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Gayane
Ogannisyan
Ogannisyan
at-home pastry chef
Moscow
Moscow
I have graduated as bakery, pastry and pasta process engineer. However, after graduation, I worked in the banking sector for 11 years. Having moved to Russia (to Moscow), I decided to resume my professional skills and to work as at-home pastry chef at first, because I am two young children mom.
LEMON TART
Ingredients
(for 12 tarts)
-
Tart crust
- GRANDPRO Tart margarine 300 g
- Sugar 150 g
- Eggs 120 gг
- White flour 500 g
- Baking powder 5 g
- Lemon curd (filling)
- Lemons 4 or 5
- Eggs 240 g
- Sugar 250 g
- GRANDPRO Cream margarine 100 g
- Cream cheese (for decoration)
- Butter 100 g
- Powdered sugar 100 g
- Curd cream cheese 400 g
- Decoration
- Fresh berries
- Cream cheese
cooking
Tart crust
- Whisk room-temperature GRANDPRO Tart margarine with sugar.
- Add eggs, one at a time, then flour and baking powder. Knead the dough.
- Put the dough in a refrigerator for at least 2 hours.
- Roll out the dough between two sheets of parchment paper.
- Form tarts, bake in a preheated oven at 160–170˚C for 15 minutes.
Lemon curd (filling)
- Grate lemon zest and pulp on a fine grater.
- Whisk eggs with sugar.
- Add the lemon zest and pulp; cook over low heat until thick.
- Add GRANDPRO Cream margarine to the warm mass.
Cream cheese (for decoration)
- Mix room-temperature butter and powdered sugar, whisk for 5 minutes.
- Add cold curd cream cheese and whisk./li>
Assembling the tart
- Pour lemon curd into the cooked tart crust.
- Decorate with cream cheese and fresh berries.