In a post Great British Bakeoff frenzy, I had my first attempt at a tarte au citron today. It went surprisingly well considering my general culinary ineptitude.
However, I noticed after cutting that the filling seems to have separated into 2 layers, with the bottom containing more than it's fair share of zest. I suspect it's supposed to be uniform. Any ideas of what went wrong?
It is supposed to be uniform and would like to try the recipe myself so keen to hear others' experience.
Two thoughts on the separation issue.
Is your zest really fine or is it quite chunky? If it is chunky, then it will sink before the filling sets in the oven.
The other problem might be that your filling is really cold because you are using ingredients straight out of the fridge and by the time the filling has heated up enough to set the zest has sunk to the bottom of the tart.
Did you find the filling set OK or did you have to cook it quite a lot longer than the recipe said?
The cold cream might well be the issue.
I cooked a bakewell tart with a frangipane filling today made from eggs and butter that had been in the fridge (I forgot to take them out) so I put the mixed up filling in a gentle microwave on 'defrost' setting to put a bit of warmth in before putting the frangipane in the case.
That's a great tip about using the microwave MoreBeta. The filling was in the over for about 30 minutes and seemed fine. It's difficult to get it just right, especially if you don't have any experience like me. I was just amazed that it turned out so well.
Did anyone see the masterclass last night. I saw some of it, but will need to go back and see the Sacher torte (sp?).