French Lemon Tart French lemon tower (can do 6) lemon tower, French classic dessert, a touch of fresh and fresh in the summer. With a brackish and crispy scented base, with a creamy, sour lemon tart, this mini dessert can be accompanied by coffee or as a perfect ending for any meal. * Requires oven * Production time: 1 hour production + 20 minutes baking + 3 hours refrigerated purchase "French lemon tower" food package: http://www.hey-chef.com/meals/44
First make the tower. Mixing A gluten and B salt together
Cut D butter a into small pieces, add the previous powder mixture, knead them together by hand until the mixture is small
Add the yolk portion of 1 E egg (used after 3 eggs left), continue kneading until the mixture becomes even and firm, add 1-2 tablespoons of water to make it smooth
Pinch the mixture together, flatten it, wrap it in plastic wrap, and put it in the refrigerator for about 30-45 minutes.
While waiting, you can make lemon curd first. In a large bowl, mix 2 egg yolks, 1 whole egg and F white sugar, and mix well.
Squeeze the juice of G lemon into a small bowl, boil, and pour into the mixture in step 5.
(Important: Please read the details of this step carefully) and then heat them together with a minimum heat (do not use a big fire), stirring constantly until the egg liquid starts to have bubbles, then turn off the heat, continue to stir, know that the egg liquid becomes thick and Filled with small bubbles
Add the block of H butter b and stir until the butter melts. The lemon curd is finished and placed in the refrigerator to cool it.
Preheat the oven to 180C. Remove the refrigerated tart, flatten with a rolling pin or any cylindrical object, about half a centimeter thick
The tapi is pressed on the mold, pressed tightly, and a small hole is poked at the bottom with a fork (so that the air can flow out when baking, otherwise the skin will bulge). It is best to put it in the refrigerator for about 30 minutes.
Put it in the oven 180C for about 20 minutes. After taking it out, squeeze the lemon curd made in step 8 into the tapi with a flower bag and put it in the refrigerator for about 2 hours. Then you can choose to sprinkle a little C powder. As an embellishment. You're done!