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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Pastry: 125g unsalted butter 125g plain flour 100g icing sugar 1 large egg, free-range 50g ground almonds Filling: 375g caster sugar 300 ml thickened cream 4 lemons, juice and zest 9 large eggs, free-range Instructions: Pastry: Rub butter into flour and sugar mixture until it is like breadcrumbs. Add the egg and ground almonds. If the pastry seems too dry, add a little ice water. Don’t overwork or it will be tough and will shrink. Alternatively, the pastry can be made in a food processor. Roll the pastry thinly to fit the springform pan. Line the pan with the pastry, then put it in the freezer for an hour or so to stop it shrinking when it cooks. Bake blind (weighted with pastry pellets) at 170 degrees C for 15 minutes or so until nearly done. Note: Blind baking can be done with pastry pellets, beans or rice. A sheet of foil that has been greased with a cooking spray should cover the pastry. The pellets, beans or rice go on top of the foil to keep the pastry flat. Filling: Beat the eggs, castor sugar and cream together. The mixture should be thick and creamy, not airy. Juice and zest the lemons. Add to the mixture. Place the springform pan on a flat baking dish, then pour the mixture in. Bake at 150 degrees C for about 40 minutes, until firm. If the top starts to brown too quickly, cover it with greaseproof paper or foil. Allow the tart to cool in the pan. |
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