Tuesday, June 11, 2013

Mastering the Basics - Desserts - Pies, Tarts & Pastries

Two beaut hardbacks and only NZ$29.99 each!.

Mastering the Basics: Desserts (Murdoch Books) will guide both the amateur and skilled sweet-tooth through a comprehensive range of rich sauces, light cakes, fresh fruit and comforting puddings. Featuring step-by-step photography, a useful basics chapter that contains all the building blocks, techniques, expert tricks and a collection of recipes, Mastering the Basics: Desserts will guarantee sweet success.

Mastering the Basics: Pies, Tarts & Pastries (Murdoch Books) is a clear and comprehensive collection of pastry recipes for both the novice cook and the skilled patissier. Featuring step-by-step photography, expert tricks and tips, easy-to-follow instructions and a range of sweet and savoury recipes from the classic lemon meringue pie to Cornish pasties, Mastering the Basics: Pies, Tarts & Pastries demystifies the delicate art of pastry.
And below is a recipe from this one for you to try.(Copyright Murdoch Books).

Lemon tart
This is a gorgeous, silky smooth, lemony tart ideal for those who prefer a not-so-sweet dessert.
Try replacing the lemon zest and juice with lime zest and juice for a slightly different flavour.
serves 8
PREPARATION TIME 30 minutes (+ 1 hour chilling)
COOKING TIME 50 minutes

1 quantity sweet shortcrust pastry
5 eggs, at room temperature
220 g (73 4 oz/1 cup) caster (superfine) sugar
Finely grated zest of 2 lemons
125 ml (4 fl oz/12 cup) strained freshly squeezed lemon juice
150 ml (5 fl oz) pouring (whipping) cream
Cream or vanilla ice cream, to serve
1 Use a lightly floured rolling pin to roll out the pastry on a lightly floured work surface to 4 mm (14 inch) thick. (Alternatively, roll out the pastry between 2 sheets of non-stick baking paper.) Roll the pastry around the rolling pin and carefully ease it into a 2.5 cm (1 inch) deep, 24 cm (912 inch) fluted, loose-based tart (flan) tin, pressing it into the edges with your fingertips (see page 20).
Trim any excess pastry by rolling the rolling pin over the top of the tin. Cover with plastic wrap and place in the refrigerator for 30 minutes.
2 Preheat the oven to 200°C (400°F/Gas 6).
3 Line the pastry shell with non-stick baking paper and fill with baking beads, rice or beans. Bake for 10 minutes. Remove the beads or rice and paper and bake for a further 10 minutes or until light golden.
4 Just before the pastry shell is ready, prepare the filling. Use a balloon whisk to whisk together the
eggs, sugar and lemon zest until well combine.. Add the lemon juice and cream and gently  whisk to combine. Strain the filling into a jug.

5 Remove the pastry shell from the oven and reduce the oven temperature to 180°C (350°F/Gas 4). Pour the filling into the hot pastry shell. Return to the oven and bake for 30 minutes or until just set in the centre. Cool the tart in the tin, placed on a wire rack. Serve with cream or vanilla ice cream.

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