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Rezept von Eric Lanlard: Tarte au citron

Rezept von Eric Lanlard: Tarte au citron

Tart it Up! Sweet and Savoury Tarts and Pies
Eric Lanlard, Fotos Kate Whitaker, Mitchell Beazley (2012)

Warum überhaupt ein neues Rezept wagen, wenn ich bereits glaubte, DAS ultimative Rezept zu haben? Lanlards überraschend gute Tartrezepte hatten mich neugiereig gemacht, was er zu diesem Thema beizutragen hatte. Unglaublich, aber wahr: seine Tart ist noch zitroniger, die kandierte Zitronenzeste ein kleines, aber imposantes Detail, dass diese Tart zum non plus ultra krönt. Gedanklich stiftete ich diese Tart dem Museum ultimativer Geschmackserlebnisse als Paradestück, aber in Wirklichkeit wurde jedes Krümelchen genüsslich verzehrt. ORGIASTISCH! Annick

ORIGINALREZEPT: Tarte au citron
Serves 6
Preparation time: 15 minutes
Cooking time: 15 minutes

This is one of Cake Boy’s best-selling tarts. It’s also my perfect dessert to finish a rich meal or dinner. The filling is so zesty it will work all your tastebuds in one mouthful! I like this tart on its own, but a lot of my friends like a little pouring cream on the side.

Ingredients for shortcrust pastry (makes 500 g)
300 g plain flour, plus extra for dusting
4 tbsp golden caster sugar
200 g unsalted butter, chopped into pieces
2 egg yolks
2 tbsp cold water
2 tsp vanilla paste or extract

23cm (9in) diameter, 3cm (1¼in) deep tart tin

Ingredients for tarte au citron
4 large lemons
175g (6oz) golden caster sugar
2 eggs
200g (7oz) unsalted butter, diced

2 tbsp granulated sugar

Preparation of the sweet shortcrust pastry
1. Sift the flour into a large mixing bowl and stir in the sugar. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs.

2. Make a well in the centre and add the rest of the ingredients. Again using your fingertips, mix together to make a smooth dough.

3. Turn out on to a lightly floured surface and gather together into a ball. Cover with clingfilm and chill for at least 30 minutes before using. Any leftover dough can be frozen for up to 6 weeks.

4. Roll the pastry out on a lightly floured surface to 6 cm larger than your tin. Grease your tin, then lift the pastry over a rolling pin and lightly drap it over the tin. Press the pastry firmly but gently into places with fingertips, ensuring that there are no gaps between pastry and the tin.

5. Turn any excess pastry outwards over the rim of the tin, then run the rolling pin over the top of the pastry case so that any excess pastry is cut off.

6. Prick the base of the pastry case with a fork. Chill in refrigerator for 15 minutes; this will help to stop it from shrinking during baking.

7. Place a large piece of nonstick baking paper over the base and sides of the pastry. Fill the base with baking beans. Bake in preheated oven, 180 Celsius for 10-15 minutes, then remove the paper and beans and cook empty for a further 10 minutes or until the base is dry and crisp and the top edges of the tarte are golden.

Preparation of tarte au citron
1. Grate the zest from 2 of the lemons, then thinly pare the zest from the other 2 and cut into julienne strips. Squeeze the juice from enough lemons to give 150ml (¼ pint). Put the grated zest and lemon juice into a saucepan with 75g (3oz) of the sugar and bring to the boil. Put the julienne of lemon zest to one side.

2. In a large bowl, whisk the eggs with the remaining sugar until pale and fluffy. Pour the hot lemon juice over the beaten eggs, whisking continuously. Return the mixture to the saucepan and gradually bring to a gentle boil, then simmer for 2–3 minutes, stirring continuously.

3. Remove from the heat, add the butter and gently stir until smooth. Leave to cool for 10–15 minutes, then pour into the cooked pastry case. Leave to cool completely in the refrigerator.

4. To decorate, make some candied zest. Bring a small saucepan of water to the boil, add the reserved julienne of lemon zest and boil for 10 minutes. Drain, then roll the strips of zest in the granulated sugar to coat. Decorate the tart with the zest before serving.

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Geschrieben im Oktober 2012