![]() ![]() Remove from the tins and leave to cool.Bake for 15 minutes, remove the baking beans and bake for a further 5-10 minutes until the pastry is golden brown. Place some baking paper on the inside of the pastry and fill with baking beans.Chill the pastry again for around 20-30 minutes, this prevents the dough from shrinking.Spend some time tidying up any uneven areas or cracks in the pastry to ensure it's neat! Use a knife to trim off any excess pastry.Grease your mini brioche tins (I used brioche tins as they have more of a 'flower' appearance, however you can use regular mini tart tins, or even a large 8 inch tart tin) and then line it with the pastry, using your hands to gently work the pastry to the edges.Roll the pastry out onto a lightly floured surface to around 4mm thick.After enough chilling time, the lemon curd will firm up, making it easier to cut through the pie. Chill the lemon curd tart for several hours before serving or the filling will be too runny. Wrap in cling film and rest the pastry in the fridge for at least 20 minutes, meanwhile preheat the oven to 170 C (fan). Add the butter to the lemon mixture and blend, adding a few cubes of butter at a time, until completely smooth.Add in the remaining soy milk, lemon juice, lemon zest, and caster sugar and simmer for 5 minutes. Add the vegan butter to a saucepan and melt over medium heat. If you need a bit more liquid, add a tiny bit more water until the dough comes together and you can form it into a ball. In a small bowl, mix together the cornflour, agar-agar powder, and a ΒΌ cup of soy milk to form a paste. Add the egg yolk and water and blitz again until it starts to clump.You can do this by hand, it will just take longer, and you want to avoid the butter melting into the flour! In a blender, blitz together the flour, icing sugar and butter until it forms a breadcrumb consistency. ![]()
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