Hari ni free sebab tak de order and decided to my sister and parents to come for dinner. Lauk pauk yang nak di masak ialah sambal sotong, ayam masak lemak cili padi, ikan masin goreng, sayur masak sos tiram , ayam goreng dan keropok.
As for the dessert...I am making lemon tart with berry on top. My mom pulak bawa durian and nangka and kueh koci. Basically ni dah macam hidangan buka puasa dah ni.
Ok here goes for the lemon tart berry on top recipe.
Sweet Pastry Crust:
1 1/2 cups (210 grams) all purpose flour
1/8 teaspoon salt
*1/2 cup (113 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
**1 large egg, lightly beaten
** Selalu gunakan telur gred A kecuali resepi tersebut menyatakan telur gred B or C.
*Kalau tak de unsalted butter, pakai sahaja butter or majerin tapi jangan letak 1/8tsp garam tu)
Sweet Pastry Crust: In a separate bowl, sift or whisk together the flour and salt. Set aside. Place the butter in your mixer and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Don't over mix or the butter will separate and lighten in color. Add flour mixture all at once and mix just until it forms a ball. Don't overwork or pastry will be hard when baked. (for your info, kalau buat cookies pun macam ni..tak boleh gaul sangat..nanti kanji banyak keluar dan buatkan pastry ..cookie tu keras macam batu)
Flatten dough into disk, cover with plastic wrap, and refrigerate for about 30 minutes or until firm.
(Make sure leperkan pasrty ni, lagi senang nak letak dapat pie dish nanti)
When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto top of tart pan. Never pull pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry. With a thumb up movement, again press dough into pan. Roll rolling pin over top again to get rid of any extra pastry. Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for about 20 minutes to chill the butter and to rest the gluten in the flour.
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces
1 tablespoon (4 grams) lemon zest (saya tak add pun ni)
For Lemon Curd: While the crust is baking make the Lemon Curd. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, whisking constantly (to prevent it from curdling), until the mixture becomes pale in color and quite thick (like a hollandaise sauce or sour cream)( hollandaise sauce ni selalunya orang buat untuk pekatkan kuah / sup ) (160 degrees F or 71 degrees C on a thermometer). This will take about 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest. Immediately pour the lemon curd into the baked crust and smooth the top.
(Ok..kalau you all tak de thermometer..mmg kene praktis buat curd ni...tapi lepas je dapat buat curd ni...sebenarnya tak perlu pun pakai thermometer. :) )
Reduce the oven temperature to 350 degrees F (177 degrees C). Bake the tart for about 10 minutes or until the lemon curd is firm but still a little wobbly in the center. Do not let it brown or burn.
Ok...bila dah keluar....saya pun letakkan pie filling kat atas tart. Ni main tipu sikit sebab cherry mahal nak beli..so beli je terus pie filling yang dah siap di tinkan. I use brand Saporito.