Go to the Recipe: A Carrot Walks Into a Bar: Unlocking the Future of Lemon Bars with Vegetable Juice
If only Breville was making more appliances that could use for cooking and less for baking....
I don't have a juicer. Do I just use 350g of carrot juice?
I made this in a 9inch round pan using orange juice with orange blossom water and added some chopped confit orange peels(felt wasteful to throw the peels away). Noticed a bit of sugar crystals deposited at the bottom of the filling but maybe that was me over-stressing because of how sweet this thing will be, and I was right it was. Is there any way to reduce the sugar without affecting the texture and its function ?
Thank you.
I am not sure what I am doing wrong but I have now tried to make the base exactly as described but I don't get as far as putting in the filling as the pastry keeps melting and slumping down the sides of the pan before it hardens and browns. The oven temperature is 65 C as checked by my separate digital thermometer.
Usually I would blind bake with beads but this recipe does not seem to call for that. I have now tried it three times with different thicknesses of pastry however the result is always the same. All suggestions welcome
You can get away with reducing the sugar by 25% and it may bake faster since the egg ratio will be increased. The settling may be from the height of your mold choice. Resting the batter may result in less settling. Looks good though!
Hello Wade, Is this dough rested before you work it? And rested after it is formed in the mold and chilled? You may have a scaling error or ingredient choice error and if not one of those then a rolling and forming error. The dough should be resilient and able to pick up and place into the mold. You can try rolling out and then chilling if dough is too soft or warm from environment. No need to weigh this dough for blind baking, but if it improves your outcome then it will not hurt.
Thank you. I rested the batter and as I folded I felt the grains of sugar(prior to cooking). Definitely will reduce by 25% as most times after sharing with neighbors I typically get a lion’s share of dessert 😅
65C or is it a typo on your end? Try baking from frozen or let the dough dry out in the pan overnight in the fridge and bake directly frozen or chilled it does the trick whenever I make tarts. Like Matthew said resting/chilling is key(it’s not optional).
Curious about pulling the vacuum for the liquid here...how long a vacuum/how much pressure? I assume vacuuming can be done in any container that would fit in the vessel? Any gotchas?
Hello Greg, The taller and larger the vessel the better. The filling will rise quickly until the air is removed. You will need to pull multiple vacuums and in stages. After a few initial pulls the air bubbles will become less dense and you can run the vacuum as long as you can each stage. The final stage you will see all the air bubbles popping. There is much needed attention to the process to keep it from expanding over the edge of your vessel and making a mess.
Thanks! Considering a chamber vac purchase in the near future, and figured "why not just dive into the deeper end first...what could go wrong?" Well, you've probably saved me at least one stupid move early.
