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Lemon Ripple Tart July 7, 2013

Filed under: Desserts — delishuss @ 12:47 pm
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I made this recipe a while back for a dinner party. It was a stinking hot day and all I could think of was my mum and my former home economics teacher harping on about keeping everything cold and not overworking the pastry. I thought it was going to be an unmitigated disaster but it actually turned out very well. I was telling my dinner guests about my episode with the pastry and they looked at me as if I had two heads on me and said who makes pastry nowadays. Part of my was thinking yep that’s a fair point and then when I was tasting the end results I was pretty chuffed with myself. I think it’s a cracker, I will definitely try this one again.  By the way, this is a Jamie Oliver recipe. If you have the time or the inclination I would probably make the pastry the day before.

Serves 10

Ingredients

6 egg yolks

5 eggs

270g caster sugar

1 vanilla pod, split lengthways, seeds removed

250ml lemon juice, plus the grated zest from the lemons

250g unsalted butter, at room temperature

250g raspberries

1tbsp caster sugar

Icing sugar, for caramelising (optional)

 

Pastry

500g plain flour, plus extra

100g icing sugar

250g cold unsalted butter, cubed

Finely grated zest of 1 lemon

2 eggs, beaten with a splash of milk

 

Method

1. For the pastry, sieve the flour and icing sugar onto a surface, then use your fingers to gently work in the butter till you have ‘crumbs’. Sprinkle in the zest, then gradually add the egg mixture till you get a ball of dough. Dust this with flour, flatten slightly, then wrap in cling-film and chill for about 30 minutes.

2. Grease a loose-bottomed 28cm to tart tin. Dust a clean surface and a rolling pin with flour and roll the pastry into a circle that’s 5mm thick and big enough to line the tart tin. Lightly press the pastry into the tin, trim off the excess, then cover with cling-film and put in the freezer for at least an hour.

3. Preheat the oven to 180C/gas 4. Unwrap the tart case, line it with greaseproof paper, then fill with rice or dried beans. Bake the pastry in the middle of the oven for 10 minutes, then remove the paper and baking beans and return to the oven for about 15 minutes or until light brown.

4. For the filling, put the yolks, eggs, sugar, vanilla seeds and lemon juice and zest into a heavy-bottomed pan; whisk over a very low heat until the mixture starts to thicken. Stir in the button, making sure you get all the bits of curd from the bottom of the pan. When it looks like really thick custard and coats the back of a spoon, take it off the heat and let it cool a little. Give it a whisk, then strain through a sieve.

5. Mash the raspberries with the sugar in a small pan. Cook over medium heat for 10 minutes, stirring continuously, until it starts to look like jam.

6. Spoon the lukewarm lemon curd into the tart and give it a shake so that the mixture spreads. Spoon the raspberry jam over the lemon and gently stir to create a ripple effect. Cool the tart for 30 minutes, if you like, dust the top with a layer of icing sugar and caramelise it with a kitchen blowtorch.

 

Lemon Tart May 19, 2011

Filed under: Cakes,Desserts — delishuss @ 9:57 pm
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My friend Miro passed this recipe onto me, so I must give it a try at the weekend. I love anything citrusy (not sure if that’s a word), so I reckon this is going to be a winner. Here goes:

First you need to prepare your sweet shortcrust pastry. You need:
 
175 g (6 oz) plain flour
pinch of salt
85 g (3oz) butter or margarine, cut into small pieces
30 – 45 ml (2-3 tbsp) cold water
20 ml (4 tsp) caster sugar
 
Mix the flour, salt and butter together in a Kenwood mixer until it resembles breadcrumbs, then add sugar and start sprinkling over water after it combines all together. You don’t want to over handle it, so once it’s combined, wrap it in a clear film and put it into fridge for half an hour to rest. Then just roll it out and put it into a tart form (I usually use one with a loose bottom – 9 inch), prick the pastry with a fork and put it into preheated oven at 190 C (375 F) or Gas 5 and bake until golden (usually takes 20 – 25 min). They advise to bake it blind with baking beans and then remove them after 20 min and bake for another 15 min, but it’s not a must.

 
Once baked, let it cool and prepare your lemon filling. For that you need:
 
2 lemons
3 limes (or vice versa lol)
65 g (2.5 oz) cornflour
50 g (2 oz) caster sugar
3 egg yolks
 
First grate the lemons and limes for zest, then you need to half them and squeeze the juice out. Pour into a jug and make up to 450 ml (3/4 of a pint) with cold water. Place it into a saucepan together with sugar and bring to a boil. Meanwhile, mix the cornflour and egg yolks with 120 ml (4 fl oz) of cold water and pour it to your boiling juice. It’ll take only a minute or two to thicken and once thickened, you can pour it straight to your pastry case. Let it cool down and bon appetite 🙂
 
I have been led to believe that it’s not as much work as it sounds, so I will keep you posted.

 

Tomato, Mozzarella and Parma Ham Tart January 3, 2011

Filed under: Favourites,Tarts & Pies — delishuss @ 10:06 pm
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This is an adaptation of a recipe I saw advertised for Jus-Rol Pastry. It’s very easy to make, if you can slice things up and smear sauce on stuff, then you will well and truly master this. If you were having a few people over this takes no time at all and it looks impressive.

Ingredients

1 sheet of Jus-Rol puff pastry

50 ml of pizza-sauce

1 1/2 balls of mozzarella cheese, sliced

2 on the vine tomatoes, sliced

3 slices of parma ham, halved

handful of basil leaves

Olive oil for greasing baking tray

Method

  1. Pre-heat the oven to 220 degrees celsius, gas mark 7.
  2. Grease the baking tray with the olive oil.
  3. Roll the pastry out onto the baking tray.
  4. Smear the pizza sauce with a knife but leave about 5 cm of an edge.
  5. Starting on the left side of the pastry, place a slice of tomato, then a slice of mozzarella, and finally a roughly rolled up piece of ham on the sauce.  Repeat this sequence. You should get about three rows.
  6. Place in the oven for 20 minutes or until golden.
  7. Remove from the oven and sprinkle with basil leaves.

Serve with some roasted vegetables and side salad.