The dough can be frozen up to 1 month thaw overnight in the refrigerator before using. Refrigerate for at least 2 hours of overnight. Turn out dough onto a piece of plastic wrap, and shape into a flattened disk. Add remaining ¾ cup flour along with the salt and cream, and mix just until flour is no longer visible, about 1 minute. Add ¾ cup flour, and mix on low speed just until the flour is incorporated, about 30 seconds. Add egg yolks, and mix until incorporated, about 1 minute, scraping down the sides of the bowl as necessary. Mix on low speed until combined, about 2 minutes. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and confectioners’ sugar. 6 tablespoons unsalted butter, room temperature Tart Dough recipe: Martha Stewart - Baking Handbook Preheat oven to 350 degrees F (175 degrees C). Pour mixture into pie or tart crust, then cover and refrigerate for 1 hour. In a medium bowl, blend together condensed milk, lime juice and zest. 1 (14 ounce) can sweetened condensed milk Looking back, I should have added a meringue topping so that something would have tasted different. Key lime tarts or pies are always made out of key limes, egg yolks and sweetened condensed milk, and I just discovered that the key lime pie is the Florida state pie… how cool is that?! (since key limes are from the Florida keys, see… you learn something new everyday!) Anyways, now about the flavor pretty good, although it tasted almost exactly like Pierre Hermé’s lemon tarts, and those were a bit better. I used my four little tart pans and found an easy recipe on. I remember eating a mini key lime tart in Orlando, and so I went ahead and tried to recreate it. Cut out another tart piece and place it on top of the tart piece with whip cream.While reminiscing of my summer, I suddenly felt a great urge of making something that took me back to the flavors of warm, sunny weather. Place tart cut out on a plate and pipe on whip cream onto the key lime tart piece.
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