Lemon Tart

I love fruity deserts, particularly lemon ones. This lemon tart, or as you may prefer to call it, tarte au citron, is the perfect end to any heavy meal. I loosely follow baking genius, Mary Berry’s recipe.

Ingredients for pastry

  • 175g plain flour
  • 100g cold butter
  • 25g icing sugar
  • 1 egg yolk
  • 1tsp orange or apple juice

Ingredients for lemon filling

  • 5 eggs
  • 125ml double cream
  • 225g caster sugar
  • Juice and zest of 4 lemons
  • Tbsp lemon curd (optional)
  • Icing sugar for dusting

Method

  1. To make the food processor either rub the flour, butter and icing sugar until it looks like breadcrumbs or use a food processor, then add the yolk and juice (you can use water instead of juice)
  2.  Knead your pastry and leave it to chill for 15 minutes in the fridge in clingfilm or foil
  3. Grease your tart tray and roll the pastry out, dust the surface with flour
  4. Put your pastry into the dish, cover with greaseproof paper and put baking beads on top, blind bake at 180 degrees 15-20 minutes
  5. Once the pastry has cooled, remove the baking beads and greaseproof paper and begin making your filling. If you are feeling lazy you can buy Jus-Rol shortcrust pastry
  6. For the filling, whisk the eggs, add the sugar, then the lemon zest and juice, add the double cream and lemon curd if you are using it. Mix and add to your pastry, it may seem runny, but it will set
  7. Bake for 30-35 minutes at 170 degrees, the tart should like firm but with a slight wobble in the middle
  8. Allow to cool, then refrigerate. Add an icing sugar dusting before serving

Enjoy! I served mine with lemon cream and raspberries.

Pecan Pie

I really enjoy cooking and love seeing people enjoy the food I have cooked, I love throwing dinner parties because it means I have a reason to spend my whole day in the kitchen cooking food!

Being a pecan lover I decided to try my hand at a Pecan Pie. IT WAS SO GOOD. I don’t mean to blow my own trumpet but the pie was delicious and I enjoyed the compliments from our dinner guests.

You will need to do the following to make shortcrust pastry:

  1. Mix 110g butter with 225g plain flour until crumb like
  2. Add 1 egg and 80g sugar and mix until a pastry like dough is formed, chill in the fridge for around 30 minutes
  3. Roll the pastry onto a greased pie dish, cover with greaseproof paper and baking beads, bake at 180 degrees for 15 minutes
  4. Remove from the oven, remove the baking beads and bake for another 5 minutes
  5. Remove from the oven and leave the pastry base to cool whilst you make the filling
For the Filling:
  1. Melt 110g butter with 120g golden syrup and 225g soft light brown sugar (this smells amazing as it melts)
  2. Break 100g dark chocolate into chunks and put at the bottom of your pie base
  3. Roughly break 230g pecans and add put in your pie base
  4. Beat 3 eggs and then add this to the golden syrup/butter/sugar melted mix and beat
  5. Pour this over the base with the pecans and chocolate in
  6. Bake at 170 degrees for 30 minutes, then turn the oven down to 140 degrees and bake for another 20 minutes, the pie will looked cooked but should have a slight wobble in the middle
  7. Allow to cool and eat and enjoy!

Pre-oven