Remember a few postings ago when I lamented on my no-show lemon tart? After doing the post-post-mortem on it, I realised that it was not the meringue but the CURD that was horribly wrong. The curd that I casually dismissed as easy to get right was anything but the assumed.
I went through at least 2 dozen lemons, making big mistakes and small mistakes each time and finally, I got my curd to set proper. You have no idea how deep a breath I hold each time I disect my tart. But each time, or at least till the very last tart that I did, the curd would part like the Red Sea. And so, back to the drawing board I'd go, in an attempt to find the underlying casual factors prohibiting me from reaching lemon tart nirvana. Guess all that fretting and frantic practicing paid off and someone up there must have liked me because instead of lucky-draw picking the tart for the finals, I got choux.
To be honest, the choux was the item on the list that no one wanted to get. Let's face it, the choux is the main component of your dessert. And if it doesn't puff up, there's no way your cream (however lump-free and flavourfully yummy) can salvage it.
Thankfully, mine puffed up and actually looked quite good! Yay me.
I didn't bring a camera into the kitchen, so I have no pictures of my final product. According to the chefs, pictures will be taken for us (So we can't dispute and say we didn't make that) and hopefully I can put the picture up soon.
Fingers crossed.
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