Lemon Cream Pineapple Pie
( 2 oy 5,00/5)
Hello Dear Friends,
We had already visited Mersin my lemon jam recipe I explained briefly. During our visit there, we prepared a delicious Lemon Cream Tart with the owner of Buğday Mersin, dear Senem Karaöğen. It was thanks to Limonbahcemiz.com's cookies that we met with Senem. He prepares the ordered cookies himself.
We prepared our tarts there in half measure. Half a size is enough for a 28 cm tart mold or 4 tartlets. In my article on the tricks of preparing tart dough, I mentioned tart and tartolet molds, you can find it here.
Since we are preparing a patisserie recipe, our measurements are in grams. As I said before, if you are interested in pastry and patisserie recipes, if you want to experiment yourself at home, you should get a digital kitchen scale to get the best results. This scale will be one of your best assistants for many years.
If you want, you can prepare all the ingredients in full measure and throw the excess in the freezer and keep them in the freezer for up to 1 month to use in different recipes.
Finally, when you come to Mersin, don't forget to stop by Buğday Mersin and eat one of my delicious desserts.
Love…
Tart dough:
- 500gr flour
- 100gr butter
- 175 g margarine
- 160 g eggs
- 175 g powdered sugar
Pastry Cream:
- 1 kg of milk
- 250 g sugar
- 150 g starch
- 5 pieces of eggs
- 1/2 stick vanilla
Lemon cream:
- 350 g lemon juice
- 500 gr granulated sugar
- 500 g eggs
- 400 g butter
- 10 g gelatin
- 1 stick of vanilla
Making Tart Dough:
- Mix room temperature butter, margarine and powdered sugar in a mixer.
- Add the eggs one by one to the mixture and continue mixing.
- Finally, add flour and when it is completely mixed, put it in cling film and put it in the refrigerator.
- Since it is a soft dough, let it rest for 24 hours in the refrigerator.
- Roll out the rested and cooled dough with the help of a rolling pin. Lay it in the molds you will use and put it in the refrigerator to rest for 2 hours.
- Make holes in the base of the rested dough with the help of a fork. Bake in an oven preheated to 180 degrees for 15-20 minutes. Leave the baked tart bottoms in the mold until they cool.
Making Pastry Cream:
- Take the milk in a medium saucepan, add the vanilla you scraped into it.
- In a separate bowl, mix the eggs, sugar and starch thoroughly.
- Add 1-2 ladles from the milk that comes to the boiling point to the egg mixture and mix quickly until the sugar dissolves. (This is due to bringing the temperature of the milk closer together to prevent the egg from cooking in the milk)
- Then, add the mixture to the boiling milk by straining it and boil it for 1-2 minutes, stirring.
- Take the cream from the stove, add the butter and mix.
Making the Lemon Cream:
- Put the lemon juice and sugar in a medium saucepan. Scrape the vanilla into it and add it together with its shell and take it to the stove.
- Beat the eggs in a separate bowl, add a small amount of lemon juice that has come to the boiling point to the eggs.
- Then strain the eggs and add them to the boiling lemon juice and continue whisking quickly.
- After boiling, add the gelatin you softened in cold water and finally the butter.
- Allow to cool until completely mixed.
Assembling the scale:
- Remove the cooled tart bases from their molds.
- Apply the desired amount of pastry cream to the bases.
- Add lemon cream to the tart, in which you added pineapple slices, smooth it with a spoon or spatula, and decorate it with baked lemon slices.
- Serve your tarts, which you have cooled in the refrigerator for 1 hour, by slicing.
