Looking for a recipe to use up some lemon curd leftover, this recipe from J’en reprendrai bien un bout caught my eye because of the addition of a pistachio cream on the base. The colours looked beautiful and the taste was obviously going to be fantastic (pistachio and lemon seem to be a mariage made in heaven).
Source: J’en reprendrai bien un bout
For a tart tin of 26cm diameter
140g unsalted butter, softened
Zest of 1 unwaxed lemon (or peel using a paring knife)
250g plain flour
25g ground almond
1 pinch salt
125g shelled unsalted pistachios
30g ground almond
3 drops almond extract
1 tbsp neutral oil (sunflower, canola…)
Pistachio/almond cream (I give you double the quantities of the original recipe as I find the layer could have been thicker)
100g unsalted butter, softened
100g ground almond
80g pistachio paste
300g lemon curd
120g egg whites
- Sweet pastry: place the sugar and lemon peel in the TM bowl and mix 10 sec/speed 10.
- Add the butter and mix 10 sec/speed 6 to cream the butter.
- Add the other ingredients and lock the lid, then press turbo until the dough clings together (check often as you don’t want to over mix).
- Tip out the dough and wrap in cling film. Refrigerate for 2 hours.
- Pistachio paste: roast the pistachios in the oven 10 min at 150C.
- Make a syrup: place the water in a saucepan, add the sugar and boil until it reaches 121C (use a food thermometer).
- Take out of the heat and add the pistachios and stir until it coats the pistachios and the sugar crystallises.
- Place the pistachios, ground almonds, almond extract in the TM bowl. Mix 20 sec/speed 10. Scrape down the sides with the spatula.
- Add the oil and mix a few times 15 sec/speed 10. Keep on scraping down the sides between each mix. Continue until the pistachios releases their oil.
- Tip out into a jar.
- Almond/pistachio cream: place the butter and sugar in the Thermomix and mix 20 sec/speed 4.
- Add the egg and pistachio paste and mix 20 sec/speed 6 until combined, scraping down half way through.
- Add the ground almond and mix at speed 6 until well combined (scrape down every so often).
- Roll the pastry (you won’t need the whole lot) and line the buttered and floured tart tin.
- Place a greaseproof paper on the pastry and scatter dried beans or ceramic beads on top. Bake blind in a preheated oven at 180C for 15 minutes.
- Remove the dried beans and greaseproof paper and pour the pistachio cream on the pastry.
- Bake again 15 minutes at 180C.
- Leave to cool completely on a grid.
- Spread the lemon curd.
- Italian meringue: place the water and sugar in a saucepan. Boil over high heat until it reaches 115C.
- Meanwhile, beat the egg whites with a whisk until soft peaks.
- When the syrup has reached temperature, slowly pour in a small stream over the egg white while whisking. Make sure the syrup doesn’t touch the whisk.
- Continue whisking until the egg whites have cooled down to about 40C.
- Spoon into a piping bag with a nozzle of you choice (I used a Saint-Honoré nozzle),
- Pipe over the tart. You can sprinkle chopped pistachios over and serve cold.
It’s rhubarb season again and I love to find new ways of cooking it. I’ve done compotes, crumbles and cakes with I but never tried them in a tart. I looked at a few recipes on the net but couldn’t find one that I liked so I did a mix of a few recipes here and there and the result was a delicious almond and rhubarb tart.
1 sweet pastry (see recipe here)
120g almond powder
A few drops of almond essence (optional)
For the rhubarb:
3 or 4 sticks rhubarb (about 500g)
- Wash and cut the rhubarb in 3cm (2 inches) chunks and place in a sieve sitting on a bowl. Sprinkle with the 150g sugar and let it macerate for 2 hours so the water drains out.
- Meanwhile, make the pastry and refrigerate until ready to roll.
- Butter and flour a 23cm tart tin. Roll the pastry and place in the tin, cutting out the excess pastry around the rim.
- Preheat the oven at 180C
- Drain the rhubarb (reserve the juice.) and place in a fry pan and sauté on high heat for a few minutes until just softened.
- Tip them out at the bottom of the tart.
- Mix the eggs, cream, sugar, ground almond and almond essence 20 sec/speed 3.
- Pour over the rhubarb chunks and bake for 30 minutes.
- Reduce the reserved rhubarb juice in a small saucepan and brush over the tart while it’s still hot.
- Let the tart cool down before taking out of the tin.
- Serve with a berry coulis, a scoop of ice cream of freshly whipped cream.
This is one of the many desserts I cooked on my first week at the 1 month certificate. I love lemon meringue tarts and made a couple before but I had never blogged about it (never had time to take a picture as it seemed to vanish very quickly). I will give you the Thermomix version and the classical one so every one can try it (it’s well worth it 🙂 )
Source: Cooks Academy 1 month certificate
Sweet pastry (French sugar paste)
A pinch of salt
2 lemons (zest and juice)
3 lemon juiced (you will need about 240g of juice altogether)
8 large eggs
2 egg yolks (save whites for the meringue)
350g unsalted butter, cut into small pieces
4 egg whites + the 2 egg whites saved above
600g caster sugar
- Sweet pastry: place the sugar in the TM bowl and grind 10 sec/speed 9.
- Add all the other ingredients except the flour and mix 20 sec/ speed 4.
- Add the flour and turbo pulse briefly a few times until JUST clinging together. Turn out and chill wrapped in cling film for 30 to 40 minutes.
- Lemon curd: grind lemon peelings and sugar 20 sec/speed 10.
- Add eggs + egg yolks + juice + butter. Mix 10 sec/speed 6.
- Scrape down the sides of the TM with the spatula. Cook and stir 6 minutes/80C/speed 4. If it hasn’t thickened enough, continue to cook for another minute or 2.
- Spoon out into a bowl and leave to cool at room temperature.
- Meringue: clean thoroughly the bowl with soapy water and dry well with a clean tea towel. insert the butterfly whisk.
- Add the egg whites and whisk on speed 3 without the measuring cup.
- When it is starting to foam, add a little bit of sugar at a time while still whisking. Wait until the sugar is dissolved before adding more sugar.
- When all the sugar has been whisked in, you should have a thick and glossy meringue. Tip out into a piping bag with a round or star shaped nozzle.
- Preheat the oven at 180C.
- Take the pastry out of the fridge and knead it a little until softened slightly (it should be soft enough to roll but still cold and a little stiff).
- Place between 2 sheets of cling film and roll to fit your flan tin (it should be 2 or 3 mm thick).
- Butter and flour your flan tin (about 20 to 25cm in diameter).
- Carefully place the rolled pastry in the tin and press down the sides to fit the tin neatly. Cut out excess pastry but leave enough to have a 2 cm overflow as the pastry might contract during cooking.
- Line with parchment paper and place dry beans on top to stop the pastry from bubbling.
- Place in the fridge for 10 minutes before baking.
- Bake for 15 minutes, then take out of the oven, remove the beans and baking parchement and bake again for 8 minutes (watch the pastry as it cooks as you don’t want it to brown too much. It should be done when golden at the edges and lighter in colour but still lightly golden in the centre.
- Take out of the oven and turn the temperature up to 220C.
- Leave the pastry to cool for a couple of minutes and trim the edges neatly before pouring the lemon curd (which should still be warm enough to pour evenly) and pipe the meringue all over.
- Bake for 8 to 10 minutes so the meringue browns and becomes crispy.
- Leave to cool, then refrigerate for a couple of hours before eating.
- Sweet pastry: cream together the butter and sugar using a hand mixer or a stand mixer equipped with the wire whisk.
- Add the egg and mix for a few seconds
- Gradually incorporate the sieved flour and salt. Mix until smooth.
- Allow to rest in the fridge before using.
- Lemon curd: place the sugar in a bowl and zest the lemons on top of it. Rub the lemon and sugar together to make the sugar fragrant.
- Strain the lemon juice into a non-reactive pan. Add the eggs, egg yolks, zested sugar and butter and whisk to combine.
- Place over a medium heat, stirring constantly for 3 to 5 minutes until the mixture begins to thicken.
- At the first sign of boiling (you will need to see bubbles all over the mixture), remove from the heat and strain into a bowl. Leave to cool slightly.
- Meringue: whisk the egg whites until they start to foam. Add the sugar, a little bit at a time and continue whisking until the sugar is incorporated before adding more sugar.
- Follow recipe above from step 11 onward.
What do you do when you are peckish, have a sweet pastry lying in the fridge and some kiwis that no one will eat? Well, a lovely tart of course ! I love making fresh fruits tarts as they are so easy to make. The only tricky bit is the pastry although it is so easy with Thermomix!
150g plain flour
130g butter, diced
25g whipping cream
2 egg yolks
A pinch of salt
40g corn flour
2 egg yolks
1 tsp vanilla extract
4 or 5 kiwis, peeled and sliced
Jam for the glaze
- To make the pastry, put the sugar in the TM bowl and grind 10 sec/speed 9.
- Add all the other ingredients except the flour and mix 20 sec/speed 4.
- Add the flour and turbo pulse briefly a few times until JUST combined. Turn out and chill the pastry wrapped in cling film for 30 to 40 minutes in the fridge before rolling out.
- To make the crème pâtissière, put all the ingredients in the TM bowl and cook 7 min/90C/speed 4.
- Pour out in a bowl with a piece of cling film making contact with the surface to avoid a skin forming. Set aside until ready to fill the tart.
- When the pastry dough is chilled, take it out of the fridge and roll it out so it is bigger than the tin (one trick is to put a piece of cling film on the dough that is big enough to cover the rolled dough, then roll it with the rolling pin: the cling film will stop the dough from sticking to the rolling pin). Butter and flour the tin so it doesn’t stick.
- Transfer gently the dough into the tart tin and place a piece of greeseproof paper on the pastry and fill the tin with dried beans.
- Chill the dough for another 15 minutes.
- Meanwhile, preheat the oven at 180C (fan oven 170C).
- Bake the pastry for 15 minutes, then remove the greeseproof paper and if the center of the dough is still raw, bake it again for 5 minutes longer.
- Let the pastry cool (you can trim the edges of the pastry with a sharp knife), then pour the crème pâtissière on top, spreading it evenly and then add slices of kiwis (or any other fruits you like).
- To glaze, heat 3 tablespoons of any jam that goes well with the fruit and when hot and liquid, brush it over he fruits.
- Serve cold.