In the same stand mixer bowl (no need to clean), whip the heavy cream to soft peak stage. Add the lemon zest and vanilla extract and mix well. Transfer this to a large bowl and set aside. Using your stand mixer, blend the mascarpone, cream cheese and confectioners’ sugar until smooth and creamy. See this site for info about blind baking. Then remove the weights and bake for another 5-7 minutes until he bottom looks baked through. Line the dough-filled tart pan with parchment paper or aluminum foil, add your weights to fill the shell, then blind bake that sucker for 25 minutes, rotating halfway through. Wrap the tart pan in plastic wrap, place on a large plate or cookie sheet, and freeze (or refrigerate) for about 30 minutes. You can patch together the dough if necessary. Press the dough into the fluted edges of the pan. Transfer the rolled dough to the tart pan by gently rolling the dough around your rolling pin, then draping it over the pan. If it becomes hard to work with or very sticky, place the dough round on a baking sheet, cover it with plastic, and refrigerate until more firm (about 15 minutes). ![]() Let the chilled dough sit on the counter for about 10 minutes before rolling it out (on a floured surface) to about a 13 inch circle. Flatten the dough into a disc shape and refrigerate for at least 1 hour (or up to 2 days). Turn the dough out onto some plastic wrap, make a dough ball in the middle, then cover completely with plastic wrap. Mix until it just comes together (about 15-20 seconds). Whisk the egg and vanilla together in a separate small bowl. Slowly add the egg mixture to the walnut mixture with the food processor running. Scatter butter pieces on top and pulse until you have a course, crumbly cornmeal texture (about 12-15 pulses). In a food processor, grind the walnuts and sugar until finely ground, about 10-15 seconds.
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