Rachel Khoo's ginger and lemon meringue tart

for my delicious lemon meringue tart with a crystallized ginger crust you need three elements so the ginger crust the lemon curd and finally a french meringue topping start off with some soft butter and i'm going to cream it with some sugar so unlike the padprese like a regular shortcrust pastry i made in another video i'm gonna use a different technique of making it i'm actually gonna cream soft butter with sugar um instead of using cold butter and rubbing it into the flour like with the simple short crust pastry i made slightly different sweet short crust pastry is slightly more delicate than just a regular short crust pastry because you add sugar and egg yolks to enrich it and that makes it a bit more difficult to handle but it does flake and it's a bit more tender buttery you could even use this pastry as uh like biscuits all right cream this together that looks good very important use soft butter because if you don't have soft butter you will be creaming for a very long time it's a good move there um you'll be creaming for a very long time and that will be a bit of a muscle ache okay plain flour in that goes oh i forgot a little bit of sugar in that bowl a bit of salt just a pinch and then carefully mix this together if you have a big bowl then you can go a bit crazy but if you have a small bowl like this if you mix this a bit like a mad purse and then you will end up with flour all over yourself and the work surface carefully mix that together mix in that butter just scrape off the excess butter here so you are ending up with this kind of crumbly texture so i'm adding some crystallized ginger just as my little twist and it will go very well with the filling i'm going to make later but you could leave it out the pastry is really lovely on its own you could add a vanilla pod just scrape it out and add the grains some orange zest some lemon zest a little bit of cinnamon some ground ginger yeah lots of different options okay so finely chop the ginger you want it quite fine because if it's too chunky it'll make it difficult to roll out pastry one little tip is never drag your knife across the board i can just hear all the people who love knives going uh inside because if you scrape it along the board then you blunt the blade so just turn the knife around and scrape with the back of the knife okay ginger goes in give it another little stir so you don't have the ginger all in one place and then i'm going gonna add two egg yolks i'm gonna save my egg whites for later i will need those i'm gonna pop them in a little jar i am the queen of saving jars they have so many different jars in my cupboard but it's so handy to have pop various different things in them okay egg yolks are in i'm just going to put this in the fridge and then bring the dough together the egg yolks add a lovely rich yellow tone to the dough and mushing it together you can see it's starting to clump in big lumps roll up the sleeves i'm getting serious now okay now you can take it out of the bowl you can see it's still quite crumbly basically you're just taking the palm of your hand and you push the dough across the work surface push again what that means is that all the butter and the flour and the sugar is equally distributed and it's starting to come together you can see the dough has come together beautifully and i haven't added any extra water you don't need it it's very very soft though so it probably could do with good half an hour in the fridge or an hour or you can leave it overnight chilling i might just try and roll it out now because what i tend to do is i roll it out first and then chill it okay so i'm gonna grab some baking paper it's actually greater proof paper and i'm going to roll my pastry between two sheets of greaseproof paper so with the rolling pin now it's a bit sticky this pastry so might just add a tiny tiny bit of flour just that absolute tiny bit of keep it to the minimum you can use like a brush so it's equally distributed paper back on flip it over i'm going to roll it out to about three millimeters and so it fits my tin as well so this is a 20 centimeter tin it's quite deep because i've got a lot of filling i'm going to put in mine also buttered and floured very important you don't want it sticking i'm not using my rulers today if you want to know what i'm talking about check out my quiche recipe i use my special rulers in that recipe just make sure you equally roll out the pastry have a little feel very nice okay so before i put it in there i'm actually going to let it chill for half an hour just because when it's a little bit colder it makes it easier to put it in the tin not too cold just a little bit so that's going to go in there for half an hour before i pop it in the tip go in there go in the fridge i mean well you know what i mean if i can fit it in yes so my pastry has been chilling out in the fridge relaxing so i'm just going to warm it up a little bit just rub it okay peel off the baking paper so a little bit of flour just a tiny bit helps if it's sticky and really difficult to handle i don't trust myself okay i've got to be confident so if you prefer a less fiddly pastry do my other recipe the pad simple short crust pastry so you're tucking it in you might need to pull it back up but it's important you tuck it in properly it's like making a bed see down there and then i'm just gonna oh i'm just gonna run over it oh my goodness that was so stressful but does mean the pastry will taste super buttery and flaky and all these off cuts you could probably just eat like this or you could roll it out again stamp out some biscuit shapes and bake it as a biscuit okay so i'm going to press this in if you've got a hole like this can you see that hole there don't worry get a bit of pastry plug it up nobody's gonna know except yourself oh i made it so this is going back in the fridge at least an hour needs to chill for an hour um so the pastry firms up and it relaxes just helps okay but i've got this far that's the most difficult part with the padsu okay pastry's cold yes it's cold grab a fork make a few holes in it it just stops the pastry from bubbling and then you need some greaseproof paper with some lentils or some rice or you could buy some expensive baking beans but i'm just using lentils it's just a way down the pastry what i'm going to do now is i'm going to blind bake the pastry cakes in the oven it goes for about 15 minutes then i'm going to take it off and bake it for another 10 minutes to get the bottom crispy crispy get the bottom get the bottom golden crunchy well you know what i mean okay so i am ready to take out my lentils out of my tart because i need to crisp up the bottom so you just grab the paper to the four edges like so pop it in the bowl and then put your tart back in the oven because you can see it's not quite cooked all right so my tart is blind baked you can see it's got lovely gold and bottom golden bottom golden side it's a little bit hot i'm gonna let it cool down be very careful the pastry is very delicate i'm going to let it cool down before i add my lemon curd but in the meantime i'm going to make my french meringue this time i'm cheating so if you check out my meringue kisses video for french meringue you can see me whisking it all by hand what a workout so i've got two egg whites it's about 60 grams i'm gonna start whisking it up so it gets fluffy salt sugar the one thing you need to remember when you're using like electric whisk is you've got to make sure you scrape down the sides because sometimes the sugar ends on the sides and it's important you incorporate it really well so we continue a little bit more sugar so you can see we've got a nice peak the stiff kind right you can do that this pole is so heavy can do the same test again so same technique i'm just being very lazy this is the easier sweat-free version okay lemon curd nice and cold you can see it's set i'm gonna grab my cake sand pop it on that's very satisfactory okay lemon curd like i said in the lemon curd video if you want it super smooth you just have to sieve it i've kept my lemon zest in there i don't mind the little bits adds character okay those last bits of lemon curd you can just click off your finger just a bit of glue to stop the tart from sliding around oh that's a bit better spread it evenly now if you wanted to you could just serve the tart like this a simple lemon tot as a french tea sorry that's an awful accent i'm very sorry about that but i'm going to top mine off with some french meringue piping bag this time i've got just a regular nozzle five millimeters that works for me but you could use starship starship star-shaped one add your meringue okay so i'm just gonna pipe little blobs oh there's something very satisfying about piping meringue you could do a swirl i don't know you could do a zigzag you could just do one big blob in the middle you don't even need to pipe it you could spread it on i mean it's as you like get creative it's quite nice to have a little bit of a gap i think between the blobs just because you can see the lovely lemon curd it looks so pretty so this is the fun part i get to get my blow torch out now i don't like those little tiny blow torches you get in the kitchen shop i go to the diy shop if you've been watching my youtube videos you know that i'm a fan of diy shops because you get a lot of power out this blowtorch and you don't want a small flame you want a flame that means business so i'm going to use my blowtorch stand back and you just want to lightly brush okay oh that looks good just wanted a little bit of toastiness on my meringue top you can put it under a very hot grill um but my grill's like very temperamental and it has a hot spot and then a cold spot and then it just ends up very uneven so i tend to use the blowtorch or you could just leave it very white what a beauty my lemon meringue topped with oh i forgot the crystallized ginger tart case so three elements in it you could cheat and buy some ready bought short crust pastry if you really are going to cheat um then make sure you get the all butter one so check on the ingredients um you could cheat my ready-made lemon curd the only thing you can't cheat with is the french meringue but that's really easy to do if you want some more details on how to do it by hand just check out the meringue kisses video it's my stunning tart with crystallized ginger crust lemon curd and a meringue topping delicious hmm who should i share this with maybe i just have it all for myself [Music] you

Channel: rachelkhooks

Views: 96,480

Keywords: Food (TV Genre), Tart (Dish), Lemon (Food), Meringue (Food), Lemon Meringue Pie (Dish)

Id: GILjPiD19g8

Length: 19min 26sec (1166 seconds)

Published: Thu Jan 22 2015