INGREDIENTS
- Damaged mass:
- – Butter 100 g.
- – Impalpable sugar 100 g.
- – Don’t eat 80 g.
- – Lemon zester 1 unit.
- – Flour 0000 300 g.
- Blueberry compote:
- – Blueberries 300 g.
- – Sugar 100 g.
- – Pectina NH 6 g.
- – Lemon juice 10 g.
- – Sugar 10 g.
- Lemon curd:
- – Lemon juice 200 cc.
- – Water 100 cc.
- – Yolks 4 models (80 g).
- – Eggs 2 models (100 g).
- – Sugar 250 g.
- – Refined lemon peel 1 unit.
- – Flour 0000 25 g.
- – Cornstarch 25 g.
- – Butter 150 g.
LEMON AND BLUEBERRY CART Shortcrust pastry with blueberry compote and lemon curd.
PROCEDURE:
1. Sandblast with the butter, powdered sugar and flour.
2. Add the yolks and lemon zester, mix till all of the components are homogenized.
3. Stretch to three mm thickness between two polyethylene sheets.
4. Let it relaxation within the chilly and type waists of 9 cm in diameter. And make sockets of the identical diameter within the form of a hoop. Cook dinner the latter on micro-perforated silicone plates in order that they don’t lose their form.
5. Cook dinner at 160°C till golden.
Blueberry compote:
1. Reduce the blueberries in half and macerate them with the sugar for 12 hours in
fridge.
2. Convey to a boil, when it reaches 40 levels, add the pectin beforehand blended with the remaining sugar.
3. Cook dinner for 3 minutes, sustaining the boil.
4. Add the lemon juice and put aside chilly.8
Lemon curd:
1. Convey the lemon juice, water and lemon peel to a boil
2. Dissolve the yolks and eggs with the beforehand blended sugar, flour and starch.
3. Pour the juice over the eggs and produce to a boil for 3 minutes.
4. Decrease the temperature to 30°C and emulsify with the pomaded butter with the assistance of a
mixer. We should obtain a clean, whitish cream.
For meeting:
1. Place blueberry compote on the bottom of every cake till the underside is roofed.
2. Full with lemon and lemon verbena, shut with the dough base.
3. Adorn the middle with contemporary blueberries, full with lemon cured and a lemon verbena leaf.
