While holding the cherry in place, place the flat end of a chopstick above the cherry where the stem used to be. Bottle and chopstick method: Remove the stem and place the cherry centered on top of a bottle (wine or soda) with the top facing up.If not, there are a few ways you can remove the hard pit in the center.Īnd for the record, no matter what method you use, I recommend doing this over a sink (and wearing an apron) because you could get splattered with cherry juice. If you own a cherry pitter, you’re golden. Side note: You don’t have to use cherries in this fruit tart recipe – it’s just my personal preference! Take a peek at the photos in this post as well as this post that’s dedicated entirely to my lemon mascarpone mousse! How to pit fresh cherries Your lemon mousse will not be completely smooth, but it should still be creamy, light and fluffy. Some people have noted that they thought the mascarpone “curdled” when they folded in the lemon juice, but that should not be the case (unless you went a little crazy with your whisk or spatula). If you’re not familiar with what curdled mascarpone looks like, do a quick Google search – but be warned… it’s not pretty. Typically when you’re adding citrus to dairy, you want to follow a very precise order of operations to prevent the cream from curdling. And also that I’m making it “wrong”… on purpose. My favorite thing about this filling is that it’s thicker than whipped cream, but it’s not a curd. Making the lemon mascarpone cream filling This would result in uneven baking, with some parts of the crust more cooked than others, and an uneven surface for that delicious filling you’re going to add later. If you didn’t do it, the steam would cause your crust to have pockets of air and bubbles all over the place. The process of poking holes in the crust is called “docking”, and it allows the steam to escape while it bakes. Well, not really, because to me it is fun – but that’s not the reason. Tip: Save the whites to make a beautiful pavlova later! Why do you poke holes in the crust?īecause it’s fun! Just kidding. We’re looking for a flaky crust and not a crumbly one, so the moisture that the yolks provide will help hold things together with provide a nice depth of flavor as well. Since we’re not trying to make a fluffy cake (and we’re even taking the step of poking holes in the crust to prevent that sort of thing), we’re going to leave the whites out. Egg yolks are mostly fats, vitamins and minerals (with some protein) that provide moisture. Rather than simply using one whole egg, I ask you to separate the yolks from the whites to only use the yolks for this recipe.Įgg whites are mostly protein and help create structure. Why use 2 egg yolks instead of 1 whole egg for the crust? Let cool to room temperature sitting on a wire rack. Step 7: Once the crust is firm, preheat oven to 350☏. Bake crust until golden brown all over, about 30 minutes.
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