Category Archives: Tarts

Lemon Pistachio Meringue tart

Looking for a recipe to use up some lemon curd leftover, this recipe from J’en reprendrai bien un bout caught my eye because of the addition of a pistachio cream on the base. The colours looked beautiful and the taste was obviously going to be fantastic (pistachio and lemon seem to be a mariage made in heaven).

LemonPistachioTartColl1

Source: J’en reprendrai bien un bout

 

Ingredients

For a tart tin of 26cm diameter

Sweet pastry
140g unsalted butter, softened
75g sugar
Zest of 1 unwaxed lemon (or peel using a paring knife)
250g plain flour
25g ground almond
1 pinch salt
1 egg

Pistachio paste
125g shelled unsalted pistachios
30g ground almond
62g water
18g sugar
3 drops almond extract
1 tbsp neutral oil (sunflower, canola…)

Pistachio/almond cream (I give you double the quantities of the original recipe as I find the layer could have been thicker)
100g unsalted butter, softened
100g sugar
100g ground almond
2 eggs
80g pistachio paste

300g lemon curd

Italian meringue
120g egg whites
250g sugar
100g water

Method

  1. Sweet pastry: place the sugar and lemon peel in the TM bowl and mix 10 sec/speed 10.
  2. Add the butter and mix 10 sec/speed 6 to cream the butter.
  3. Add the other ingredients and lock the lid, then press turbo until the dough clings together (check often as you don’t want to over mix).
  4. Tip out the dough and wrap in cling film. Refrigerate for 2 hours.
  5. Pistachio paste: roast the pistachios in the oven 10 min at 150C.
  6. Make a syrup: place the water in a saucepan, add the sugar and boil until it reaches 121C (use a food thermometer).
  7. Take out of the heat and add the pistachios and stir until it coats the pistachios and the sugar crystallises.LemonPistachTart_001
  8. Place the pistachios, ground almonds, almond extract in the TM bowl. Mix 20 sec/speed 10. Scrape down the sides with the spatula.LemonPistachTart_002
  9. Add the oil and mix a few times 15 sec/speed 10. Keep on scraping down the sides between each mix. Continue until the pistachios releases their oil.LemonPistachTart_003
  10. Tip out into a jar.
  11. Almond/pistachio cream: place the butter and sugar in the Thermomix and mix 20 sec/speed 4.
  12. Add the egg and pistachio paste and mix 20 sec/speed 6 until combined, scraping down half way through.
  13. Add the ground almond and mix at speed 6 until well combined (scrape down every so often).
  14. Roll the pastry (you won’t need the whole lot) and line the buttered and floured tart tin.
  15. Place a greaseproof paper on the pastry and scatter dried beans or ceramic beads on top. Bake blind in a preheated oven at 180C for 15 minutes.
  16. Remove the dried beans and greaseproof paper and pour the pistachio cream on the pastry.LemonPistachTart_005
  17. Bake again 15 minutes at 180C.
  18. Leave to cool completely on a grid.
  19. Spread the lemon curd.
  20. Italian meringue: place the water and sugar in a saucepan. Boil over high heat until it reaches 115C.
  21. Meanwhile, beat the egg whites with a whisk until soft peaks.
  22. When the syrup has reached temperature, slowly pour in a small stream over the egg white while whisking. Make sure the syrup doesn’t touch the whisk.
  23. Continue whisking until the egg whites have cooled down to about 40C.
  24. Spoon into a piping bag with a nozzle of you choice (I used a Saint-Honoré nozzle),
  25. Pipe over the tart. You can sprinkle chopped pistachios over and serve cold.

Chocolate and raspberry tart

Valentine’s day is only 2 weeks away and what better dessert than a chocolate tart to eat with your valentine? This tart is not too sweet and I love the way the raspberries add a sharp acidity that lightens the rich and creamy dark chocolate filling.

ChocolateTart_003 ChocolateTartColl

Source: Fréderic Anton

Ingredients

Chocolate pastry:

250g plain flour
150g unsalted butter
100g icing sugar
30 ground almond
15g unsweetened cocoa powder
2 beaten eggs
Pinch of sea salt

Chocolate cream :
50g full fat milk
120g cream
120g dark chocolate (60-70% cocoa)
30g sugar
12g unsalted butter
2 eggs

1 punnet of raspberries and Icing sugar for the decoration

Method

  1. To make the chocolate pastry: place the flour, cold butter, icing sugar, ground almond, cocoa powder and salt in a stand mixer (with flat beater) or in a bowl. Mix until crumbly.
  2. Thermomix: place the flour, cold butter, icing sugar, ground almond, cocoa powder and salt in the TM bowl. Mix 15 sec/speed 6 until crumbly.
  3. Add slowly the beaten eggs until it just clings (stop as soon as it does even if not all the eggs was added). Thermomix: add most of the beaten eggs, lock the lid and press the Turbo button for 1 sec at a time until just clinging together. If too dry, add the remaining eggs and Turbo another second.
  4. Form into a ball, wrap in cling film and refrigerate for at least 1 hour or overnight.
  5. Roll the pastry and line into a buttered and floured 20cm tart tin (or several mini tart tins for individual tartlets). You may have some pastry leftover, in which case, you can freeze it wrapped in cling film for later use.
  6. Line with baking parchment and fill with dried beans.
  7. Bake blind in a preheated oven at 180C (fan), 200C (non fan), Gaz mark 6 for 15 minutes then remove the baking parchment and beans and bake for another 10 minutes until golden. Leave out to cool on a wiring rack. Individual tarts would only take 10 + 5 minutes to cook.ChocolateTart_001
  8. Meanwhile, make the ganache: preheat the oven at 170C.
  9. Bring to a boil the milk, cream, butter and sugar in a saucepan.
  10. Meanwhile, chop the chocolate.
  11. Take the hot milk/cream out of the heat and add to the chocolate. Leave to rest for 1 minute, then mix gently until smooth (you mustn’t incorporate any bubble in the mixture).
  12. Add the eggs and mix, the mixture will thicken.
  13. Thermomix: place the chocolate in the TM bowl, mix 6 sec/speed 6 to chop. Add the cream, milk, butter and sugar and cook 5 minutes/50C/speed 3. Cook a little longer if needs be until smooth. Add the eggs and mix 10 sec/speed 3.
  14. Pour the ganache into the tart tin and place in the oven TURNED OFF and leave to gently cook for 16 minutes.ChocolateTart_002
  15. Take out of the oven, the ganache must be slightly trembling. If too liquid, place back in the oven for an extra 5 to 15 minutes.
  16. Leave to cool in the refrigerator for 2 hours to set.
  17. Before serving, dust the raspberries with icing sugar and place them on the tart.

King’s galette with caramelised apples and inverted puff pastry

As is the tradition in France on the day of the Epiphanie (6th January), I made a galette des rois and for the first time, I made it with an inverted puff pastry. What is it, you may ask? Well, the inverted puff pastry is the Rolls Royce of the puff pastries. It guarantees a light, well layered puff pastry and, although it asks for a little bit of work, it is well worth it for dishes where the puff pastry is the star of the show such as this galette (also known as Pithivier) or the famous millefeuille.

The filling is made of a creamy almond mixture and apples caramelised in salted butter caramel. It makes the galette moist and delicious with the slight acidity of the apples and the sweet caramel. This is probably the best galette I’ve ever had!

Of course, Thermomix comes to the rescue in making this wonder but you will still need to make all the folding by hand…

GalettePommes_018 GalettePommes_020

Source: J’en reprendrai bien un bout

Ingredients

Serves 8

Inverted puff pastry

Makes 1 kg of dough

First “détrempe”
375g unsalted butter, softened to room temperature
75g plain flour
75g strong white flour (bread flour)

Second “détrempe”
175g plain flour
175g strong white flour (bread flour)
110g melted butter
150g cold water
10g salt
1 tsp white wine vinegar

Filling

3 small apples or 2 big (any type you like, I used Bramley apples)
100g salted butter caramel
100g butter
100g sugar
1 egg
100g ground almond
1 tsp almond extract or Amaretto

1 egg yolk + water for the eggwash

Method

  1. The day before,  make the puff pastry: place all the ingredients of the first détrempe in the TM bowl and knead 1 min 30 sec. Take out of the bowl (the mixture will be quite soft and creamy) and place between 2 sheets of cling film. Roll into a rectangle and refrigerate for 2 hours.
  2. Place all the ingredients of the second détrempe and knead for 1 min 30. The dough will be like a bread dough and quite easy to handle. Take out and place between 2 sheets of cling film. Roll into a small square, much smaller than the rectangle made earlier, like in the picture. Refrigerate for 2 hours.InvertedPuff1
  3. Take out both détrempes and let them relax at room temperature for 5 minutes. Take out the cling film, and wrap the dough square inside the butter rectangle (see picture). Turn around to get the folding at the bottom.InvertedPuff2
  4. Roll the dough into a rectangle about 1/2cm thick on a lightly floured surface. Make a double folding: fold the top quarter of the rectangle towards the center, then the bottom quarter to meet.InvertedPuff3
  5. Fold in 2 and wrap in cling film and refrigerate for 2 hours.InvertedPuff4
  6. Turn the dough 1/4 turn to the left so the closed side is on your left. Repeat steps 4 and 5 and refrigerate for 2 hours.
  7. Finally, make a single folding (always make 1/4 turn first and roll into a rectangle 1/2cm thick): fold the top 1/3 towards the center and the bottom 1/3 over it. InvertedPuff5 InvertedPuff6
  8. Refrigerate a final time for 2 hours or overnight.
  9. On the day, make the filling: peel and slice the apples and pan fry them in the salted butter caramel on high heat  until softened. Set aside to cool.CaramelisedApples
  10. Spread the ground almond on a baking tray lined with baking parchment and bake for 8 min at 180C. Leave to cool.
  11. Place the butter and sugar in the TM bowl with the butterfly whisk and cream together 1 min/speed 4.
  12. Add the egg, ground almond and almond extract/Amaretto and mix 1 min/speed 4. Set aside.AlmondCream
  13. Take out 600g of the puff pastry dough and cut in half.InvertedPuff7
  14. Roll one half and cut out a 26cm circle (I used a springform tin as a guide). Place on a baking parchment over a baking tray.
  15. Roll the other half and cut out a 28cm circle (use the same springform tin and cut a larger circle around it).
  16. Spread the almond cream on the 26cm pastry leaving 2cm free at the edges.
  17. Place the cooled caramelised apples on top.
  18. Brush the 2 cm edge with the eggwash made of 1 egg yolk mixed with cold water.
  19. Place the bigger pastry circle on top and press around the edges with the back of a fork to seal.
  20. Use a second baking tray and flip the tart upside-down. This will present the flat surface at the top and will be prettier when baked. Trim out the edges if needs be.
  21. Brush with the egg wash avoiding the edges of the pastry (if eggwash falls on the edges, this will prevent the puff pastry from rising).
  22. Use the back of a knife to score slightly the dough in a nice pattern (don’t cut all the way through though!) Make a small hole at the center to let the steam escape.Assemblage
  23. Refrigerate for 20 minutes before baking at 210C (fan oven) for 10 minutes before turning down the oven to 180C and continue baking for 25 to 30 minutes.
  24. Leave to cool in the oven with the door open and eat warm.GalettePommes_019

Coffee infused chocolate tarts

This is another gem from “I love chocolate, I love Thermomix” cookbook and what a deliciously decadent dessert that is! The chocolate is enhanced by the coffee and the pastry is nice and crisp, not too hard but still holds its shape. I decorated it with homemade chocolate ruffles (see a good video here on how to make them) but you can do any decoration you like (in the book they say to make chocolate lattice using a paper cone).

I made them in mini tartlets version, which are the perfect size to serve with tea or coffee. You can of course make them in bigger tart shells if you wish.

ChocolateTart_004 ChocolateTart_006

Source: I love chocolate, I love Thermomix cookbook

Ingredients

Chocolate pastry
170g plain flour
25g unsweetened cocoa powder (I used Bournville)
50g caster sugar
100g salted butter, diced and very cold
1 large egg

Chocolate and coffee ganache
200g whipping cream
2 tsp granular instant coffee
200g dark semi-sweet chocolate (I used a good 58% cocoa chocolate)

Decorations
100g good dark chocolate (not too strong, 58 to 64% cocoa), melted and tempered

ChocolateTart_007

Method

  1. Make the chocolate pastry: sieve the flour and cocoa powder together by Turbo pulsing a few times.
  2. Add the butter and sugar, Turbo pulse in short burst until fine crumbs form.
  3. Add the egg and Turbo pulse in short burst JUST until clinging together.
  4. Press down into buttered and floured tartlet cases. Alternatively, chill in the fridge for 1 hour and roll into a floured surface. Line buttered and floured tart tins with the dough. Chill in the fridge for 1 hour to prevent shrinkage during baking.ChocolateTart_001
  5. Bake blind at 180C for 10 min for small tartlets (less than 5cm diameter), 15 min for bigger ones. Remove the baking beans and continue cooking in the oven for 3 minutes more. Cool in the tins on a rack.ChocolateTart_002
  6. Dark chocolate ganache: heat the cream and instant coffee 3 min/50C/speed 3.
  7. Add the chocolate and stir to a smooth cream 3 to 4 min/speed 3 with no heat.
  8. Set aside 10 minutes to cool a little then pour into the baked pastry cases. Cool at room temperature 45 minutes and refrigerate for 2 hours before serving.
  9. Decorations: warm the chocolate 2 min/37C/speed 2, scraping down the sides then finishing melting 3 min/speed 2.
  10. Make the ruffles as per the video or pour into a paper cone to create a nice lattice pattern over greaseproof paper. Set in the fridge 10 minutes before using.

ChocolateTart_008 ChocolateTart_005

Rhubarb Tart

It’s rhubarb season again and I love to find new ways of cooking it. I’ve done compotes, crumbles and cakes with I but never tried them in a tart. I looked at a few recipes on the net but couldn’t find one that I liked so I did a mix of a few recipes here and there and the result was a delicious almond and rhubarb tart.

RhubarbTart_004 RhubarbTart_003

Ingredients

1 sweet pastry (see recipe here)
2 eggs
100g cream
120g almond powder
120g sugar
A few drops of almond essence (optional)

For the rhubarb:
3 or 4 sticks rhubarb (about 500g)
150g sugar

RhubarbTart_005
Method

  1. Wash and cut the rhubarb in 3cm (2 inches) chunks and place in a sieve sitting on a bowl. Sprinkle with the 150g sugar and let it macerate for 2 hours so the water drains out.
  2. Meanwhile, make the pastry and refrigerate until ready to roll.
  3. Butter and flour a 23cm tart tin. Roll the pastry and place in the tin, cutting out the excess pastry around the rim.
  4. Preheat the oven at 180C
  5. Drain the rhubarb (reserve the juice.) and place in a fry pan and sauté on high heat for a few minutes until just softened.
  6. Tip them out at the bottom of the tart. RhubarbTart_001
  7. Mix the eggs, cream, sugar, ground almond and almond essence 20 sec/speed 3.
  8. Pour over the rhubarb chunks and bake for 30 minutes.RhubarbTart_002
  9. Reduce the reserved rhubarb juice in a small saucepan and brush over the tart while it’s still hot.
  10. Let the tart cool down before taking out of the tin.
  11. Serve with a berry coulis, a scoop of ice cream of freshly whipped cream.

RhubarbTart_006

 

Key lime pie

I have been wanting to make this classic American dessert for a long time. In fact, each time I have seen it featured in a TV program or in a cookbook, it has got me drooling and wishing I could taste a slice there and then. There are a few versions of the key lime pie, some being unbaked and frozen and others baked and served chilled. I opted for the latter because in Ireland, it’s never hot enough to properly enjoy frozen desserts. It’s also worth mentioning that it is supposed to be made with key limes, which are yellow when ripe, more sour and flavourful than the usual green lime but it’s impossible to find these where I live, so I used regular limes instead.

KeyLimePie_001

Source: Joy of baking

Ingredients

Crust
125g graham crackers (I used chocolate coated digestive biscuits)
2 tbsp granulated sugar (I didn’t put it in)
70-80g unsalted butter

Filling
3 egg yolks, at room temperature
1 can (390g) sweetened condensed milk
120g lime juice (reserve the zest)
2 tsp lime zest

Topping
240g double cream
2 tbsp (30g) icing sugar

Method

  1. Preheat the oven at 170C and butter a 23cm tart/pie dish
  2. Make the crust: melt the butter for 3min/50C/speed 2.
  3. Add the biscuits and sugar if using, lock the lid and turbo pulse a few times until crumbed.
  4. Tip out into the tart dish and press down with the back of a spoon to spread across the bottom of the dish and up the sides to form a crust.
  5. Bake for 10 minutes until set and lightly browned.
  6. Set aside to cool while making the filling.
  7. Filling: place all the ingredients of the filling in the TM bowl (no need to clean it) and mix 20 sec/speed 6.
  8. Pour the filling over the crust and bake for 10 to 15 minutes or until set.
  9. Remove from the oven and place on a wire rack to cool.
  10. Cover and refrigerate overnight.
  11. The next day, place the butterfly whisk in the TM bowl and weigh in the cream and icing sugar.
  12. Whisk for a few seconds at speed 3, measuring cup OFF, checking through the hole in the lid and stop as soon as the top of the cream looks still a little under whipped: the bottom will be firmer.
  13. Place in piping bag with a star nozzle and pipe on the tart. Sprinkle with the reserved lime zest and serve.
  14. Can be stored in the refrigerator, wrapped in cling film for 2 to 3 days.

KeyLimePieColl

Galette Cerises/chocolat (Cherry and Chocolate pie)

As part of the French tradition, the first Sunday of January we celebrate the Epiphanie, which is about the Messiah being visited by the 3 kings after his birth. To remind us of the kings, we eat this delicious galette made of puff pastry and filled with frangipane (a mixture of ground almond, butter, sugar and eggs, mixed with the same weight of creme patissiere). A little ceramic subject is hidden in the pie so whoever finds it in its plate is crowned the king. Nowadays, we like to vary the fillings (and not everyone likes almonds) so it’s up to your imagination what flavours you choose to fill your galette.

Ingredients

Serves 6 to 8 people

375g puff pastry
1 can Cherries (use Amarena if you can find) in syrup
1 egg yolk for brushing

Creme patissiere
180g milk
70g cherry syrup*
20g corn flour
20g sugar
1 egg (~65g)
70g chocolate

*If  your cherry juice is quite thin, weigh the juice and boil with same weight of sugar until reduced by a quarter until thick enough to coat the back of a spoon.

Frangipane
1 egg
25g butter
75g ground almond
30g sugar
140g chocolate creme patissiere

Method

  1.  Make the creme patissiere in the Thermomix: put all the ingredients except the chocolate in the bowl and cook 6 min/90C/speed 4.
  2. Add the chocolate in chunks and mix 20 sec/speed 2 or until it is melted.
  3. Tip out into a bowl and leave to cool with cling film touching the cream to stop forming a skin. Clean and dry the bowl.
  4. Make the frangipane by mixing the butter and sugar 20sec/speed 4.
  5. Add the egg and mix 30 sec/speed 4. Scrape down the side of the bowl half way through.
  6. Add the ground almond and mix 20 sec/speed 3.
  7. Add 140g of the chocolate creme patissiere and mix 20 sec/speed 3.
  8. Tip out into a bowl and refrigerate along with the remaining creme patissiere for 30 minutes.

    Creme patissiere “filmée au contact” (cling film touching the cream)

  9. If making the puff pastry, make sure you do at least 3 foldings (don’t use the snail easy method as it won’t give you enough layers). Refrigerate an hour before using.
  10. Roll the pastry into a large rectangle and cut in half. Keep one half as is and roll the other half so that it overlaps the other by 1 good inch (3 cm) on all sides. My smaller half was roughly 28 cm each side.
  11. Place the smaller half on a baking tray lined with parchment paper.
  12. Spread the frangipane on it, leaving the edges free on 3/4 inch.
  13. Place the cherries all over the frangipane and place a ceramic

    Spread the filling leaving the edges free

    subject if you want to.

  14. Now, spread the remaining chocolate creme patissiere over the cherries and cover with the bigger puff pastry.
  15. Cut out the excess pastry around and press on the edges with a fork to seal.

    Brush with eggwash and mark with the back of the knife

  16. Brush with the egg yolk mixed with 1 tbsp of cold water all over but don’t let the yolk falling off the edges of the pastry as it would stop it from raising.
  17. Using the back of the blade of a knife, trace some design on the pastry (make sure you don’t cut through the pastry).
  18. Refrigerate for 30 minutes. Meanwhile, preheat the oven at 210C with an empty baking tray in it.
  19. Slide the pastry from the cold baking tray to the hot one (this will avoid the soggy bottom) before baking in the oven for 10 minutes, then reduce the heat to 190C and bake for a further 25 minutes.

Tarte fine aux pommes

Recently, Madame Thermomix from Why is there air was talking about her mum’s apple pie and how to her, it was simply the best in the world. In my case, my dad’s apple tarte was equally the best in the world for us and we were always anticipating his tarts with great excitement when we could smell the delicious sweet vanilla and apple fragrances coming out of the oven while it was cooking.

Ingredients

For 4 people

3 or 4 Granny Smith apples (or any apple you like but it should keep its shape after cooking)
1 puff pastry
4 tbsp sugar (white or brown, as you like)
20g butter
Vanilla extract or vanilla sugar
A few drops of lemon juice
Apple jelly or apricot jam to glaze

Method

  1. Butter and lightly flour a tart tin.
  2. Roll the puff pastry and place in the tin. Remove excess pastry and refrigerate for 10 minutes (this will stop the pastry from shrinking when cooking).
  3. Peel and core the apples and place them in a bowl of cold water with a splash of lemon juice to stop them from browning.
  4. Take out the pastry from the fridge and preheat the oven at 200C (fan assisted ovens) or 220C (for conventional ovens).
  5. Turn the sugar into icing sugar in the Thermomix for 20 sec/speed 10.
  6. Melt the butter gently on the stove and add the sugar and vanilla flavour.
  7. Use a mandoline or a knife to cut thin slices of apples. Place them neatly on the pastry.
  8. One the whole tart tin is filled with one layer of apples, brush them with the butter mixture then continues layering the apples slices. After each layer, brush with butter & sugar and so on.
  9. Bake for 20 to 25 minutes. Check that the apples are not caramelising too much, if they do, place a piece of foil on top.
  10. Glaze with apple jelly or apricot jam reheated in a pan for easy spreading.
  11. Serve warm with a scoop of vanilla ice cream. Yum!

Tarte meringuée au citron (Lemon meringue tart)

This is one of the many desserts I cooked on my first week at the 1 month certificate. I love lemon meringue tarts and made a couple before but I had never blogged about it (never had time to take a picture as it seemed to vanish very quickly). I will give you the Thermomix version and the classical one so every one can try it (it’s well worth it 🙂 )

Source: Cooks Academy 1 month certificate

Ingredients

Sweet pastry (French sugar paste)
50g sugar
125g butter
1 egg
200g flour
A pinch of salt

Lemon Curd
450g sugar
2 lemons (zest and juice)
3 lemon juiced (you will need about 240g of juice altogether)
8 large eggs
2 egg yolks (save whites for the meringue)
350g unsalted butter, cut into small pieces

Meringue
4 egg whites + the 2 egg whites saved above
600g caster sugar

 Thermomix Method

  1.  Sweet pastry: place the sugar in the TM bowl and grind 10 sec/speed 9.
  2. Add all the other ingredients except the flour and mix 20 sec/ speed 4.
  3. Add the flour and turbo pulse briefly a few times until JUST clinging together. Turn out and chill wrapped in cling film for 30 to 40 minutes.
  4. Lemon curd: grind lemon peelings and sugar 20 sec/speed 10.
  5. Add eggs + egg yolks + juice + butter. Mix 10 sec/speed 6.
  6. Scrape down the sides of the TM with the spatula. Cook and stir 6 minutes/80C/speed 4. If it hasn’t thickened enough, continue to cook for another minute or 2.
  7. Spoon out into a bowl and leave to cool at room temperature.
  8. Meringue: clean thoroughly the bowl with soapy water and dry well with a clean tea towel. insert the butterfly whisk.
  9. Add the egg whites and whisk on speed 3 without the measuring cup.
  10. When it is starting to foam, add a little bit of sugar at a time while still whisking. Wait until the sugar is dissolved before adding more sugar.
  11. When all the sugar has been whisked in, you should have a thick and glossy meringue. Tip out into a piping bag with a round or star shaped nozzle.
  12. Preheat the oven at 180C.
  13. Take the pastry out of the fridge and knead it a little until softened slightly (it should be soft enough to roll but still cold and a little stiff).
  14. Place between 2 sheets of cling film and roll to fit your flan tin (it should be 2 or 3 mm thick).
  15. Butter and flour your flan tin (about 20 to 25cm in diameter).
  16. Carefully place the rolled pastry in the tin and press down the sides to fit the tin neatly. Cut out excess pastry but leave enough to have a 2 cm overflow as the pastry might contract during cooking.
  17. Line with parchment paper and place dry beans on top to stop the pastry from bubbling.
  18. Place in the fridge for 10 minutes before baking.
  19. Bake for 15 minutes, then take out of the oven, remove the beans and baking parchement and bake again for 8 minutes (watch the pastry as it cooks as you don’t want it to brown too much. It should be done when golden at the edges and lighter in colour but still lightly golden in the centre.
  20. Take out of the oven and turn the temperature up to 220C.
  21. Leave the pastry to cool for a couple of minutes and trim the edges neatly before pouring the lemon curd (which should still be warm enough to pour evenly) and pipe the meringue all over.
  22. Bake for 8 to 10 minutes so the meringue browns and becomes crispy.
  23. Leave to cool, then refrigerate for a couple of hours before eating.

Classical Method

  1. Sweet pastry: cream together the butter and sugar using a hand mixer or a stand mixer equipped with the wire whisk.
  2. Add the egg and mix for a few seconds
  3. Gradually incorporate the sieved flour and salt. Mix until smooth.
  4. Allow to rest in the fridge before using.
  5. Lemon curd: place the sugar in a bowl and zest the lemons on top of it. Rub the lemon and sugar together to make the sugar fragrant.
  6. Strain the lemon juice into a non-reactive pan. Add the eggs, egg yolks, zested sugar and butter and whisk to combine.
  7. Place over a medium heat, stirring constantly for 3 to 5 minutes until the mixture begins to thicken.
  8. At the first sign of boiling (you will need to see bubbles all over the mixture), remove from the heat and strain into a bowl. Leave to cool slightly.
  9. Meringue: whisk the egg whites until they start to foam. Add the sugar, a little bit at a time and continue whisking until the sugar is incorporated before adding more sugar.
  10. Follow recipe above from step 11 onward.

Tarte aux amandes (Almond tart)

Every month, for the past year, one person shares a recipe that everyone is invited to try at home and post their pictures. This month, Fancach has proposed a recipe for an almond tart. I must admit at first that I wasn’t too sure if I would make it because I am not a big fan of almonds. But when I saw everybody else’s mouth watering pictures, I decided to give it a go. There was no recipe for the sablé pastry so I picked one (because she has several!) from Christalie’s lovely blog Les folies de Christalie. It was to die for! The pastry case turned out crispy yet melting in the mouth with a hint of almond and butter. As to the almond filling, it is so easy to make and comes out of the oven nice and crunchy, caramelised and sweet. A yummy nut feast!

Source: Fancach for the filing and Christalie for the pastry

Ingredients
For 10 to 11 tartlets

Sablé Pastry
100g butter
100g sugar
250g plain flour
1/2 tsp vanilla extract
1 pinch of cinnamon
15g ground almond
1 egg

Almond filling
100g butter
50g sugar (I used demerara sugar)
1 tbsp honey
1 tbsp cream
125g flaked almonds

Method

  1. To make the sablé pastry, put the butter and sugar in the TM bowl and cook for 4 min/60C/speed 2.
  2. Tip out and reserve.
  3. Put the flour, vanilla, cinnamon, ground almond and egg to the TM bowl. Mix for 10 sec/speed 4. Scrape down the flour from the sides of the bowl.
  4. Add the butter/sugar mixture and turbo pulse 1 sec at a time until just combined (do not overwork or the pastry will become tough).
  5. Turn out onto cling and bring the dough together into a ball and refrigerate for 20 minutes or overnight.
  6. Preheat the oven at 180C.
  7. To make the almond filling, bring the butter, sugar, honey and cream to the boil in a saucepan. Take out from the heat and add the almond flakes and mix together.
  8. When the pastry has chilled, roll it out between 2 sheets of cling film (if the dough is too hard coming out of the fridge, let it warm at room temperature for a while until soft enough to roll).
  9. Butter and flour tartlets moulds and cut out the dough with a round pastry cutter. Place in the mould and add a tablespoon of the almond filling.
  10. Bake for 15 minutes or until the almonds have taken a nice golden colour.