Monday, 29 September 2014

When Life Gives Angel Lemon Tart!

I mentioned in my very first publication (see ‘The First Laugh’) that my hobby is collecting diecast vehicles... you know, Hot Wheels, Matchbox, Tomica that sort of collectible. It’s mostly cars with the occasional motorbike, helicopter, etc. To many, it seems rare, unusual and odd for a lady who cooks and cleans, to love what is considered a man’s hobby.

Respect took awhile and just as I was getting used to being ignored, I was warmly accepted as a (yay!) fellow collector! I celebrated by baking a Lemon Tart.

Sour lemon, Soft custard & Sweet pastry! Isn’t that just like understanding and accepting new people? You may start on a Sour note, but if you Soften a little, life is Sweet! So just for you, here’s my Lemon Tart recipe. The custard is soft, not a firm jelly.

You can, of course, halve the recipe and make just one tart, but you’ll discover how fast it’s all gobbled up... leaving you craving & wishing you had baked two! Don’t be impatient & move it around the oven in the middle of baking or your tart will end up creased like mine here! Kinda looks like some Gundam sketch, doesn’t it?

I tweaked it to use up the one small pack of 200 ml Emborg whipping cream all at one go! No need to bother with that bit of remainder, which usually hibernates somewhere in the fridge and one fine day gets thrown out... together with all the other forgotten stuff at the back.

I also threw in whatever pulp that went along with squeezing the juice – it’ll be all good in the end, trust me – I’m a collector!

Angel Lemon Tart

Sweet Pastry Crust (may require whisking)

Make 2 lots of Sweet Pastry (c’mon, just Google for this!).

Press the dough into 2 tart tins (with removable bottoms).

Poke the pastry all over with a fork.

Blind bake at 180°C for 15 minutes, or till lightly golden brown.

200 ml whipping cream
100 ml plain water (room temp)
3 lemons, unwaxed & unblemished
6 small eggs
Caster sugar, to taste (record your personal amount for future use)
Icing sugar, for sprinkling (optional)

Zest all the lemons. Squeeze to extract 150 ml of juice & bits of pulp.

Crack all the eggs into a bowl. Stir to mix well. Sieve it.

Add in all the other ingredients, except the icing sugar.

Mix well till caster sugar dissolves. Do not beat.

Taste & adjust.

Fill the blind-baked tart shells.

Bake at 180°C for 15 to 20 mins. or till custard is set.

Allow to cool, then sprinkle some icing sugar on top, if you wish.

Serve with your sweetest smile!

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