Tri_citrus Tarts...Part 2
hey pornsters
for all of you who wanted the recipe for my tri-citrus tarts , sorry for the delay. Exams you know :) Well, here it is! it involves many parts, but WELL worth it :)
Ok. so first, the crust. This is a sweet paste that you can also make delicious (though not super) sweet biscuits or cookies from if you have any left over.
(all recipes are in weights ~ dont substitute...buy a scale! :D )
Sweet Paste
Ingredients:
175 g sugar
150 g butter
150 g shortening
4 g salt
5 g vanilla
1 egg
60 ml milk
500 g pastry flour (use the real deal here folks)
Method:
1. Cream sugar, salt,vanilla, butter & shortenning together
2. Scrape down bowl and add eggs gradually
3. Sift flour and place on top of fat mixture
4. Turn mixer on first speed and add milk gradually
5. scrape down bowl and place on second speed for 1/2 min
6.Roll paste into log shape
7. Wrap in plastic and chill for at least 24 hours (though it can be frozen for weeks)
Next....make the filling and combine...
Tri Citrus Tarts
Ingridients
220 ml Lemon Juice (real lemons please!)
110 ml Lime juice (real limes please!)
180 ml Orange juice (Real oranges please!)
8 eggs
200 g sugar
250 g 35% cream
Method:
1. Roll Sweet dough and place rounds in 4 oz. aluminum tart shell, lightly place an empty shell on top to stop shrinking
2. Bake at 350 till 1/2 way cooked (about 10 mins - they should be just lightly browned). Brush with egg whites, and continue baking until egg whites are solidified
3. in the meantime, place above mixture over bain marie, whipping until light in colour and thickened, around 78 degree C (178 F) taking care not to scarmble (this is VERY Important. dont under cook, but make sure its nice and thick too. do not overcook!)
4. Place mix in pre-baked tart shells using ladle (dont over fill large tarts)
5. Bake in 350 oven for appx. 5 mins for 3" tarts. Once baked, they should be slightly soft in the middle, and jiggle a little (but not too much...looking for it to "set")
6. Cool, take out of tart shells, place on foil lined sheet pan and by piping with Swiss Meringue (recipe below)
7. Torch 9yes, a blow torch) to finish and get that nice browning. Serve with Raspberry lemon grass sauce ( Recipe also below), and fresh fruit.
Swiss Meringue
Ingridients
600 g sugar
480 ml egg whites
2 pinches cream of Tartar
Method:
1. Mix all ingridients in a S?S bowl, set over bain-marie
2. whisking constnatlly as not to cook eggs and heat to 45 C (110 F) (Also important. You NEED a thermometer for this recipe)
3. Transfer to Hobart and whip on 3rd speed until meringue is cool and forms a firm peak.
4. Pipe merinue using piping bag
5. Brown with blow torch (you can save the leftovers and bake it for a fw mins in a mold. turns out nice and not too sweet if you add some creme anglais)
Raspberry Lemongrass sauce
Ingridients
375 ml water
200 g sugar
zest of 1 lemon
3 1" piece of lemongrass, crushed2
1 pint of raspberries
6 g raspberry vinegar
pinch of black cracked pepper
Method
1. Bring water, sugar, lemon zest and lemongrass to a boil 15 mins, take off heat and let sit (infuse) for 30 mins)
2. place back on heat, add pint of raspberries. Reduce.
3. remove lemongrass, blitz and strain
4. Add raspberry vinegar and black pepper
5. put back on heat and reduce if necessary (should be slightly thick)
phew! so you can see why it took me a while to write that out. The methods are fairly simple, but require a wide variety of tools. The recipies are also based on idustry sized/standard mixers (huge!) and huge baking oven...so you might have to tinker a little. Hope that works! :)
for all of you who wanted the recipe for my tri-citrus tarts , sorry for the delay. Exams you know :) Well, here it is! it involves many parts, but WELL worth it :)
Ok. so first, the crust. This is a sweet paste that you can also make delicious (though not super) sweet biscuits or cookies from if you have any left over.
(all recipes are in weights ~ dont substitute...buy a scale! :D )
Sweet Paste
Ingredients:
175 g sugar
150 g butter
150 g shortening
4 g salt
5 g vanilla
1 egg
60 ml milk
500 g pastry flour (use the real deal here folks)
Method:
1. Cream sugar, salt,vanilla, butter & shortenning together
2. Scrape down bowl and add eggs gradually
3. Sift flour and place on top of fat mixture
4. Turn mixer on first speed and add milk gradually
5. scrape down bowl and place on second speed for 1/2 min
6.Roll paste into log shape
7. Wrap in plastic and chill for at least 24 hours (though it can be frozen for weeks)
Next....make the filling and combine...
Tri Citrus Tarts
Ingridients
220 ml Lemon Juice (real lemons please!)
110 ml Lime juice (real limes please!)
180 ml Orange juice (Real oranges please!)
8 eggs
200 g sugar
250 g 35% cream
Method:
1. Roll Sweet dough and place rounds in 4 oz. aluminum tart shell, lightly place an empty shell on top to stop shrinking
2. Bake at 350 till 1/2 way cooked (about 10 mins - they should be just lightly browned). Brush with egg whites, and continue baking until egg whites are solidified
3. in the meantime, place above mixture over bain marie, whipping until light in colour and thickened, around 78 degree C (178 F) taking care not to scarmble (this is VERY Important. dont under cook, but make sure its nice and thick too. do not overcook!)
4. Place mix in pre-baked tart shells using ladle (dont over fill large tarts)
5. Bake in 350 oven for appx. 5 mins for 3" tarts. Once baked, they should be slightly soft in the middle, and jiggle a little (but not too much...looking for it to "set")
6. Cool, take out of tart shells, place on foil lined sheet pan and by piping with Swiss Meringue (recipe below)
7. Torch 9yes, a blow torch) to finish and get that nice browning. Serve with Raspberry lemon grass sauce ( Recipe also below), and fresh fruit.
Swiss Meringue
Ingridients
600 g sugar
480 ml egg whites
2 pinches cream of Tartar
Method:
1. Mix all ingridients in a S?S bowl, set over bain-marie
2. whisking constnatlly as not to cook eggs and heat to 45 C (110 F) (Also important. You NEED a thermometer for this recipe)
3. Transfer to Hobart and whip on 3rd speed until meringue is cool and forms a firm peak.
4. Pipe merinue using piping bag
5. Brown with blow torch (you can save the leftovers and bake it for a fw mins in a mold. turns out nice and not too sweet if you add some creme anglais)
Raspberry Lemongrass sauce
Ingridients
375 ml water
200 g sugar
zest of 1 lemon
3 1" piece of lemongrass, crushed2
1 pint of raspberries
6 g raspberry vinegar
pinch of black cracked pepper
Method
1. Bring water, sugar, lemon zest and lemongrass to a boil 15 mins, take off heat and let sit (infuse) for 30 mins)
2. place back on heat, add pint of raspberries. Reduce.
3. remove lemongrass, blitz and strain
4. Add raspberry vinegar and black pepper
5. put back on heat and reduce if necessary (should be slightly thick)
phew! so you can see why it took me a while to write that out. The methods are fairly simple, but require a wide variety of tools. The recipies are also based on idustry sized/standard mixers (huge!) and huge baking oven...so you might have to tinker a little. Hope that works! :)