Lemon Curd Tart Dome Entremet by Cupcake Savvy's Kitchen
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- Опубликовано: 7 сен 2024
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This cute little Lemon Curd Tart Dome Entremet is absolutely divine and very easy to make! A beautiful tart lemon curd dressed in a clear shiny Mirror Glaze. They are a great do-ahead dessert with the Lemon Curd Domes Lasting up to one month in the freezer. A great addition to your next dessert buffet.
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INGREDIENTS:
Lemon Curd Dome:
160g Caster Sugar
6 Large Egg Yolks
160ml Lemon Juice
3 Teaspoons Gelatine
3 Tablespoons Cold Water
160g cubed Cold Unsalted Butter
Pastry Base:
50g Cold Unsalted Butter Cubes
40g Icing sugar
1 Large Egg Yolk
1 Teaspoon Vanilla Bean Paste
100g Plain/All Purpose Flour
Clear Glaze:
3/4 Cup Caster Sugar
3/4 Cup Cold Water
1 Tablespoon Lemon Juice
1 Tablespoon Gelatine
3 Tablespoons Cold Water
Garnish:
White Chocolate Melts
Gold Lustre Dust
Vodka or Lemon Extract
EQUIPMENT/INGREDIENTS: Affiliate
Silicone Dome Mould: amzn.to/2JiUnLU
Gold Cake Board: amzn.to/2GVE8zn
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White Ramekin: amzn.to/2sdRXEK
Pyrex Jug: amzn.to/2kvej04
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Wire Whisk: amzn.to/2IOQtem
Strainer: amzn.to/2sfRcuY
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Angled Spatula: amzn.to/2JaCQFQ
Rolling Pin: amzn.to/2ITjtBV
Parchment Paper: amzn.to/2IU0F5u
Round Cutter: amzn.to/2sgOjdf
Piping Bags: amzn.to/2LEk2xe
Gold Lustre: amzn.to/2JaDNho
Candy Melts: amzn.to/2L1w56s
Lemon Extract: amzn.to/2IRblBY
Food Brush: amzn.to/2JcHWBq
Cooling Rack: amzn.to/2kxFSGl
INGREDIENTS CONVERSION LINK:
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MUSIC:
Blue Skies - Silent Partner
#LemonCurd #LemonTart #LemonMeringue
I love everithing with lemon!!!❤️🍋💚
Fantastic!!!
Me too! Thank you :-)
I made this for my baking final! It tastes delicious ☺️
How fabulous!
Todo es tan bello y delicado, mucho talento, gracias 🙂
I absolutely love everything you guys create. It makes me want to bake more! Thank you.
Thank you...that's great! :-)
Those are absolutely amazing! I have never seen clear glaze! 😀😄😀😄😀😄😀😄😀
Thanks Beth! :-)
Made the lemon curd tart a couple of days ago and it is definitely gorgeous and delicious! Thanks a lot for this wonderful recipe will definitely make it a second time:)
How fabulous! Thanks for letting me know :-)
Love the new music. Love the new sweet. Love everything about your channel.
Maths With Jacob congratulations! You are the first to notice the new music! Great attention to detail :-)
It is very easy to notice detail which is of the highest standard.
Beautiful videos that are enjoyable to watch .... great recipes .... a big thank you !
Awwwww you are VERY welcome! Thank you :-)
Hi CCSK🙂 what a creative spin of an old family fave!👏 they look amazing, soo perfect like they've just been bought from a patisserie 🍰🍮🍩🎂....well done👍🏻🙂
Awwwww...thanks Adele :-)
I will definitely borrow your skills and recipes and I am grateful for your sharing them. These are not really entremets as I know them though, they are too simple, only 1 base and one jelly. I was taught that there needs to be 1 or 2 cake layers, 2 x mousse layers, a jelly layer and a glaze. I will make slight alterations and I'm sure I can make ot work. The title is misleading though, this is a pastry disc with a simple glazed curd jelly on it. It does look pretty though 😊
Wow, I have to make this one now as loved your Tiramusu c/c . Can I use gelatine leaves instead of powder and how many? How do I convert powder to leaf please
This actually look like i could do this all the other recipes looks so hard but this im going to try.
You could definitely do this! :-)
Simply gorgeous! 🖐️🖐️🖐️
Thank you :-)
I love how detailed these video posts and product descriptions are; well done! I love lemon curd but it can sometimes have too strong of an egg flavor. Can you do a lemon mousse substitution? Do you have a lemon mousse video?
Thank you! i don't have a lemon mousse video yet but I do have a fabulous lemon meringue cheesecake video using my lemon curd...a beautiful subtle lemon flavour! ruclips.net/video/A-mRG4i5Hsw/видео.html
I like this I like small sweet for one time eat
Lindos chef, adorei.
Je vous remercie
What a fantastic mousse cake with pastry base.. But I have a question...bout the pastry base..
Isn't it gonna spread? (even though using cold butter and chill before baking)
As it will not fit precisely to the dome..
No, mine did not spread. Youc an cut it slightly smaller if you are worried.
Just make the lemon curd... I reduce the lemon juice and change with zest lemon.. Awesome... And Not eggy at all. Thank for the recipe
Looks amazing!! Made me tried to make them last night!
Did you butter the silicon mold before pour in the custard?
I found it hard the remove them out of the mold, even if I freeze them over 6 hours,
because the dome is still slightly soft , so I left some fingerprint and dent after I pushed them out...
Tried this it’s great
Fabulous!
Instead of gelatin jelly powder can be used? It will be used in same quantity? I want to try this recipe And I have jelly powder
Yes, it's made of Gelatine so it should be ok. Just add a little more.
Cupcake Savvy's Kitchen thankyou,I will try this surely
Looks amazing I want to taste it and I love it 😘😍
Thank you...it was DELICIOUS! :-)
wow , looks great ! a question, does gelatine add in anything nothing from what I know because it loses its qualities?
Tried everything I could think of but can't find the ingredient list or Description Box below the video,
It’s below the video. Click below the video then scroll down.
What would happen if I don’t use gelatin or agar agar powder in the lemon curd?
It will be soft and will not set in the dome shape.
I love your creations! They always look really professional and your ideas are innovative as well. x
Thanks so much Lexi...you have made my day! :-)
So Easy and Quick 👌😋
Shree's Recipes thank you!
So elegant! Thank you. Can you freeze them after you put on the glaze and use them later?
No, it's best the glaze them on the day you eat them or the day before and refrigerate. The Domes and the pastry can be made ahead. The glaze can be made ahead as well. Just pop the glaze in the microwave for 10 seconds, stir and repeat till liquid then cool and pour :-)
Does this need to be served right away straight from the fridge? Can I travel with this for an hour? Thanks
Lovely beautiful
I tried this and it’s great just that the it has a buttery taste in the lemon dome. How do i get rid of it?
hello we have here gelatine in sheet, how gramms of gelatine you need?
Hi hopefully you can help me with a few questions :
1) after the dome been glazed , should I put It back to the fridge if I m going to eat that in few hours ?
2) will the mousse (inside) melt if I leave the cake in room temperature for couple hours ?
3) will the cake lose the shine if I refrigerate it ?
Thanks
Refrigerate after glazing. It will dull slightly but still remain shiny. Please do not keep at room temp for more than 20 minutes for food safety reasons.
Carina Humphries 6
Im convinced after all of the videos ive watched you use the gold edible luster that you do, in fact, use vodka lmao
If it aint broke! ;-)
looks so yummy
Thank you :-)
Brilliant! How long does it take to thaw in the fridge? Many thanks
is there a way to make any type of dome with fruit from this recipe?
What size cutter did you use? It doesn't show!
Your work is excellent!
1 question...can agar-agar be sub for gelatine and what would be the procedure\measurements(if different).Thank you!
It can but the whole preparation process is different. Too lengthy to explain here. It needs to be added to cold liquid so it doesn't clump and then it needs to be bought to a boil. I have had many questions about it so I think I may do a video on it :-)
Cupcake Savvy's Kitchen thank you for the swift reply. Yes it would be wonderful if you could please😊.
Lovely
Thank you! :-)
could i ask if you use tart rings or is it a baking tray to give the round tarts their shape? they look smallish i would like to buy some for myself to make but no idea where from or what i am looking for so i thought i would ask. i love your channel, you inspire aswell as teach with your tutorials. 💜
I used cookie cutters to cut the pastry base out and silicone dome moulds for the lemon curd dome. It's all in the video ;-)
ah so sorry! i asked my above question on the wrong video by you, it was ment for your mini lemon meringue tarts video re the tart rings? etc 😊
They were pre-made store bought cases :-)
For the clear glaze, would it be possible to colour it without using the mirror glaze with condensed milk etc.? Looks so yummy!
Yes, you can tint it by adding gel or water based food colour :-)
Cupcake Savvy's Kitchen omg you actually reply so fast! 😂😂😂 thank you and I'll be sure to ask you more questions on your other videos!
Merci 👍
Hi savvy ,.i made this lemon curd tart dome today, i wonder if i don't have enough silicone mould ,and i put it in regular microvable plastic container , can i put it in refrigerator? Will it be hard? Coz theres gelatine in it..
As long as you have not made changes to my recipe it will definitely set firm. I am not sure how easy it will be to take out of your container.
@@CupcakeSavvysKitchen ok got it. I follow your recipe 100%😁😁
Hello I love lemon used recipes . Can you tell me why its showing hot lemon juice in the video. Sorry if silly but I would like to know how to make the hot lemon juice?
Arifa Zubair you can just heat it in the microwave if you like. You can also add it cold because it will be heated again anyway :-)
Thanks for the quick response
hi @@CupcakeSavvysKitchen , isnt the step for adding hot lemon juice is essential? for tempering the egg yolk before cook in the pot? or cold is fine anyway? and the egg yolk beat till ribbon stage? or until thickened? thanks
and another question, why using cold butter as it will be melted.. isn't it will be hard to melt and make crumble in the curd?
Hi, quick question. There's a list of ingredients and a 'how-to' video (which is great btw) but is there also a written 'how-to' available please ?
No written "how to"...you will need to watch the video for the instructions ;-)
OK, will do, no problem :-)
Nice video! I want to make this, but I don't have gelatine powder available. How can I substitute this with gelatine leaves?
You can find good advice at this link cooking.stackexchange.com/questions/43794/how-much-powdered-gelatin-to-one-gelatin-leaf
Hello! Can I do this with orange juice instead of lemon juice?
Yes you can :-)
Will it freeze well and maintain its structure in an entremet?
What about adding lemon zest to mousse and glaze to get more flavor since both are strained in the end?
Sure can!
Amazing !! Great video !
Thank you :-)
Is it possible make some desert with olive oil, something creative too, I saw they make some sweet pesto olive oil and menta.. 🤔 Idk
Try making orange cake with olive oil and thyme. DELICIOUS! I had to experiment with the substitution of butter with olive oil but the final result is amazing
Hello, how long does this last (in the fridge), many thanks :).
Chete 2-3 days.
Awesome. Did I miss the part where you said how to buy the red mold contraption? :)))) Had one of these at Lou the French on the Block in Los Angeles. So great! Gelatin! The magic ingredient besides, you know, Gold Dust and Vodka?!?!?!?
I see you listed below the ingredients. Nevermind!!!!
He he he!
Can't wait to try this recipe! What type of vanilla paste did you use for the pastry base?
The QUEEN brand of Vanilla Bean Paste.
@@CupcakeSavvysKitchen thank you
Cupcake Savvy...I LOVE all the desserts that you create 😉. Where can I find the round discs that you place the individual desserts on?
Thank you! I purchased the Gold Cake Pads from my local Party Supply Store :-)
Cupcake Savvy...I made the Lemon Curd Dome, but there is no way to add a picture to this message 😐
That's fabulous! Please feel free to post a pic on my Facbeook page or Tag me on Instagram I would love to see a pic! facebook.com/CupcakeSavvy/ instagram.com/cupcakesavvyskitchen/
Cupcake Savvy's Kitchen
I just "tagged" you on Instagram. I hope you received notification 😉
thanks a lot
You're welcome :-)
Hello très bien expliquer 👍👍 mais les ingrédients en français cela m'arrangerait beaucoup car je me suis équiper en moule merci beaucoup 😎
loveee this.....is the curd a sweet one or really tangy?
It's quite a tangy one.
are they still ok if you freeze the lemon curd more thank one night?thank you
Yep! They can stay frozen for a couple of weeks. Great to make ahead of time! Un-mould when you are ready to serve. The pastry base can also be made in advance and kept frozen.
@@CupcakeSavvysKitchen , thank you ! they are delicious. ! and also how would you store them for a day or two?
Sorry
How can this cake be frozen in the freezer for a day then remove the it out n keep the brightness of the cake surface?
If you watch the full video you will see I put a clear glaze on it which helps with the shine.
How long to thaw in the refrigerator before eating?
Thank you for sharing this recipe! How long do you think you could store the finished domes before serving?
They will last a couple of days on the fridge but the pastry base will go soggy so it's best to mount them on the bases no more than a couple of hours before serving :-)
I tried making this today, thanks for the great recipe! It was a just a little bit too sour for my taste - should I increase the sugar or reduce the lemon juice? :)
Yes, the result is quite tart. You can definitely reduce the lemon and increase the sugar :-)
What type of containers can they be placed in to give out
❤ Bom dia, por favor coloque tradução em português.
E no nomes dos ingredientes também, por favor.
How big is the circle?
Great looking dome! How many servings per recipe?
Depending on the size of the domes you use you should get at least 6.
Looks so beautiful. Can you show me the recipe? Please 🙏🙏🙏
Definitely! You can find the full ingredient list below the video with measurements :-)
Can you please tell me where to buy this silicone dome shape mat.thanks
Claudia Silva you can find a link below the video in the Description Box.
Is the clear glaze necessary? I hear that lemon curd is already shiny.
Totally up to you. It will shine without it but not as much :-)
Hi, I would be glad if you could share how to bake an eggless vanilla cake which would be beneficial for later use for 2 tiers 3 tiers🙂 thank you 🙂
To make a cake eggless, substitute 1/4 cup apple sauce for each egg used in the recipe :-)
No actually I wanted a basic eggless vanilla cake!
Yes, that's what I was talking about. For the cake recipe you are using, you can substitute the apple sauce ;-)
Cupcake Savvy's Kitchen method for apple sauce if you could share? 🙂
Does the glaze have to be completely cooled here ?
No, room temp is enough.
👍👍👍
Thank you :-)
ෂා මරු නේ
Прелесть!!!
спасибо :-)
I made the recipe & followed it. But my glaze didnt look as shiny, what could be wrong?
Maybe cool it a bit more before pouring and be sure to pour it over fully frozen domes so it sets and doesn't all run off.
Cupcake Savvy's Kitchen thank u! Yea i let it cool to room temperature thats why am surprise its not shiny. Could it be because i put the domes back to the freezer after glazing?
Polar Belle just refrigerate after glazing to thaw until you are ready to eat.
👏 👍 classe !
. lou. Thank you :-)
Can I have the recipe and make smaller molds?
Punny Plays the full ingredient list with measurements is below the video. Click to expand and scroll down. You can definitely make them in smaller moulds.
What bloom is the gelatine?
How can this cake be placed on the surface of the freezer day or is it bright?
I'm sorry I am not sure what you mean by "or is it bright"
Cupcake Savvy's Kitchen
I want to make this cake, put it in the freezer for 1 day, and make the cake surface bright
Cupcake Savvy's Kitchen
I want to make this cake and put it in the freezer for 1 day to keep the brightness of the cake surface after it is taken out from the freezer.
You can glaze it with a yellow glaze if you want to. You can see the process for making the glaze in this video. Just change the colour to yellow ruclips.net/video/5u_L8ySQv9w/видео.html
Good job. I like your Chanel. Good luck
Thank you so much :-)
Hi where do I get the actual recipe withe amounts to use pls
All ingredients with measurements listed in the description box below the video. You will need to scroll towards the bottom.
which thing can I use instead of vanilla?
You can just leave it out if you like.
Can it freeze it two hours??
Replacement for eggs?
Do you have to freeze it overnight ?
Singi Khosa long enough for it to be solid enough to release from the mould. It depends on the strength of your freezer.
How many does this make?
I'd like to make these and bring to a shower, to add to their sweet table. How long can they stay at room temp? Please reply asap, the shower is this weekend!! thanks
They will need to be refrigerated for as long as possible. You can leave them at room temp for 2 hours but they do taste nicer when chilled ;-)
verrynice
نورالدين ليمان thanks
nice
Thank you :-)
Fantastic waawe
Gataux merci chef pour la video Ikram thanks :-)
3teaspoon how much is on gr please
Pandex *-* sorry but I'm not sure. You might be able to Google the conversion.
رجاءا اكتبوا المقادير في صندوق الوصف بالعربية او على الشاشة
يجب أن يتم ذلك يدويًا لكل لغة مختلفة ، وهو وقت كثير جدًا. أفعل هذا كله بمفردي. يمكنك استخدام الترجمة من Google للتغيير إلى اللغة العربية.
With any fruit I mean.
Yes, you can use any fruit you would use to make curd so you can use passion fruit, orange, lime etc
with the same method?
Yes, the same method :-)
Where’s the full ingredient list?
Below the video. Click to expand and scroll down.
Deberías traducirlo en castellano gracias
Scusate x in italiano nn c'è una ricetta?
*Gelatin is better to melt in a microwave to a liquid state! and only then pour
I'm all for whatever works for you.
Leaf is easier
Different strokes for different folkes. Leaf it not available to some :-)
Violin