Lemon Pie Meringue

Bbrp kali lewat di depan cafe di seputaran Melbourne, kita (baca : aku dan anak2) suka ngeliatin pie ini. Aku sampe mikir gimana cara bikinnya.
Akhirnya ketemu resepnya di taste.com.au bersama videonya.
Sebenarnya agak ribet. Tapi si Sulung-ku berkeras mau bikin karena dia memang suka sekali lemon dan meringue. Akhirnya kita berdua sama2 baca resep , nonton video tutorialnya.
Dan asyiklah kami bertiga di dapur.
Rasa sangat pas, cuman meringue nya agak kurang kering, karena aku udah buru2 pengen ngeluarin dari oven, alasannya cuman satu mau moto sebelum matahari redup. Ya begitulah kalo bikin makanan udah menjelang sore udah dag dig dug aja nggak keburu motonya..

Lemon Meringue Pie

Ingredients

• 225g plain flour
• 55g almond meal
• 60g icing sugar mixture
• 125g chilled butter, chopped
• 1 egg yolk

Lemon Filling

• 5 eggs lightly whisked
• 300ml thin cream
• 155g caster sugar
• 1 tbs grated lemon rind
• 125 ml fresh lemon juice

Meringue

• 3 egg whites
• 125g caster sugar

Method

• To make lemon filling, whisk together the eggs, cream, sugar, lemon rind and lemon juice until combine. Cover with plastic wrap and store in fridge for 1 hour to develop the flavors 
• Meanwhile place plain flour, almond meal, icing sugar in the bowl of food processor and process until it resemble fine breadcrumbs. Add the yolk and process until dough until just starts to come together.
• Turn the dough to lightly floured surface and knead until smooth. Shape into a disc, cover with plastic wrap and place to fridge for 30 minutes to rest
• Preheat oven to 200 C. Roll put the pastry in lightly floured surface to 3mm thick disc. Line a round 5 cm deep 18 cm (base measurement) fluted tart tin, with removable base with pastry and trim any excess. Place to the fridge for 30 minutes to rest.
• Cover the pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove the paper and pastry weights, rices or dried beans. Bake for 8 minutes or until golden. Remove from oven and reduce oven temperature to 160 C
• Strain the lemon mixture through a fine sieve into a jug. Pour into the pastry case. Bake in oven for 30 minutes or until just set. Remove from oven, and set aside  for minute to cool. Place in fridge for 1 hour to chill. Increase oven temperature to 180 C
•  To make the meringue, use a electric beater to whisk the egg white in clean dry bowl until soft peak form. Gradually add sugar one table spoon once at the time, whisking constantly until thick and glossy. Spoon the meringue mixture over the tart and spread to the edge of pastry. Use  the back of the spoon to lightly touch the meringue to create peaks, bake to the oven for 8 to 10 minutes or until golden. Set aside to 15 minute to cool. Cut into wedges to serve.

Rich Chocolate Tart

Begitu banyak list masakan yg udah nangkring di catatan. Kesibukan domestik minggu ini ada lebih ekstra krn anak2 sudah mulai kembali sekolah. Akhirnya setelah melewati minggu yg melelahkan, bisa terobati dengan kembali ke dapur untuk baking dan moto2 ..teteup..:)

List pertama yg harus dikerjakan adalah Rich Chocolate Tart, karena udah lama ngeces ngeliat temen2 di IDFB bikin ini. Setelah googling akhirnya mutusin pake resepnya Australian Women Weekly yg aku ambil dari blognya mbak Hesti. Thanks mbak Hesti, udah banyak memberi inspirasi.

Karena mbak Hesti bilang di blognya kalau pienya terlalu buttery, maka saya kurangi butternya. Dan saya hanya pake kuning telur 2 karena persedian telur di rumah tinggal segitu..:) tp saya tambahin sedikit krim kentalnya

Waktu menuang Chocolate Filling, masing ada sisa bbrp ml, akhirnya sisanya itu saya tim dan saya jadikan ganache setelah tartnya dingin.

Rich Chocolate Tart

source : The Australian Women Weekly (Best Food : Dessert)

via : Hesti

Pastry

• 185 gr terigu
  
• 25 gr coklat bubuk
• 55 gr icing sugar mixture
• 150 gr mentega dingin (saya pake 110 gr butter dingin)
• 2 kuning telur
• 1 sdt air dingin

Campur tepung, gula icing, bubuk coklat dalam mangkuk food processor kemudian proses hingga tercampur rata. Masukan kuning telur dan air, proses lagi hingga tercampur rata. Keluarkan dari food processor, uleni dengan tangan hingga bener rata, padatkan, bungkus dengan plastik wrap simpan dalam lemari es selama 3o menit

Keluarkan pastry dari lemari es, giling hingga cukup lebar sehingga bisa memuat loyang pastry bongkar pasang ukuran 24 cm. Taruh pastry kedalam loyang, tekan2 sisinya sehinga padat memenuhi seluruh bagian loyang, rapikan bagian ujung2nya

Tutup lagi dengan plastik wrap dan simpan kembali ke lemari es, selama 30 menit

Panas kan oven dengan suhu moderat (saya menggunakan suhu 180 C)

Keluarkan Pastry dan alas permukaannya dengan baking paper dan taruh kacang2 kering atau beras sebagai pemberat. Bakar 15 menit. Kemudian lepaskan baking paper dan bakar kembali selama 10 menit (saya kemarin bakar sampe 15 menit lagi krn pastrynya belum begitu kering)

Chocolate Filling

• 4 kuning telur (saya cuman pakai 2 kuning telur)
• 2 telur
• 55 gr caster sugar
• 80 ml krim kental (saya pake 120 ml)
• 300 gr Dark Cooking Chocolate (lelehkan)
• 1 sdt ekstrak vanilla

Kocok telur dan caster sugar hingga kental dan creamy. Masukan DCC yg sudah dilelehkan, krim kental dan vanilla ekstrak, aduk rata. Tuang kedalam pastry yg sudah dipanggang, bakar kembali selama 30 menit (saya bakar dengan suhu 180 C)

Dinginkan , kemudian beri hiasan.

Krn saya masih ada sisa filling, lalu saya tim dan saya jadikan ganache.

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Portuguese Tarts

Jamie Oliver..who doesn't know him ? he's laid back with a unique English accent, and he works in the kitchen very quickly.

I've seen him make these Portuguese tarts in a cooking show, along with two other recipes, in just 30 minutes. But, when I tried to make my self, it took me over an hour ........yeah well , I took a picture of everything, step by step ..:)

Portuguese Tarts

(source : Jamie's 30 Minute Meals book)

• plain flour, for dusting
• 1 X 375 gr pre-rolled puff pastry
• ground cinnamon
• 125 gr creme fraiche ( I used thickened cream)
• 1 egg
  
• 1 teaspon vanilla paste or vanilla extract
• 5 tablespoons golden caster sugar ( I used raw sugar)
• 1 orange

Dust clean surface with flour. Unroll the sheet pastry, the cut it in half so you end up with two 20 x 20 cm square of pastry (put one in the fridge for another day). Sprinkle over a few good pinches of ground cinnamon, roll the pastry into a swiss roll shape and cut into 6 rounds. Put these into 6 of the holes in a muffin tin and use your thumbs to stretch and mould the pastry into the holes (just like a picture) so the bottom is flat and the pastry come up to the top. Put on the top shelf of the oven and cook for around 8 to 10 minutes (set the timer) or until lightly golden.

Spoon the creme fraiche into a small bowl, add egg, vanila paste or extract, 1 tablespoon of golden caster sugar and the zest of 1 orange, mix well.

Take the muffin tin out of the oven, and use a teaspoon to press the puffed pastry back to the sides and make room for the filling. Spoon the creme fraiche mixture into tart cases, and return to top shelf of the oven. Set timer for 8 minutes.

Put a small saucepan on a high heat. Squeeze in the juice from the zested orange and add 4 teaspoons of golden caster sugar. Stir and keep a good eyes on it, but remember the caramel can burn badly so don't touch or taste.

Pour some caramel over each tart (they'll still be wobbly, but that's good). Put aside to set.