Saturday, January 28, 2012
a lovely classic dessert that is easy to make for a dinner guest's.
This tartlet's has been adapted from lemon curd i whated to go a different way i love lemon but i also love orange so i made this curd useing,orange juice and zest with great success.
The tart crust was adapted form america's test kitchen cookbook,this crust has an sweeter,crisper,and less flaky than a pie crust it texture is more to a cookie dough.
1/3 cup strained, fresh orange juice
2 tsp fresh orange zest
5 tbsp sugar or 4 tbsp
1 large egg, room temperature
1/2 tsp vanilla extract
In a small sauce pan, over medium heat, combine sugar and lemon juice. Add zest and stir until sugar is dissolved completely.
In a medium bowl, lightly beat egg. Whisking constantly (or with an electric mixer on low), very slowly stream the hot lemon-sugar syrup into the egg. Beat for 2 minutes (only 1 if you’re using a mixer), then transfer back into the saucepan by pouring the mixture through a sieve.
Cook over low heat, stirring constantly, until the curd just comes to a boil. Remove from heat and stir in vanilla.
Transfer to a small airtight container and store in the fridge.
Makes about 2/3 cup. Recipe can be doubled.
Classic Tart Dough
(from the america's test kitchen)
1 large egg yolk
1 tablespoon heavy cream
1/2 teaspoon vanilla extract
6 1/4 ounces AP flour
2 2/3 ounces confectioner's sugar
1/4 teaspoon table salt
8 tablespoon (1 stick) unsalted butter,cut into 1/4-inch pieces and chilled
1.whisk the egg yolk,cream,and vanilla together in a small bowl.Process the flour,sugar,and salt together in a food processor until combined.Scatter the butter pieces over the top and pulse until the mixture resembles coarse cornmeal,about 15 pulses.
2.With the machine running,add the egg mixture through the feed tube and continue to process until the dough just comes together around the processor blade, about 12 seconds.
3.Turn the dough onto a sheet of plastic wrap and flatten into a 6-inch disk.Wrap the dough tightly in plastic wrap and refrigerate for 1 hour.Before rolling the dough out,let it sit on the counter to soften slightly,about 10 minutes.