Lemon Curd And Chocolate Ganache Tart Food

LEMON CURD AND CHOCOLATE GANACHE TART

Steps:

• Grate the lemon zest first, using a fresh, clean lemon. Only grate only the yellow part, avoiding the white pith which can be bitter. Then squeeze the lemons through a strainer for their juice.
• Mix the egg yolks with the sugar in a small heavy bottomed pot. Whisk in the lemon juice.
• Cook on medium heat until the mixture begins to thicken, stirring constantly. Do not boil or the eggs may scramble.
• Turn off the heat and whisk in the butter pieces. When all the butter is incorporated, whisk in the lemon zest.
• Allow to cool in the refrigerator. Yield is approximately 2 cups.
• Heat the cream in a heavy bottomed pot, just until it gets very hot; do not boil.
• Put the chocolate in a heat safe bowl and pour the hot cream over it. Wait a few minutes and then whisk until all the chocolate is melted.
• Yield is approximately 2 cups.
• Preheat oven to 425 degrees.
• Fit bowl with metal blade. Add flour, sugar and butter to bowl (add salt if butter is unsalted).
• Put on the lid and process in short bursts, about 10 times to break up the butter into the flour.
• Mix the egg yolk and water in a small bowl and with the processor on, pour the egg/water mix through the tube in the lid into the bowl. Keep mixing until the dough forms into a ball inside the bowl. Remove and form into a small cake.
• Cut the butter into the flour and sugar, working it through by hand until it becomes like coarse meal or breadcrumbs. Mix in the egg/water mixture with a fork until it's incorporated and the dough comes together in a soft ball.
• Roll the dough out on a lightly floured surface. Once it is rolled out, put it in a 10" tart pan with removable bottom and press the dough into the edges, pulling off any excess.
• Because the filling for this recipe is not cooked in the tart shell, the crust needs to be baked by itself. To keep the center of the crust from puffing up and cracking during baking, you'll want to weigh it down.
• Cut a piece of parchment paper or foil to fit the bottom of the tart pan (see tip below).
• Pierce the bottom of the dough with a fork and put the paper on top.
• Weigh down with pie weights or beans.
• Bake for 8 minutes or until the edges of the crust begin to color. Remove from oven, and carefully remove the paper and beans. Put the tart back in the oven and bake until crisp and golden, about another 8 minutes. Remove and let cool. Fill.
• 1 baked tart crust
• 1 chocolate ganache recipe
• 1 lemon curd recipe
• Once the crust is baked, allow it to cool.
• Mix up the ganache and while it is still soft, pour it into the crust and place it in the refrigerator to firm up, about 20 minutes. Then spread the lemon curd on top.
• Optional garnishes; chocolate rose leaves, candied citrus peels or slices, chocolate curls.

LEMON CURD TART

Steps:

• Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
• Meanwhile, preheat the oven to 350 degrees F.
• Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
• Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
• Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.
• Fill the tart shell with warm lemon curd and allow to set at room temperature.

COCONUT-RUM CAKE WITH LEMON CURD AND WHITE CHOCOLATE GANACHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour three 9-inch metal cake pans.
• Sift cake flour, baking powder, and salt for cake into a bowl and set aside. Whisk eggs, coconut milk, heavy cream, and vanilla extract together in a small bowl until well combined.
• Cream sugar and butter together in a large bowl until light and fluffy, scraping down as needed. Add 1/3 of the flour mixture and mix on low speed until incorporated. Add 1/2 of the milk mixture and mix on low until evenly incorporated. Repeat, ending with remaining flour mixture, scraping down the bowl after each addition and mixing at medium speed until well incorporated, about 1 minute. Evenly split batter among the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and cakes are starting to pull away from the sides of the pans, 30 to 40 minutes. Allow to cool in the pans for 5 to 10 minutes; invert onto a cooling rack to cool completely, about 30 minutes.
• While cakes cool, make lemon curd. Mix sugar and cornstarch well in a small bowl and set aside. Whisk whole eggs and egg yolks together in a small bowl and set aside.
• Heat lemon juice and zest in a small saucepan over medium-low heat until hot. Add sugar and cornstarch mixture all at once. Bring back to a simmer, stirring constantly. Whisk some of the hot lemon mixture into the eggs to temper them. Pour back into the saucepan. Cook, stirring constantly, until thick, 5 to 10 minutes.
• Remove curd from heat and add butter. Mix until smooth. Strain curd if necessary and place in a small bowl. Press plastic wrap against the surface and chill, at least 20 minutes.
• Meanwhile, make pastry cream. Mix sugar and cornstarch together in a small bowl. Whisk egg and egg yolk together in a small bowl until well mixed.
• Heat coconut milk in a small saucepan until simmering. Add sugar-cornstarch mixture and whisk until smooth and sugar is melted. Whisk some of the hot milk into the eggs to temper them. Pour back into the saucepan and cook, stirring constantly, until thickened, 3 to 5 minutes.
• Remove pastry cream from heat and stir in butter and coconut rum; mix until smooth. Strain if necessary, cover with plastic wrap, and refrigerate until cold, about 20 minutes.
• For the simple syrup, bring sugar, water, and rum to a boil in a medium saucepan. Boil for 1 minute. Remove from heat and allow to cool, 15 to 20 minutes.
• For the ganache, combine heavy cream, butter, corn syrup, and rum in a small saucepan. Bring to a simmer. Pour hot cream mixture over chocolate and let sit for 5 to 10 minutes. Mix until smooth. Allow to cool to lukewarm, 5 to 10 minutes.
• Trim tops of cake layers to be flat, if needed. Place 1 cooled cake layer onto a serving plate. Brush with 1/2 of the simple syrup. Cover with 1/2 of the pastry cream. Drop spoonfuls of lemon curd on top and smooth out carefully. Repeat with a second layer and remaining syrup, pastry cream, and curd. Carefully place the third cake layer on top. Frost the entire cake with ganache and sprinkle toasted coconut over the sides and top.

CHOCOLATE GANACHE PUMPKIN TART

Steps:

• Preheat oven to 425°. In a large bowl, combine flour, sugar, baking cocoa, pie spice and salt. Stir in butter until crumbly. Press onto bottom and up sides of a 9-in. tart pan with removable bottom; place on a baking sheet. Bake 10 minutes; cool on a wire rack., Meanwhile, in another large bowl, whisk pumpkin, eggs, brown sugar, orange zest, pie spice and salt. Slowly whisk in cream. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°. Bake until filling is set, 40-45 minutes. Cool on a wire rack., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 10 minutes. Stir with a whisk until smooth. Spread over tart; chill until set. If desired, garnish with crystallized ginger.

CHOCOLATE TART

Steps:

• To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.
• Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.
• Preheat the oven to 350 degrees F.
• Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.
• To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Cool before cutting.