Friday, 20 March 2009

Leamon meringue tart



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.






Ingridients
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)
7tbsp cornflour
6 egg yolks
100 gm sugar
100 gm unsalted butter

For the meringue
6 medium egg whites
300 gm sugar



Pre heat the oven to 190°c /375°F .
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 umr├╝hren bitte aka kochtopf.
So if you have something leamony do send it over to her place.

65 comments:

SriLekha said...

oh my god! it looks fabulos and really great and dont know why u call it as a disaster?
its really an one more amazing job from ur side!

How To Eat A Cupcake said...

Beautiful meringue!!

Teresa Cordero Cordell said...

Happycook, I think these are indeed beautiful. You are certainly brave to make your own lemon curd. I would probably just buy a jar already made. But your tarts, especially the small ones are just perfect. I also got a torch and love using it. I use it on creme brulee. I don't trust the broiler to crisp up the sugar. :)

Dietitian for Hire said...

wow looks amazing

Vicky Xavier. said...

Lovely meringue. Nice coloring with torch. so professional.

meeso said...

Yeah, don't give up... this kind of food can be complicated... but once you get it, you get it... but it does look great!

Varsha Vipins said...

Oh..dont torture me HC..this looks inful..soft n fluffy..:)
Btw,My feed not updating in reader's page,sobs..:( ,pls chck my new post n pick the award ..:)
happy weekend dear..:)

Gigi said...

The tart looks beautiful! I love how billowy the meringue looks.

Aparna said...

This looks gorgeous.
You probabaly didn't make any mistake witht the filling. I made one as part of a DB challenge and I remember lots of DBs having runny fillings. I think it has something to do with the type (or how acidic) of lemons used.

Pooja said...

Its looking so pretty dont know why u r thinking a disaster HC..Love it

Prathibha said...

looks tedious process,but i think the outcome will be worth the effort....nice picture!!!

Food Fanatic said...

are you good? or are you good?

Cakelaw said...

These tarts look amazing Happy Cook - and if they tasted good, then it doesn't matter that the curd was a litttle runny. I often find that lemon meringue tart filling is a little "weepy", depending on the recipe.

Asha said...

Girl! You are becoming an expert in baking, it looks professional. Enjoy! :))

DEESHA said...

that looks gorgeous

Varunavi said...

lol looks so yummy.i didnt understand why u wrote disaster?

Jaya said...

Happy,
to me it looks absolutely delicious !! and I also dont like to give up so easily when certain things dont go my way ...
hugs and smiles

Soma said...

This looks divine.. & i don't really see the disaster so i have to take ur word:-) This is my favorite tart, & i like the refreshing flavor... never dared to make it myself a bad baker as i am.. i cannot even contemplate making such complicated stuff.

Rachel said...

MIne weeped too the first time I baked one..and then it weeped on and off each time I baked it...love the meringue peaks..

Am off to search something for taste and create now.

TBC said...

Looks fantastic.:) Would never have known that it turned out to be a disaster had you not told us.

Happy cook said...

Varunavi, itold it a disaster as the curd was not thick and when i sliced it was a bit runny.

Suma Rajesh said...

oh gosh..looks sooo prettty and gorgeous...dont feel like eating at all becuse its that much cute..

Bunny said...

They are beautiful!!! I've never made my own lemon curdbut i will someday soon.

Ann said...

Oh my,how can it be a disaster friend...looks like a perofessional make.I love tarts too..thanks for the full course recipe

Priya said...

Wow tart looks fabulous..amazing work HC...

Cham said...

Hey only the curd was runny, I think u can try some other recipe for lemon curd. But overall none will believe it is a disaster. Runny or not runny I will definetly enjoy licking my plate!

Jeena said...

I think this looks fantastic!

Being British we love our lemon meringue tarts and this looks a real treat.

Gloria said...

WOW HAppy Cook I really love Lemon tart and thises look beautiful!!! nice! xxGloria

Kevin said...

Great looking lemon meringue!

Adlak's tiny world said...

wonderful HC.. delicious look pretty awesome yummy... hm wat to say more.love this.

Sahaja said...

wow....they look like professional made!! great dish!!

Burp and Slurp~! said...

I don't believe it! A disaster? with something that looks THAT incredible?

Ashwini said...

Wow looks fabulous and really cute, soft and fluffy. It must have tasted great..Yumm

Snooky doodle said...

what a nice pie. Looks awesome. Pity it wasn't that perfect when cut. I tried lemon meringue pie two times and both were a disaster. The meringue got soggy after a while. If you find a good recipe please share it with me :)

Angie's Recipes said...

A classic pie....well done!

Arfi Binsted said...

I haven't got a blow torch, will be useful for making creme brulee, won't it? I usually just bake the meringue in a slow oven, just like when you make meringue alone. That way, the colour will stay white and it will result a nice crispy surface and moist inside. These look good though :) Have a great experiment with your new gadget, Happy!!

Elra said...

Very pretty looking tart, I am sure they taste delicious too.
Cheers,
elra

Malar Gandhi said...

Oh my gosh...what a droolworthy collection you got here...awesome clicks.

5 Star Foodie said...

It's beautiful - the meringue is just gorgeous! Hey, as long as it looks good and tastes good - I would consider it a success :)

Mahimaa's kitchen said...

woww... love all the pics. the last one looks too pretty.

RAKS KITCHEN said...

Hc,this is looking amazing!! Lovely looking tart:)

Maria said...

gorgeous looking tarts HC!! Though I love lemon flavor, I havent tried this yet..your pics are tempting me :)

Laavanya said...

The meringue part of it looks beautiful.. too bad the custard didn't set like you expected. Hope you have better luck next time.

I keep eyeing the blowtorch too with creme brulees in mind but haven't gotten it :)

A_and_N said...

It is a visual delight! :) Gorgeous.

Joie de vivre said...

I'm sorry it didn't turn out. It sure looks beautiful though!

Poornima Nair said...

Wonderful tarts. The meringue looks perfect. Love the browning on it.

priar's, said...

It looks perfect...gr8 job

Ivy said...

Lemon Meringue is a recipe I've been wanting to make for a very long time now and I am somewhat intimidated to make it. It looks beautiful.

Divya Vikram said...

Pretty looking tarts!

gail said...

Ooooh! How absolutely beautiful!!!

LK- Healthy Delicious said...

this looks beautiful!!

Helene said...

Beautiful tart! I would go back for seconds.

Vibaas said...

can't believe it was a disaster! Looks so perfect and tempting!

jayasree said...

Tarts looks gorgeous and very professional.

Meenal Mehta said...

wow..looks fantastic :)

notyet100 said...

lovely clicks,..thnks for the detailed recipe,///

Bombay-Bruxelles said...

If it's any consolation, lemon curd is tricky to do! In any case it's beautiful!

Sandeepa said...

They are so pretty and you say it is a disaster. Doies not look like that to me

alice said...

Thanks a lot F! I am shuttling between Singapore and Bangalore every other month. Hence the delay in blogging... How is Shyama?

The tart has a designer touch! Your blow torch is really useful!!!

veena said...

My goodness ...
what is this .....Actually this is just new to me ..but its looks so so beautiful and mouthwatering ...thanks a lot for sharing suh lovely recipes ....

Maya said...

This looks sooo good, doesn't look anywhere close to disaster. Yumm..

Maya said...

I think the pop-up ads are from one of your widgets, guess you have to figure out which one, I got when I clicked here too.

Happy cook said...

Maya thankyou, I think i will try to figure out gtom which widget it is from.

Peter M said...

Happy, I adore lemon meringue pies...the individual ones would be most welcome!

zorra said...

The tart and tartlettes look awesome!

I'm sorry you had troubles with the lemon curd, but as you said I'm sure next time it will be prefect.