24 July 2016

Lemon and ginger tarts (tartas de limon y jengibre)

I love citrus flavors and I have a lot of recipes of them.
Lemon is my favorite,
And if you love the lemon like me (more than chocolate) I think love these cakes I made a while ago. (Although I have outstanding recipes)

Adapted from  : Cooksploits.com


( makes 6 x 8 cm diameter tarts)

260 grams plain flour 
60 grams ising sugar 
150 cold unsalted butter chopped
1 egg lightly beaten


300 ml pouring cream
200 ml milk
2 lemon zested 
1 teaspoon ginger
5 eggs yolks
100 grams caster sugar
1  1/2 tablespoon cornflour


Preheat oven to 180° c.
Grease 6 x 8 cm tart tins

Place flour, icing sugar and butter in food procesoor and pulse until it comes together.
alternatively you can use your fingertips to rub butter into the flour and icing sugar in a large bowl until  it resembles breadcrumbs and then add egg and mix to bring together.

Wrap pastry in clingwrap and refrigerate 20 minutes.

Divide the dough into 6 portions and roll out on a lightly floured surface till 3 mm thick.
Line each tin and refrigerate20 minutes.

Prick the pastry and line with baking paper.
Fill with dried beans and bake for 15 minutes.
Remove beans and baking paper and  bake by 8 minutes until lightly golden.
Cool to room temperature.


Meanwhile make filling.

Mix cream,milk,lemon zest and ginger in a saucepan. Heat over
medium high heat to bring almost to the boil. Set aside and allow to infue for 5 minutes.
Whisk the egg yolks,caster sugar and cornflour until pale and thick,
Pour the milk mixture slowly into the eggs while whisking continuosly. Strain into a clean saucepan. Heat over medium heat, stirring until it thickens and begin to simmer.

Remove from heat and allow to ccol slightly for 5 minutes, stirring occasionally. Spoon into the tart cases and smooth surface.
Refrigerate  for 1 hour before serving.

print recipe here

en español

Tartas de limon

17 July 2016

Lemon Meringue Pie Ice cream (Helado de merengue y pie de limón)

Really you don't need an Ice cream maker for this Ice cream.
The flavor is amazing like eat lemon pie.
I really enjoyed this  lemon meringue Ice cream :)

Adapted from : created by diane.com


2 cups sour cream
1 can sweetened condensed milk
1/2 cup lemon juice (fresh squeezed)
1/2 cup graham cracker crumbs
1 tablespoon butter
1 cup mini marshmallows


1.In a mixer bowl beat the  sour cream until smooth 
drizzle in the sweeetened condensed milk until combined.
Add the lemon juice and mix throughly.

2. In a small box combine the graham cracker crumbs with the butter until it resembles  coarse crumbs.

3.In a loaf pan layer de ice cream mixture then add a tablespoon of graham craquer crumbs on top and mini marshmallows.

Repeat layers.
Freeze for 3-4 hours until is firm.
Serve in plates or Ice cream  cones.

En español

Helado cremoso de limon

Este helado es muy facil de hacer y es como comer pie de limon. Absolutamente delicioso.
Ya se que aca estamos en invierno pero la verdad es que todos comemos helados durante el año (por supuesto más en verano)
Yo lo veo más como un postre helado delicioso :)


2 tazas de sour crem  (o crema de caja)
1 tarro de leche condensada
1/2 taza de limón (jugo exprimido)
1/2 taza de galletas molidas (como de champaña u otras)
1 cucharada de mantequilla 
1 taza de mini marshmaelows 


En un bol mezclar la  sour cream o crema 
mezclar con el tarro de leche condensada, agregar el jugo de limon y mezclar bien hasta que este incorporado (queda más espeso con el limón)

En un pequeño bowl mezclar las migas de galleta con la cucharada de mantequilla hasta que parezcan migas de pan.

En una fuente como la de la foto (ojalá metálica , se hace más rapido) colocar una capa de crema de helado, despues un cucharadas demigas de galletas y luego una capa de mini marshmallows, repetir una vez más las capas.

Llevar al congelador de 3 a 4 horas hasta que este firme.
Servir en platos o en barquillos de helado.


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