TWD: Tartest Lemon Tart
As the weather is getting hotter in SA, I'm glad that Barbette has chosen a citrusy recipe - tartest lemon tart for TWD this week.
Instead of sweet tart dough with nuts, I prepared a full batch of tart dough without nuts by mistake. I must be half asleep when I read the recipe last night. Anyway, I decided to use the tart dough as it is. I kept it the fridge overnight and continued with the rest of the recipe this morning. I only made a quarter batch of the filling which is enough for three tartlets, and I also remembered to remove the pith before blending the lemon, as some TWD-ers noted that the pith makes the filling bitter.
All went well until the tartlets were taken out of the oven, I stared at them in dismay. I couldn't believe how ugly these tartlets look. The filling spilled all over the tart shells (Dorie mentioned that this will happen) and caved in towards the middle. I think part of the filling had evaporated, as it only reached half the height of the tart shells. To remove the tartlets from the pans, I have to peel off the filling that spilled over, and because of this, the sides of the tart shells were rough and uneven. So I used some whip cream to cover up the tartlets. ;-)
Despite all the grumbling I had, the lemon tart is really yummy. I like anything sour, and so the level of tartness is just right for me. In my opinion, this lemon tart tastes even better than the most extraordinary french lemon cream tart.
As I was in the mood for baking, and given how little time I've spent on the lemon tartlets, I continued to bake some macadamia tartlets, using the leftover sweet tart dough. I'll share the recipe in another post.
In the mean time, head over to Barbette's blog for recipe!