Creamy Citrus Tarts
(0 votes)
(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 30 min.
Ready in
Ingredients
for
6
- For the pastry
- 2 ¼ cups all-purpose flour (plus extra for dusting)
- 1 pinch salt
- 0.333 cup sugar
- ½ unwaxed lemon (finely grated zest)
- ⅔ cup butter (diced)
- 1 egg (beaten)
- 1 tsp vanilla extract
- For the yoghurt balls
- 6 Gelatin sheet
- 11 ozs plain Yogurt
- ½ cup sugar
- 1 tsp vanilla extract
- ½ unwaxed lemon (finely grated zest)
- 1 tsp Rum
- ⅔ cup cream (35% fat)
- For the filling
- 4 Gelatin sheet
- 1 unwaxed lemon (juice and grated zest)
- 1 ¾ cups cream cheese
- 3 ½ ozs plain Yogurt (or vanilla yogurt)
- 0.333 cup sugar
- 1 tsp vanilla extract
- ⅞ cup cream (35% fat)
- To decorate
- ground cinnamon
Preparation
Kitchen utensils
1 Skillet, 1 Roasting pan, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Mortar, 1 Slotted spatula, 1 Can opener, 1 Lid
Preparation steps
1.
For the pastry: mix the flour with the salt, sugar and lemon zest in a mixing bowl.
2.
Rub in the butter until the mixture resembles breadcrumbs, then add the egg and vanilla and mix to a dough. Wrap in cling film and chill for 30 minutes.
3.
For the yogurt balls: soak the gelatine in a small bowl of cold water for 5 minutes.
4.
Mix together the yoghurt, sugar, vanilla, lemon zest and rum.
5.
Squeeze the water from the gelatine leaves, then place in a pan with 3 tablespoons of water. Heat very gently, until the gelatine has dissolved. Remove from the heat and gently stir in a little of the yoghurt mixture until blended.
6.
Stir the gelatine mixture into the remaining yoghurt and chill until the mixture begins to set.
7.
Whisk the cream until thick and fold into the yoghurt mixture, then chill until needed.
8.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease 6 tart tins.
9.
Divide the dough into 6 portions and roll out on a lightly floured surface. Line the tins and bake for 10 minutes. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
10.
For the filling: soak the gelatine as before
11.
Put 2 tablespoons lemon juice, 1 teaspoon zest, cream cheese, yoghurt, sugar and vanilla into a bowl and beat well until smooth.
12.
Dissolve the gelatine as before and stir in 2-3 tablespoons of the cream cheese mixture. Beat in the remaining cream cheese mixture and chill until beginning to set.
13.
Whisk the cream until thick and fold into the cream cheese mixture. Spoon into the tart cases.
14.
Just before serving, place balls of yoghurt cream on top and decorate with the remaining lemon zest and ground cinnamon.
