![]() ![]() It’s salty and crispy from cornflakes and rich from almonds with some more Thai tea flavor and a hit of sour from the citric acid. ![]() The filling of this tart tastes like Thai iced tea sweetened with condensed milk. You'll need a 9-inch or 9.5-inch tart pan with a removable bottom for this recipe. ![]() The amount of meringue isn't as much what you would typically do for a towering lemon meringue pie, but it's plenty for piping decoratively on the top (and enough to cover the whole top with dots like you see pictured if you wanted to do that). The meringue is totally optional, but because the tart leaves you with extra egg whites from the curd, it's easy to go that extra step and add the meringue. The tart crust can be made and baked up to two days ahead, and the curd can be cooked and chilled up to a week in advance, you can then assemble and bake the tart on the day (or day before) you want to eat it. A ceramic ginger grater or microplane zester makes this job doable. The fussiest part is grating the ginger to squeeze out enough juice. The lemon ginger curd itself is a riff on one I've been making for years-that one uses Meyer lemons, whereas this one calls for the more commonly available Eureka lemons. This one has a bit of lime zest for fragrance and flavor and powdered sugar to keep it tender. This tart uses a press-in shortbread crust inspired by one Alice Medrich uses in everything. You'll need a 9-inch tart pan with a removable bottom for this recipe. ![]() The cranberry curd itself is a riff on one I've been making for years that's rounded out with a generous splash of vanilla, some freshly squeezed orange juice from the orange you just zested, and an optional splash of any orange liqueur you like (but don't bother going out to buy Grand Marnier or Dry Curacao just for this). This one has a bit of orange zest and powdered sugar to keep it tender. As with all non-stick bakeware- never use metal scourers or harsh abrasives.This cranberry curd tart uses a press-in shortbread crust inspired by one Alice Medrich uses in everything. Made from heavy-duty carbon steel that won't warp, this pan is easy to clean, simply hand wash in warm soapy water, rinse and dry thoroughly or pop in the dishwasher. Designed to have an exaggerated fluted edge to give your pastry a pretty finish, the edges have been left straight for ease when trimming off pastry – simply allow the pastry to overlap the edges and using a rolling pin press off any excess. Ideal for baking tarts, quiches, pies and flans the snug fitting removable base with non-stick coating makes for easy release with no sticking on the sides. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |