The tart looks Beautiful, it was tasting yummy but it was a Disaster..
Now you all will be asking how can something which is looking so beautiful be a disaster, well I think i screwed up my leamon curd , it didn't get that thick so when the tart was sliced the leamon curd was runny, the small tarts were ok, the curd was more set in the small ones than the big tart.
I don't think it is the recipe as I have tried few recipe from James Martin and it was always a huge hit. So i think i will have to blame on my making of the leamon curd.
I am not giving up, I will be sure making this again but then not in a hurry and make my curd properly.
Ofcourse my favourite toy in the kitchen at the moment is the blow torch I bought two weeks ago. I have been wanting to buy this for ages and so now I am a proud owner of a blow torch.
For the pastry base.
110 gm cold unsalted butter.
225 gm plain flour
a pinch of salt
2 tsp sugar.
1 medium egg yolk
Half a egg shell of cold water
For the leamon curd
Zest and juice of 4 large meamons ( I used lime)
6 egg yolks
100 gm sugar
100 gm unsalted butter
For the meringue
6 medium egg whites
300 gm sugar
Grease a 23 cm loose bottomed tin and place on a baking tray.
For the pastry.
Mis together the flour and salt and sugar.
Add half the cubed butter to the flour.
Gebntly and swiftly, rub the butter into the flour untill it resembles coarse breadcrumbs. Add the rest of the butter and mix untill it's the size of small peas. Make a well in the middles of the ingridients.
Mix the egg with the water and pour into the middle a little at time and rubbing it through your fingers, untill it forms a dough( you may have to use a bit more water)
Turn out into a floures board and knead lightly untill smooyh.
Shape into a bowl, wrap in clingfilm and refrigitate fro at least 30 minutes.
To line a tin mould, roll the chilles pastry into tge rolling pin, then unroll over the tin, drapping the pastry into the tin or mould.
Gently press it in place using your fingers.
Line the pastry case with greeseproof paper and fill with baking bean ( i use dry chick peas).Blind bake for 15 minutes, remove from theoven and discard the greese proof paper and the baking beans.
To make the leamon curd.
bring 50 ml water and the leamon juice to the boil in a sucapan. Dissolve te corn flour in a little water , then gradullay pour the hot liquid onto the corn flour, whisking all the time to incorporate and smooth.
Return to the pan? Beat in the egg yolks, sugar and butter.
Place back on the heat and whisk for 30 seconds.
Tip into the pastry case and leave to cool.
To make the meringue.
Preheat the oven to 200° c.Pour the sugar onto a baking tray and place in the oven to warm up.
When the sugar has been in the oven for 8 minutes, beat then egg whites in an electric mixer till stiff. Take the sugar out of the oven .
When the egg whites are well risen and firm, set the mixer in the lowest speed and gently pour on the hot sugar in a thin stream, taking more then 2 minutes to add all the sugar.
The meringu is now ready to use.
Spoon the meringue into a pipping bag with any shape of nozzle and pipe over the tart.
Use a blow torch to colour the meringue.
Sending this to which is hosted by zorra @ 1x umrühren bitte aka kochtopf.
So if you have something leamony do send it over to her place.