Hello All and Happy Saturday!!
So, this week has been a bit of a whirlwind and as you may already know yesterday was my birthday. This meant Aled and I had a little staycation planned and have come on an escape for the weekend to a little lodge/pool house in Malibu. For any of you that follow me on Instagram and are interested where we stayed then here is a link to the website - http://malibuislandrentals.com/ (they are also on Airbnb). And honestly if you’re ever looking for a peaceful getaway I thoroughly recommend it. The estate is spread over 10 acres and Chantal has the choice of 5 cottages for you to pick from so there’s pretty much something for everyone depending what takes your fancy…..! It was the pool house for us…….
Anyway, this week before we left for Malibu (knowing I had 5 days away from home/ being able to work) I kept myself busy fulfilling orders and prepping for the following week knowing I could well return with a backlog of work. I made sure I had a few batches of caramel made in advance. On top of making those batches and working my part time job, I didn’t think I would be able to fit in time for a blog post. However, I then realized on July 18, it was our first wedding anniversary. I had to blog something for you guys in celebration.
Usually, I would just get a card but he did well this year. In return I baked him one of his favorites from my time at the ICC in NYC. It was a tossup between the banana cream tart or the tart au citron but I felt the lemon tart was just that bit lighter for the hot weather. This recipe is slightly developed from my ICC school days as I’ve baked it on regular occasions.
This is great dessert for dinner parties or when you have people round. It’s pretty to finish it off with piped rosettes of meringue, slightly browned with a blowtorch. Because I was in a bit of a rush, I opted for a small rosette of whipped cream and some edible flowers. It worked a treat, he swallowed the lot!
Yield: 1 x 8” tart or 4 x 4” mini tartlets:
125g pastry flour
¼ t salt
¼ t sugar
63g cold butter, cut into ½” cubes
40g ice cold water
#4 lemons, zested
240g lemon juice
350g butter, cubed
#2 gelatin sheets / 1 T gelatin powder
For the dough:
Place the flour, salt and sugar together in the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed.
Add the cubed butter and continue mixing until the butter is in 1/8” pieces / the size of dried lentils. (Work quickly to avoid butter melting)
Gradually pour in the cold water to the mixture and as soon as the dough begins to pull together and form a soft, shaggy dough - stop adding water. For best results, work the mixture only as much as necessary to achieve a uniform piece.
Gather the dough into a ball, pat into a round, wrap in plastic and refrigerate for at least 30 minutes.
For the tart:
Preheat the over to 350*F. Allow the dough to rest at room temp until malleable (approx. 5 - 10 mins).
On a lightly floured surface, roll the dough out into an 10” disk about 1/8” thick. (for mini tartlets cut the dough into 4 even weight rounds and roll each into 6” disks).
Line the tart ring with the disk and refrigerate for 10 – 15 mins.
Blind bake tart shell in the oven for 20 – 25 minutes or until lightly browned. Set aside to cool and then remove ring.
For the lemon curd:
Place cubed butter into a large bowl.
Bloom gelatin (if using powdered gelatin add to 2t ice cold water)
Combine lemon juice, zest, sugar and eggs into a pot. Whilst whisking slowly bring to a boil.
Once the curd reaches boiling point remove from the heat and whisk in bloomed gelatin.
Strain over cubed butter.
Whisk until completely emulsified and smooth.
Pour / spoon into baked tart shells and refrigerate until set.