Blueberry Blackcurrant Ginger Tart

Ingredients for Tart Crust

  • 1 lb of lard
  • 2 teaspoon of salt
  • 5 1/2 cup of all purpose flour
  • 1 egg
  • juice from one lemon
  • ice water

tart

Measure the flour and salt in a huge bowl and roughly cut lard into chunk and put in freezer for 30 minutes.  Then cut the harden chunks of lard with pastry cutter until fine crumbs.  Put that flour mixture back into the fridge while preparing the wet ingredients.

In a measuring cup, crack an egg then add in lemon juice and top with ice water until it rush 1 cup. Mix until egg and water combine.  Then very slowly pour wet ingredients into flour.  Mix with wooden spoon until flour is evenly distributed with egg water mixture.  Then slightly knead crust dough until you form a big dough ball.  Then cut the dough into four even pieces.  Form dough and double warp the dough in plastic and then foil and put three of that dough  into freezer (you will have perfect pie dough in almost no time for the next 3 months =)

For the remaining dough, I just put in fridge for 3 hours and then roll it out very thiny and line it in fluted tart shell with removable bottom.  Place these shell into fridge and still thinking what you can use as fillings!

Found frozen blueberries, dried blackcurrant and candied ginger with a block of marzipan.  Sounds like a reasonable mix as filling ;-)

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