Resep kue Lemond Almond Tart

Lemon Almond Tart – This cake is ideal for celebrating the Christmas. Well, write the recipe of Lemon Almond tart below.[Resep Masakan]

Crust of Lemon Almond Tart

• 1 ½ cup unbleached all purpose four
• ¼ cup sliced blanched almonds
• 1 ½ tablespoon white granulated sugar
• 10 tablespoons chilled butter, cut into small pieces
• 1 ½ teaspoons cold water
• 1/3 teaspoon almond extract

Grind almonds in food grinder or processor. Blend in four and sugar. Cut in butter and work into four until mixture resembles coarse meal. Combine water and almond extract in small bowl: pour over four mixture and combine to form moist clumps. Gather dough into ball, kneed until smooth ball is formed then fatten into a disk. Roll dough on foured surface and press into 11-inch diameter tart pan with removable bottom.

Place in refrigerator 15 minutes until frm. Preheat oven to 400F. Remove tart shell from refrigerator. Line crust with foil. Fill with dried beans or tart weight. Bake until sides are set, about 15 minutes. Remove foil and beans. Bake crust until light golden, about 15 minutes. Cool completely. Reduce oven temperature to 350F

Filling of Lemon Almond Tart

• 6 large eggs
• 1 ¾ cups white granulated sugar
• ½ cup lemon juice
• 3 tablespoons fresh grated lemon peel
• 3 tablespoons butter, cut into small pieces

Combine eggs and sugar in heavy saucepan and whisk to blend. Mix in lemon juice and peel. Whisk over medium high heat until mixture is thick and almost boils, about 5 minutes, whisking continuously. Remove from heat and whisk butter in few pieces at a time until all is incorporated. Transfer flling to bowl and chill until cold, stirring occasionally, about one hour. Spread flling in crust. Bake until flling puffs slightly, begins to crack at edges and moves slightly in center when shaken, about 38 minutes. Cool completely on rack. Remove pan sides from tart then transfer to serving platter.

Raspberry Sauce of Lemond Almond Tart

• 2 1/2 ounce bags of frozen unsweetened raspberries, thawed
• 6 tablespoons powdered sugar
• ¼ teaspoon Chambord liqueur

In blender or food processor puree raspberries and sugar. Mix in liqueur. Strain though cheese cloth to remove seeds. Cover, refrigerate until well chilled. Drizzle over individual slices and on plate when serving. Don’t forget try resep kue putri salju too. [Lemon Almond Tart]

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