Ingredients with Measurements:
- 1 1/2 cups of all-purpose flour
- 1/2 cup of unsalted butter, softened
- 1/4 cup of granulated sugar
- 1/4 cup of golden syrup
- 1/4 cup of brandy
- 1/2 cup of lemon curd
- 1/4 cup of heavy cream
- 1/4 cup of powdered sugar
- 1/4 teaspoon of salt
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Parchment paper
- Mixing bowls
- Electric mixer
- Whisk
- Rubber spatula
- Pastry brush
- Oven thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the golden syrup and brandy to the mixture and mix until well combined.
4. In a separate bowl, sift together the flour and salt.
5. Gradually add the flour mixture to the butter mixture and mix until a dough forms.
6. On a lightly floured surface, roll out the dough to a thickness of 1/8 inch.
7. Cut the dough into circles using a cookie cutter or the rim of a glass.
8. Place the circles onto a parchment-lined baking sheet and bake for 10-12 minutes or until golden brown.
9. Remove the cookies from the oven and immediately shape them into cups by pressing them into the bottom of a muffin tin or a tart pan.
10. Allow the cups to cool completely before removing them from the tin or pan.
11. In a mixing bowl, whisk together the lemon curd and heavy cream until smooth.
12. Spoon the lemon curd mixture into the cooled brandy snap cups.
13. In a separate bowl, sift the powdered sugar.
14. Using an electric mixer, beat the powdered sugar and a few tablespoons of water until a smooth glaze forms.
15. Drizzle the glaze over the top of the lemon curd filling.
- Time:
Preparation time: 30 minutes
- Cooking time: 12 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- Makes 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 43g
- Protein: 2g
Substitutions for ingredients:
- Corn syrup can be substituted for golden syrup.
- Whiskey or rum can be substituted for brandy.
- Store-bought lemon curd can be used instead of homemade.
Variations:
- Lime curd or orange curd can be used instead of lemon curd.
- The brandy snap cups can be filled with whipped cream and fresh berries instead of lemon curd.
Tips and tricks:
- Be sure to work quickly when shaping the brandy snap cups as they harden quickly.
- If the dough is too sticky, chill it in the refrigerator for 10-15 minutes before rolling it out.
- To prevent the brandy snap cups from sticking to the muffin tin or tart pan, lightly grease it with cooking spray or butter.
Storage instructions:
- Store the brandy snap cups in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- The brandy snap cups can be reheated in the oven at 350°F (180°C) for 5-7 minutes.
Presentation ideas:
- Serve the brandy snap and lemon curd tart on a decorative platter or cake stand.
- Dust the top of the tart with powdered sugar before serving.
Garnishes:
- Fresh berries, such as raspberries or blueberries, can be used as a garnish.
- Mint leaves can also be used as a garnish.
Pairings:
- Serve the brandy snap and lemon curd tart with a cup of tea or coffee.
Suggested side dishes:
- Fresh fruit salad or a green salad would pair well with the tart.
Troubleshooting advice:
- If the brandy snap cups are too hard to shape, place them back in the oven for a few seconds to soften them.
Food safety advice:
- Be sure to use an oven thermometer to ensure that the oven is at the correct temperature.
Food history:
- Brandy snaps are a traditional British cookie that are made with golden syrup and brandy.
Flavor profiles:
- The brandy snap cups have a sweet and crunchy texture, while the lemon curd filling is tangy and creamy.
Serving suggestions:
- Serve the brandy snap and lemon curd tart as a dessert for a dinner party or special occasion.
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Region: British