Lemon Tart Bakery Style

 


Lemon Tart Bakery Style

Ingredients:

Prepare Tart Crust:

Sugar 1/3 Cup

Makhan (Butter) 150g (room temperature)

Anday ki safedi (Egg white) 1

Vanilla essence 1 tsp

Maida (All-purpose flour) sifted 2 Cups

Namak (Salt) ½ tsp

Prepare Lemon Curd Filling:

Sugar 150g

Makhan (Butter) 100g (room temperature)

Lemon juice 3 tbs

Anday ki zardi (Egg yolks) 8

Yellow food color 2-3 drops

Directions:

Prepare Tart Crust:

In a spice mixer, add sugar & grind coarsely.

In a bowl, add coarsely grind sugar, butter, egg white, vanilla essence & beat well.

In all-purpose flour, add salt & mix well.

Gradually add dry flour mixture and beat until crumbled.

Transfer the mixture to the clean working surface and knead until dough is formed.

Take small quantity of dough & make a ball.

Grease tart molds with cooking oil, place dough ball, spread gently and set the dough with the help of the hand, cut the edges with the help of the knife and prick with fork (makes 14-15).

Bake in preheated oven at 180 C for 12-15 minutes.

Let it cool before removing tart from baking molds.

Can be store in air tight jar for up to 1 month.

Prepare Lemon Curd Filling:

In a spice mixer, add sugar & grind coarsely & set aside.

In a saucepan, add butter, lemon juice, egg yolks, coarsely grind sugar, yellow food color & whisk until well combined.

Turn on the flame and cook on low flame until sauce thickens (10-12 minutes) and whisk continuously.

Let it cool completely at room temperature.

Transfer lemon curd filling in piping bag and can be stored in refrigerate for up to 10 days.

Fill tarts with lemon curd filling, garnish & serve!

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