DCS CMO24SS - Manuel (Page 44)

44
MANUAL CONVECTION AND
AUTOMATIC MIX COOKING
Lemon Curd Tart Makes 10-12 servings
Low Mix - Low Rack
With this dark sweet pastry as the shell of our tart, it brings out the brilliant yellow color and the tangy
taste of the curd.
Dark Sweet Pastry Dough
1 large egg
2 tablespoons heavy Cream
1 / 2 teaspoon vanilla extract
1 cup flour, unbleached, plus 1 tablespoon for dusting
1 / 4 cup cornstarch
2 / 3 cup powder sugar
1 / 4 teaspoon salt
8 tablespoons butter or 1 cube, very cold, cut into 14 pieces
Parchment paper, 12 x 12 inches.
This sweet dark crust has lots of flavor that is brought out with the Low Mix baking.
1. In a small bowl, whisk egg yolk, cream and vanilla together.
2. Use your food processor with steel blade, process, flour, sugar, cornstarch and salt for 5 to 10
seconds.
3. Scatter butter pieces on top of flour mixture, pulse on and off for 15 to 20 seconds, till it looks like
course meal.
4. While processor is “on”, add egg, cream pulse for about 20 to 25 seconds, till it comes together
into a ball.
5. Turn dough out on a 14 inch piece of plastic wrap. Flatten dough to make a 6 inch circle, wrap
tightly, refrigerate for 2 hours or freeze for 30 minutes.
6. Unwrap dough, sprinkle flour onto Parchment or wax paper. Place dough on top of parchment;
roll out 1 inch larger than tart pan. Always roll from the center out, go a different direction on
each roll.
7. Press PREHEAT, . Touch LOW MIX, and Touch , enter time 1800, low rack position,
press START.
8. Roll dough onto rolling pin, place over 2 piece tart pan. Unroll over tart pan.
9. Lift edges of dough, ease into tart bottom, and don’t stretch dough.
10. Press dough into the fluted edges, it should be 1 / 4 inch thick around fluted edges. Add more
dough around edge, if it’s not thick enough.
11. With rolling pin, roll over top edge, remove the extra dough. Push dough into corners of tart pan.
12. Make two 12 x 6 inch strips of wax paper, fold to make 1 inch roll by 12 inches long. Place wax
paper on inside edge seam to hold dough in place while baking or use weighted beads or beans
along bottom seam.
13. Place in preheated oven, low rack, for 18:00 minutes. Pastry will look dark.
14. While crust is baking, prepare the Lemon Curd Filling for tart.
6
350˚F
6
350˚F
1.CMO24SS_DCS 374 E.qxd 4/21/04 9:43 AM Page 44