I had no clue who Rachael Ray is [being non-US-ite ;-) ]when I read Sig's meeting post, Mythili's face morphed with another photo, comment coloumn fellow blogger acknowledged it as RR's face. Then came Deeba's post for a Yellow event! The link that I followed from hers' had hit straight in the face of the *Amature* baker in me, wanting to try this out soon! Thanks Deeba-for the exposure!
I simply tried this - url below :
It called for raspberries, since I had none on me, I tried with what I had, i.e 2 cups of chopped fresh strawberries + 1 cup of frozen blue berries, followed her simplest instructions and obtained a yum dessert!!
Attempting to post stepwise photos, which seem self explanatory, worth a try for all those who love lemony flavour, fruits and over all the base-its something to relish on!! I have plenty of ideas swimming in my head with the keeper base!!!
Here goes, firstly her original title changes with change in fruits!
STRAWBERRIES-BLUEBERRIES-LEMON SHORTBREAD TART
1 stick+6 tbspn cold unsalted butter, 1 1/2C flour + 1/2 C sugar
combined to coarse crumbs texture, pressed down and baked.
The crisp golden base baked @200C /20 mins.
The berries, 3 cups of them, chopped n added on baked base.
Custard prepared with 3 eggs,3/4 cup sugar,2 lemon zest + 1/4 lemon juice....whisked n thick n ready to dive on berries.
There all of them together , a meeting prior to baking!
Baked at 150C/30 mins, custard set, left to cool...then let to cool and set again in a refrigerator, around 2 hours.
Flan ring opened, sugar powder dusted, all being absorbed by almost macerating berries... sliced to wedges with pizza cutter or sharp knife.
EAAAAAATTTTTTTTTTTT all that you can. Its heavyyyyyyyyyy!!!!