Sunday, April 21, 2013

Lemon tarte: Summer on the tip of your tongue

Last friday i cooked for a very dear friend a 6 course dinner and for desert i baked a fantastic lemon tarte. We both thought that eating that cake summer has just have arrived in our bodies. 
There are hundreds of different recipies for lemon cakes and tartes. i read nearly 20 and combined two or three of them into a new one.
The best lemon tarte i ever ate was during a trip to Lisbon. Unbelievable taste of fresh lemon, found in a very small bakery looking more or less inconsiderable at first. When i entered the little shop i smelled it immediately: good dough:-) And there it was: a marvellous tarte, bright yellow and fondly decorated. I will never forget this refreshing, very intense taste sitting there outside in the sun with that tarte in my mouth.

Portugese lemon tarte   

The dough (normal shortcrust)
80 grams brown sugar
175 grams of flour
125 grams of butter
a pinch of salt
the inner of a half vanilla bean

Knead a normal shortcrust and let it rest about one hour in the fridge. Roll it into a round and fill it with a good border of 3 cm into a springform. Use a forn to make little holes all over the dough (otherwise you get a lot of bulbs).
Baking time round about 15 minutes at 175 degree, it should not be brown! Let it cool down for one hour.

The stuffing
3 yolks
3 eggs
180 grams of white sugar
180 ml frehsly pressed lemon juice
Peel of two lemons in very small pieces
185 grams of butter

Put all the ingredients in a casserole and heat it up very slowly stirring constantly. After a while the stuffing becomes a texture like a pudding.

Fill it into the dough bed and decorate it with very fine lemon peel cests and very thin lemon slices.

Out it in the fridge for a minimum of 2 hours. Serve it with a strong hot or cold black tee.

dolce vita ahoi

monika ebert mobile minds

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gaumenperlen - a label by mobile minds, monika ebert::: gaumenperlen is a diary about affairs of the heart. I´m addicted to delicious food, unique and extraordinary places as well as valuable things, fine arts, design, music, tango argentino and interesting people. The focus of this diary is food. Delicious food is much more than nutrition, health or prestige. it is the basis of your body& soul, it is at the core of your way to think, to live and act, it is your attitude towards nature. For me cooking is a wild, joyful, creative process with the objective to share the result in the end. This process is surrounded by a bunch of exciting encounters - nevertheless where I am:: at the markets, talking to producers, at the book stores, in restaurants, in my kitchen. That´s why I love cooking and travelling.