Transfer the dough onto a clean floured surface and roll with a rolling pin into a circle and transfer it into a 9-inch tart pan. Try not to overmix the dough.Ĭover the dough with plastic wrap and let it chill in the fridge for at least an hour. Then, add the egg, and the vanilla extract and mix until a dough forms. If you dont have a food processor, you can do it by hand, mixing the cold butter into the flour mixture. In a food processor, add the flour, powder sugar, and salt, and mix until combined.Īdd the cold cubed butter, and blend until there are pea-sized pieces of butter. Make sure that your eggs are at room temperature. Kosher salt- you will need about a pinch of kosher salt for this filling.Įggs and egg yolks- you will need eggs and egg yolks for this recipe. Caster sugar will work great as well.īutter- make sure that your butter is unsalted. Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. We recommend zesting the lemon first and then juicing it. Lemon zest- you will need ½ teaspoon of lemon zest. We don't recommend using store-bought lemon juice. Fresh lemon will give you the best result. Lemon juice- use fresh lemon juice for this recipe. you don’t have to buy powder sugar, you can simply make it at home by blending granulated sugar in a blender or food processor. Powder sugar- you will need powder sugar for this recipe. Margarine has a weird taste and can ruin the flavor of this delicious crust. Only butter will work for this recipe, no margarine, and no coconut oil. Kosher salt- you will need about ¼ teaspoon of kosher salt for this recipe.īutter- use unsalted butter for this recipe. cake flour will work great as well.Įggs- you will need 1 egg for this recipe. For the crust:įlour– we used all-purpose flour for this recipe.
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