21 juin 2008

Pour Sandra, une tarte d'oeuf

Just a recipe entry so Sandra (or others) can attempt :).
I shall blog about my holidays when my brain can sort out itself... that's if I have a brain left or a liver...

Tarte d'oeuf



Lemon egg tart - Tarte d'oeuf jaune citron

Active time: 45 min, Start to finish: 4 hr
Serves 6

You need:

For tart shell

  • 2 tablespoons almonds with skins, toasted and cooled
  • 3/4 cup all-purpose flour
  • 1/4 cup confectioners sugar
  • Pinch of fine salt
  • 1/2 stick cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg yolk
  • 3 1/2 tablespoons fruity olive oil (preferably French)

For lemon curd

  • 3 large lemons (optional)
  • 3/4 cup granulated sugar
  • 2 teaspoons cornstarch
  • 2 whole large eggs plus 2 large yolks
  • 1/2 stick unsalted butter, cut into 1/2-inch cubes
  • 2 tablespoons fruity olive oil (preferably French)

Equipment: a 9-inch round tart pan with removable side; a small offset spatula

Steps:

Make tart shell:

  • Preheat oven to 218°C with rack in middle.
  • Pulse almonds with flour, sugar, and sea salt to a fine powder in a food processor. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
  • Add yolk and oil and pulse until just incorporated and a very soft dough has formed.
  • Spread dough evenly over bottom and up side of pan with offset spatula. Chill until firm, about 30 minutes.
  • Bake shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.

Make curd:

  • Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.
  • Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.
  • Remove from heat and whisk in butter and oil until smooth.

Assemble tart:

  • Pour lemon curd into cooled shell and chill until set, at least 2 hours.

Cooks' notes:

  • Tart shell can be made 1 day ahead and kept, loosely covered, at room temperature.
  • Assembled tart can be chilled up to 4 hours.

2 commentaires:

Ritzy a dit…

I FEEL SO SPECIAL! hahahhaa

YAY!

wonder if it works lol

Feng a dit…

Egg tart! Eggy, tarty goodness in a dish!