I happen to be at Savour Singapore last Friday just in time to join a free baking class. I was overjoyed when I know that we are making lemon tarts. This is my first tart with the flavor I love. Honestly, I was quite afraid of the amount of egg yolks, butter, sugar and cream that goes into it. I will probably cut down on the sugar if I make it again.
It was a 90 minutes session which leave us with not enough time to do a proper knead and rest the dough. Bain Marie was done in a rush and the finish product was unable to set in the fridge long enough to be ready for garnish.
I did an untidy job in pressing the dough to the cups which turns out ugly but it was still a great experience and I am not afraid to start making desserts now.