Target tart pan11/20/2023 ![]() ![]() We’ve always got Silk Vanilla Almondmilk on tap for our morning oatmeal, and we live about 3 minutes away from a Target! I often find myself wandering throughout the home aisles looking for new finds, or the cleaning section smelling all of the Method and Ms. ![]() This post is sponsored by Target and Silk, two brands that Jorge and I connect with almost every day. With each bite you’ll enjoy the rich, vanilla-spiked custard against the crunchy, golden crust. Finished with plenty of fresh berries and a scattering of picked mint leaves, this tart is a real treat. The crust is cooled completely, then filled with a silky almondmilk custard (more about that below!). As the crust cooks, the surface turns golden brown and warm aromas of toasted oat and honey escape from the oven. The damp, crumbly dough is pressed into a tart pan and chilled before baking. You start by preparing a gluten-free crust made with oats, almond meal, cornstarch, coconut oil, vanilla, honey and sea salt. Return to the oven and bake until the egg wash is set, 8 to 10 minutes, then transfer the shortbreads back to the wire rack to cool completely before serving.Let’s dig in.Slice into 16 wedges and transfer to the parchment-lined baking sheet. Brush the shortbread with the egg mixture, then evenly sprinkle all of the dulse-salt mixture over the top. Remove the outer ring of the tart pan, then carefully transfer the shortbread onto a cutting board, using a paring knife to separate the pan bottom if necessary.Cool in the pan on a wire rack for 5 minutes. Bake until the shortbread is set and the edges are golden brown, about 1 hour. Transfer to the prepared tart pan and use your hands or the bottom of a cake pan to press the mixture into an even layer. ![]() Turn off the mixer, add the flour mixture all at once, then return the mixer to its lowest speed until the flour is incorporated and the mixture is the texture of crumbly wet sand, about 30 seconds. Beat the butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed until creamy and lightened in color, 3 to 5 minutes, scraping down the sides of the bowl as needed.Combine the remaining 1/2 teaspoon salt and 1/2 tablespoon dulse in a small bowl and reserve for sprinkling over the top of the shortbreads. In a medium bowl, whisk together the all-purpose and rice flours, 1/2 teaspoon of the salt, and 2 tablespoons of the dulse granules.Line a rimmed baking sheet with parchment paper or a silicone baking mat. Grease an 11-inch tart pan with a removable bottom. My lemons were extremely powerful, and I only needed 1 1/2 Tablespoons total of zest. ![]() Note: You may wish to use slightly less zest than called for, and taste the batter.Just before service, generously sift confectioners' sugar over the tart.Bake for 25-30 minutes, or until the filling is just set in the center.Place a baking sheet in the oven, place the crust on the baking sheet, and pour the filling into the still-warm crust.Whisk the cream into the egg mixture until just blended.Beat the cream with an electric mixer on medium-high speed in a medium bowl just until it forms soft peaks.Whisk together the eggs, the sugar and zest mixture, the lemon juice, and another pinchy of salt in a medium bowl until smooth.Process the remaining 1 cup of granulated sugar and the remaining 1 Tablespoon of zest in a food processor until the zest is finely ground.Let cool on a wire rack while making the filling.Bake for 20 minutes, or until the crust is light golden brown.Transfer the mixture to the tart pan and press it with your fingertips evenly up the side and into the bottom.Pour in the butter mixture in a fine stream, stirring with a fork, and continue stirring until the dough begins to come together when a small bit is pressed between your fingers.Whisk together the flour, 1/4 cup of the granulated sugar, and a pinch of salt in a medium bowl.Melt the butter in a small saucepan over medium heat, add 1 Tablespoon of the zest, and let stand for 5 minutes.Have ready an 11-inch tart pan with a removable bottom.Position a rack in the middle of the oven and preheat the oven to 350-degrees. ![]()
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