18 iul. 2016

Lemon tart

by | posted in: De prin bucătărie | 31

Lemon tart

lemon tart 1

Tarta cu cremă de lămâie şi prăjitura cu brânză („lemon tart” & „cheesecake”) sunt două feluri de desert pe care le-am preparat în fel şi chip, după propriul cap sau după diverse reţete, din dorinţa de a obţine şi gust şi look la superlativ. Aromele, textura, felul în care arată în farfurie, mă determină să le aleg drept preferatele mele.

Iar dintre toate reţetele de „lemon tart” încercate, cea de aici: http://www.raymondblanc.com/recipes/lemon-tart/  mi se pare cu adevărat grozavă.

Rămân acelaşi învăţăcel al lui Raymond Blanc, bucătarul pe gustul şi pe înţelesul meu.

Ingrediente şi cantităţi:

Pentru blat:

  • 120 g unt la temperatura camerei;
  • 75 g zahăr;
  • 3 gălbenuşuri;
  • 250 g de făină;
  • două linguri de apă;
  • un praf de sare.

Untul se amestecă bine cu zahărul, până când totul devine o cremă. Se adaugă două din cele trei gălbenuşuri, apoi făina, care se amestecă uşurel, cu vârful degetelor, până când aluatul capătă consistenţă sfărâmicioasă. Apoi se adaugă apa şi aluatului i se dă formă de bilă. În fine, pe o suprafaţă presărată cu puţină făină aluatul se presează uşor cu podul palmei, după care se înveleşte în folie alimentară şi se dă la rece pentru 30 de minute.

Între timp se prepară crema de lămâie din:

  • 5 ouă;
  • 150 g zahăr farin;
  • 85 ml zeamă de lămâie;
  • două linguri de coajă de lămâie, fin răzuită;
  • 150 ml smântână pentru frişcă.

Toate se amestecă în ordinea dată, cu frişca la final. Înainte de a fi „tartată cu căldură”, crema se dă şi ea la rece.

După cele 30 de minute de stat la frigider, aluatul se întinde şi se aşează  într-o formă cu fund detaşabil (diametrul de 24 cm). Excesul se îndepărtează prin tăierea (presarea) cu sucitorul peste marginea formei de tartă. Din aluatul rămas se „croieşte”  marginea ridicată a tartei. Eu i-am dat cam 1,5 cm înălţime. Alatul se inteapă apoi  pe toată suprafaţa cu furculiţa şi se da din nou la rece, pentru încă 30 de minute.

Cuptorul se preîncălzeşte la 1600 Celsius, iar aluatul de tartă se coace „în orb” vreme de 10 minute. După, se îndepărtează foaia de copt şi boabele de fasole, orezul sau ce altceva aţi ales pentru ca aluatul de tartă să nu se umfle şi se mai coace încă 20 de minute. Se scoate apoi blatul, se unge cu gălbenuşul de ou rămas şi se mai dă la cuptor un minut.

Temperatura cuptorului se reduce de la 160 al 1400 Celsius.

Crema de lămâie se încălzeşte uşor pe foc, apoi se răstoarnă peste aluatul de tartă şi de dă la cuptor pentru  25 de minute.

Înainte de a fi servită, tarta trebuie lăsată să se răcească o oră.

lemon tart 2

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