Tarte au citron recipe / Lemon Tart Recipe



Jo Wheatley’s Custard Creams Recipe

Method

  • To make the biscuits, beat the butter and sugar together until light and fluffy: this can be done either with an electric hand whisk or in a bowl with a wooden spoon. Sift the flour, custard powder and cornflour into the bowl and mix until thoroughly combined and smooth

  • Wrap the dough in cling film and chill in the fridge for 20 minutes

  • Meanwhile, preheat the oven to 170°C/325°F/Gas Mark 3

  • Dust the work surface with flour and roll the dough out to a thickness of 3–4mm. Using the cutter, stamp out biscuits and place them on the lined baking tray. Gather any dough off cuts into a ball, then re-roll and stamp out more biscuits

  • Pop the baking tray into the fridge to chill for 10 minutes

  • Bake on the middle shelf of the preheated oven for 10-12 minutes until the biscuits are pale golden and firm. Leave to cool on the baking tray for a couple of minutes then transfer the biscuits to a wire rack until cold

  • To make the filling, mix all the ingredients together until smooth using a hand-held whisk or in the bowl of a free-standing mixer. Spoon into a piping bag fitted with a 1cm round nozzle and pipe the filling onto one half of the biscuits, then sandwich together with the remaining biscuits.






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Date: 14.12.2018, 12:17 / Views: 71465