Join us live on our Instagram and Facebook page this Friday 15th May at 7pm for a cooking demonstration with Patrick Spinazza. He’ll be showing us how to make a delicious Tarte Aux Citron using both our Goat's and Cow's Whey Butter.
Patrick is our UK Account Manager and is a culinary extraordinaire having previously worked as a chef.
- 250g flour
- 140g icing sugar
- 113g diced butter ( Quicke’s Slightly Salted Cow's Whey Butter)
- 1 egg plus 1 for brushing
- Cream together icing sugar and butter
- Add in 1 egg at a time making sure its combine before adding the next
- Sift in the flour and form into a dough.
- Wrap and place in the fridge to rest for at least 45 minutes.
- Roll out the pastry on a floured surface with a rolling pin the size to fit your tart ring (20cm)
- Place baking paper or several layers of cling film in the tart and cover with rice or dried beans
- Bake at 200c for 20 minutes remove from the oven and take out the paper and rice and brush with egg wash and bake again till golden
- Set aside to cool before adding the lemon curd
- 330ml lemon juice and zest from lemons
- 380g caster sugar
- 8 eggs
- 240g melted butter (Quicke’s Salted Goat's Whey Butter)
- 60g brown sugar to Brulee at the end
- Whisk lemon juice, zest and sugar together in a large mixing bowl
- Add in eggs 1 at a time combining before adding the next
- Then pour in the melted butter
- Cook over a bain marie for around 12 minutes stir continuously with a whisk adjusting the heat as you go by rising the bowl off and on again
- Once the mix begins to get to a ribbon stage and stops spinning and nice and thick pour it straight into your pastry case.
- Place in the fridge or a cool area to set
- Once set you can trim off the excess pastry turn it out of the tart ring/case
- Sprinkle a little brown sugar over the top and brulee with a blow torch