Gelatinisation

Gelatinisation indicates the thickening and setting of food. When starch is added to water and heated, the starch granules swell and eventually rupture, absorbing liquid which thickens the mixture. Mixing the water, lemon juice, sugar and cornflour in a saucepan and stirred. Mixture thickened and was ready for adding it into the pastry. This allowed the custard to form with all the ingredients and prepared its structure for the tart.