Fisher & Paykel CMO-24SS-2 Manual page 16

Dark Sweet Pastry dough
With this dark sweet pastry as the shell of our tart, it
brings out the brilliant yellow color and the tangy
taste of the curd.
• 1 large egg
• 2 tablespoons heavy Cream
• 1/2 teaspoon vanilla extract
• 1 cup flour, unbleached, plus 1
tablespoon for dusting
• 1/4 cup cornstarch
• 2/3 cup powder sugar
• 1/4 teaspoon salt
• 8 tablespoons butter or 1 cube, very
cold, cut into 14 pieces
• Parchment paper, 12 x 12 inches.
This sweet dark crust has lots of flavor that is
brought out with the Low Mix baking.
1. In a small bowl, whisk egg yolk, cream and
vanilla together.
2. Use your food processor with steel blade,
process, flour, sugar, cornstarch and salt for
5 to 10 seconds.
3. Scatter butter pieces on top of flour mixture,
pulse on and off for 15 to 20 seconds, till it
looks like course meal.
4. While processor is "on", add egg, cream
pulse for about 20 to 25 seconds, till it
comes together into a ball.
5. Turn dough out on a 14 inch piece of plastic
wrap. Flatten dough to make a 6 inch circle,
wrap tightly, refrigerate for 2 hours or freeze
for 30 minutes.
6. Unwrap dough, sprinkle flour onto
Parchment or wax paper. Place dough on
top of parchment; roll out 1 inch larger than
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Lemon Curd Tart
Makes 10-12 servings
The dark sweet crust enhances the appearance of the bright
yellow curd, a wonderful combination, and a very refreshing
• 1 9 to 10 inch baked dark sweet tart shell
• 7 eggs yolks, large
• 1 whole eggs, large
• 1 1/2 cups powder sugar
• 1 tablespoon lemon zest
• 3/4 cup lemon juice, fresh, (4 to 5)
• 1/2 cup water
• 1/4 teaspoon salt
• 1/4 cup cream
1. While tart crust is baking, make Lemon Curd filling.
2. Whisk together yolk and whole eggs in non-reactive
medium size bowl for about 5 seconds.
3. Hint: Zest lemons first when they are still cold or at
room temperature, using the yellow skin only, white
is very bitter.
4. Before cutting lemons, rolls lemons with the palm of
your hands on a hard surface, then place all the
lemons in the microwave for 20 to 25 second,
usually 5 to 10 seconds per lemon. You will get
more juice from your lemons from this method.
5. Add sugar, lemon juice, zest and salt, whisk
together.
6. Pour into medium sauce pan, cook over medium
heat, stirring with a wooden spoon constantly. It
should thicken and read a temperature 170 ̊ F on
the instant read thermometer, about 5 minutes.
Remove from range.
7. Pour curd through a wire sieve strainer, using a
back of a wooden spoon to push the curd through
the sieve, into a medium size bowl. It will be silky
smooth.
8. Add cream, whisk till blended.
Lemon Curd Tart Filling
taste.
Updated: Fri, 01 May 2020 04:25:54 GMT
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