UPDATE: You can see the pics here.
I'm a day late posting this week as I wasn't feeling well. But, I'm back to 100% and ready to share my results!
Every week, I think I can't possibly get more excited about a chosen recipe, but then I do! This week's treat, The most extraordinary french lemon cream tart was chosen by Mary of Starting from Scratch. Because there are some strong aversions to lemon among the group ::gasp::, this week we were given a choice and could make the Fresh Orange Cream Tart instead.
Well, being that I love all things citrus and my blog is orange-ified, I decided to make both tarts!
The orange tart was just OK to me but I used blood oranges for the first time and don't think I knew what I was getting. I'd make this again but probably use clementines or some other type of tangerine.
The lemon tart, on the other hand, was soooo yummy. I did not take it to work. I did not share it, except with by BFF and her fiance.
The crust was amazing but a little hard for my taste. When I make this again (and I plan to ASAP) I'll cut a minute off the time and see if that softens it up a bit. Or I could use a bit less and have a little bit thinner crust.I did have some trouble getting the creams up to 180 degrees but I hadn't read the tips and used a glass bowl rather than a metal which added to the delay in heating time.
The other trouble I was using my blender. This has nothing to do with the recipe but rather my ignorance in blender use. I couldn't get it to work so I started twist the blender which separated the glass from the base and spilled lemon cream everywhere. Lucky I moved over a bowl asap and salvaged 90% of the luscious lemon cream.
Head on over to Tuesday's with Dorie and see what how my buddies fared this week!
Pics will come later. Hubs and I got a new camera over the weekend and I have to figure out how to access the pics.