TWD: Tartest Lemon Tart

I made this week's lemon tart and man, the name is totally appropriate. You use the entire lemon (minus seeds) for the recipe. This was one tart tart! I've noticed that citrus things have tasted extra tart during my pregnancy so this was too tart for me. (Something that's never happened to me before.) But, I took the tart with me to Mother's Day dinner and it got eaten, burnt edges and all.

The recipe called for use of a fluted tart pan with removable bottom and mine doesn't have a removable bottom so I used my springform. I spread the crust too thin by pushing it too far up the sides and it got really burned. My sweet MIL claimed she liked things burnt. She is so good to me!

Head over to TWD and see how all the other bakers fared. Hope all the moms and moms-to-be had a great day on Sunday! I'll see you all next week with mango bread. Sounds fun!

Tart pics!

Rather than post the pics to the actual tart post which funks up the spacing and all that jazz, requiring tons of annoying-ness (thanks Blogspot!) I've decided to post my TWD tart recipe pics in a new post.
Enjoy!

The first piece of lemon! A creamy dream.

The fluted shell (the bottom does not come out).

The lemon zest and sugar. It smelled so summery!

Blood oranges. Mine were practically grapefruit. Not the orangey taste I thought it would be.

Pressing the oranges to get juice. Notice how dark it is!

Whisking, whisking, whisking, whisking, whisking, and more whisking. I'm using a metal bowl next time.

Blood orange tart=pink? It was too sweet and just not orangey. Hubs coworkers liked it but they didn't have the lemon to compare.

The finished lemon tart. The edges aren't fluted as I used a springform pan.

OMG! The lemon was so good.

TWD - Lemon & Orange Tarts!

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.