And I know it’s not all about looks, but it was ugly. This time, I didn’t forget any ingredients. I’m not a quitter, and I really wanted to try to make this recipe work, so I set to try it for a third time. At this point, the filling was too set up to actually put into the pie crust and make it work. It was getting late, so I put it into the fridge to cool. I had enough ingredients, so I whipped up the filling again. When I went to clean up the kitchen later, I noticed the bowl of gelatin on the counter that I was supposed to put in the filling. I made the filling, and put it in the refrigerator to cool while I put the kids to sleep. It was at night, and in the middle of getting kids ready for bed. I knew that it was late in the month, and that you all would probably be over Christmas recipes by this point, but I wanted to try it anyway. So I went through my growing list of recipes that I wanted to try, and came across an eggnog pie that I’ve had bookmarked for some time now. I was sitting down, going through my schedule, when I realized that I didn’t even schedule a pie for December. After 11 months, I almost failed on the 12th month. I posted a new pie every month, and even two in November.īut then December hit. I’ve made all kinds of pies, and have even found a few new favorites. I’m a bit pie obsessed, so I thought it would be fun to post a new pie every month. Back in January, I claimed 2016 as the Year of Pie. Nice with some crème fraiche or extra ricotta if you like.Perfectly sweet and perfectly tart, this Shortbread Lemon Tart Recipe tastes like the best lemon bars in pie form. Remove the tart from the oven, allow it to cool to room temperature, then chill it until you are ready to serve. Pull the oven shelf out just enough so you can pour in the filling easily – this method is much better than trying to carry a very full tart dish to the oven.īake the tart in the oven for 40-45 minutes until the filling is just set – it should still have a little wobble in the middle. Place the tart dish on a baking tray and put it the oven. Add the lemon juice and continue to whisk – the mixture may appear to curdle a little when you pour in the juice but it will soon become smooth again. Add the ricotta and cream and whisk until the mixture is smooth and lump free. To make the filling, mix the eggs, sugar and lemon zest together until the sugar has dissolved. Reduce the oven temperature to 150☌/Fan 130☌/Gas 2. Remove the pastry from the oven and set it aside cool. Bake the pastry in the oven for 15 minutes, then remove the paper and beans and bake for another 5 minutes until the pastry in the middle is set and the sides are turning light golden brown. Trim any pastry that fall over the edge of the dish, then line the pastry with baking paper and fill the dish with baking beans. Roll out the pastry on a floured surface and use it to line a fluted tart dish with a diameter of 28cm. ![]() Shape the dough into a smooth ball, then wrap it in cling film and chill it in the fridge for an hour. If it is too crumbly, add a tablespoon of cold water but this shouldn’t be necessary. The dough should come together at this point. Stir in the sugar, followed by the egg yolks. Add the butter and lard and rub them in with your fingers until the mixture resembles fine breadcrumbs. For the pastry, put the flour in a bowl with a pinch of salt.
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