Claire Saffitz Makes Meyer Lemon Tart | Dessert Person

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Claire Saffitz x Dessert Person

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Claire Saffitz Makes Meyer Lemon Tart | Dessert Person
Spring is around the corner, but if you need a pick-me-up in dessert form, look no further than this sunny, zingy, Meyer lemon tart with a hidden ribbon of raspberry jam. It’s one thing Claire loves to make in winter, using the gift of Meyer lemons, but is even more classic if made with regular lemons all year round. Be warned, it’s very tart, but that’s how lemon desserts should be!
#ClaireSaffitz​​​​​ #DessertPerson​​​​​ #LemonTart​
Special Equipment:
9-inch removable-bottom tart pan or 9-inch springform pan,
Instant-read thermometer, food processor (for the Sweet Tart Dough)
Lemon Curd, Meyer Lemon Variation (page 330)
1/2 cup plain whole-milk Greek yogurt (4.2 oz / 120g)
Sweet Tart Dough (page 338), parbaked in a 9-inch removable-bottom tart or springform pan and cooled
1/3 cup raspberry or blackberry jam (3.5 oz / 100g)
Lemon Curd
3/4 cup sugar (4.6 oz / 150g)
Finely grated zest of 2 lemons
4 large egg yolks (2.5 oz / 70g)
1 large egg (1.8 oz / 50g)
3/4 cup fresh lemon juice (6 oz / 170g), from 5 to 6 large lemons
1/2 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into 1/2-inch pieces, chilled
1 teaspoon vanilla extract
Sweet Tart Dough
1/3 cup almond flour (1.4 oz / 40g)
1 cup all-purpose flour (4.6 oz / 130g) plus more for hands
1/4 cup powdered sugar (1oz / 30g)
1/2 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into 1/2-inch pieces, chilled
1 large egg yolk (0.6 oz / 16g)
1/2 teaspoon vanilla extract

Video Breakdown:
0:00​​​​​ Start
0:07 Intro to Meyer Lemon Tart
0:27​​ Dessert Person Intro Animation
0:46 About Meyer Lemon Tart
2:04​​​ Ingredients & Special Equipment
2:35​​ Sweet Tart Dough Recipe
10:32 Parbake The Crust
12:28 Lemon Curd Recipe
14:02 Maya Chillin'
14:42 Spa Water Recipe?
17:38 Back By Popular Demand... Nick San Filippo
18:17 Assemble Tart & Bake
22:40 Claire Saffitz Reviews Meyer Lemon Tart
23:57 Archie!
Find Dessert Person Online:​​​​​
Claire Saffitz on Instagram: csaffitz​​​​​
Dessert Person Merchandise:​
For Other Penguin Random House Books:​​​​​
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Kyu Nakama
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar

Claire Saffitz x Dessert Person
Claire Saffitz x Dessert Person Mánuði síðan
This Meyer Lemon Tart is definitely my go-to pick-me-up dessert during the winter months, what is yours?
Elsie Mahler Scharff
Elsie Mahler Scharff Mánuði síðan
I made your tart for our hosts in Hawaii last week. Brilliant!! Also, you're from my hometown and remind me so much of the kids I knew at Burroughs...and I'm 66! So much fun watching you cook and yak and of course, I bought the book.
Hyder Soomro
Hyder Soomro Mánuði síðan
@riskinhos inayazees
Crow Mánuði síðan
@LaNel Muhammad .Xxx Xxx X X
Ojas Hardikar
Ojas Hardikar Mánuði síðan
What can you do if you don't have Meyer lemons available? Can regular lemons or even limes work?
Carla Weiland
Carla Weiland Mánuði síðan
loaf cake! lemon, blueberry crumble, tahini , etc
Chella Rose
Chella Rose 3 klukkustundum síðan
The editing is *chef's kiss*....and the tart looks delicious! My dad loves lemon meringue pie, but maybe I will make this for him for Father's day instead! And I bought your book, Claire, so next time I can watch you and read with you!
Graham Burbanck
Graham Burbanck Degi Síðan síðan
that breakdown of pain was rude. but i watched it 7 times. and commented about it. i dont comment :P do you booboo
Sarah McClung
Sarah McClung Degi Síðan síðan
I made this yesterday with passion fruit curd!!!! That’s right! Also hi from Dar Es Salaam 😊 gotta get my hands on this book!
J F Degi Síðan síðan
This strikes me more as a spring or summer treat, personally. Especially due to the citrus. But, I imagine it would be a great pick me up, in winter, for that exact reason. Reminds you of better weather lol. Also, raspberry and lemon sound so good together. Is this an original recipe, or like a sample for pastry chefs? Either way, I like that you made it your own. Simple, but yummy.
Rachel Bernholtz
Rachel Bernholtz 2 dögum síðan
I tried making it and it never really set to the point she described as a wobble but not a ripple. If anything it got looser after leaving it for a few more minutes
noobasdfjkl 2 dögum síðan
I can't even think of Meyer lemons without thinking of that one time when Rapoport inexplicably took a ton of time to shit on them.
Yağız 5 dögum síðan
lemme check the ingredients first ohh okay, there is not heavy cream go on
Rachel Frumkin
Rachel Frumkin 7 dögum síðan
I have a Meyer Lemon tree and I have been looking for a recipe to use my surviving lemons in.
David Renard
David Renard 7 dögum síðan
We accidentally used regular whole milk plain yogurt instead of Greek and the filling split :( will be trying again!
Kyong Han
Kyong Han 7 dögum síðan
gaw damn
mary smeaton
mary smeaton 8 dögum síðan
Tried this out and it was absolutely delish!! One thing that didn't work for me, however, was the foil pressed down over the crust instead of parchment and pie weights. My crust shrunk quite a bit without pie weights. I know that Claire is trying to stop using single-use foil and plastic and I had an idea I'd love to see her test out. How about inverting a silicone stretch lid for a bowl inside the crust, then fill that with pie weights while it blind bakes. Can you give that a try and see if it works? I'd love to see an episode where Claire tries out different baking hacks or shows some baking hacks of her own.
Makam Ebrahim
Makam Ebrahim 9 dögum síðan
kudos to the editor.♥️♥️
Xenon787 11 dögum síðan
Hi Claire! I made this tart this past weekend with fresh strawberries over top, and it turned out incredible! Thanks for the excellent recipe, I'm looking forward to getting the whole cookbook!
Kelsey Baguley
Kelsey Baguley 12 dögum síðan
soooooo go0d
Rachel Brady
Rachel Brady 14 dögum síðan
I’m wondering if anyone else has tried making this (or any recipe from Claire) before? I have the book, I’m a very experienced baker, but of the 6 or 7 recipes I have tried, everything has failed 😭 I follow the recipes by the book, but I use the gram amounts of ingredients. I was supposed to make this for my in-laws tonight but I am looking at lemon soup...
Kayla Horton
Kayla Horton 14 dögum síðan
Can you please come to my house and give me a lesson.!! Lol. I just made this followed the recipe to a tea. But the curd did not look as thick as yours and I did the spoon test and it was 170 degrees before I took it off the heat. It’s in the fridge cooling now but..... Idk why baking is so hard for me!!! 😔😞😭😭😢
Anna Higgins
Anna Higgins 15 dögum síðan
I have been using Dessert Person for about a month and a half now and have already made about 10 of the recipes! They have all been OUTSTANDING. However, I tried to make this sweet tart dough today for a different tart I am making and it didn’t turn out at all! I am wondering about making it nut free-I was forced to omit the almond flour because I am out, but the book says to replace the almond flour with 1/4 cup AP flour. In the video, you say to replace it at the same ratio instead, which would be 1/3 cup. My dough didn't ever look right, I triple read the ingredients as it just seemed so off to me. It never came together as a dough, I added a couple drops more ice water to try to help a dough to form and it just was wrong. I tried to bake it anyways and it isn’t holding together at all, it completely cracked up and is too fragile to un-mold. Any thoughts? Aside from increasing the flour, I’m not sure what else to try. I’d love to be able to nail this recipe so as to use the same book for all of my “forever” recipes. 😊
Donna 15 dögum síðan
Can I use biscoff as tart crust?
Olly 16 dögum síðan
Claire! Troubleshooting help! I made this last night using this video + Dessert Person as a guide. It looked fantastic right up until 30 minutes when i checked the oven and the curd had overflowed and spilled everywhere over the baking sheet. Did I cook it too long? I checked for a wobble but it was *really* wobbly around 28 minutes so I kept it in for longer. What went wrong???? Thank you!
Israel Contreras
Israel Contreras 18 dögum síðan
Omg....that trick with chilling the dough and pushing it in place while it is still hard is brilliant. That solves alot of problems....especially for those of us who have to eat gluten free. Im so excited to try more techniques from your book in my cooking.
Jayden Gleeson
Jayden Gleeson 18 dögum síðan
whats the best kind of yogurt?
Rashel Flores
Rashel Flores 19 dögum síðan
I love the little animation! So cute!
ᄂᄋᄉᄐNUE5T 19 dögum síðan
I don’t know if this is the video where claire can smell whatever she’s baking so she knows it done but I tried to do the same to this pound cake I was making and it actually works. I usually time it but then add a few more minutes but with smell, it was perfectly baked and there was no batter on the toothpick😍 thank you claire bc now i wont time my baked goods anymore
Quincy Grey
Quincy Grey 19 dögum síðan
I know it said lemon tart, but those lemons are so huge I thought they were oranges!
Connor Breen
Connor Breen 20 dögum síðan
Would love to see some Vegan recipes on the channel too if possible! Loving the content Claire🔥👏🏼
Kate Shires
Kate Shires 20 dögum síðan
Is Nick wearing a Rhinegeist sweatshirt???
Simon Tse
Simon Tse 21 degi síðan síðan
Thank you for doing a nut free version! That is so appreciated!
Kimberly Garcia
Kimberly Garcia 21 degi síðan síðan
in love with Claire BIL
Sařa Hevesi
Sařa Hevesi 21 degi síðan síðan
Does anyone know what she put on her hands before pressing the dough, is that water ? Thanks 😊
SaturnDirect 23 dögum síðan
is the cat pregnant?
Sean Riley
Sean Riley 23 dögum síðan
not sure if any one will see this...but with over 1200 comments...I'll try. I just watched again to see the consistency of Claire's curd. Mine (and this is the second time I made it just in case I did something the first time. ... Mine is looser. I don't know if that make much of a difference. But last time I made the tart I cooked it longer and slightly browned the top (I called it bruleed, lol) because I had the "ripple" until I took it out. I'm wondering if the consistency of my curd is making it not set up. Thoughts?
Panuphan Aridech
Panuphan Aridech 23 dögum síðan
Can I use the lemon curd from the store to replace making curd process?
Peter Garcia
Peter Garcia 25 dögum síðan
Is Nick wearing a Rhinegeist Brewery sweatshirt?!
Forest Green
Forest Green 26 dögum síðan
Great editing! Also loving these recipes.
Emma 26 dögum síðan
Going to play around with the ingredients and make a blood orange chocolate tart 🤤🤤🤤🤤
Albert Lloren
Albert Lloren 27 dögum síðan
Stop fat shaming Maya! 😂
Irshaad Jaffer
Irshaad Jaffer 27 dögum síðan
hi Claire. did you make your own jam too?
Mary Jo Cole
Mary Jo Cole 28 dögum síðan
Need to like more than once. It looks amazing. I cannot bake, but if I make the curd, maybe somebody else will do the crust.
Noelia Carvalho
Noelia Carvalho 28 dögum síðan
Traduzir em português
shiroosh23 28 dögum síðan
Tried to make this, and kind of failed :( The flavours are great, Claire did an amazing job with balancing all the ingredients. However.. My dough became crumbly and couldn't hold the filling, and the lemon curd overflowed while in the oven and ruined the crusty dough. Because of the overflowing, the curd didn't really got baked and didn't set, so even after chilling the tart, it was too soft and not pleasent to eat... I really love claire and I tried several recipes from the book which turned out great - but this was a disaster :(
Becky Hp
Becky Hp 29 dögum síðan
I made the tart but will exclude the yoghurt in the future. It made the curd taste odd to me. Also, I found it very hard to bring the crust together.
seisk isk
seisk isk Mánuði síðan
gmm1996 Mánuði síðan
That little “Ooh!” randomly snuck in right before the assembly literally made me cackle 😂
Ophelia Ronin
Ophelia Ronin Mánuði síðan
I don’t even like dessert - such is the power of Claire!
Kristen Lawrence
Kristen Lawrence Mánuði síðan
I made this and it turned out so wrong 😭 when I took it out of the oven the lemon curd had like broken I guess and there was pools of butter and the raspberry had bubbled up into lemon so it was a weird purple colour lol truly a monstrosity I’m sorry I failed you Claire 🥺
shiroosh23 28 dögum síðan
Same happened to me!! The curd overflowed and was totaly broken in the oven. I'm not a beginner, I bake A LOT, and this was a complete disaster for me :(
Meow Mánuði síðan
The "oooh" 😂
Robin Lüger
Robin Lüger Mánuði síðan
nachius Mánuði síðan
It's in the description!
Em Kal
Em Kal Mánuði síðan
No wonder lemon tarts are so expensive to buy in a bakery! There’s so many steps and so much work involved!
Naomi Payan
Naomi Payan Mánuði síðan
Hi claire i was wondering if using a pie pan would work instead of a tart pan
Emilie Coats
Emilie Coats Mánuði síðan
I'm so upset!! I don't know what I did wrong!! This isn't my first time making a tart/pie like this, but it is my first time doing this recipe (the added yogurt did weird me out a little since I've never tried it with that ingredient, I used full fat Greek yogurt, actually from Greece since we aren't super far, lol). The only difference I think is that I'm using a Celsius oven and a glass tart pan (which I didn't think would make a difference). But anyways, everything was going pretty much fine until I get to the 28 minute mark with the custard in the tart in the oven, and I'm shocked because the filling basically exploded and started oozing out over the top of tart almost like a fruit pie. I've never had a custard do this before, and I make pumpkin pie every year and a citrus one every once in a while. I did have the temp at 180C when maybe I should've had it at 175C, but the top was all brown and weird then it exploded. The oven is electric.
shiroosh23 28 dögum síðan
Same thing EXACTLY happened to me!! Ugh it was so annoying :( Everything got ruined, like you said, the moment when I entered the stage of baking the curd (28 min). It oozed and overflowed, ruining the crusty dough, making these broken, ugly ripples on the top (soooo different from Claire's pretty yellow, smooth top). I think 180C which I used is too much for this filling, maybe 165-170 will work better? And maybe it is like you said, we didn't beat the eggs and sugars enough? no idea.. I'm upset :(
Emilie Coats
Emilie Coats Mánuði síðan
I think I figured out one reason why the filling might have curdled. I didn't beat the hell out of the eggs and the sugar before I put the lemon juice in. At first I was thinking it was the butter. We only can get European butter here (of course) and sometimes I feel like I need to use less butter than what is called for in US recipes because of the fat content in European butter, but now I think it was because of that trick Claire did that I didn't do
Emilie Coats
Emilie Coats Mánuði síðan
ugh, it looks like it literally died. The center was still WAY too wet to I left it in the oven with the temp turned down to 175C for a few more minutes. And when I pulled it our it looked all curdled and gross.
Ryn Mánuði síðan
I'm going to lose it with the lemon tart recipe. EVERY. SINGLE. PERSON. DOES IT DIFFERENTLY!!! Some people use cream for the curd, some people use butter. Some people bake the curd in the oven, some people bain marie, while some cook it on stove top. Some people use cornstarch and water, some won't even mention it. Some use 7 yolks, some use a way smaller amount of egg and yolk. I cannot make up my mind on what to do!
mesa354 Mánuði síðan
I tried making the tart and had some trouble and was wondering what happened. I did increase the amount of everything by about 1/3 because the only tart tin I have is much wider so that may have influenced the problem. Anyway, tart took about 45 minutes to bake with interventions of reducing temp and turning top heat off so the top wouldn't come out black.
some_donkus Mánuði síðan
you know, as interesting as gourmet makes and as neat it as it was to watch you create like these crazy things in recipe form... this is just so much nicer. still funny, still interesting, still cozy, still great editing, and it seems like you're a lot less frustrated/upset :) Also, all the kitties is a HUGE bonus :D
Meri E
Meri E Mánuði síðan
Currently standing over my curd on the stove and its white instead of yellow and I'm so scared
Matthew Walton
Matthew Walton Mánuði síðan
Lemon tart is great, but the raspberry jam on the bottom is simple genius.
Katherine Brimer
Katherine Brimer Mánuði síðan
Could someone help me out? I tried to make this tonight and it just turned to liquid in the oven... Maybe I needed to cook the jelly longer? It never set in the oven even after over an hour ://
shiroosh23 28 dögum síðan
Same :( Something wrong with this curd... I couldn't make it set proprely.
IzzyMP Mánuði síðan
The editing at the start with the lemons. Guys pls 😂😂
Jack Mánuði síðan
Made this. Im never making another crust recipe again. Its fantastic and i topped it with italian meringue.
Roberto Mon
Roberto Mon Mánuði síðan
I wonder if this could be made with Yuzu?
Sosowhat Mánuði síðan
I love your recipes
Slofticus Aurelius
Slofticus Aurelius Mánuði síðan
R.I.P. All-Clad MC2 : (
Shwartzer Mánuði síðan
Im trying this recipe for the first time, plain lemon curd version, and it tastes really good, cant wait till its all finished 💜 thanks Claire and friends
Ms Stellar
Ms Stellar Mánuði síðan
The editing in this video was just *chef’s kiss* 👏🏼👏🏼👏🏼👏🏼, simply brilliant!
Claire Saffitz x Dessert Person
Claire Saffitz x Dessert Person Mánuði síðan
Glad you liked it!!
Thanh Vu
Thanh Vu Mánuði síðan
a thicxture
Dusty Shepard
Dusty Shepard Mánuði síðan
I'm allergic to lemons but I watched the entire video.
Joseph D
Joseph D Mánuði síðan
Just want to say, Nick's little tease made me order the book on Amazon and make this recipe.
PAT KK6PD Mánuði síðan
Hi Claire, A friend gave me some Meyer Lemons, just got the curd finished, right nap, taste is awesome, tomorrow the crust, great video, instructions, & will be back to edit with results! EDIT.. So I'm sitting here munching on a piece of tort, OMG! Easy to make, fun to assemble, I'm trying this with Limes, and other citrus. Damn that's GOOD EATS!!!
Kimberlie Lewis
Kimberlie Lewis Mánuði síðan
did you call your spatula Count Spatula? if so, that is awesome :)
Marissa Bavaro
Marissa Bavaro Mánuði síðan
okay, you've shown me enough need-to-make recipes. I just bought the cookbook! I cannot wait to dig in
Marissa Bavaro
Marissa Bavaro Mánuði síðan
@Claire Saffitz x Dessert Person it just came in the mail, I have a baking to-do list for the next year 😂 I love it!
Claire Saffitz x Dessert Person
Claire Saffitz x Dessert Person Mánuði síðan
Hope you like it!
Georgia Downes
Georgia Downes Mánuði síðan
The clean adjustment intuitively arrest because waitress coincidingly terrify aboard a creepy skill. towering, dreary clarinet
David Mánuði síðan
These videos being me comfort
Espen Kristiansen
Espen Kristiansen Mánuði síðan
So... fucking... WHOLESOME!!!
TombknighT 88
TombknighT 88 Mánuði síðan
Uff 😝
Bea Mánuði síðan
claire: I'm not gonna drive myself crazy also claire: makes the tart mirror smooth
BardsBabe Shakespeare
BardsBabe Shakespeare Mánuði síðan
Love that every episode has included freezer drama of being able to freeze or firm something in it, which is apparently dicey at best.
Kendall Mccumber
Kendall Mccumber Mánuði síðan
I made this for dessert to go with Easter dinner it was amazing. You make such amazing desserts seem accessible to make at home for someone just learning to bake.
mark bush
mark bush Mánuði síðan
The tedious triangle fourthly sail because ground impressively please concerning a necessary christmas. tall, rude court
A G Mánuði síðan
...but it's spring!
Martha Rodas
Martha Rodas Mánuði síðan
Hi Claire, am starting on baking and cooking for a while now and I tried this crust for an apple pie and it was delisious, thank you for sharing your knowledge 💓 i admire you endlessly, you have been my best teacher 😖⭐️💓
Patrícia Raleiras
Patrícia Raleiras Mánuði síðan
I set out to do this tart knowing I'd have to adapt. No Meyer lemons where I live, so I did the lemon curd with common lemons - it is now my go-to recipe for lemon curd, simply delicious! Then the fun started... the dough wasn't coming together in the food processor but I've had this issue before (with the focaccia), and I think it's simply because I use a flour with a higher water content. A couple of extra tablespoons of flour solved the issue. It really pays to know your flours! I realized midway that my tart pan (a pyrex one, since I don't own a metal one; I know, I know.) was 10-inch. So the parbaking took longer (because it wasn't metal), the dough was just enough to cover the pan, and I needed a tiny bit more of jam to cover the bottom. Also, the dough cracked quite a bit but armed with this new knowledge of how to fix cracks, I went on a quest to cover them all with very satisfying results. What a great tip! However, I think I took too much jam because it didn't quite set after 12 minutes (the book says 6 to 9; I am starting to think I really need an oven thermometer), at which point I decided to take it out lest the dough would be too dark in the end. Unfortunately, also due to this change in the size, the lemon curd was enough to fill the pan but it would not have hurt to have had more. Also, I got to use my new offset spatula :D Then I let it bake three minutes too long (literally) and it went from sunny yellow to golden brown on the top, hahaha. Oh dear. Well, I did the only thing I could do at that point, which was to let my poor browned, thin-layered tart to cool down and chill in the fridge. And then I tasted it and didn't really care that the whole thing was on its way to become an unmitigated disaster because you know what? It's one of the most delicious things I've ever tasted, period. So it doesn't look perfect - I do not care. That tart is not lasting long in this household, and it's definitely not the last time I'll do it.
Katherine Becquet
Katherine Becquet Mánuði síðan
So I made this tarte. On the last set of baking my lemon filling liquified-what went wrong??
shiroosh23 28 dögum síðan
Same :( I couldn't make the curd set in the oven, it even oozed and overflowed and ruined everything. Even after chilling it for a DAY in the fridge.
SundaysChild1966 Mánuði síðan
Oh no .. someone else had the same comment
Shannon Brown
Shannon Brown Mánuði síðan
Claire, I absolutely love everything you make but this show is all about the editing and special effects...I played back the arm burn spa water remix twice and LOLd. 😂
BookUnbinder Mánuði síðan
I did it! I made lemon curd! And it worked! And my husband went Ooo! when he tasted it! Thank you, Claire!
Chris P. Bacon
Chris P. Bacon Mánuði síðan
"Spa water~" and that little montage where Claire accidentally touched the hot pan lives in my mind rent free
itsa me, bella
itsa me, bella Mánuði síðan
claire!! i made this tart and now it’s my favorite spring dessert!! it’s perfect!! thank you so much!!
C S Mánuði síðan
It makes me sad to see you looking so sad. I hope the lemon tart cheers you up
multimjaou Mánuði síðan
🔺For anyone baking this: Don’t forget the water in the dough, it’s not in the description box! 🔺
Лоида Косаринская
Лоида Косаринская Mánuði síðan
I also listen to Vivaldi in my head when cooking is getting intense
A Lyons
A Lyons Mánuði síðan
Claire, I tried this and everything went well until I baked it in the oven. I’m not sure what went wrong but a bunch of butter pooled at the top after baking. Do you know if there’s anything I could have done different to avoid this?
shiroosh23 28 dögum síðan
@M. S. Same thing EXACTLY happened to me!! So annoying :(
M. S.
M. S. Mánuði síðan
@A Lyons hahahaha yeah same, i was so frustrated at first but then i thought wait, give it at least a try. I put it in the fridge and checked after 3 hours (still enough time for a last minute pavlova 😂) and then i realized it did come out okay, the curd settled and i was relieved. For serving i needed to decorate the edge with whipped cream but the rest was pretty okay. Not as beautiful as hers but it tastet DELICIOUS!!! Will absolutely try it again with some minor tweaks: more dough, less par baking and less curd filling
A Lyons
A Lyons Mánuði síðan
@M. S. Yes exactly! I just scooped the butter off the top (which ended up being 4 tablespoons wow!) let it chill and then covered all my mistakes in whipped cream haha. It ended up tasting great but not what I was going for!
M. S.
M. S. Mánuði síðan
hi, I also had some problems with this dessert. my tart dough cracked all over the place, i tried to patch it with additional dough but yeah... can't save a already dead tart. furthermore, it was much much darker than hers, despite same temperature (and a rather new and accurate oven) and the lower end of her time frames. lastly, the curd never settled, was rippling like a soup, had pooled butter like you and the dough is burned. i tried so many of her desserts and every single one turned out perfect and i'm not a bad baker i would say, so i tried this tart for today (easter) and all that could go wrong, went wrong. I guess i'll make a pavlova with the egg whites and maybe i can safe the lemon curd and act like i wanted to do a pavlova from the beginning😂😅😭🥲
David Jarrah
David Jarrah Mánuði síðan
The periodic quit behaviorally recognise because spinach hepatosplenomegaly paste qua a free stepmother. overwrought, cute message
Spencer Price
Spencer Price Mánuði síðan
Unfortunately my jam never set and I baked it for twice the amount so the curd mixed with the jam 😑
vivix Waldo
vivix Waldo Mánuði síðan
Just ate it.....delicious....🥰
Luis Solis
Luis Solis Mánuði síðan
Good to see you getting more views than that other channel.
Randy Erickson
Randy Erickson Mánuði síðan
Claire. Play the last dab.
Evelien Reijnoudt
Evelien Reijnoudt Mánuði síðan
Can we all take a moment to appreciate Claire’s teddy clogs @14:04? 😍
Fred Finley
Fred Finley Mánuði síðan
The sparkling oil wailly delay because boot microcephaly perform modulo a curious sphynx. aggressive, numerous bed
Dawn Mánuði síðan
Thank you for making my day better. Sending well wishes to everyone xo
Elena Householder
Elena Householder Mánuði síðan
just watched her kitchen tour and all I could think was that I wanted her to use her jade roller for the dough so badly
Joaquin Lance
Joaquin Lance Mánuði síðan
While you’re there, could you please make Meyer sandwich
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Cute and Delicious Cube Strawberry Cream Cake
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Áhorf 2 m.
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