Now I'm just going to smooth this out as best as I can. Sorry that my hand is a little bit messy, but that's okay. But anyway, get everything out of here, really could not taste any better. And a delight! Wow that is delicious! Okay, just going to pour my cream mixture, trying to get around this guy right here, my blade which I always think the blade is such a little tricky thing when it comes to your food processor because it can be so dangerous to get it out. Okay, put this on and let it *** up until it's really nice, creamy and smooth. Small splash of vanilla, I've got my lemon curd in there and then I'm just going to add a little splash of cream for now and then see if I need the rest. As you can see, we are going to add pretty much everything in at the same time. You can make the same recipe using some cream cheese, but I just think it tastes so much better and the consistency is so much better by using mascarpone, but you make that choice. I'm going to put in my mascarpone, which is beautiful Italian, kind of like cream cheese but it's so much more velvety, it's so much smoother, there's just something about it that I think is just exceptional, so I do absolutely love it and I do like to splurge a little bit when I am able to find it. Now that I have that ready, I just washed my hands and I am going to make my custard right in the same food processor, I mean why not, if a little of the crumbs go in there, I mean technically, all the same place, so it'll be okay. Now, once you have leveled it out as best as you can, sort of in an even thickness, I just take my hand and I press this down and up the sides of my little tart pan. And I don't want to leave anything behind. Just give me a second, going to get my blade out of here. I'm going to take my mixture here, I want to get all of it out. And I just think that it looks so pretty at the end, it makes me look so fancy, like it took so much time to make this beautiful thing, when in reality, about ten minutes tops. Now, what I have here is a - get that out of the way - it's an 8 by 12 inch rectangle pan that has a removable bottom - it's always a tongue twister for me - and that's going to make a beautiful, beautiful tart, you could use a round, you could use whatever you want, this is what I just happen to have on hand. And now, I'm just going to mix all this together until the mixture kind of resembles, almost like wet sand, and it shouldn't take very long at all. So I've got my butter and my granulated sugar. So I've got my crushed graham crackers, you can use any kind of digestive biscuits or those little Maria biscuits, they're called Maria cookies, they're delightful, really delightful! So you can use that and it would work really beautifully as well. Now let's get going on making the crust, I"m making a no-bake crust which is really easy, and I do have an entire video dedicated to this but I figured it's just so easy to do, might as well do it all at the same time. You'll need some mascarpone cheese, I've got some crushed graham crackers, some confectioner's sugar, some semi-melted unsalted butter, I've got lemon curd, some seedless strawberry jam, I've got pure vanilla extract, granulated sugar, touch of heavy cream, and I do have some fresh strawberries and some fresh mint sitting in the back there because we don't need them just quite yet. Now, let's go over the ingredients so we can get started. It's really beautiful and it's perfect for summer for entertaining, it looks absolutely beautiful, but took hardly any time to put together, and hardly any effort. It's really easy to make, now there's no cooking involved, mainly because I already made the lemon curd - and you can use homemade, which I do have a great recipe on or you can buy store bought, it's completely up to you. Hi guys! I'm Laura Vitale, and on this episode of Laura in the Kitchen, I want to share with you, my Lemon Curd and Strawberry Tart.
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