Blind bake

This is my second attempt of lemon tart... the first one was complete disaster with sourness to the extreme... this one turns out the way I like it... a bit sour, lemony and not too sweet...

I love tarts..... any tarts will do, but the best one has to be fruit tart. Making fruit tart seems complicated at the beginning, but once you have master the technique you could make any tart in the world.

Sweetcrust pastry case and blind baking technique.

Ingredients
200 mg plain flour
100 mg unsalted butter or butter, preferably cold butter
1 tbs icing sugar
1 large egg

Method
Mix the butter with  plain flour and icing sugar. Using your fingers, rub the flour with butter until it is breadcrumb like texture. If you have Magimix, you could mix this using the processor until it forms a breadcrumb like texture.

Add beaten egg and knead until it forms a dough.

Keep it refrigerate for at least 30 minutes. Please do not omit this step, as normal temperature dough will shrink when it is baked in the oven.

Take the pastry out from the fridge and roll the pastry to cover the tart tin (10 inches in size). Make sure you press the pastry tightly to the tin.

Dock the dough by piercing the pastry with fork to prevent bubbles from developing on the pastry.

Add parchment paper/ foil paper on top of the pastry.
Add ceramic balls/ pulses like dry rice or dry lentils on top of the parchment paper to prevent the pastry from rising through air bubbles.
bake for 15-20 minutes 180 degrees celcius.
Remove the pastry from the oven and remove the parchment paper and its content.
Bake again for another 2 minutes.
If you would like to make a normal crust pastry, omit the icing sugar and replace it with 1 tsp of salt instead.

ta ra.... the result....

Lemon tart recipe

Ingredients
1 cooked sweetcrust pastry case.
3 lemons (juice and grated zest, make it up to 150 ml of juice and water)
1 egg
115 g caster sugar
150ml double cream

Method
Mix the lemon juice, egg and caster sugar well.
Add the double cream into the mixture, mix well.
Slowly, pour the mixture into the cooked sweetcrust pastry case.
Baked for 35-40 minutes 160 degrees celcius.

On the lighter note, Aleesya is enjoying her new yellow tunic. The pattern is meant for size 12-18 months, but since she is on the small side, the tunic look a bit too big for her. She is now no longer shy with camera and will pose a cheeky smile when ever she sees a camera. The pattern is a purchased from http://www.etsy.com/shop/dmkeasywear and it is quite an easy project and easily adaptable to other design. I am looking forward making more of these in different fabric Insya-Allah. Until then.....