Food recipes
Yolk Extra Filling
Yolk Extra Filling
Ingredients:
4 eggs
4 egg yolks
1 cup sugar, plus extra for sprinkling
Directions:
2/ cup fresh lemon juice
3
2/ cup fresh lime juice
3
Finely grated zest of 1/ lemon
2
Finely grated zest of 2 limes
12 tablespoons (11/ sticks) cold unsalted butter, cut into pieces
2
1. To make the pâte sucrée, put the toasted almonds in the bowl of a food
processor and pulse until they are coarsely ground. Add the flour to the almonds
and pulse for a few seconds, just until the ingredients are mixed.
2. Cream the butter and sugar with an electric mixer until light and fluffy. Add the
egg and one fourth of the lemon zest and beat until well blended.
3. Stir in the nut mixture and mix just until well combined.
4. Knead the dough on a floured surface for a few seconds and form it into a ball.
Flatten the ball into a disk and wrap it in plastic. Refrigerate the dough for at
least 1 hour.
5. Preheat the oven to 375°F.
6. Roll out the tart dough on a floured surface to a 1/ -inch thickness. It should be
4
a circle big enough to fill a 9-inch tart pan with a removable bottom. Fit the
pastry into the pan and trim any excess dough that goes over the edges of the pan.
7. Lay a sheet of parchment paper over the dough and fill the pan with dried
beans or rice—this will keep the crust from puffing up while it bakes.
8. Bake the shell in the hot oven for 20 to 25 minutes, or until golden brown.
Carefully remove the paper liner and the beans. Return the tart shell to the oven
and bake for another 5 to 10 minutes, until it is golden brown.
9. To make the filling, whisk together the eggs and egg yolks. Set the bowl over a
saucepan of simmering water and add the 1 cup sugar, the lemon juice, lime
juice, and lemon and lime zest.
10. Whisk continuously until the mixture is very thick and creamy, 10 to 12
minutes.
11. Take the bowl off the pan of simmering water and start whisking in the pieces
of butter, a few pieces at a time. Strain the mixture through a fine-mesh strainer
into a bowl.
12. Pour the filling into the baked tart shell and smooth the top with a metal
spatula. Let the tart cool to room temperature, then refrigerate until firm, 3 to 4
hours, or up to overnight.
Ingredients:
4 eggs
4 egg yolks
1 cup sugar, plus extra for sprinkling
Directions:
2/ cup fresh lemon juice
3
2/ cup fresh lime juice
3
Finely grated zest of 1/ lemon
2
Finely grated zest of 2 limes
12 tablespoons (11/ sticks) cold unsalted butter, cut into pieces
2
1. To make the pâte sucrée, put the toasted almonds in the bowl of a food
processor and pulse until they are coarsely ground. Add the flour to the almonds
and pulse for a few seconds, just until the ingredients are mixed.
2. Cream the butter and sugar with an electric mixer until light and fluffy. Add the
egg and one fourth of the lemon zest and beat until well blended.
3. Stir in the nut mixture and mix just until well combined.
4. Knead the dough on a floured surface for a few seconds and form it into a ball.
Flatten the ball into a disk and wrap it in plastic. Refrigerate the dough for at
least 1 hour.
5. Preheat the oven to 375°F.
6. Roll out the tart dough on a floured surface to a 1/ -inch thickness. It should be
4
a circle big enough to fill a 9-inch tart pan with a removable bottom. Fit the
pastry into the pan and trim any excess dough that goes over the edges of the pan.
7. Lay a sheet of parchment paper over the dough and fill the pan with dried
beans or rice—this will keep the crust from puffing up while it bakes.
8. Bake the shell in the hot oven for 20 to 25 minutes, or until golden brown.
Carefully remove the paper liner and the beans. Return the tart shell to the oven
and bake for another 5 to 10 minutes, until it is golden brown.
9. To make the filling, whisk together the eggs and egg yolks. Set the bowl over a
saucepan of simmering water and add the 1 cup sugar, the lemon juice, lime
juice, and lemon and lime zest.
10. Whisk continuously until the mixture is very thick and creamy, 10 to 12
minutes.
11. Take the bowl off the pan of simmering water and start whisking in the pieces
of butter, a few pieces at a time. Strain the mixture through a fine-mesh strainer
into a bowl.
12. Pour the filling into the baked tart shell and smooth the top with a metal
spatula. Let the tart cool to room temperature, then refrigerate until firm, 3 to 4
hours, or up to overnight.
Printed from https://recipe.bluelayer.org/recipe/72691/yolk-extra-filling