Tuesday, 6 November 2012

The Great Croissant Experiment

“All sorrows are less with bread. ”
― Miguel de Cervantes Saavedra

If you’re me (and you may just be), there are few things that challenge you as much as making bread. I find it very difficult to get my dough to rise all the time, in fact I have managed to disastrously fail making the same bread I have a hundred times over more than once.

I love croissants – waking up on a cold winter morning in Paris with the smell of freshly baked buttery croissants wafting into my room has left its impact on me. I did nothing but eat crepes, baguettes and croissants that trip. I have to admit that there are a few places in Mumbai that make semi decent croissants. Most buffets have hardened, dried, overly tough little crescents laid out, but there are just a few that manage to impress. Le Pain Quotidian is one of them, though you have to get there before 12pm or all the croissants are over.
Yummy yummy yummy
I decided to try my hand at making them. How difficult could it be? Turns out – very. The recipe intimidated me so much that it took me a month to make up my mind and say ok I’m going to do it. Making croissants is a three-day experiment! I needed three days where I was at home and unable to leave. Three days where it wasn't too hot, so the butter wouldn't melt too much. How was I ever going to do this?

Luckily for me (and very unluckily too) I have hurt my neck and am stuck at home with little choice but to watch TV looking down my nose. I sit up for an hour or so, and then lie back down. Boo hoo. I was particularly bored on Monday, and so decided to start making the croissants.

This recipe I have used is pretty detailed and has step by step pictures to guide you. You can find it here. 

Day 1 is all about making the dough

I measured out the initial quantities for the dough, added them to the mixer and sat back and instructed everyone on what they had to do. I watched as the dough was kneaded into shape. That's it for Day 1. Let the dough rest overnight in the fridge; take it out the next day.

Day 2 is much more hectic

I have to pound 10 ounces of butter into an even 6 by 6 inch square. 36 square inches of butter is a LOT of butter. Once that's done, we pop it into the fridge and roll out the dough. Rolling dough is easy when there’s no specific shape to be, but getting it into a square was a bit of a b!$%h. Once square, we put the butter on top of the dough and fold the dough over it like an envelope making sure everything is sealed inside.

10 oz of butter looks like this
And this
You then start rolling the dough out further, elongating it as you go. Here is the problem – its way too hot in my kitchen and in Mumbai at this time of year to attempt to do this. Butter softens too quickly, and softens the dough as well, making it a very sticky icky mess all over the counter. We rolled it out into a long rectangle, folded it over itself in thirds and froze for 20 minutes and took it out to reroll. Turns out that it needed much more time in the freezer to harden again. We left it in the freezer for close to an hour the first time before it was pliable. 
Butter wrapped in dough
Rolling it out to a 24 by 8 inch rectangle was not at all easy. The dough kept breaking and falling apart, guess I’ll have to deal with uneven layers in my croissants! After rolling it out three times (which should have taken an hour but took two and a half instead) we put the dough back in the fridge to sleep over night.
Butter seeping through the dough as we elongate

Day 3 – time to put it all together

The instructions say to roll out the entire dough to a 41 inch long rectangle, but my kitchen counter is just not long enough. We started by elongating and flattening the dough as much as possible, and then cut it into bits so we could thin them out properly. After using a ruler and measuring out the perfect triangles, we started to roll the croissants out. This was the most fun thing we had done, this was actually the only thing I did myself rather than having help.
Two proper shapes, and 2 that eventually became little rolls
Unfortunately cutting the dough into sections and rolling it out meant that we had quite a lot of wastage. Again the heat was not our friend, the butter melted and the dough broke. We ended up with 20 semi sort of croissants in different shapes and sizes. Oh well, the proof is in the proving. Time to cover them up and let them rise again.
This kind of rolling is fun
After letting them prove for 2 hours, we put them into the oven at 200 degrees. (Even though the instructions say cover the croissants in egg wash and then let them prove, I suggest waiting an hour before doing that. The egg wash moistens the dough and doesn't allow it to rise properly.) 

Interesting little shapes
Yummy - all ready to bake
Bake the croissants for ten minutes, till the ones on top are golden brown and then switch them around for another ten minutes. 
What a croissant should look like inside
I burnt the croissants so rather than soft flaky pastry, I got interesting crunchy croissant shaped biscuits. 
Far too brown and crunchy - my first croissants!
The Great Croissant Experiment is on the line between pass and fail. I know what we did wrong, and I think I know how to fix it. Until next time, adeiu. 
Some too burnt, some not. Until next time

Coffee & Croissants early in the morning at Charles de Gaulle airport

Tuesday, 16 October 2012

Honey, I Blew Up My Waistline

Honey Chocolate Cake
After making chocolate cake over and over again, and not being satisfied with it, I chanced upon this recipe. For me, the ultimate chocolate cake will always be Goriawala’s chocolate cake, complete with gelatinous chocolate icing (it's a very Bombay thing - if you haven't lived here, you won't know it). And none of the cakes I had made till then were moist enough or dense enough. Until this one. Its sweet, its soft, its silky and the honey and sugar caramelize around the outside to give you and amazing crunch every few bites. I’ve made this cake 6 times, with a few variations, and it has met with rave reviews.

I have actually miscalculated the amount of honey to put into the cake once, and ended up adding 2 different kinds of honey and half a can of golden syrup into the batter. It was great! There’s no hard and fast rule here about what you add into it. Golden syrup is sweeter than honey, and works just as well.

I usually start making this cake when I have nothing to do, and I think 'oh I can kill an hour or so'. Its a slightly long process, and pre prep takes longer that mixing the actual batter. I decided to become smarter and make things easier on myself. You don't get chocolate buttons and the like in India. What you do get is solid slabs of cooking chocolate. I spent an afternoon cutting 3 of these slabs (yes it took almost the afternoon!) into shavings and small pieces that I store in a ziplock bag in the fridge. Presto! 20 minutes saved per cake! 

Pretty Perfect Honey Chocolate Cake 

(Adpated from here, and my comments (here))

100 grams dark chocolate, broken into pieces (I have used dark chocolate, milk chocolate and semi sweet chocolate for the cake, and loved the results with all.)
275 grams brown sugar
225 grams butter – room temperature
125 ml runny honey or golden syrup
2 eggs – room temperature
200 grams plain flour (I use an equal amount of self raising flour because I like it when the top of the cake domes)
1 teaspoon bicarbonate of soda
1 tablespoon cocoa
250 ml boiling water

60 ml water

100 ml runny honey or golden syrup
100 grams dark chocolate – finely chopped
60 grams icing sugar

Step 1
Preheat your oven to 180 degrees Celsius and butter and flour a loose bottom cake tin (20 to 23 cm).

Step 2
Melt the chocolate for the cake (100 grams) in a bowl, either in the microwave or suspended over a pan of simmering water. Set aside to cool slightly. (Make sure the chocolate cools or you will scramble the eggs later.)

Step 3
Beat together the sugar and soft butter until airy and creamy, and then add the honey. (My butter and sugar never gets airy and creamy, it just turns a yummy yellow with brown bits of sugar in it.)

Step 4
Add one of the eggs, beating it in with a tablespoon of the flour, and then the other egg with another tablespoon of flour.

Step 5
Fold in the melted chocolate, and then the rest of the flour and the bicarbonate of soda.

Step 6
Make sure you strain the cocoa before adding it to the batter, or you will get big lumps in it.

Step 7
Beat in the boiling water very quickly and mix everything into a smooth batter. (The batter will be slightly on the thin side, don't worry about that.)

Step 8
Pour batter into the cake tin and bake for up to an hour and a half. Make sure you check it at 45 minutes and every fifteen minutes after that. It is done when a toothpick or skewer inserted into the centre comes out clean.

Step 9
Let the cake cool completely in the tin. (I make the mistake of leaving it for hours and hours in the tin, and usually have to pry the bottom off the tin. My suggestion is separate the cake from the bottom of the tin after an hour while it’s still a little bit warm.)

Step 10
Make the glaze while your cake is baking.
Bring the water and honey to a boil in small saucepan.
Then turn off the heat and add the finely chopped chocolate. Swirl it around to melt in the hot liquid. Leave it for a few minutes then whisk. Sieve in the icing sugar and whisk again until smooth.

(Its important to sieve in the sugar, otherwise the icing gets lumps. My glaze usually has tiny bubbles of air that pop through it, leaving the cake looking lovely and interesting.

If you compare this recipe to the original, you will see that I have cut down the quantity of the glaze by quite a bit. This is because I have made this cake 6 or 7 times now and always had half the icing left over, even after pouring it onto the cake in excess.)

Step 11
Choose your plate or stand and cut out four strips of baking paper and form a square outline on the plate. This is so that icing does not run everywhere (though you will have to clean up the base a bit.)

Step 12
Pour the icing over the cold cake and smooth it down the sides. The glaze stays sticky ages (I have once made it 24 hours in advance and not had a problem icing) so ice in time for the glaze to harden a little, say at least an hour before you want to serve it.

Step 13
You can then very gently slide out the strips of baking paper to reveal a clean plate. Use a damp cloth to clean any stray bits of icing that follow the paper.

Step 14
Serve, enjoy and save some for me!

My first attempt

Sunday, 9 September 2012

How to Exercise (when you’re always injured)

I wanted to exercise last night but it just didn't work out.”

I’m one of the most accident-prone people there is. If there is a wall, a door, a drawer or a slight undulation on a flat surface – I will find it. I lose track of the number of bruises that show up all over my legs, sides and arms some days.

Paris with a broken ankle

Walking through a glass door
I’ve had a hundred stitches on both my legs because I walked into a glass door and it fell on me. I’ve been pushed through Charles de Gaulle airport in a wheelchair because I broke my ankle walking off a pavement in Paris. I’ve broken and bruised many small bones on the tops of my feet dancing on cow dung covered surfaces in Goa. I've strained muscles and ligaments running on Marine Drive. That's just my legs – if I had to describe every injury I’ve had, we’d be here all week.
Getting injured is both a blessing and a curse. I get loads of attention while I'm convalescing, and also eat any food that I want and to hell with quantity. This is a great strategy if I’m only in bed for a few days, but not so good for my waistline if I’m there for the semi – long haul. I always have my dad hovering over me saying ‘Jhadoo don’t eat that!’; (jhadoo meaning fatty, not broom). The key thing I try and try to remember (and sometimes do) is that being injured is a lot like being on holiday or having a weekend. Its very real and everything you eat COUNTS!

“Oh its Saturday, it won’t matter if I eat fries and a chocolate milkshake for breakfast. Okay brunch. Okay just a snack.” Etc etc… it doesn't work like that. Your body is still counting those calories and still storing them where you definitely don’t want them to be seen. To quote a friends episode I love 'A moment on the lips, forever on the hips!'

Exercising while you’re stuck at home can be completely frustrating and definitely deemed pointless. I for one barely understand why it is productive for me to get up, and jump up and down at the foot of my bed. (It’s the only thing that works for me though!)  Sometimes however, you gotta do what you gotta do. I’ve started spending a lot of time on pinterest courtesy another blogger I know and invariably end up going through pages and pages of fitness pictures. Mine are here. 

Fitness pictures, by the way, are always shots of spectacular looking women with amazing butts and legs, ‘lightly sweating’ as they pose for the picture- “Oh the weights are so heavy I must pout and make a sexy face to ease the pressure”

Love her
While I can make fun of them forever, there is a little part of me that whimpers if I look at them too long (and a little part of me that used to put pictures of Alyssa Milano up for inspiration). Just got to get myself up and keep going. 

If you’re lying in bed and can’t move, squeeze your knee down into the mattress. Don't use your thigh to push your leg down, but concentrate on making your knee as flat as you can using your quad muscles. Hold and count to 3. Do 2 sets of 30 on each leg.

Using the same technique of squeezing (and being in bed – ahem!) squeeze your glutes together tightly. Hold till 5 and release. Do 2 sets of 20.

Keeping your stomach sucked in all the time is actually a really good core exercise. We ladies do it constantly when we’re out and dressed in small little dresses and skirts, but never think of doing it when we’re home. Try consciously keeping your stomach pulled in all the time (and your back straight) and there will come a time in the next few months where you wont be pulling that much in! This is a lot tougher than it looks, I've been trying to do this all week and I keep slipping back into a slouch after a few minutes. 

Gentle stretching is always amazing for your body. When you wake up, get out of bed and stretch. It's really good for you in the long run. Stand at the side of your bed and stretch - stretch - stretch upward. Imagine that there are ropes attached to your hands and feet and they are pulling you in different directions. Stretch as high as you can go and hold for 9 breaths. Release and do it again. 
Next as I always recommend, if you can do it – surya namaskar! If you don't know how to do a surya namaskar (shame on you!) you can learn here or here or here

The latest one - something is pulling inside my kneecap
For me, the permanent cripple I now have a range of physiotherapy exercises that I have to do each morning so I’m kick starting my day every day. Yes, kickboxing too. My therapist wants me to keep at it while we fix my knee. Something went wrong with my knee again btw. Presents and sympathy please!

To be very honest (because you know, I wasn't before) there is very little you can do if you’re landed flat on your back. Just be careful with what you eat and try not to fill into those big t shirts and shorts that you wear to sleep.

Remember – its mind over platter and not the other way around!

Wednesday, 29 August 2012

Going Going Goan

One of the first things I wanted to learn to make was prawn curry. Prawn curry has been my favourite food since I was 5 years old. I eat it when I'm sick, I eat it before going out of town, I eat it when I come back home after a long holiday – prawn curry is my go to food. I wanted to learn how to make it, and who better to teach me than my mum! It was really a collaborative effort between her and my cook, with both of them trying very hard not to laugh when I asked them questions they deemed ‘stupid’.  

We started slow, first a vegetable curry, then a chicken curry and finally moved up to the big one – the prawn curry! The first few times I made this curry, I felt like I needed two extra sets of arms to be able to do everything in its correct order. I was hot and flustered and could not do anything without some help. I had to check if the quantity of spices I was putting in was ok, if I had cleaned the prawns right, if I had squeezed the lemon correctly – everything!  I still feel like that when I make it, but it’s getting easier slowly. My mission is to make this curry three times in a row without having the mixer explode onions or tomato all over me. Fingers crossed!

The way we cook it at home is absolutely from scratch. No pre prepared curry masala, no canned coconut milk – everything is made. It would definitely be easier making it with a packet of masala (I would feel a lot less like I needed 8 arms), but I'm not too sure how it would taste he he.

Amy's Goan Prawn Curry

For the masala
12 dried Kashmiri chilies
6 mid sized onions - rough chopped
7 mid sized tomatoes - rough chopped
2 teaspoons jeera or cumin powder
3 teaspoons dhanya or coriander powder
1 teaspoon rai or mustard powder
3 bits elaichi or cardamom pods

1 fresh coconut - rough chopped
1 can coconut milk (not desiccated, natural)

1 kg prawns (shelled)
2 teaspoons salt
2 large lemons (juiced)

Curry patta

Preprep (or do at the very beginning)
Clean prawns and marinate with 2 teaspoons salt and lemon juice. (If you’re like me, you will order the prawns pre cleaned or beg someone at home to help you clean them. Don't feel guilty about it, or use rubber gloves to clean them if you do)

Step 1
Make the Masala

Chop the onions roughly and sauté them in 2 teaspoons oil with 1 teaspoon garlic paste and 1 teaspoon ginger paste. They should go translucent which will take you 7 to 8 minutes.

Wash your chilies and make sure you behead (destalk) them. Roughly chop up the tomatoes and add to the mixer

Add the jeera, dhanya, rai and elaichi to the mixer along with a cup of water.
Blend thoroughly until you have a thick paste.

Step 2
Push the mixture through a strainer so that the liquid strains into a bowl.
Add some water to the remnants of pulp and repeat a few times. Make sure you press down properly to get all possible liquid out. Use the back of a rounded spoon or your hands – you can always wash after.

The reason you are doing this is to extract as much masala from the mixture as possible, without the ‘icky’ bits like chili seeds and tomato pips. This masala forms the base of your curry so it is important that it is mixed thoroughly – there’s no such thing as over mixing here – and strained properly.

(The other reason you are doing this is, as my cook says, 'if you're cooking in your saasu's house, you don't want her to think you are wasteful'. Imagine me hearing this when I was 19 years old and almost falling off the kitchen counter laughing and hysterical.)

Step 3
Blend/ put onions into a mixer with a little water until absolutely fine. Add to masala you have collected and start to boil. (Please check that the top of your mixer is fixed correctly. The last time I made this curry onion exploded everywhere and even reached the ceiling!)

Leave the masala to boil and get on with your other work. (By this time, I have usually washed the bowl of the mixer twice already and am getting fed up.)

Step 4
Crack coconut open using a pestle (we in India call is a khalbatta). Cut the coconut flesh into bits and add to the bowl of your mixer along with 1 cup water.

Grind well, till you get a slushy paste.

Strain the liquid and collect the ‘thick water’ in a separate bowl. (Check on your curry, it should be bubbling merrily by now.)

Add more water to the remnants of the coconut milk and repeat (this is the same thing we did with the curry masala)

Add this thin coconut water to the boiling curry. (Be careful with how much you add, if you don't like a very watery curry do not add all of it.)

If you’re using the can of milk, just add it to the curry slowly, making sure it doesn't become too thin.

Step 5
Sautee 2 stalks of curry leaves in 1 teaspoon of oil and then add to your curry. (You can do this in advance and keep the leaves covered so they retain the odor. Make sure the oil is very hot before adding the leaves, you just want to blister them.)

At this point, if the curry is slightly thickish and not smooth, use an immersion blender to smooth it out.

Step 6
Add the pre marinated prawns to your curry and allow it to boil for 5 minutes.

Step 7
Add thick coconut milk. The curry should be bright orange (or some shade of orange by now). Though the milk is thick, it will dilute the curry here.

Step 8
Add 5 to 6 green chilies sliced vertically to curry.

Step 9
Add salt and lemon to taste.

Step 10
Leave the curry to boil for another 15 minutes and take it off the stove.

There you have it – yummy, fresh, made from scratch Goan curry. Serve it with rice (add butter to the rice to make it sinful) or hard bread (brun pao is amazing) or just with a spoon.

This is best accompanied with Kachoobar (finely chopped onion, tomato, green chili, kothmir and lemon) and fried papad. 

You definitely need company to eat this, you can't curry on by yourself! 


Tuesday, 21 August 2012

Ba Na Na

'Vegetables are a must on a diet.  I suggest carrot cake, zucchini bread, and pumpkin pie.'  
- Jim Davis
Hmm… maybe not zucchini bread just yet, but I am a sucker for anything banana. Fritters, milkshakes, mashed with sugar or baked into cake. I love banana bread. Toast it and slather it with butter and you have me hooked!

I tried making banana bread in the bread machine and the result was a loaf of bread that smelt like banana and was slightly sweet. There was no overwhelming banana-y taste when I bit into it. Acceptably, but a bit disappointing after a few bites.

I accidentally found the perfect recipe on Nigella Lawson’s website. I love her – almost everything I make off her site tastes exactly the way it should and LOOKS like the pictures she puts up! This is a modification of her recipe – I’ve cut out the alcohol and the other fruit and concentrated on just banana. Resultant bread is YUM.

Banana Bread 

(Adapted from Nigella - my comments in italics)

Attempt 1 - nummy
What you will need

175 grams plain flour
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
½ teaspoon salt
125 grams butter, melted (most recipes call for unsalted butter, but here in India that is extremely hard to come by. I use regular Amul, and no one complains)
150 grams sugar (I like using brown sugar, the loaf goes darker and tastes better)
2 large eggs (make sure the eggs are room temperature)
4 very ripe bananas mashed (I try stopping at 300g which is the suggested quantity, but I never can. My philosophy here is the more the merrier – I’ve gone up to 6 medium sized bananas once!)
60 grams chopped walnuts (rather than just chop them up, put them into a mortar and smash them up till they’re fine. They add a fantastic taste and texture to the bread. You don't have to add them in though)
1 teaspoon vanilla extract

Step 1
Butter and flour a loaf tin (standard size) and set it aside. Preheat the oven to 170 degrees Celsius.

Step 2
Mix the flour, baking powder and soda bicarb together. (You can also use the same quantity of self-raising flour – 175 grams- and skip the baking powder and soda.)

Step 3
Mix the butter and sugar together and beat until they are blended.

Step 4
Add the eggs in one at a time, followed by the bananas.

Step 5
Add vanilla extract. (If you are using walnuts, stir them in now)

Step 6
Add flour a third at a time and stir properly. (You can either use a wooden spoon to make the mixture or use a hand/ stand mixer to combine the ingredients. I see no difference in using either method.)

Step 7
Scrape mixture into a loaf tin and make sure the batter is evenly spread. Place it in the middle of the oven. It will take anywhere between 1 hour to an hour and a quarter to bake. (If your oven temperature fluctuates, start checking the bread at 50 minutes. You will know it's done when you insert a toothpick or knife into the bread and it comes out almost clean.)

Step 8
Turn out onto a wire rack to cool after 10 minutes. Eat warm or cold.

I love cutting thick slices of this bread and eating it hot. And cold. And anything. 

oh happy days

Monday, 13 August 2012

Such a Tart

“We must have a pie. Stress cannot exist in the presence of a pie.”
― David Mamet, Boston Marriage
For the last year, I have been obsessed with lemon tarts. I’ve tried four or five different recipes for them, and while I did finish each and every one, this is one of two favorites (I'll wait a while before posting the other). It’s a little bit time consuming but it’s wonderfully tart and crisp and luscious by the time you get around to eating it. Living in India, we don't get lemons as much as we do lime - the first time I made this tart I substituted lime juice for lemon juice in the exact quantity. Not a good idea, my cheeks squeaked for hours after! It's a wise idea to use two thirds of the quantity needed if you’re using little green or yellow limes as opposed to big juicy lemons ( *ahem some sort of strange juicy lemon joke just crossed my mind*).

Down Under Lemon Tart

(This recipe has been adapted and of course as always my comments are in parentheses.)

For the crust
2 1/2 cups flour (I call this maida)
200 grams butter (the butter should be cut into cubes & must be cold)
3/4 cup icing sugar (pass this through a fine sieve, don't want lumps in the crust)
1 egg yolk
1 1/2 tablespoons cold water
4 eggs
¾ cup castor sugar
2 tablespoons minced lemon zest (or 1 and a half tablespoons minced lime zest)
¾ cup fresh lemon juice (or ½ cup fresh lime juice)
½ cup cream (Amul, Parsi Dairy etc will do fine – just make sure its cold)

Step 1
Mix the flour, butter and icing sugar (sieved) together in a bowl with either a hand mixer or in a food processor. (Until someone buys me a kitchenaid mixer  I will continue to use my trusty stand mixer) The mixture will look like breadcrumbs.

Step 2
Add the egg yolk as well as one tablespoon water and mix. You may need to add another tablespoon of water (I did) to this. (I found that at this stage the dough began to climb up the paddles of my mixer and stick. It was easier and much simpler for me to take the dough out of the bowl and knead it by hand for a few minutes – it shouldn't take more than two or three max.)

Separate the dough into 2, flatten it and wrap in cling film. Put it in the fridge for 20 minutes. (I tried putting it in the freezer because it was so hot – big big mistake! It froze rock solid and took ages and ages to thaw)

Step 3
Flour your kitchen counter well and roll out your dough. It helps if you roll it out into a rough circle; it’s much easier to put into the pan. The dough shouldn't be too thin because it will break when you lift it, but be careful about it being too thick as well. (If you know how to roll a chapatti – I don't! – it needs to be that thickness. In English, maybe 3 to 4 mm)

Step 4
Gently lift the dough up and place it in a 9-inch tart pan. (It’s always preferable to use a pan with a removable bottom, but since I don't have one and have no idea where to get them, I use a pretty glass dish instead.) Lightly press the dough down into the pan and up the sides – patch cracks with extra dough, you don't have to be too neat, we’re covering it up with yummy lemony goodness soon.

Here, my recipe says to chill the crust in the freezer for 20 minutes, which you could do if you had a dish that was not glass. If you chill a glass dish and then put it into a hot oven it will shatter. The choice is yours, though freezing it again does make it slighty more crisp.

Step 5
Preheat the over to 175 degrees Celcius. Line the pastry with foil or baking paper (cut into a rough circle of course) and add some raw rice to it  (you could use dal too, I nearly fell off my chair laughing when my mum mentioned she used to do that). Bake in the oven for 15 minutes. Remove foil and rice, and continue baking until pastry is a light golden color. The whole process will take 20 minutes.

Step 6
Onto the filling! In a mixing bowl, mix together eggs, castor sugar, lemon zest, lemon juice, and cream. Be careful not to over beat.

Pour the mixture through a strainer to get rid of the pips and chunky bits of zest. Place the tart pan on a baking sheet, and carefully pour the lemon mixture into the baked pastry crust.

Bake for about 20 minutes, until the tart is nearly set. (My recipe says that the filling will be runny in the center, and will set when cool. However my tart bubbled and blistered in those 20 minutes and took on this wonderful bright yellow sheen.) 

Cool and serve.

I love this tart, it's just sublime!

My pretty lemon tart, next to a picture of what its supposed to look like. Pretty close!