Petites custard tarts with lemon pate sablée ... Christophe Felder
endless joy! ! And how I enjoyed it ... as inaugurating a new oven and gas torch, nice! The lemons bought at Mercatale waving my culinary thoughts, ideas, browse the tangled in my head is not always easy! And so I headed by Christophe Felder.
unique magic, cosmic taste!
Ingredients:
For the dough
- 250 g of flour
- 140 g of butter into small pieces
- 100 g sugar 1 egg
For the cream
- 230 g of lemon juice untreated
- zest of two lemons
- 75 g sugar 3 eggs
- 25 g starch
- 185 g very cold butter into small pieces
In a bowl combine the flour, butter and sugar. Crush the ingredients with your hands to incorporate the butter with the other dry ingredients. The move is delicate and should be much faster. The result should give a mixture of "sand" and end. Add the egg and continue to work with your hands until you get a ball of smooth dough. Cover with plastic wrap and refrigerate, even for a whole night.
In a thick-bottomed saucepan, heat the lemon juice and zest. In a work bowl with a whisk sugar, eggs, egg yolks and add the starch and lemon juice as soon as it reaches boiling. Cook the cream just ten seconds on medium heat. Remove from heat and let cool. Add the cold butter pieces and work with a whisk until smooth and creamy. Let stand in refrigerator for the cream to cool well.
Preheat oven at 180 ° C and grease a baking dish with a diameter of 24 cm or molds.
Flour the work surface and roll out the dough to a thickness of 3-4 mm. You may have to wait even 15 minutes before managing to work the dough!
Line the baking pan or molds and prick the bottom with a fork. Bake for about 15 minutes, until the color is uniformly golden. Allow to cool on baking sheet or on molds.
Finally, pour the cold cream on the bottom of the s tarte and level the surface with the help of a knife and put it / the in the freezer for at least 5 minutes.
Sprinkle / with the brown sugar and caramelize with a torch gas!
0 comments:
Post a Comment