The "sweetTART" & The "cutiePIE"
RECIPE
| Lemon Tart
Ingredients:
For the crust:
• 1 cup all-purpose flour
• ¼ cup confectioner’s sugar
• ⅛ teaspoon salt
• ¼ cup unsalted butter
• 1 large egg
• ½ teaspoon vanilla (optional)
For the lemon filling:
• ⅛ cup all-purpose flour
• 1 cup white sugar
• ¼ teaspoon salt
• 2 large eggs
• 3 tablespoon lemon juice
• 1 tablespoon lemon zest
Procedure:
Crust:
1. In a mixing bowl, mix together the flour, sugar and salt. Then add the cold butter, mix until crumbs are formed. Add the egg and vanilla.
2. Once the dough has formed, transfer the dough on the table pat it into a bowl and flatten it into a disk. Wrap in a plastic wrap and refrigerate for 20 minutes.
3. Once done, roll out the dough again and flatten it.
4. Transfer the dough into the tart pan. Trim off the excess on the sides and don’t forget to poke the bottom with a fork to release the air bubbles at the bottom.
5. Pre-bake the crust at 350°F for 10 to 15 minutes. Take it out afterwards and let cool.
Filling:
1. In a mixing bowl, whisk together the white sugar and eggs. Next, add in the flour, lemon juice, lemon zest and salt.
2. Pour the mixture into the pre-baked crust then bake at 350°F for 20 minutes.
Last step is to serve. For an additional touch, dust confectioner’s sugar at the top of the tart.
Total spent: 360 pesos
| Mini Egg Pie
Ingredients:
For the Crust:
• 8 ounces butter
• 2 cups flour
• 1 teaspoon salt
• 2 tablespoons sugar
• ¼ cup ice water
For the Custard Filling:
• 6 egg yolks
• 1 can (12 ounces) evaporated milk
• 1 can (14 ounces) sweetened condensed milk
Procedure:
1. Cut the butter into cubes and freeze for about 30 minutes to an hour.
2. In a bowl, whisk together flour, salt, and sugar and chill in the refrigerator for about 30 minutes.
3. Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with hands. Work them together until resembling coarse cornmeal with pea-like, butter-speckled pieces.
4. Slowly drizzle ice water to the flour-butter mixture and with hands, mix until just combined. Gently gather dough and press into a ball. If the dough is too crumbly and does not hold together, add more water a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH.
5. Wrap dough with plastic wrap and chill in the refrigerator for at least 30 minutes or up to 2 hours.
6. Meanwhile, in a bowl, combine egg yolks, evaporated milk, and condensed milk until blended. Using a cheesecloth, strain custard mixture.
7. Divide dough into 12 balls. Place each ball between two sheets of parchment paper and with a rolling pin, gently flatten each ball into 4-inch diameter and 1/8-inch thickness.
8. Spray holes of a 12-hole muffin pan with nonstick cooking spray. Lift each flattened dough and place into each muffin holes and with hands, gently press on sides and bottom. Trim off excess dough on edges.
9. Pour custard mixture into prepared dough-lined muffin pan up to 3/4 full and bake in a 350 F oven for about 20 to 25 minutes or until crust is golden and a toothpick inserted in the middle of custard comes out clean.
10. Remove from oven and allow to cool before removing from pan. Best served at room temperature.
Total spent: 247 pesos
By:
Villareal, Keith
Bañares, Joseph
