2 March 2010

Red Currants little tarts


After these difficult days I dare to put a post I had prepared, first of all thank you all greetings, mails, the affection expressed here. Thanks to all my friends.

With love I dedicate this post to my people, my country, to have courage to stand up again, so there is love and solidarity, especially I dedicate it to those who suffer and have needs and those who lost their homes and loved ones .





I made these little tarts a weeks ago when I saw at Store these lovely Red Currants. I love them.
And we have only in Summer.
Is a light tart with a thin dough and filled with a healthy recipe of lemon curd. And cover with red currants.
But is possible to make with strawberries or raspberries or other.


Ingredients (6 servings)
dough

1 1/2 cup of flour
3 tablespoon of sugar
dash of salt
3 tablespoon of butter or margarine
4 tablespoon cold water

method
Prepare a pie plate with oil or some butter or  little pan tarts, preheat the oven about 190°.
Mix all the ingredients and join well. Form a ball. Set aside by 15 minutes.
Roll out on a lightly floured surface but take care not to over-work the dough to avoid a 'tough' crust. Prick bottom of crust and bake for about 10 to  15 minutes or until lightly golden brown or cut littles dough for tarts an bake the same time.

Filling

Low fat Curd
 This curd has a silky smooth texture and great lemon flavor. In fact, it is much brighter than many lemon curds . The recipe is easy to make as long as you have one or two fresh lemons around.

Ingredients

3/4 cup strained, fresh lemon juice
2 tablespoon of  fresh lemon zest
4 tablespoon of sugar
2 large egg room temperature
1/2 teaspoon vanilla

In a small sauce pan, over medium heat, combine sugar and lemon juice. Add zest and stir until sugar is dissolved completely.In a medium bowl, lightly beat eggs. Whisking constantly (or with an electric mixer on low), very slowly stream the hot lemon-sugar syrup into the egg. Beat for 2 minutes (only 1 if you’re using a mixer), then transfer back into the saucepan by pouring the mixture through a sieve.


Cook over low heat, stirring constantly, until the curd just comes to a boil. Remove from heat and stir in vanilla.
Transfer to a small airtight container and store in the fridge
Garnish with red currants or other berries.


EN ESPAÑOL


Despues de todo lo dificil y doloroso que estamos viviendo en mi país me ha sido extremadamente difícil hacer un nuevo post, pero había que hacerlo en algún momento.
Agradezco todos los mails y las expresiones de cariño aquí en el blog. Muchas gracias.

Dedico este post con mucho amor a mi gente, a mi país para que tengamos el coraje para volver a levantarnos ante la adversidad, lo dedico especialmente a los que sufren, a los que perdieron sus casas, su medio de trabajo y lo más terrible a sus seres queridos.


Tartas de grosellas



Ingredientes (6 tartas)

1 y 1/2 taza de harina
3 cucharadas de azúcar
1 pizca de sal
3 cucharadas de mantequilla o margarina
4 cucharadas de agua fría

Preparación
 Preparar un molde para tarta o  varios para tartas pequeñas, ponerle un poco de mantequilla o aceite.
Precalentar el horno a 190° C.
Hacer una masa  con todos los ingredientes. Formar una bola y dejar reposar por unos 15 minutos.
Estirar la masa con un rodillo y cubrir o un molde grande o 6 pequeños para tarta. Pinchar un poco con un tenedor.
Y cocinar de 10 a 15 minutos en el horno a fuego medio hasta que esten ligeramente dorados.
Reservar.

Crema de limón para rellenar

Ingredientes

3/4 taza de jugo de limón
2 cucharadas de raladura de limón
4 cucharadas de azúcar
2 huevos
1/2 cucharadita vainilla

Calentar en una olla mediana  el azúcar y el´jugo de limón, a fuego medio-bajo, agregar la ralladura de limón, hasta que el azúcar esté completamente disuelta, agregar los huevos y revolver bien, batir por dos minutos hasta que esté espeso, finalmente agregar la vainilla.
Dejar enfriar y refrigerar por un rato.
Rellenar la masa de las tartas y adornar con grosellas u otras frutas.