Do. Want.
This is absolutely delicious. Here at the house we only have 11" tart pans, so I 1.5'd both the filling and the crust; the crust amount was just right, but made WAY too much filling. I'd stick to 1 next time. It's kind of hard to eat the filling on its own because it's so light and sweet, so making lots of extra is kind of a waste, sadly. Served with fresh berries on top, this was a winner. It's very light and refreshing; I did this along with Dorie's heavier chocolate-banana tart and the contrast between the two was nice, I think. It's not intensely lemony (although I was just slightly under the amount of zest and juice required, I think it was good this way), more a light lemon cream as the recipe describes.
Notes: make sure to chill the lemon cream long enough before serving, both in the container and in the tart shell. I didn't have enough time and it was not at all set, which was fine taste-wise but not a great presentation. Don't be afraid to whip it in the blender for a while, I think this probably contributed to texture issues since even after a few days in the fridge it wasn't exactly set. I ended up using various citruses because I ran out of lemon, and it was delicious, don't be afraid to do this again. Next time I'd like to put a pretty little candied lemon slice on top :) As for the shell, just press it right into the pan, spreading out the clumps before pressing to decrease the amount of force needed.
Yum yum, in my tum!
Such a good little tart.
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