Photo 8: pour through a thin-mesh sieve to remove any bits of cooked eggs and get a really smooth lemon curd filling.If the line stays clear when you move the spoon and no liquid drips back over it, it's ready. To know the curd is ready, either use a food thermometer (the curd has to reach 82'C / 180'F) or dip the back of a spoon in it and draw a line with your finger (be careful, it'll be hot). The exact time will depend on the temperature of your stove. Photo 7: continuously whisk (still on low heat) for 5 to 15 minutes or until the curd has thickened.Whisk until fully melted and incorporated before adding more. Photo 6: Slowly add the cubes Butter, a little bit at the time.Be careful not to let the liquid boil or it will cook the eggs (and you will get scrambled eggs). Turn on low heat and keep whisking for about 5 minutes, or until the liquid starts to slightly thicken. Photo 5: Place the Lemon Juice & Zest, Egg Yolks and Sugar in a small Saucepan.The Lemon Curd Filling can be prepared while the pastry is chilling in the fridge, or once the shells are baked. You can ready more about using a muffin tin to make mini tartlet shells here. Bake for 10 minutes, then remove the weights and baking paper and bake for an additional 10 minutes or until dry and lightly golden. Line each pastry with a small piece of baking paper (scrunch it up first so that it fits more easily) and fill with baking weights, dry beans or rice. Photo 4: Preheat your oven on 160'C/325'F and place the mini muffin tin in the freezer in the meantime.Dock (prick) the bottom with a small fork, then place back in the fridge for at least 1 hour. Cut out any extra pastry with a small sharp knife if required. The pastries should be sticking to the edges. Photo 3: slide each pastry disks inside the openings of a Mini Muffin Tin and gently press on the bottom and side to remove any air bubbles.Each pastry disks should be at least as wide as the opening of the Mini Muffin Tin, preferably slightly larger.
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