![]() ![]() Main: Duck Confit – An iconic French dish that’s so much easier to make than you think! It’s the ultimate make-ahead dinner party dish for showing off! This fresh leaf salad sports nuts, bacon, and pan-fried goat’s cheese medallions that are golden outside and oozing inside. Starter: Warm Goat’s Cheese Salad – A classic French Bistro starter. Welcome back to the final instalment of French Bistro Week! □□ This is a week in which I’m sharing all the recipes you need to recreate your very own French Bistro experience at home. This is a classic French tart that’s elegant and pretty as a picture, yet the filling is as simple as can be: just eggs, sugar, butter and fresh lemon! □□Welcome back to FRENCH BISTRO WEEK!□□ It’s not too sweet but not mouth-puckeringly sour either, and so custardy it just melts in the mouth. Allow the tart to chill in the refrigerator for at least 2 hours before slicing.What makes this Lemon Tart so perfect? It’s the lemon curd filling. Sprinkle with the reserved toasted coconut. Place the whipped cream in a piping bag fitted with a plain tip and pipe a border around the edge of the crust. To assemble the tart: Pour the lemon curd into the tart shell and spread evenly. ![]() Press a piece of plastic wrap directly onto the surface of the curd and refrigerate until set, at least 2 hours.įor the whipped cream: Place the whipping cream, sugar, vanilla and salt in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form. Note that the mixture will get thin before it gets thick.Ĭarefully remove the bowl from the microwave and push the curd through a fine-mesh sieve into another bowl. It usually takes between 2 to 5 minutes, depending on the microwave. Continue to microwave in 1-minute intervals, whisking after each minute, until the mixture is thick. Add the lemon zest and juice and whisk well. Add the whole eggs and egg yolk and whisk again. Then, add the sugar and salt and whisk together. Cool completely, then gently remove the tart shell from the pan and onto a plate.įor the lemon curd filling: Melt the butter in a large microwave-safe bowl, using the butter paper to make sure the butter does not splatter, usually about a minute on 40 percent power. Carefully remove the foil and weights and continue to bake until the crust is golden brown all over, about 20 minutes. Place the tart shell on a baking sheet and bake until the edges of the crust are barely golden, about 15 minutes. Line the tart shell with aluminum foil and fill with pie weights. ![]() Refrigerate the tart shell until firm, about 1 hour, or freeze for 30 minutes. Form the dough into a disc and press it evenly into the bottom and up the sides of a 10-inch nonstick tart pan with removable bottom if necessary, use a piece of plastic wrap to help keep the dough from sticking. Add the flour mixture and beat on low speed until all of the dry ingredients are just incorporated, about 30 seconds. Add the almond extract and egg and beat until combined, scraping down the sides of the bowl as needed. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Set aside 2 tablespoons of the coconut for garnishing the tart.Ĭombine the remaining 2 tablespoons cooled toasted coconut, the all-purpose flour, almond flour and salt in a medium bowl set aside. Place the coconut on a baking sheet and toast in the oven until golden brown, about 3 minutes. For the coconut-almond crust: Preheat the oven to 350 degrees F. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |