Kaiser - La Forme Plus - Quiche pan Ø 24 cm

Time for enjoyment! In late summer begins the season for sweet and savoury dishes fresh from the harvest. The baking pansares are perfekt for savoury quiche pans as well as fruity cakes and tartes.

• cut resistant enamel
• with recipe booklet
• 10-years warranty
• extra sturdy
• top non-stick properties
• KAIRAMIC ® non-stick
• Diameter: 24 cm
• Made in Germany

Kaiser - La Forme Plus

Love for the art of baking in every detail! La Forme Plus is the new premium line of baking pans from Kaiser. They combine Kaiser's heavy-duty La Forme quality with the modern comfort of the latest non-stick technology and scratch-proof enamel surfaces. La Forme Plus adds a new dimension to the best kaiser quality - made in Germany

Features

• new ceramic based coating for longer lifetime and unbelievable release
• re-designed buckle for easier opening and closing
• ring can be opened completely for easier cleaning
• magnum coating on select products creates a cut resistant surface
• new coating is both PTFE and PFOA free
• new dark gray, high gloss color
• 10 year warranty
• improved packaging includes flip open lids for better merchandising
• made in Germany
• heavy commercial weight

Recipe - Lemon Tart
Ingredients (for quiche pan, 28 cm):

Shortcrust pastry::

• 1 medium egg yolk
• 150 g flour
• 100 g butter
• 50 g icing sugar
• 1 pinch sea salt
• zest of half an untreated lemon
• contents of half a vanilla pod

Lemon cream:

• 300 ml freshly squeezed lemon juice
• 2 medium eggs
• 1 medium egg yolk
• 100 g sugar
• zest of half an untreated lemon
• 20 g gelatine
• 240 g softened butter
• 185 ml cream

Decoration:

• 100 ml cream
• 1/2 sachet cream stiffener
• 1 untreated lemon
• lemon balm

Directions:

Knead the above ingredients into a shortcrust pastry and leave in a cool place for at least an hour.

Preheat a conventional oven to 200°C (or 180°C for fan ovens). Roll the pastry out to around 2 mm thick and use to line the greased pan.

Bake the shortcrust pastry on the middle shelf for approx. 15 minutes.
Remove from the oven and leave to cool.

Soak the gelatine in cold water. Place the lemon juice, eggs, egg yolk, sugar and lemon zest in a metal bowl and heat over a bain-marie to around 85°C, stirring continuously.

Thoroughly squeeze the gelatine and add to the warm lemon mixture, stir well and leave to cool.
Carefully stir the softened butter into the cooled lemon mixture, then fold in the stiffl y whipped cream. Pour the mixture into the prebaked pastry case, smooth over and leave to cool for at least 2 hours.

Remove the cooled tart from the pan.
Decorate with 16 dots of whipped cream, lemon slices and the lemon balm.

Quelle: Kaiser Backformen