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with summer berries Pastry Chef Nicole Plue Makes six tarts Ingredients -for the tart shells 6-1/2 oz. Sweet butter 1/3 cup Powdered sugar 1 Egg yolk 1-1/2 cup All purpose flour 1 Tbl. Heavy cream -for the filling 8 oz. Sweet butter 1 c. + 1 T. Creme fraiche 5 Whole eggs 4 Egg yolks 1-1/2 cups Fresh lemon juice 1-1/2 cups Sugar 1 Tbl. Lemon zest, chopped very finely 3 Gelatin sheets, softened in cold water Preparation -for the tart shells Cream the butter and sugar then mix in the yolk. Add the flour and mix until incorporated. Add the cream and mix gently then chill well. Roll the dough out between two sheets of waxed paper to approximately 1/8" thick. Line six tart shells (3"-4" in diameter) and chill well. Bake at 350 F. 12 - 15 minutes until golden brown. Cool completely. -for the filling Melt the butter and creme fraiche together in a large bowl over a bain marie. Combine the eggs, yolks, sugar and zest with the creme fraiche mixture and stir together well. Cook over medium heat until thickened. Remove from the heat and add the softened gelatin. Strain through a fine strainer and pour into the cooled shells. Refrigerate until completely set. Immediately before serving, sprinkle a thin layer of granulated sugar over the top of the lemon filling and caramelize using a torch. Serve with your favorite summer berries. |
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