Tag Archives: Dessert

Light and Zesty Lemon Tart

A really light, creamy yet zesty, fresh version of this classic dessert, this lemon tart is quite simply, delightful. Seconds all round, please.

Serves 6

What you need…

1 x 23cm/9in shallow tart tin, with a removable base

1 x flat baking sheet

for the pastry

175g flour

Pinch of salt

100g butter, straight from the fridge

25g caster sugar

1 egg, separated: yolk in one cup and white in another

2 dessertspoons water

for the filling

3 eggs

125g granulated sugar

Juice and grated zest of 2 lemons

100ml double cream

What to do…

Grease your tart tin.

Sieve the flour and salt into a large bowl. Cut the butter into small cubes and rub into the flour until the mixture is like crumbs. Add the sugar and gently mix in with a spatula. Beat the egg yolk and then tip into the mixture, stirring until the mixture sticks together. At this point add the water, one teaspoon at a time until the mixture comes together – you may not need the whole 2 dessertspoons.

Cover your working surface with cling film and then flour lightly. Roll out your pastry on the cling film until about 5mm thick, creating a circle as best you can. Cover with another piece of cling film and then slide a flat baking sheet underneath the whole lot to lift it and pop in the fridge for at least 45 minutes.

Preheat the oven to 190°c / 375°f / gas 5.

Remove pastry from fridge and, keeping the pastry between the two pieces of cling film, gently roll it out until it’s about 3mm thick and large enough to line the bottom and sides of the prepared tart tin.

Remove the top piece of cling film and gently place the pastry upside down (cling film facing up) into the tin. Gently press into the edges and using your thumb, break off the pastry of the top edge of the tin to give a neat finish. Remove the cling film and pop the pastry into the freezer for 10 minutes.

The pasty needs to be blind-baked now so line it roughly with parchment paper, making sure the sides are also covered with the paper. Chuck in a load of baking beans (or dried pulses which can be used many times over) and blind-bake for 15-20 minutes until the pastry feels dry.

Remove the paper and beans. Lightly beat your egg white and use it to brush over the pastry. Pop the pastry back in the oven for two minutes.

Take out of the oven and put to one side until you are ready to make your filling (this could be immediately, later on in the day or even the next day).

Set the oven to 120°c / 250°f / gas ½.

In a food processor, pop your eggs and sugar and whizz for about 8 minutes, until the mixture is pale and creamy. Add the lemon juice and zest and process for a further 5 minutes. Pour in the cream and whizz for another 5 minutes.

Pour into the pastry case and pop it straight in the oven to bake for 25-30 minutes or until the filling has just set in the centre.

Remove from the oven and allow to cool for 10 minutes before taking the tart out of its tin and transferring to a pretty plate or cake stand. When it’s completely cool, dredge icing sugar over the top. Slice and serve your light and zesty lemon tart – it’s fresh and zingy, light and frankly, delightful!

Serving suggestion…

A little splash of double cream works wonderfully and this is a great dessert to serve with a ‘sticky’ dessert wine.

Inspired by…

Rachel Allen

How easy…

Well, at the time of first making this, I had never made my own pastry but I nervously followed that element of the recipe to the letter and ….it was too ‘short’. The second time, I adapted it and added more water and it was absolutely delightful. The lemon filling is quite heavenly and a dead easy – just a case of processing.

I do love this recipe, because the ‘tricky’ bit, i.e. the pastry, can be done in advance and the filling is dead easy.

The Yummiest Profiteroles

One of my son’s favourites, these little profiteroles are fabulously naughty: pop them in and just revel in the indulgence that pervades your tastebuds!

What you need…

50g butter, preferably unsalted, plus a knob

2 tablespoons caster sugar

75g white flour, sifted with a pinch of salt

2 eggs, lightly beaten

300ml double cream

200g good quality dark chocolate

What to do…

Heat the oven to 220°c/200°c fan/gas 7.

Put butter and 2 teaspoons of the caster sugar in a saucepan with 150ml water. Place the pan over a low heat until the butter and sugar have melted, then bring to the boil. Take off the heat, add the flour all at once and beat energetically with a wooden spoon until the dough comes away from the sides of the pan.

Leave to cool for 5 mins, then, using a food processor gradually beat in the eggs bit by bit until you have a stiff, glossy mixture. Rinse two baking trays with cold water, shaking off any excess so they are slightly damp (this helps the choux pastry to rise). Using two teaspoons, spoon blobs of the mixture onto the baking trays. Then place in the oven and cook for about 18-20 minutes until well risen and brown. Remove the profiteroles from the oven and cut a small slit in the base of each one so they don’t collapse. Cool on a wire rack.

When they are cold, whisk together the remainder of the caster sugar and double cream until just holding its shape. Sweeten to taste. Spoon cream into a piping bag and using the slits in the base of the profiteroles, fill each bun to nearly bursting point with cream (these desserts are exuberant so no half-heartedness here – total indulgence or don’t bother!)

Break up the chocolate and put into a heatproof glass bowl in a steamer over a pan of boiling water. When the chocolate has melted, use a spoon to spread it over the profiteroles – again, no holding back – it should be dribbling down the sides in an ‘artistic’ manner. Put the chocolate-topped profiteroles in a cool room to set. Stack up on top of one another to create a mountain of naughtiness and serve. Just scrummy!

Inspired by…

BBC Good Food

How Easy…?

Really easy if you follow the instructions! The wrong flour results in flat, hard disks (I know from experience) but give them a little attention and you will be addicted!

 

 

 

 

 

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