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Lemon and ginger tarts (tartas de limon y jengibre)

I love citrus flavors and I have a lot of recipes of them.
Lemon is my favorite,
And if you love the lemon like me (more than chocolate) I think love these cakes I made a while ago. (Although I have outstanding recipes)

Adapted from  : Cooksploits.com


( makes 6 x 8 cm diameter tarts)

260 grams plain flour 
60 grams ising sugar 
150 cold unsalted butter chopped
1 egg lightly beaten


300 ml pouring cream
200 ml milk
2 lemon zested 
1 teaspoon ginger
5 eggs yolks
100 grams caster sugar
1  1/2 tablespoon cornflour


Preheat oven to 180° c.
Grease 6 x 8 cm tart tins

Place flour, icing sugar and butter in food procesoor and pulse until it comes together.
alternatively you can use your fingertips to rub butter into the flour and icing sugar in a large bowl until  it resembles breadcrumbs and then add egg and mix to bring together.

Wrap pastry in clingwrap and refrigerate 20 minutes.

Divide the dough into 6 portions and roll out on a lightly floured surface till 3 mm thick.
Line each tin and refrigerate20 minutes.

Prick the pastry and line with baking paper.
Fill with dried beans and bake for 15 minutes.
Remove beans and baking paper and  bake by 8 minutes until lightly golden.
Cool to room temperature.


Meanwhile make filling.

Mix cream,milk,lemon zest and ginger in a saucepan. Heat over
medium high heat to bring almost to the boil. Set aside and allow to infue for 5 minutes.
Whisk the egg yolks,caster sugar and cornflour until pale and thick,
Pour the milk mixture slowly into the eggs while whisking continuosly. Strain into a clean saucepan. Heat over medium heat, stirring until it thickens and begin to simmer.

Remove from heat and allow to ccol slightly for 5 minutes, stirring occasionally. Spoon into the tart cases and smooth surface.
Refrigerate  for 1 hour before serving.

print recipe here

en español

Tartas de limon

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