Lemon tarts

My dearest FH,
I have something to confess, darling. I 'm so jealous that you maybe sipping coffee while waiting for desserts at Pierre Herme's shop in Paris rightnow. I just tried a recipe from Pierre's book and very satisfied with the result. My satisfaction 's enough to make me wonder how extraordinary Pierre's desserts will be.
When I bought Pierre's dessert book last week, I was intimidating because the recipes 're quite complicated and demand concentration while making. However, these recipes are very tempting to make. I finally chose between two recipes; lemon tart and cookies. I finally chose the lemon tart since the cookies require 5 egg yolks.... which means I have to make lots of meringue to make use of the egg whites, lol. The other important reason 's I love to make citrus tarts... lemon, lime, orange... they 're all very aromatic... I love the aroma of citrus that lingering in the air while I cook the filling.
Pierre recipe 's so amazing... the tart dough 's very crumbly like very soft butter cookie dough which it seems like melting in my mouth. The lemon curd 's also wonderful, very well balance flavour, aromatic, and very silky. I think the secret ingredients of this recipe 're butter, butter, and butter. The tart dough contains about 25% of butter more than my normal recipe (after I decrease another 20% of butter from Pierre recipe!) And, the curd also has lots of butter to ensure the silkiness.
Not only that I 'm impressed with his desserts, I also like Pierre himself. I think he 's very honest with his customers, juding from his book. As I said, his recipes 're complicated but he tried to clarify the details as much as he can all the way through. Eg; the tart dough 's very crumbly that dough will be ready when its texture 's like butter cookie dough not a tart dough. If he didn't mention it, I definitely overworked the dough :P
Happy New Year 2010,
SL
P.S. Please... please... eat his desserts for me :D