MAGNOLIA GRILL'S FAVORITE LEMON TART
It is actually the owner's favorite dessert, and is in their words a "sophisticated take on southern style lemon chess pie". If fresh berries aren't in season, make a berry sauce out of frozen raspberries. Chill the dough a few hours or overnight. See hint at bottom for tart pastries.
Provided by MarraMamba
Categories Tarts
Time 1h25m
Yield 1 10 1/2 inch tart, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- In a food processor, pulse together the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk mixture and pulse just until the dough can be gathered into a ball. Flatten into a 6-inch disc, wrap in plastic, and chill several hours or overnight.
- Let the dough soften slightly at room temperature before rolling.
- Preheat oven to 350 degrees. On a lightly floured surface, roll the dough into a 13-inch round. Fit the dough into a 10 1/2 inch tart pan with a removable bottom. Trim the dough flush with the rim and freeze the tart shell until firm.
- Line the shell with foil or parchment, and fill with pie weights, rice, or dried beans. Bake for 20 minutes until set. Remove the foil and weights and bake an additional 10 to 15 minutes until lightly golden. Remove the shell from the oven and immediately brush the hot pastry with the egg white.
- When the pastry is almost done baking, assemble the filling. Whisk together the eggs, sugar, orange juice, lemon juice, lemon zest, and orange zest and cream till smooth. Transfer the tart shell to the oven. Place the filling in a pitcher and slowly pour into the shell as high as possible without overfilling. There might be a bit of filling left over.
- Bake the tart for approximately 25 minutes, until the filling is barely set. Check the tart after 20 minutes and keep checking it every few minutes after that. It is crucial to not over bake this filling!
- Cool to room temperature before serving with berries and whipped cream.
- HINT: When rolling tart pastry, always save all the dough scraps in case you need them to repair a crack in a partially baked shell. If the pastry "bubbles up" during the baking process, gently prick the pastry with a fork to release air bubbles. Check several times and repeat if necessary. The egg white serves to seal the pastry, which is especially helpful with a liquid filling such as this. It is essential that there be no cracks or holes visible in the partially baked shell. Make any necessary repairs prior to filling.
Nutrition Facts : Calories 416.7, Fat 17.6, SaturatedFat 10.1, Cholesterol 173, Sodium 85.3, Carbohydrate 59.5, Fiber 0.7, Sugar 41.5, Protein 6.7
THE CHEF'S FAVORITE LEMON TART
Provided by Food Network
Categories dessert
Time 5h
Yield 1 (10 1/2-inch) tart, 8 to 12
Number Of Ingredients 13
Steps:
- In a food processor, pulse together the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk mixture and pulse just until the dough can be gathered into a ball. Flatten into a 6-inch disc, wrap in plastic, and chill several hours or overnight. Let the dough soften slightly at room temperature before rolling.
- On a lightly floured surface, roll the dough into a 13-inch round. Fit the dough into a 10 1/2-inch tart pan with a removable bottom. Trim the dough flush with the rim and freeze the tart shell until firm. Meanwhile, preheat oven to 350 degrees.
- Line the shell with foil or parchment, and fill with pie weights, rice or dried beans. Bake for 20 minutes until set. Remove the foil and weights and bake an additional 10 to 15 minutes, until lightly golden. Remove the shell from the oven and immediately brush the hot pastry with the egg white.
- When the pastry is almost done baking, assemble the filling. Whisk together the eggs, sugar, orange juice, lemon juice, lemon zest, orange zest and cream until smooth. Transfer the tart shell to a preheated 350 degree oven. Place the filling in a pitcher and slowly pour into the shell as high as possible without overfilling. There might be a bit of filling left over.
- Bake the tart for approximately 25 minutes, until the filling is barely set. Check the tart after 20 minutes and keep checking it every few minutes after that. It is crucial to not overbake this filling. Cool to room temperature before serving.
MAGNOLIA BAKERY'S LEMON CURD FILLING
This is a very tart, lemony and sweet curd. The directions given in the Magnolia Bakery Cookbook which I recently bought, gives very shallow directions with just enough information to make the recipe. It was my first time making custard/curd and it was surprisingly good. I hope you like it. Note: it is called a filling because it can be used as a cake filling but it is also wonderful on toast or scones for a sweet breakfast or teatime treat. This recipe yields 3 1/2 cups or enough filling for 1 two or three layer 9-inch cake.
Provided by Baking Latina Girl
Categories Dessert
Time 1h
Yield 3 1/2 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium-size saucepan, whisk the first five ingredients until thoroughly combined.
- Get the saucepan on low heat to warm the mixture, and slowly augment the heat to medium. All the while stiring with a wooden spoon or rubber spatula.
- Cook for about 20 minutes until thick and bubbly.
- Remove from heat and add the butter, one piece at a time, stirring to incorporate.
- Place in the refrigerator until firm.
- Note: After cooking the mixture for about 5 minutes, it looked curdled so I strained it and then put it in a glass bowl over a pot with water on a high simmer. I cooked it for about 25 more minutes until it was quite thick and coated the back of a spoon. Then I strained it again and added the butter. It was deliciously tart like lemon curd should be.
- A sterile mason jar would be perfect for keeping this inches.
Nutrition Facts : Calories 431.8, Fat 29.1, SaturatedFat 16.8, Cholesterol 344.2, Sodium 14.6, Carbohydrate 41.3, Fiber 0.4, Sugar 38.4, Protein 4
THE BEST EVER LEMON TART
I've been making this for family tea for years and years. I think the basis of the recipe came from the back of a supermarket leaflet but I have tweaked it and all I can say about it is when I make one, there's never leftovers!
Provided by Janette1
Categories Tarts
Time 1h10m
Yield 1 Tart, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 190°C, Gas Mark 5.
- Melt the butter gently and mix together with the flour, icing sugar and water. Press the soft dough into the base and up the sides of a fluted flan ring.
- Pierce the base several times and bake blind on a baking tray in the oven for 20 minutes until golden.
- Reduce the oven temperature to 150°C, Gas Mark 2.
- Grate the rind of the lemon and then juice. Place caster sugar, eggs, cream, in a bowl with the lemon rind and juice. Whisk together until blended, then carefully pour into the cooked pastry case.
- Return to the oven and cook for a further 35-40 minutes until set.
- Enjoy!
Nutrition Facts : Calories 349.9, Fat 20.4, SaturatedFat 12.2, Cholesterol 125.7, Sodium 36.3, Carbohydrate 37.7, Fiber 1, Sugar 19.9, Protein 5.2
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- In a food processor, pulse together the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk mixture and pulse just until the dough can be gathered into a ball. Flatten into a 6-inch disc, wrap in plastic, and chill several hours or overnight.
- Preheat oven to 350 degrees. On a lightly floured surface, roll the dough into a 13-inch round. Fit the dough into a 10 1/2 inch tart pan with a removable bottom. Trim the dough flush with the rim and freeze the tart shell until firm.
- Line the shell with foil or parchment, and fill with pie weights, rice, or dried beans. Bake for 20 minutes until set. Remove the foil and weights and bake an additional 10 to 15 minutes until lightly golden. Remove the shell from the oven and immediately brush the hot pastry with the egg white.
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