Ingredients

  • Pâte Sucrée Crust
  • 225 grams plain flour 7/8 cup, sift
  • 110 grams cake flour 1/2 cup, sift
  • salt a pinch
  • 170 grams butter, unsalted 6 Tablespoons
  • 6 egg yolks
  • 170 grams sugar, caster 3/8 cup
  • 1 teaspoon vanilla
  • Filling
  • 4 eggs
  • 1 egg yolk
  • 200 grams sugar, caster 1 cup
  • 150 milliliters double cream 5/8 cup
  • 2 lemons zested and juiced
  • (about 1/2 cup of juice)

Directions

1. Pâte Sucrée: Sift flour and salt into a large ring on counter top. Make sure center is flour free. Place remaining ingredients into center. With one hand, combine center ingredients until well blended. With palette knife, lift flour onto center ingredients. Then with a chopping motion cut the butter mixture into the flour until the flour is well incorporated. Now mound the ingredients at the back of the counter. Take your palette knife and with a scraping motion bring a "slice" of ingredients across the counter top (known as Frisée). Continue until the mound is finished. Now the ingredients are very well blended with no lumps of any kind. Place dough onto plastic wrap, cover and then pat down into a circle about 1/2" thick. Chill until hard.
2. Take dough out of refrigerator and place onto a lightly floured counter. With a rolling pin pound the dough in one direction. Turn the dough 90* and pound again. Continue proceedure until dough just softens up enough to roll out. Flour counter and rolling pin to insure dough doesn't stick. When rolled out to fit 9" tart pan, roll onto pin and then into pan. Pat bottom well and then sides. Cut off excess dough with rolling pin. Pearce dough with fork tines. Cover with parchment paper and place pie weights on bottom and up sides. Chill until dough is hard.
3. Preheat oven to 375*F/190*C/GM 5.
4. Bake pie shell blind until sides are set, then remove paper and weights. Continue baking until crust is dry to the tough and very lightly brown with no "grease" spots. Cool on rack.
5. Lower oven to 300*F/150*C/GM 2. Filling-Whisk eggs, yolk and sugar until smooth. Add cream and whisk until smooth. Add lemon zest and juice. The mixture may thicken alarmingly. Pour filling into pie crust. Bake tarts for 20 minutes until a bit wobbly. Remove immediately onto wire rack to cool. Pie should take about 50 minutes. Make sure it is still a bit wobbly.
6. When cool remove from pan.

Notes
Serving Ideas:Trying to fill 30 tartlets w/ 340g crust, 6 servin filling


Categories
dayle, tarts/piesFruit DessertsPuddingsStocksPetÌt Four
Keywords
tarts/piesFruit DessertsPuddingsStocksPetÌt Four, dayle
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