https://www.saltshaker.net/20080523/it-worked Casting a little flavor (and a few aspersions) on the world of food, drink, and life Tue, 13 Sep 2011 13:19:21 +0000 hourly 1 https://wordpress.org/?v=7.1 https://www.saltshaker.net/20080523/it-worked#comment-211427 Tue, 13 Sep 2011 13:19:21 +0000 https://www.saltshaker.net/20080523/it-worked#comment-211427 […] guessing I used that as an inspiration for the “curd”). I returned here to our chocolate-lemon tart, a perennial favorite, but decided to emphasize the yellow in layers, a monochromatic presentation […]

]]> https://www.saltshaker.net/20080523/it-worked#comment-181938 Sun, 19 Apr 2009 14:34:01 +0000 https://www.saltshaker.net/20080523/it-worked#comment-181938 […] guest I made the same dish using oyster mushrooms, just leaving out the chorizo. Dessert was the chocolate and lemon tart that I’ve made several times before, at the request of the birthday […]

]]> https://www.saltshaker.net/20080523/it-worked#comment-174393 Tue, 11 Nov 2008 13:04:43 +0000 https://www.saltshaker.net/20080523/it-worked#comment-174393 […] gazpacho, pollack (instead of hake) in roasted green pepper broth topped with fried garlic, and a chocolate lemon kiss tart. But, snuck in there as the main course, I decided on a simple chicken and pasta dish, just to […]

]]> https://www.saltshaker.net/20080523/it-worked#comment-168620 Tue, 09 Sep 2008 14:50:02 +0000 https://www.saltshaker.net/20080523/it-worked#comment-168620 […] dessert, a twist on tiramisu. After the success of my chocolate lemon tart recently, it started me thinking about similar ideas… I went with the same cocoa crust, but […]

]]> https://www.saltshaker.net/20080523/it-worked#comment-127189 Fri, 23 May 2008 21:52:53 +0000 https://www.saltshaker.net/20080523/it-worked#comment-127189 While there’s definitely logic in the question, the answer is no. My assumption is that it’s simply because it’s underneath the filling, which is also cold when it first goes into the oven, so it’s protected from direct heat and cooks very slowly at that point, plus probably absorbing some additional liquid from the filling. It’s not really any different from a standard pie crust – if you just put a rolled out pie crust in the oven by itself, it’ll be cooked as fast as any flatbread – in 15 minutes or so. But, you can prebake it for 10 minutes and then fill it and continue baking, and it stays nice and flaky. The wonders of food science…

]]> https://www.saltshaker.net/20080523/it-worked#comment-127134 Fri, 23 May 2008 18:19:18 +0000 https://www.saltshaker.net/20080523/it-worked#comment-127134 A question on the lemon dessert: You say you partially baked the crust and then baked with the filling.
When I check the separate recipes, the crust for the passion fruit tart calls for 10-15 minutes for *complete* baking. So if you add the 35-40 minutes for the lemon filling, doesn´t that overcook the crust??
Thanks!

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