I enjoy traveling and believe that one of the best ways to experience a culture is through food. My friends and family now know to always let me bring the dessert.
My pet peeve: when people sign-up to bring dessert to a pot-luck or dinner party and they bring something pre-made from the store. I am most known for making desserts like Recipe #336060. I especially enjoy is like combining art and science to create something extraordinary. Pipe whipped cream rosettes around top edge of tart. Spoon whipped cream into pastry bag fitted with star tip.Lemons We use both lemon zest and juice for this recipe. Cover and refrigerate at least 30 minutes or up to 2 hours. Here’s what you need to make the lemon curd filling for this tart. Transfer crust to rack and cooll completely. Remove foil and beans and bake until crust is golden brown, about 25 minutes.Bake until sides are set, about 20 minutes. Transfer to 9-inch diameter tart pan with removable bottom. Roll out dough on lightly floured surface to 11-inch round.Wrap in plastic and refrigerate 30 minutes. Gather dough into ball flatten into disk. Add water and blend until dough begins to clump together. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Cover and refrigerate until well chilled. Stir over medium-low heat until mixture thickens, about 3 minutes do not boil. Stir over medium heat until sugar dissolves and butter melts. Combine sugar, butter, lemon juice and lemon zest in heavy medium saucepan.
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