Lemon Tart with whipped Cream
In this part of the world, today is Father's day and like every other year, I think about my dad. He's been long gone, but his impact on my life and what he has taught me will stay with me forever. He was an ordinary man with deep love and appreciation for life and his family. He taught me to have discipline and perseverance when life gets tough. He also taught me not to take life too serious, and it's necessary to celebrate and enjoy life with a good glass of wine, or with a rich cup of tea & my mom's pastries, or with reading Hafez. But most of all he taught me to have a good friend along the way.
I am looking forward to see my uncle and to listen to his stories of when they were young....
In the memory of my dad and with all my love for my uncle Reza, I'll bake this lemon tart!
Shortbread crust : 1 cup All purpose flour 1/3 cup powdered sugar 1/2 cup cold unsalted butter (cut them in small chunks) A pinch of salt
- Using a food processor, mix all the ingredients until you have small chucks of dough
- Remember not to blend the ingredients too much, you don't want to have a big clump
- Starting from spreading the dough from the sides and pressing it down
- After the sides are covered, spread the dough inside the pan and using a fork leave some fork marks (this is so the crust won't bubble during the baking)
- I've discovered that if you cover your tart dish with plastic wrap and place it in the freezer for 20 minutes works much better than cooking it with the beans
- Have your oven ready at 400 degree & bake the tart for 5-10 minutes at 400, then reduce it to 350 and bake for 5-10 minutes until golden brown
- Remove from oven and set aside.
You can learn making these tarts in our advanced baking classes, if you're interested in the recipe please drop me a line at firstname.lastname@example.org. The Lemon filling recipe is from Le Cordon Bleu pastry book and the Shortbread dough recipe is from my mom!