![]() ![]() ![]() Both the Tartlet Shells and the Curd can be made in advance and combined a few hours before serving.Otherwise, the curd will be very liquid and ooze out of the shells when you bite into it. Allow for the lemon curd tartlets to spend at least 2 to 3 hours in the fridge so that the curd can set.It will take longer to cook, but the lemon curd will be very smooth and without any lumps. Always cook a Curd on very low heat to avoid over-cooking the eggs or burning the curd.Gently tap each mini lemon curd tarts over a hard surface to remove any air bubbles, then place in the fridge to set for at least 2 to 3 hours. You can also check with a thermometer - the curd is cooked when it reaches about 82'C/180'F.ĭirectly pour the hot curd into the Tartlet Shells. If the line stays clear, the curd is cooked. Tip the spoon down and see if any of the curd is dripping down over the line. Photo 12: to check that the curd is ready, dip the back of a spoon in the curd and draw a line into the curd with your finger. ![]()
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