I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Saturday, 16 April 2016

Lemon and Mascarpone Tart.



Lemon and Mascarpone Tart.

I had made a similar tart during the week but the colour was more like a custard than a citrus tart. I hope this instantly says lemon tart.

   Sweet Pastry.
In a food processor, put in,
-250g plain flour,
-125g chilled butter,
-2tbsp icing sugar,
-1 egg yolk (reserve the egg white).
Process well to combine. If there are too many dry crumbs left add 
-cold water, a tablespoon at a time.
Tip on to a floured surface, knead briefly to bring the dough together.
Roll out to fit the tart tin, about 1/2cm in thickness. Prick the base with a fork. Refrigerate for 20 minutes.

Oven 180c fan forced.

Bake the chilled pastry for 15 minutes (there's no need to blind bake).
Take the pastry out of the oven, brush with the reserved egg white.
Bake 5-10 more minutes. The pastry needs to be completely cooked.
Leave to cool completely.

   Lemon Filling.
In a heatproof bowl, put in
-zest and juice of 5 lemons,
-5 eggs,
-150g caster sugar.
Whisk well to combine, add
-250g mascarpone cheese,
-80g butter.
Place it on a pan of simmering water. 
Whisk continuously until the curd has thickened, around 15 minutes.

Pour into the cooled tart case.
Refrigerate for 2 hours or until set.


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