Classic Lemon Tart | Pastry Tart Shells Recipe 柠檬挞
#lemontart
In this video, I'm going to show you guys how to make the Classic Lemon Tarts from scratch.
This Classic Lemon tart has a pastry shell made from scratch with a creamy lemon flavoured filling.
Hope you guys will like it ~
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Ingredients:
Pastry Tart Shells Recipe (can make up to 16 tart shells, I'm using half portion of it in this video)
-125g cold butter
-40g icing sugar
-1/2 egg
-260g all-purpose flour
*Bake at preheated oven @ 180C for 12 minutes
Lemon Fillings (for 8 lemon tarts):
-2 eggs
-65g caster sugar
-60ml lemon juice
-60ml heavy cream
-lemon zests from 1 lemon
*Bake at preheated oven @ 170C for 15 minutes
Do comment and ask any questions if you have doubts.
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Thanks for watching and hope you guys enjoy it.
Tangy Lemon Tart
Tangy Lemon Tart
Ingredients
Margarine 50 g
Plain flour 100 g
Caster sugar 25 g
Cold water to mix approximately 30 ml
Lemon 1
medium Eggs 2 medium
Caster sugar 100 g
Double cream 50 ml
Icing sugar for dusting
Oven: 200°C or gas mark 6 — for baking blind
Oven: 160°C or gas mark 3 — for filling Temperatures may vary if using a fan-assisted oven.
Method
1. Preheat the oven to 200°C/gas mark 6.
2. Place the margarine and the plain flour in a bowl, then rub in until the mixture resembles breadcrumbs.
3. Stir through the caster sugar then make a well in the centre of the mixture.
4. Gradually add enough cold water to bring the mixture together.
5. Chill for at least 10 minutes.
6. Roll out the pastry and line a 15 cm flan ring, prick over the surface lightly and rest for 10 minutes.
7. Bake blind for 12-15 minutes until lightly browned, then reduce the oven temperature.
8. Grate the zest then juice the lemon.
9. Whisk together the eggs, the caster sugar, the lemon zest, the lemon juice and the double cream.
10. Pour the lemon mixture into the pastry case, taking care not to over fill, and return it to the oven for 20-25 minutes, until firm to the touch.
11. Allow to cool completely in the flan ring then dust with icing sugar.
12. Carefully remove from the flan ring.
13. Serve cool on a clean plate at room temperature, decorated appropriately to show 4 portions.
How To Make A Sweet & Tangy LEMON MERINGUE PIE MEGA CAKE | Yolanda Gampp | How To Cake It
How To Make A Sweet & Tangy LEMON MERINGUE PIE MEGA CAKE | Yolanda Gampp | How To Cake It
Welcome to How To Cake It with Yolanda Gampp. If you love baking and want to learn how to turn eggs, sugar and butter into CRAZY novelty cakes like Yo's famous Watermelon Cake then join us. Each episode includes the A-Z process and recipe of making one of a kind edible creations, gorgeous buttercream cakes, and more! You learn how to make recipes like Italian meringue buttercream, the perfect chocolate cake and vanilla frosting - PLUS tips and tricks on using Simple Syrup, carving, icing, applying and painting fondant, and simple ways to make any cake look amazing. Leave a comment with your cake idea and you may just see it on the channel! New Video Every Tuesday at 8am EST.
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How To Make Lemon Tart | Lemon Tart Recipe | Quick & Easy British Dessert Recipe | Neelam Bajwa
Learn How To Make Lemon Tart Recipe, aQuick & Easy British Dessert Recipe from Chef Neelam Bajwa only on Get Curried.
Ingredients:-
For Pastry:-
225g plain flour
125g chilled butter
80g icing sugar
2 egg yolks
1tbsp iced water
For Filling:-
250 ml single cream
2 eggs
3 egg yolks
110g castor sugar
125ml lemon juice
Method:-
Pasrty:-
In a blender add flour, butter, egg yolks, icing sugar and blend it well. Take out the contents on a kitchen counter and roll out the pastry with a rolling pin and place it in a tin mould. Place the tins in the refigerator for 30 minutes. Prick the pastries with a fork and bake in a preheated oven at 180°C for 10 minutes.
Filling:-
In a bowl take caster sugar, whole eggs, egg yolks and whisk with a hand beater. Then add cream, fresh lemon juice, vanilla essence and whisk it all together. Sieve this mixture in a bowl.
Pour the filling in the pastries and bake at 180°C for 30-35 minutes. Remove from the moulds and dust icing sugar on top. Delicious Lemon Tart is ready to serve! HAPPY COOKING!
#LemonTart #BritishRecipe #GetCurried
Host : Neelam Bajwa
Copyrights: REPL
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How to make Lemon Curd Choc Tart | Creamy & Tangy
If you love citrus flavour desserts, you will love this creamy and fresh Lemon Curd Choc Tart. Try this super easy way to make pastry tart filled with freshly squeezed lemon juice and zest made into vibrant flavoured curd and you will crave for more! Happy baking!
Ingredients :
For the Pastry Dough
Unsalted butter - 50g
Icing sugar - 25g
Egg (beaten) - 15g
All purpose flour - 100g
Cocoa powder - 5g
For the Lemon Curd
Caster sugar - 55g
Lemon juice - 45g to 60g
Egg (beaten) - 35g
Unsalted butter - 40g
Lemon zest - 1g to 3g
4 tart mould (8cm x 2cm - grease with some butter)
Bake at 180°C/350°F for 15 minutes
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Brighten Up Your Day with Tangy & Rich Lemon Bars
Hello Bakers! I'm thrilled to share my Lemon Bars recipe with you. What sets these bars apart is that they're so easy to make. No need for any extra equipment or pre-cooking the filling. The result is a tangy, rich flavor that will leave your taste buds singing. So let’s get baking!
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!
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