You can get this rosette effect with the frosting by using a 1M star tip stuck into a ziplock bag. Everything else will be the same, your buttercream rosettes will just be sitting atop the tart instead of inside it. But if you only have a classic tart pan, you can simply reduce the crust recipe by about a third. I’ve made my tart in a 10″ wide pan with 2″ high sides because I like the way the buttercream is nestled into the pan. Genius! And look how pretty, I tinted the buttercream with a bit of pink and purple food dye. It did break on me, which means it curdled into a disgusting mess, but I managed to fix it using the microwaving tip from The Brewer and The Baker. I love the way this substitutes some of the butter out for mascarpone, the tang and texture of the mascarpone lightens the flavor and plays very nicely with the other components. I made this ambitious version from Local Milk, steeping lavender along with the tea bags. Instead of using a meringue as a base to add butter, it uses custard.
It tastes like room temperature ice cream. This is the most obscure buttercream I think. Which is how I ended up making a German Buttercream. So you can see that I obviously don’t have time for a candy thermometer. All from the capable base recipe from this great, newish book. Italian Meringue Buttercream requires a candy thermometer and did I mention I was also making all these meringues?įour kinds! Pineapple-Coconut dipped in Dark Chocolate, Rosewater-Pistacchio, Blueberry-Almond and Spicy Ginger. A Swiss Meringue Buttercream would be heavy and oily against the dense crust and buttery lemon curd. An American buttercream would be too sweet and grainy. Now for the buttercream! Earl Grey and lavender are subtle flavors that I knew would need to compliment, and not compete, with the tart lemon curd. It’s great for filling cake layers and cupcakes and lays the base for a show-stopping lemon meringue tart. In the time since the shower I’ve made this over and over again. Tart, buttery, a pudding-like consistency that melts in your mouth. There are a bazillion MS lemon curd recipes online, but this is the one in the book.
So I consulted my Martha Stewart CAKES book and tried this recipe from the accompaniments section in the back of the book. The crust was delicious and sturdy enough that it could be made a bit ahead without worrying about the filling weeping into the crust and making it soggy.īut the lemon curd had a metallic taste I didn’t like and was a little rubbery like store-bought lemon curd. So, I gave her lemon tart recipe a test run.
MARTHA STEWART CRANBERRY CURD TART FULL
If I stumble onto something by Ina Garten I’m always intrigued because I’ve found her recipes to be foolproof and full of flavor. I pretty much always just google “best _” whenever I make something. So I decided on a lemon tart with a shortbread crust that I would top with an Earl Grey-lavender buttercream. I love lavender and Earl Grey! I’ve made a lot of cakes that combine Earl Grey, lavender, and dark chocolate but this occasion called for something lighter. I wanted to make something really special for dessert. I had the pleasure of hosting a spring baby shower for a dear friend.
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