-
Notifications
You must be signed in to change notification settings - Fork 33
/
Copy pathlemon-mascarpone-brulee-tarts-with-raspberry-sauce-14522.json
50 lines (50 loc) · 3.5 KB
/
lemon-mascarpone-brulee-tarts-with-raspberry-sauce-14522.json
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
{
"directions": [
"Cut butter into 1/2-inch pieces. In a food processor combine flour, pecans, sugar, and salt and pulse until finely ground. Add butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough just forms. Form dough into a flattened disk and chill, wrapped in plastic wrap, at least 1 hour and up to 1 day.",
"Press dough (about 1/3 cup for each shell) onto bottoms and up sides of eight 4 1/2-inch fluted tart pans with removable rims. Prick bottoms of shells all over with a fork. Freeze shells 1 hour.",
"Preheat oven to 350\u00b0F.",
"Arrange shells in a shallow baking pan and bake in middle of oven 18 minutes, or until golden. Cool shells in pans on a rack. Shells may be made 1 day ahead and kept, covered, at room temperature.",
"In a heavy saucepan combine butter, 3/4 cup sugar, and lemon juice over moderately high heat, stirring occasionally until butter is melted. Bring mixture to a boil, stirring, and remove pan from heat. In a bowl whisk together whole eggs, yolks, and remaining 3/4 cup sugar until thick and pale. Add hot butter mixture in a stream, whisking constantly, and transfer to pan. Cook mixture over moderate heat, stirring constantly, until thick and just beginning to boil. Pour mixture through a fine sieve into a heatproof bowl and stir in zest. Cool lemon mixture completely, its surface covered with buttered wax paper, and chill at least 8 hours and up to 1 day.",
"In another bowl with an electric mixer beat together mascarpone and cream until thick and smooth. Fold in 1 1/2 cups lemon mixture, reserving remainder for another use, until combined well.",
"Divide filling among shells, smoothing tops. Chill tarts, loosely covered, at least 1 hour and up to 1 day.",
"In a blender puree sauce ingredients and pour through a fine sieve into a bowl, pressing on solids.",
"Sprinkle about 1 tablespoon superfine sugar evenly over each tart and caramelize with a blowtorch, moving flame evenly back and forth over sugar (not crust) until melted and caramelized, about 30 seconds. (Alternatively, caramelize sugar under a preheated broiler. If using broiler, cover crusts with pieces of foil to prevent burning.)",
"Serve tarts with raspberry sauce."
],
"ingredients": [
"1 1/2 sticks (3/4 cup) cold unsalted butter",
"2 cups all-purpose flour",
"3/4 cup pecans (about 3 ounces)",
"3 tablespoons granulated sugar",
"1/2 teaspoon salt",
"1/4 cup milk",
"1 stick (1/2 cup) unsalted butter",
"1 1/2 cups granulated sugar",
"1/3 cup fresh lemon juice",
"3 whole large eggs",
"3 large egg yolks",
"2 tablespoons freshly grated lemon zest (from about 1 1/2 lemons)",
"3/4 cup mascarpone cheese (about 6 ounces)",
"6 tablespoons heavy cream",
"1 1/2 cups fresh or thawed frozen raspberries (not in syrup)",
"2 tablespoons granulated sugar",
"1 tablespoon fresh lemon juice",
"1/2 cup superfine granulated sugar"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Berry",
"Cheese",
"Citrus",
"Dairy",
"Egg",
"Dessert",
"Bake",
"Winter",
"Gourmet",
"Kidney Friendly"
],
"title": "Lemon Mascarpone Br\u00fbl\u00e9e Tarts with Raspberry Sauce",
"url": "http://www.epicurious.com/recipes/food/views/lemon-mascarpone-brulee-tarts-with-raspberry-sauce-14522"
}