The Ultimate Lemon Tart

This is an amazingly indulgent tart and an absolute winner with my friends and family. It does take some time to make and uses an awful lot of eggs BUT it is so worth the effort.

With a little bit of extra work, you could always top with meringue and have it as a lemon meringue pie but definitely try it in its pure state of deliciousness, would won't regret it.

Lemon Tart

Pastry

250g Plain Flour

75g Icing Sugar

180g Butter

2 Egg Yolks

Filling

6 Lemons (6 x Zest, 4 x Juice)

200g Caster Sugar

200g Butter

4 Whole Eggs

9 Egg Yolks

• For the Filling, place zest, juice, sugar and butter into a heat proof bowl over simmering water.
• Whisk continuously until the butter has melted and well combined (do not let it boil).
• In a separate bowl, whisk together the whole eggs and the egg yolks and pour very slowly into the lemon mixture, stirring continuously so as not to scramble the eggs.
• Stir for about 15-20 minutes until the mixture is thick enough to cover the back of a spoon.
• Set aside to cool.
• For the pastry, preheat the oven to Gas 3/170C/325F
• Place the flour, icing sugar and butter into a food processor and pulse to a breadcrumb texture.
• Add the egg yolks and pulse again until a pastry ball is formed.
• Turn the pastry out onto a lightly floured surface and gently knead until smooth.
• Cover the pastry in clingfilm and refrigerate for 1 hour.
• Roll out the pastry 2-3ml in thickness and place into a well greased 24 cm tart tin (I use a loose bottomed, fluted tart tin).
• Refrigerate the pastry again for 30 minutes
• Place a sheet of crumpled greaseproof paper into the tart tin and top with baking beans.
• Bake the pastry for 15 minutes
• Remove the baking beans and greaseproof paper and bake for a further 5-10 minutes until golden brown.
• Preheat the grill
• Sieve the curd filling into the tart shell and even out.
• Place the tart under the grill for a few minutes, turning every once in a while to allow the top to bubble and blister
• Remove and allow to cool. Dust with icing sugar and serve.

Ms D's No Cook Chocolate Key Lime Pie

The lovely (and patient) Ms D (@MsDSpencer - Twitter) gave me this most fabulous recipe and with mothers day coming up, this could be the ultimate indulgence for mum.

Chocolate Key Lime Pie

300g Digestive Biscuits

50g Butter (unsalted)

1 tbsp Cocoa Powder

50g Chocolate Chips

397g Condensed Milk (sweetened)

4 Limes (key limes if you can get them)

300ml Double Cream

Square of Chocolate

• Grease and line a 23 cm fluted tart tin
• Put the digestives, cocoa, butter and chocolate chips into a food processor and blitz.
• Tip the mixture into the tart tin and press down with a spoon
• Place the crust into the fridge whilst making the filling
• Zest the limes and put to one side
• Juice the limes and mix in with the condensed milk in a large bowl
• Add the double cream to the mixture and with an electric whisk, whip together until thick
• Spoon the filling over the crust and refrigerate for 4 hours
• When firm, sprinkle the lime zest and grate the square of chocolate over the top
• Tuck in and enjoy

Fig and Cream Cheese Tart

Thanks to the wonderful Lorraine Pascale and her fabulous Baking Made Easy book, I made this wonderful Fig Tart for dessert yesterday. Like with many recipes, you can mix and match the fruit, nuts and alcohol to whatever combination you like but give the fig a go, it is delicious.

Fig and Cream Cheese Tart

1 Quantity for sweet shortcrust pastry (either bought or make your own. Approx 500g)

260ml Cream (whipping or double)

3 Big Squeezes Runny Honey

1 1/2 Tbsp Sherry

165g Cream Cheese

12-16 Figs (fresh, cut into 6 wedges)

1 Handful Pistachios (roughly chopped)

Plain Flour for dusting

• Preheat the oven to Gas 4/180 C/350 F and grease and line a 20x30 cm fluted tin
• Roll out the pastry to about 4-5 mm thick and line the baking tin (use a small ball of excess pastry to push the pastry into the corners and the flutes. If the pastry tears or cracks, just patchwork it together with some excess pastry). Leave a small amount of pastry to over hang the top, prick the base a few times and refrigerate for at least 15 minutes.
• Remove from the fridge and line with a piece of greaseproof paper (scrunch up the paper first to make it more manipulable)
• Top with baking beans and bake blind for 20 minutes take out the beans and greaseproof and bake for a further 5 minutes until if feels sandy.
• Remove from the oven and allow to cool.
• For the filling, put the cream in a bowl and whip to a thick consistency.
• Fold in the cream cheese, honey and sherry.
• Spoon the filling into the tart shell then top with the fig wedges and scatter the pistachios.