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LEMON
TART WITH RASPBERRY SORBET
SIGNATURE CUISINE VIDEO
A culinary video, "Signature Cuisine of the World's
Leading Cruise Lines," features chefs from Windstar,
Cunard, Seabourn, Holland America, Costa, and Carnival
Cruise Lines. Each chef demonstrates their favorite
recipes and provides helpful cooking tips in the video.
Written recipes are provided with the tape.
Their recipe:
(Windstar Cruises)
Filling
12 lemons zested and juiced
2 cups sugar
6 ounces butter
12 eggs
Warm lemon juice, lemon zest, sugar and butter in stainless
steer pot. When butter has melted, pour ingredients
through a fine mesh strainer. Whisk the mixture over
the eggs until smooth. Set aside.
Tart shells
2/3 pound butter
1/4 cup sugar
1 egg
1 pound flour
Combine butter, sugar, and flour. Add egg. Knead until
ingredients are blended. Cover and chill until firm.
Roll dough on floured table until 1/4 inch thick. Cut
into rounds with 4 inch pastry cutters. Lay out on parchment
paper on a sheet pan. Press buttered tart rings into
dough rounds and tamp dough against inside edges of
tart rings to make a good seal. Bake in an oven at 400
degrees F until lightly brown. Cool.. Pour filling into
tart shells. Bake at 300 degrees F until mix sets-up
(about 10 minutes). Refrigerate 20-30 minutes and remove
tart rings.
Raspberry Sorbet
4 1/2 cups raspberry puree
2 1/2 cups simple sugar syrup (equal parts by volume
of water and sugar)
1 cup water
Mix ingredients together and process in a table top
ice cream maker.
Yield: Serves 6
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