Lemon tart
Ingredients
Dough base
2 cups wheat flour
4 tablespoons margarine
1 tablespoon chemical baking powder
1 pinch of salt
1 egg yolk
3 tablespoons sugar
Milk (required quantity, optional)
Stuffing
1 can of condensed milk
1 box of cream
Juice of 2 lemons (or more, depending on size)
How to make it
Base dough
Mix the dry ingredients:
In a bowl combine wheat flour, margarine, baking powder, salt and sugar.
Kneading:
Knead with your hands until the dough is even. If the dough is too hard, add a small amount of milk to soften it. If you have a planetary mixer, you can use a dough paddle.
Prepare the dough
Roll the dough into pancakes and place in a tart box or large mold. Poke the dough with a fork to vent the air while baking.
Roasting:
Preheat oven to 180 °C and bake dough until golden brown, about 30 minutes.
Make lemon mousse filling
Mix filling ingredients:
In a bowl add condensed milk and heavy cream. Slowly add the lemon juice while stirring. The mixture will start to thicken. If necessary, add more lemon juice until desired consistency is reached.
Assemble the pie
Fill the baked tart crust with lemon mousse.
Place in the freezer to chill:
Refrigerate for at least 1 hour before serving to set the filling.
Preparation time
Cooking time: 30 minutes [total time consumed: 50 minutes].
Calories: 280 per serving [Size: 1 large pie or 12 medium pies
4 Cake Filling Recipes
Coffee cream
Ingredients
200 g unsalted butter (room temperature)
300 g rock sugar
2 tablespoons instant coffee dissolved in 2 tablespoons hot water
1 tsp vanilla extract (optional)
Preparation
Beat the butter until creamy and lightly colored.
Add rock sugar little by little, stirring constantly
Add the dissolved coffee and vanilla extract and stir until the mixture is smooth and even.
Dark chocolate ganache
Ingredients
200 g dark chocolate (cocoa content not less than 60%).
200 ml heavy cream (whipped cream)
1 tablespoon butter (optional, for added shine)
Preparation
Heat the cream to a boil.
Pour the hot cream over the chopped chocolate.
Let sit for 2 minutes, then stir gently until well incorporated.
If you want to add gloss, add butter
Cool and use as a filling or topping
Creamy mayonnaise
Ingredients
1 liter of whole milk
350 g sugar
1/4 tsp sodium bicarbonate
1 tsp vanilla extract (optional)
Preparation
Place all ingredients in a heavy bottomed saucepan.
Cook over medium-medium heat, stirring constantly.
When the mixture has thickened and turned golden (after 1 to 1.5 hours), remove from heat
Cool and refrigerate in an airtight jar.
Traditional cream
Ingredients
500 ml whole milk
120 g sugar
4 egg yolks
40 g cornmeal (cornstarch)
1 tsp vanilla extract
30 g butter
Preparation
Heat the milk with half of the sugar and vanilla extract, but do not boil.
In a separate bowl, beat the egg yolks with the remaining sugar and add the cornmeal.
Pour a little warm milk into the mixture and stir well.
Reheat the mixture, stirring constantly until thickened.
Remove from heat, add butter and stir until smooth.
Cover with plastic wrap and allow to cool completely and use.
Very detailed egg tart making tutorial
Egg tart liquid ratio (12 large tarts)
Ingredients:
Whole eggs: 2
Egg yolk: 1
Milk: 130 g (4.0 g milk protein)
Whipping cream: 165 g
Condensed milk: 25 g
White sugar: 35 g
Features: Smooth taste, not sweet and greasy, homemade avoidance of emulsifiers and thickeners, healthy and delicious.
Summary of manufacturing steps
Beat eggs: After the whole eggs and egg yolks are thoroughly beaten, add milk, whipping cream, condensed milk and white sugar, and stir well.
Filtering: Strain the egg tart liquid through a mesh sieve for 4-5 times to ensure no impurities and bubbles.
Refrigerate: Seal with plastic wrap and refrigerate for more than 1 hour (overnight is recommended) to make the egg tart liquid more stable and bake a delicate taste without bubbles.
Prepare the egg tart crust: Thaw the frozen egg tart crust to room temperature 10 minutes in advance, and pour it into the egg tart crust after the egg tart liquid returns to room temperature, 9 points full.
Roasting:
Preheat the oven to 200 ℃ on the upper and lower heat (Changdi Beluga S 1 is recommended).
Place in the middle and lower layers and bake for 15 minutes.
Turn on the hot air function and bake for another 10 minutes (25 minutes total). The oven without hot air function can be extended to around 28 minutes.
Practical Tips
Selection of egg tart crust: Choose butter egg tart crust, which has good crisping effect and better taste, avoid cheap and low-quality egg tart crust, which is healthy and delicious.
Treatment of tin foil shell: If there is no hole at the bottom of the tin foil shell, use a needle to punch a hole the size of a millet grain to promote crisping, without empty baking or upside down in advance.
Refrigeration: Refrigeration overnight is the key, which can significantly improve the stability of egg tart liquid, and the surface of baked egg tart is smooth and bubble-free.
Optimization Suggestions
Milk choice: Milk with 4.0 g milk protein is a good choice. If you want to be richer, you can try using whole milk or slightly increasing the proportion of whipping cream (such as 170 g).
Sugar adjustment: 35 g white sugar+25 g condensed milk has moderate sweetness. If you like a lighter taste, you can reduce the white sugar to 30 g, and keep the condensed milk unchanged to retain the milk flavor.
Oven difference: The temperature difference between different ovens may affect the effect. It is recommended to use an oven thermometer to calibrate the temperature. If the surface of the egg tart is unevenly colored, it can be adjusted to a slightly higher heat (such as 210 ℃) in the last 5 minutes or moved to the middle and upper layer.
Egg tart crust thawing: 10 minutes thawing time is suitable for most environments. If the indoor temperature is low, it can be extended to 12-15 minutes to ensure that the egg tart crust is soft but not too soft.
Other considerations
Egg tart liquid quantity: 9 points full is the best ratio, too full may overflow, and too little may affect the taste.
Hot air function: Hot air can make the surface of egg tart more evenly colored. If there is no hot air function, you can observe the coloring situation while prolonging the baking time to avoid overcooking.
The recipe and steps are very practical and suitable for home baking enthusiasts. If you have other questions or want to optimize further (such as trying different flavors of egg tart liquid), feel free to let me know! 😊
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