How to make lemon tart the french way with The French Baker Julien from Saveurs in Dartmouth uk.
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- เผยแพร่เมื่อ 14 ต.ค. 2014
- How to make lemon tart the french way with Julien from Saveurs in Dartmouth uk.
Lemon Tart,
250 g Butter, 500 g Sugar, 300 g Lemon juice, 4 Eggs, 2 Lemon zest.
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I’m a chef and I follow your recipes….. no complicated procedures and straight to the point… glad to see a real chef posting real videos with no filter❤️❤️❤️
I’m a Pastrychef and I agree with you.
Shortcrust pastry: 70g powdered sugar 140g butter, soft 230 flour 1-3 tbsp milk, optional pinch of salt 1/2 vanilla pulp of a pea Shortcrust pastry: 1. Beat the butter, powdered sugar and salt briefly until creamy. 3. Submerge flour until everything comes together. Press everything together to a slice & wrapped in cling film and refrigerate for at least 60 minutes. 4. After the cooling time, knead the dough briefly and then roll it out on a floured work surface. (After cooling, the dough is hard, because the butter has solidified again - so it takes some time until the dough is smoothly kneaded again!) After rolling out, cut out the right size, shape into the rings, prick generously everywhere with a fork & Put on a baking paper covered sheet. 5. Bake at 210 ° C circulating air for 10 minutes until golden, please peel away! If the tartlets are golden, they can be taken out of the oven. 6. After baking, remove the Tartelettes - Rings immediately, remove them still hot and let the baked goods cool down completely. its german but you can translate in the video preference to all languages, the rider right down side.
th-cam.com/video/VBsmd17_heE/w-d-xo.html
Man this guy is the best pastry chef ever
YES! So glad you filmed more at Saveurs.. I really enjoy these videos.
They look perfect. I can't wait to make these.
the best lemon tart recipe!
Oh heavens, I don't know if I was drooling over you or the tarts 😍😋
This has one of my favorite recipes, thank you so much for posting. For anyone else making this, it is straightforward to make and the result is wonderful. I follow the recipe as presented, except I add one additional egg yoke. I find it thickens the lemon curd just a little, which in nice especially when serving in larger tart shells.
I love these, please do more!
Love this guy! More of him please.
I love your videos. I've watched a whole bunch, and they are inspiring.
Julien, Thank you for sharing! Bravo!!!!!!!!!!
That looks so good.
Yum yum yum. Lemon desserts are my absolute favorite
This is the BEST RECIPE for lemon curd. I 😍😍it.
Merci😘
Wow! Exciting! Will make these soon!!!
Next to all creatures great and small, LEMONS ARE THE MOST AMAZING AND WONDERFUL THINGS. LOVE THEM.
CE be 1T4 It we 7V
Looks delicious!!! I have to try this, and thanks for the tip about putting egg wash on the shells, to keep them crunchy!!! 😊
This guy knows how to thrill the eyes and the mouth!! He is a delight to watch!
easy on the eyes and the ears
Tried this it was amazing
Love the way you speak!
Love your cooking class❤️
Thank you so much for this will be making these this weekend
Look so good. Thanks chef!
Bravo, Julien!
looks awesome
Yum .. on the next train to Dartmouth ...
Wow. I can do this. Can't wait to try this out.
Thank you very much Julian. Your creations are beautiful and delicious😋🤗🤗🤗🤗🤗
I have just found this channel in the last few days, I really like it, thanks, and this guy is funny.
Superbes et gourmandes ces tartelettes bravo
very good ! that is the French Lemon tarts I love !!
Thank you, Julien !!
Julien needs to start his own channel teaching cooking. He is soo entertaining and practical
Great video - It makes it easy for amateurs like me to learn professional skills - Merci cher monsieur :)
I love your accent!
This is mind blowing great - my husband, son and pregnant daughter in law, nearly had tears in their eyes, it was so delicious. It was a little runny, but next time, I will cook it longer or add an extra egg yolk and only make half recipe as it makes about 4+ cups of curd. Easiest recipe for curd. I have enough to make another tart. Merci beaucoup Julien. C’est fantastique. Bonjour du Canada
Is 500 grams of sugar made it too sweet? Should I reduce the sugar?
Brilliant!
excellent video. thank you for showing me how to make my favorite sweet
Loved it , Thks for sharing your recipe :)
Fabulous. Thankyou.
TOPCAMERAMAN Thank you so much. We all waited so long for new eps!! Awesome!!! Keep'em coming! :)
If I could, I'd give all the stars there are on heaven. I've made it many times and always come back to it. There's no better one anywhere. For me at least. Try it
The finest lemon curd I've ever tasted.
Is the best recipe if you follow the given advices.
I like your videos and they're really simple and is nice to see you put so much love while cooking.
Thank you!
Love lemon tarts, thanks for the recipe.
, Thank you for sharing!
Thank you, thank you, thank you!!!!!!
love you from Africa bro
It's like Cletus found a baker love the line guitar at end
Julian. Ur awesome
Mouth watering
Thank you for the video sharing!
Our pleasure!
I just picked up this lemon tart from my French bakery today and your recipe pops up. Wow!!! I will be making this real soon. Hope you and family are well. Adding that your tart was nicer than the bakery’s.
Good job bro i really like your video it was so helpful
This deserve more view and like
Just made this lemon curd. Wicked good.
super duper COOL,
"Ze butter iz melting nicely"
I adore him😍😍😍
JULIEN NEEDS HIS OWN SHOW. I adore him
“Ooh la la”! 😊
So cute ☺️
เยี่ยม
Yami tanke you for ol the resepi
Can you show please how to bake tart shells these look so good and sealed
Love this guy !!I have made the rolled meringue thing ..loved it ..most requested desert ever! you rock! if I ever get to London. .let's hook up and party ..make some deer jerky!!
Thank you for you kind words we are in Dartmouth South Devon regards John.
The recipe should be called "lemon curd recipe for tartlets". After 2 years of being unable to see well enough to bake I am anxious to try again. 🙂🇨🇦
I look for many ways of making lemon tarts and this one will definitely be my next adventure. Great idea here, so many thanks for sharing this creativity. One request: Recipe for those awesome-looking mini-tart shells!!
Never got it did you? I've asked many cooks, chefs and they want you to watch them but they don't reply and I think its kind of ratty of them not to.
@@getin3949 Look up Julia Child's pastry recipe...it is the best!
I have to make that one too! I see the ingredients now and I took a screenshot. Thank you.
Thanks 🐝
Very nice I shall have a go 👨🍳👌
I'm hungry now
Tarte au citrone .... an absolute favourite with me.
Great French accent.
Damm, you had the pot on the stove and I've not actually heard what you've said. Hypnotized my your accent ❤️ restarting video🤭
Is there a video that shows us how to make the tart cases?
Timothy Padgett See Aya Caliva/Pastry Chèf Mom for the perfect tart recipe and instructions.
@5:13 - Best borat impression ever. 10/02/2020
Hilarious catch there. Haha.....laughed my ass off when I watched again!
please have the cute tart pastry recipe... thanks
Very smart. No one egg washes the cases here so all have soft bottoms
Now if you would spec in teems that we can understand!
so entertaining hahaha
I followed the recipe step by step. The texture, of both, the curd and the base was perfect - but (oh dear 😅) the curd was way too sweet. It made me think that half of the dose of sugar would have been enough.
I like your work 🥰🥰🥰🥰. But pleaaaaaaaase make us HOW to make a custard tart and we need to know how to make the tart as well. And please when you make and tray cut it to see inside how it is. Thanks 💐
what allows it to boil? if you boil creme anglais it scrambles, youre allowed to boil creme pat since it has corn starch in it.
super i need all recipe pl :-)
Good filling. Do you also have the recipe/ demonstration of the tart shells? Curious how you do it.
300 g butter (room temperature)
200 g sugar
1 lemon zeste
2 eggs
6 g salt 6g soda bicarbonate
600 g flour
Put the ingredients in in this order
If u put the flour in dont mix it to long
Also let the douch rest a few hours in the
fridge before u roll it (2,5or3mm)
And id the shells are for these tartelettes dont forget to put eggs on it with a brush
Mercy
can you use this with lemon meringue pie??
Without Cornstarch it will set up?
Thank you, excellent job. Just to say I think what you use is granulated sugar ?????
Gabriela Zavala Caster sugar is finely ground granulated sugar. Interchangeable in most cases. Hope that helps.
Can chef make fondant in his video?i'm really want learning from him...
We don't get lemons easily here - but can find plenty of small limes. Should I adjust the recipe for them please? I second the thumbs up on the accent!! LOL
Is it unsalted butter?
Does anyone know if he uses salted or unsalted butter in the filling?
i want to taste all
5.13 - sounds like Borat
I wonder how to make the glaze.?
Hi, can you give me the recipe for this basic pasta?
A question for Julien. When you weighed the juice of the lemons, you did it with the seeds and pulp in the strainer as part of your total weight. This doesn't affect the recipe?
nyingma13 he didn’t weigh with the pulp and seeds. He lifted up the strainer and continued to weigh as the juice draines.
HE couldnt have done what you said cause he used the tare with the strainer on top so he couldnt lift up the colander and keep weighting properly.I simply think he didnt realise
@@stephanetzicuris3376 and nyingma13: You are both correct in that he weighed the lemon juice incorrectly. Suat G. did not observe that he lifted the strainer only to see if juice was still draining, which it was, but he was watching the scale readout afterward with the strainer's weight included, so the resulting actual mass of lemon juice would have been the 300 grams measured MINUS the weight of the pulp and seeds remaining in the strainer, which he discarded. It was a mistake made probably from the added stress of being filmed. He makes very few mistakes. I estimate the actual weight of the lemon juice in this instance was about 285 grams.
I always found this preparations so interesting - normally a custard can only reach an actual boil without curdling if there is starch to stabilize it (like in a Creme Patissier or Frangipan). It's obviously the acidity that allows for this (it's the only ingredient not in a Creme Anglaise which can't go past 180^F tops), but I've never found a targeted explanation as to why. Does it stabilize it, or lower the boiling point below the egg curdle threshold (or both)?? The acid definitely sets the albumin - if you don't stir while adding lemon to the eggs they'll solidify in streaks. I'd still like to hear an explanation of their interaction. Any Masters level food scientists out there??
Est-il possible de réduire un peu la quantité de sucre? Merci
I wish i could crack and open an egg with one hand 😌😂
Does he give the recipe for the pastry somewhere?
its very but very sweet only for me ? :/
can i use less sugar in this recipe ?