Lemon curd bakewell tart software#

In my opinion, if you care going to make a lemon dessert, it needs to truly make your mouth pucker. I love fresh and tart flavors after a heavy meal. Lemon desserts are hands down my favorite. Components Used: Shortbread Crust and Lemon Curd (modified version).My icing spiral was so neat to begin with, but the white icing had started to set by the time I tried to decorate with the cocktail stick, so do make sure to have both of your icings made before you begin. This has to be one of the nicest bakewell tarts I’ve ever had, so do give the recipe a try. When I was a kid bakewell tarts always had icing – well the Mr Kipling cherry bakewells did and that is what I’m basing my research on! Some purists only like a scattering of flaked almonds before baking and dusting of icing sugar when it’s finished. So in future I am no longer going to blind bake for quiches etc and see what results I get.Īnother problem people might have with this lemon bakewell tart, is that not only have I used lemon curd instead of raspberry jam, I’ve also topped it with a layer of icing. I really don’t think my oven or tins are anything that others don’t have in their home. So, if you try this method with your lemon bakewell tart, let me know if it worked for you. When you’re going to bake the tart filling anyway, It feels like a bit of an annoying pointless step to go to the hassle of blind baking as well. I’ve used this method successfully with my quince frangipane tart with ginger curd and this is what gave me the idea to try it with the lemon bakewell tart.

You can even stand your tart tin on a baking tray that has been warmed in the pre-heated oven to cook. Just be sure to leave your tart to cool in the tin, so the residual heat continues to cook the pastry.

Lemon curd bakewell tart software#

However I don’t know if it’s because of my job (I’m a software tester), but I’ve come up with a workaround :-).Īs long as your fillings aren’t too wet, you can bake this lemon bakewell tart without having to blind bake your pastry and the pastry in the bottom will be cooked. It always comes out shrunk or disappointing, I know this means I should try making this kind of pastry more and more till I master it and you’re right, I should. I rest the lined tin in the fridge, I then prick the tart (always makes me laugh) with a fork, line with baking parchment and baking beans and then cook in the oven. I don’t know if it’s my technique – I chill the pastry before rolling, I roll it out on a marble board without stretching or handling it too much, I push the pastry well into the sides of the tin and push it above the tin edge a little. The reason for this is because it’s something I really haven’t mastered and I always get shrinkage, or my pastry isn’t the neatest. However, I hate blind baking pastry and if you’ve followed this blog for any length of time, you may have noticed that I don’t have very many recipes where pastry is baked completely blind.

Now if I am going to completely bake a pastry case and then fill with something that needs to set in the fridge or chill, like a ganache, then I would have no choice but to bake it blind.

I did quite a bit of research into bakewell tarts and nearly every recipe blind bakes the pastry. This lemon bakewell tart feels a bit revolutionary to be honest with you.