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sweet tart for lemon pie

post #1 of 4
Thread Starter 

when we make  lemon tart, it goes to the cold display but after a day, the tart gets soft and crumbles  easily. Once tried to brush some  egg white on the bottom of the tart before baking it, but it got really hard to slice it. Could, please, guys check my recipe?

 

recipe for the tart: 

              200      gm   flour, 

              47       gm   butter

              32       gm   margarine

                5       gm   sugar

                2       gm   salt

              13       gm   egg yolks

       ±       9.5    gm   cold water   Mold it into the plate and bake it at 325 °F for ± 25 min. Prepare the natural lemon filling and pour it into the tart. we make the meringue and bake it for another 8 - 10 min. 'till the meringue is set. Thaks for your help.

post #2 of 4

I am not sure about that dough recipe, but here are some other suggestions for making the tart last:

  • Use a lemon filling that is low moisture.  Pierre Herme has an amazing lemon cream that has a high ration of butter emulsified in at the end.  Another one I know that holds is equal parts by weight of whole eggs, sugar, juice and butter.
  • Dust the warm tart shells with Mycryo cocoa butter powder.
  • Don't put the tarts back in the oven for the meringue.  Instead make an Italian meringue.

 

These steps should allow the tart to hold for 2-3 days depending on humidity in your cooler.

post #3 of 4

This one's easy to remember:

400 gr sugar

300 gr butter

 

200 gr whole egg

 

1000 gr pastry flour

 

I do a a lemon tart as well, and never had the crust go soft or weepy on me.  Actually, it's a curd.  I bake the tart blind, spoon the filling in, bake it until it just starts to bubble around the edges, and cool it down.

 

juice and zest from 5 lemons

900 sugar

450 butter

600 whole egg.

 

Place in a double boiler and keep stirring until it thickens.  Keeps forever in the fridge

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #4 of 4

thanks guys for  your help and will review your recipes, 

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