Description
Pasta frolla is fast, simple and quick making it a great choice for dessert pastry bases.
Ingredients
Scale
Pasta frolla
- 2 cup (250gm) unbleached all-purpose flour
- 1/3 cup (43gm) sugar
- a pinch of salt
- 2 large eggs
- 1 stick (1/2 cup) of unsalted butter, chilled
Tart au citron
- 1/4 cup (78.86ml) fresh lemon juice
- 1/2 teaspoon fresh lemon zest
- 4 large eggs
- 1 cup (191.6gm) sugar
- 1/2 (1/4 cup) stick of butter
- 1 teaspoon cornflour
Instructions
- Whisk all the dry ingredients together in a bowl.
- Chop the butter into cubes and add it to the dry ingredients.
- On a lightly floured surface combine all the ingredients together by hand or with a food processor. Lightly beat the eggs and add to the flour mixture.
- Knead the ingredients to form a ball of dough. Cover with cling film and store in the refrigerator for at least 30 minutes before using.
- The dough can be frozen for up to 1.5 months and thawed in the refrigerator overnight before use.
- Bring a pot of water to boil in a container.
- Whisk the eggs and sugar at a high speed in a large bowl that can withstand heat and whose bottom can fit the top of the pot. The eggs and sugar should become light and fluffy.
- Add the lemon juice, zest, cornflour and butter and continue to whisk at a high speed.
- Move the bowl on to the top of the pot taking care to make sure the boiling water does not come into contact with the base of the bowl.
- Keep whisking the mixture till it begins to thicken. This will occur slowly but you must not stop whisking.
- Once thickened to a custard-like consistency, remove from the pot and allow to cool. This can be prepared a day ahead and refrigerated.
- Assembling the tart
- Grease six 3 inch tartlet pans with melted butter.
- Using a rolling pin, roll out the dough on a lightly floured surface and then line the tartlet pans with the sheet of pastry. Cut and trim off any excess off the edges of the top of the tartlets.
- Prick the surface of the pastry with a fork and bake blinded with pie beads or dried beans for 10 minutes at 375F in a preheated oven.
- Remove the tartlets and fill them immediately with the lemon curd.
- Garnish with slivered almonds if desired and put them back in the oven for another 8-10 minutes. Remove from the oven and let them cool in the pans.
- Remove the tartlets from their pans and refrigerate for at least one hour before serving.
- Prep Time: 45 mins
- Cook Time: 35 mins