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After a pear tart and and a figs tart, we continued with the sweet pastry dough and proceeded to make two variations of tarte au citron, or lemon tarts. The chef first demonstrated a few ways of slicing the lemon…
Then we worked on two types of the lemon tart fillings. The first is lemon curd, which is a mixture of lemon juice, zest, sugar, custard powder, gelatin, and eggs.
After incorporating all the ingredients, churn in the butter.
Continue Reading "[Ferrandi] Week 2: Lemon Tarts"