baking paper.
Fill with dried beans and bake for 15 minutes.
Remove beans and baking paper and bake by 8 minutes until lightly golden.
Cool to room temperature.

Filling

Meanwhile make filling.

Mix cream,milk,lemon zest and ginger in a saucepan. Heat over
medium high heat to bring almost to the boil. Set aside and allow to infue for 5 minutes.
Whisk the egg yolks,caster sugar and cornflour until pale and thick,
Pour the milk mixture slowly into the eggs while whisking continuosly. Strain into a clean saucepan. Heat over medium heat, stirring until it thickens and begin to simmer.

Remove from heat and allow to ccol slightly for 5 minutes, stirring occasionally. Spoon into the tart cases and smooth surface.
Refrigerate for 1 hour before serving.

print recipe here

en español

Tartas de limon

Comments

Passion fruit souffle (Souffle de maracuyá)

Also known as grenadilla, passion fruit is a tropical fruit with intensely flavoured slightly sour, yellow juicy pulp. I have to confess that I absolutely love passion fruit (aka maracuya) and in fact you can make desserts, tarts, ice cream, I had not made a soufle but the recipe enchanted me. Absolutely recommend. I always use frozen maracuya if you do not have fresh maracuya. It freezes very well. Source : BBC Good food Ingredients knob of butter, plus extra for greasing 100 grams caster sugar, plus extra for dusting 4 medium egg ehites 300 grs frozen passion fruit 159 ml ready made custard Heat oven to 180° c . Put a baking tray on the top shelf to heat up.Grease 5 or 6 ramekins with butter and dust the insides with caster sugar to coat. Whisk the egg white with a pinch of salt in bowl until stiff. Add 2 tablespoon of the sugar and whisk for 30 seconds more until thick and glossy. In a separate bowl, scoop 200 grams from frozen passion into the custard, ...

Cherry tomatoes and basil quiche (quiche de tomates cherry y albahaca)

Après Noël une quiche.... And I love quiches easy, healthy and delicious, we were alone at home with Esperanza so the quiche will be vegetarian of course! The original recipe is with spinachs but we use only little tomatoes and basil. Adapted from : Plated cravings.com Cherry tomatoes and basil quiche Ingredients 2 cups all purpose flour 1 teaspoon salt 1 large egg 1/2 cup unsalted butter (cold) 2 tablespoon cold water 2 tablespoons breadcrumbs or panko Filling 5 large eggs 1/2 cup heavy cream 1 cup crumble cheese (/feta, mozzarela or gauda) 1 1/2 cup cherry tomatoes 1/2 tsp salt some pepper 1/2 cup fresh basil leaves Method Crust Mix all purpose flour and salt, add the egg the cold butter and 2 tablespoon cold water. Use yours hands to form a smooth dough. For a disc, wrap in cling film and put in the fridge for 30 minutes. Preheat the oven to 180° c (370° F) ligtly grease a 9" / 23 cm quiche pan or pie dish. In a large bowl mix eggs, heavy cream and cru...

Bakewell Tartt aux abricots Bakewell Tart with apricots ( Tarta de damascos o albaricoques)

One of my favorites fruits in summer are apricots. These are really the last apricots of this difficult and hot summer. The apricots season is short and this year we ate a lot of au naturel and only made apricot jam for the winter. And this is the first and only apricot's tart I made this season. This tart can be done with natural or canned apricots. Source : 750 grammes (le magazine) Ingredients 10 to 12 apricots (fresh, or one tin of apricots halves in juice drained) 1 pate sablee (recipe below) 150 grams icing sugar 150 grams butter room temperature 2 eggs 100 grams almonds powder or ground almonds 60 grams all purpose flour 1/2 teaspoon baking powder 1/4 teaspoon almonds extract 20 grams slice slmonds Pate sablee recipe ( from Michel Roux Book) 250 grams plain flour 200 grams butter cut in small pieces and slightly softened 100 grams icing sugar pinch of salt 2 egg yolks Heap the flour on the work surface and make a well. P...

recipe

Search This Blog