Another day, another tart...
It happens sometimes with me to attach to some of kitchen dish, doesn't matter if have it for a long amount of time already, maybe dish has it's own timing or I am slight addict?
You remember muffin cups, let's hope tart fireproof mold won't get me where muffins did!
Todays recipe was made thanks to the last lemon I had in kitchen, almost started drying and it would be shame to rot. Same time dear darling has his first day on the new job and I am working from home able to manage kitchen and tasks.
(in between last night I bought chocolate bar with intention to share it, but ended up munching on it while staring at him figuring out I just ate it all by myself)
I know that the tart is a French delicacy, mine will not be exactly like the original, but that does not mean that it lacks taste, recipe I found recommends heavy cream as an crust ingredient (it adds on fatness and richness), closed the search tab and left further search, I'll make it my own way.
Tart base/crust ingredients:
500gr flour type 400
100 gr sugar
1 whole egg
125gr butter
one lemon/squeezed juice
50ml milk
Measure all the dry ingredients and put them in a mixing bowl, then add the cold butter in chopped in smaller pieces from the refrigerator, crush it with your hands. It will be dry but keep crushing until there are only small butter lumps left.
Squeeze the hell out of that lemon, zest is visibly dry and I couldn't use it for grinding (and I needed it from cream), so peel the white part of the lemons gut and feel free to boil it or chop it really tiny as an ingredient.
Low chances to taste unpleasant lemon bitterness if you do it properly.
Next step is to add white egg...this time I've decided to separate yolk from egg whites as so far my experience when kneading pastries proved results are better and you won't experience that slimy moment, add sugar and last step is to add yolk and milk.
Milk is the last liquid ingredient and gradually one, depending on flour you are using it could be possible that you need or do not need some small amount here and there, so add it gradually.
Keep crushing, squeezing, kneading until you get nicely smooth ball of dough, on smooth surface it shouldn't stick to the surface, that is also a sign that you got a right consistency (slight splash of flour beforehand, add more if needed)
From scene to the kitchen!
So far you have noticed I am mostly doing flat food photography style, honestly it got a bit boring, sometimes it depends on dish I am preparing, it's shape, volume etc...another delicious thing when you join food and art.
Side view?
Doubt you will see me all the way round in kitchen environment, that part will be left for portraits when inspo. hits! Went to far talking, I know...
It's rolling pin time, no, no we won't fight, we will roll, roll, roll the crust out!
How thick?
Depends on how deep the tart mold is, however even mine isn't much I prefer thicker crust, well done, with topped cream, much cream...few days later - killer.
Tart won't last few days later, indeed, it's thick around 5 cm and it will be crispy.
Tuck it in, press the edges inwards that the excess of the dough comes out of the mold, follow the chosen rolled out measurements.
Perfect imperfections.
Freeze it for about half an hour, and let's make cream!
It's not rocket science, you won't need bird's milk, but you will need:
500 ml milk
180 gr sugar
lemon zest
one bag vanilla pudding
one spoon of flour or cornstarch
one egg yolk
125 gr butter
Measure 300ml milk, add sugar, lemon zest and heat it up until it almost boils, flour/cornstarch, rest of the milk, egg yolk and pudding powder whisk all together until it dissolves, pour into almost boiling milk continuously stirring.
Silky creamy texture you'll get...
Leave it aside to chill a bit, but don't let it completely cool as we need warmth to melt last ingredient, butter.
Another conclusion during having kitchen adventures, difference between adding butter straight after the cream is done cooking and 10-15 minutes later, stirring and melting process will go hand in hand at the same speed, texture will be smoother and more silkier.
Let's bake!
Get the crust out of the freezer at least ten minutes earlier before baking, at least I did it just for the sake of not breaking the glass tart mold cause of sudden temperature change.
200c - until crust into light brown or golden brown as I prefer it.
There is a trick how to keep bottom away from rising during baking and getting that perfect basket (any kind of beans or rocks as pressure), but I skipped it, won't mind if cream "stands out a bit."
Spread cream evenly and get it back in oven for another 10 minutes on 250c, let that cream gain some nice crust.
Spot the caramelized spots!
If desired add final touch by sprinkling powder sugar on the top of it or throw some additional creamy layer - whipped cream, just let it totally cool down before.
I haven't tried it yet and most likely will not until dear darling comes, thereby this episode ends here without final cut.
Bon appetite!
(potential comment update)