http___www.travellingoven.com_easyrecipe-print_4261-1__1.xml
1.1 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 14.2 14.3 15.1 16.1 17.1 18.1 19.1 19.2 19.3 19.4 19.5 19.6 20.1 21.1 22.1 23.1 24.1 25.1 26.1
125 g (1/2 cup) butter, cold and cut in small cubes 1 egg 1 tbsp sugar (I used xylitol sweetener) pinch of salt Ingredients for filling: 150 ml (just a bit over a ½ of cup) lemon juice grated peel of 2-3 larger lemons 135 g (2/3 cup) sugar (I used xylitol sweetener)) 600 ml (2½ cups) sweet cream 4 eggs 3 egg yolks icing sugar for dusting Preparation To make dough combine flour, butter cut in small cubes, salt and sugar in a large mixing bowl and rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. Add egg, stir and knead until all is well combined. Add a tsp or two of very cold water if the mixture is too dry. Wrap the dough in plastic foil and place in the fridge for about 1 hour. Preheat oven to 170 C / 338 F. Grease a 28 cm / 11 inch tart tin. To prepare the filling combine all the filling ingredients in a mixing bowl. Dust the working surface with flour. Place the dough ball on the surface and flatten it out slightly. Roll out the pastry and gently transfer it to the tart tin. Press the pastry into the corners and up the sides of the tin. If the pastry has cracked at all, simply press it together to seal. Lightly prick the base with a fork, but not quite all the way through. Carefully trim the excess pastry from the sides using a sharp knife. Bake for about 5-7 minutes. Remove from the oven and pour the filling mixture in the pastry case. Bake for about 30-35 minutes or until just set. Leave to cool slightly then, when the pastry seems firm enough, remove the tart from the tin. Serve dusted with icing sugar and enjoy! Recipe by Travelling oven at http://www.travellingoven.com/2020/01/lemon-tart/
1.1 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 16.2 16.3 17.1 18.1 19.1 20.1 21.1 21.2 21.3 21.4 22.1 23.1 24.1 25.1 26.1 27.1 27.2 28.1
250 g (2 salice) bijelog pirovog brasna (ili psenicnog bijelog) 125 g (1/2 salice) maslaca, hladnog i nasjeckanog na male kockice 1 jaje 1 zlica secera (ja sam koristila brezin secer) prstohvat soli Sastojci za punjenje: 150 ml (malo vise od ½ salice) soka od limuna naribana korica 2-3 veca limuna (nespricana) 135 g (2/3 salice) secera (ja sam koristila brezin secer) 600 ml (2½ salice) slatkog vrhnja za šlag (s mliječnom masti) 4 jaja 3 zumanjka secer u prahu, za posipanje Preparation PRIPREMA Za pripremu prhkog tijesta pomijesajte brasno, hladni maslac nasjeckan na kockice, sol i secer u vecoj posudi izmijesajte rukama dok ne dobijete mrvicastu smjesu, sto brze radeci kako se smjesa ne bi previse zagrijala. Dodajte jaje, promijesajte i mijesite dok se sastojci ne povezu u glatko prhko tijesto. Ako je previse suho, mozete dodati 1-2 zlicice vrlo hladne vode. Zamotajteplasticnom folijom tijesto oblikovano u kuglu i stavite u frizider oko 1 h. Zagrijte pecnicu na 170 C. Namastite kalup za tart promjera 28 cm. Punjenje pripremite tako da pomijesate sve sastojke i dobro izmijesajte pjenjacom. Pobrasnite radnu plohu. Razvaljajte malo tijesto i zatim rukama utisnite po podlozi i po stranicama kalupa. Ako negdje pukne, samo prstima pritisnite da se opet spoji. Višak tijesta uklonite nožem. Lagano na nekoliko mjesto ubodite dno vilicom, ali ne do kraja. Pecite 5-7 minuta. Izvadite iz pecnice i ulijte pripremljeno punjenje u djelomicno peceno tijesto. Pecite jos 30-35 minuta tj. dok se krema ne stisne. Izvadite iz pecnice i ostavite da se djelomicno ohladi prije vadjenja iz kalupa. Posluzite posuto secerom u prahu. Dobar tek! Recipe by Travelling oven at http://www.travellingoven.com/2020/01/lemon-tart/