Guest guest Posted November 25, 2000 Report Share Posted November 25, 2000 Hi , could someone share recipe for a TNT Birthday Cake recipe.. ( one that gets raves not just that was nice) The lemon tart is excellent.. Eat Well Gary <?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?> <!DOCTYPE mx2 SYSTEM " mx2.dtd " > <mx2 source= " MasterCook 6.0 " date= " November 25, 2000 " > <Summ> <Nam> Perfected Lemon Tart </Nam></Summ> <RcpE name= " Perfected Lemon Tart " author= " Gale Gand " > <Serv qty= " 0 " /> <PrpT elapsed= " 0:00 " /> <IngR name= " unsalted butter " unit= " sticks " qty= " 1 1/4 " > <IPrp> slightly softened </IPrp> </IngR> <IngR name= " confectioner & apos;s sugar " unit= " cup " qty= " 3/4 " ></IngR> <IngR name= " egg " qty= " 1 " ></IngR> <IngR name= " all-purpose flour " unit= " cups " qty= " 1 5/8 " ></IngR> <IngR name= " walnuts " unit= " cup " qty= " 1/4 " > <IPrp> finely ground </IPrp> </IngR> <IngR name= " For the filling " ></IngR> <IngR name= " eggs " qty= " 5 " ></IngR> <IngR name= " granulated sugar " unit= " cups " qty= " 1 1/2 " ></IngR> <IngR name= " lemon juice " unit= " scant cup " qty= " 1 " > <IPrp> from about 6 lemons </IPrp> </IngR> <IngR name= " freshly grated zest of 1 1/2 lemons " ></IngR> <DirS> <DirT> Make the crust: & #013; & #010;Cream the butter in a mixer fitted in a mixer fitted with a paddle attachment (or using a hand mixer) until fluffy. Add the confectioners sugar and mix well. Add the egg and mix well. Add the four and mix just until incorporated. Add the walnuts an mix well but do not work the dough more than necessary. & #013; & #010;Shape the dough into a thick disk, wrap it in wax paper, and refrigerate 1 to 2 hours . roll out for a 10 inch tart pan with a removable bottom, & #013; & #010;Press the rolled out crust lightly against the edges of the tart pan, leaving a thick edge sticking up a bit over the top edge of the pan. Prebake the crust as for a single crust pie crust. & #013; & #010;Make the filling: & #013; & #010;Once the crust is baked and cooled heat the oven to 325 deg Whisk the eggs, then whisk in the sugar until blended. whisk in the lemon juice, cream, and lemon zest. Pour into the baked tart shell and bake in the center of the oven until almost set but still soft in the center, 35 to 40 minutes.( The filling will Finish cooking as it cools & #013; & #010;) Let cool at room temperature. remove th sides of the pan, cover, and refrigerate at least 2 hours. (or refrigerate until ready to serve, up to 24 hours) serve cold. </DirT> </DirS> <Srce> Butter Sugar, Flour Eggs whimsicle irresistible deserts </Srce> <Note> This lemon tart has such a perfect balance of seet and tart that it can dance with a whole range of hot brews, from dark roast at one end of the flvor spectrum to camomile tea at the other: </Note> </RcpE></mx2> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2000 Report Share Posted November 26, 2000 Gary - could you please re-send this recipe in the MC4/5 export format. I cannot use this recipe as it was exported in XML language. Thank you, Jenny Quote Link to comment Share on other sites More sharing options...
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