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to see the answer to the question.
What kind of nuts does she put in the dough?
How does she use to mix the dough for the crust?
a) Her hands
b) A blender
c) A mixer
When does she add egg yoke?
a) After it is a ball
b) First, with the flour
c) Never, it will ruin it
What is the strainer supposed to catch?
Where does the pastry dough go?
a) In a pie plate
b) On a cookie sheet
c) In a cereal bowl
Hi, this is Marika. I'm going to talk to you today about how to make a lemon tart.
First I make the dough, the crust, the pastry, for the crust and my favorite crust
is a crust made with flour and ground roasted hazelnuts, and some icing sugar, and
butter, and so you just mix all of those together with your hands. Make sure that the
butter doesn't get too melty, and then when it's pretty much a solid ball you add
egg yoke to it and mix it some more and knead it with your fingers and then you roll
it up and put it in the refrigerator for a few hours, so the butter gets colds again,
the butter needs to be cold. And to make the lemon tart filling, I mix lemon juice
with losts of egg yokes and cream and after I finish mixing that, I put a little bit
of sugar in, and then I put it in a strainer, so that any little bits of lemon, are
caught behind. You don't want them in the filling. Then I roll out the pastry dough,
put it in a pie plate, and pour the lemon and put it in the fridge
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