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Cover and refrigerate for at least 2 hours, up to 8 hours.. Soak chiles in hot water for 30 minutes.

Let mixture rest in blender at room temperature, pulsing occasionally, until it cools to 130°F, about 15 minutes.. With blender running, add butter in 2 additions, processing until incorporated after each addition.With blender running, slowly and steadily drizzle in olive oil; process until combined, about 1 minute.

Pour Lemon-Olive Oil Cream into prepared tart shell.Press plastic wrap against surface.Chill until firm and set, at least 6 hours and preferably overnight (12 hours)..

Prepare the Italian Meringue:.Place egg whites and salt in bowl of a stand mixer fitted with a whisk attachment.

Stir together sugar, water, and corn syrup in a small saucepan until combined.

Cook over medium-high, undisturbed, and when syrup registers 220°F on a candy thermometer, begin whipping egg whites with stand mixer on high speed.11-inch deep fry pan.

multifunctional and can handle a variety of cooking tasks.searing pork chops.

, scrambling eggs, whipping up a stir-fry, or.frying a batch of chicken.