A zingy lemon tart is so easy to make, yet to buy it at a cafe you will pay an arm and a leg! Using fresh lemons makes the difference in this recipe and it gives you that massive hit of citrus! So delicious!
1 Quantity Shortcrust pastry or 1 store bought tart shell
5 Lemons, zested and juiced
300g Double Cream
390g Caster Sugar
1 Egg yolk
Pre heat the oven to 180’c.
Make shortcrust pasty as per recipe (If making own) and mould it into a 26cm tart tin. Pre cook for 15-20 mins or until cooked. Remove from oven and allow it to cool. Turn oven temperature down to 120’c.
Place all the filling ingredients into a heatproof bowl and mix together. Set the bowl over a saucepan of simmering water and allow to it warm up until the temperature reaches around 60’C. Strain the Lemon mixture through a fine sieve into a pouring jug (this makes it easier to pour into your tart shell). With a spoon, remove the bubbles from the surface of the liquid (this gives you a flat surface on your tart).
Pour the mixture into the warm pastry case inside the oven (put your tart case on a baking tray so any spillage doesn’t fall to the bottom of your oven). Fill the case to the top and bake the tart for approximately 25 minutes. Allow tart to cool before serving.
A very chocolatey tart!! Not for the faint hearted! But that's ok! we need ALOT of chocolate somedays. From the gooey caramel to the crack of salt flakes, this is a winner. I took inspiration from donna hays chocolate tart but personally dark chocolate isn't my thing, so i used milk instead. I also added more milk chocolate because i like a tougher chocolate top. The salt flakes i use are maldon salt flakes, i use them for everything! Enjoy !
¼ cup cocoa powder
1½ cups plain flour
125g unsalted butter, chilled and cubed
½ cup icing sugar
3 egg yolks
1 tablespoons iced water
Sea salt flakes, for sprinkling
1 cup cream
50g unsalted butter
1½ cups white sugar
½ cup water
1 teaspoon sea salt flakes
250g milk chocolate, chopped
½ cup cream
To make the salted caramel, Place the cream and butter in a small saucepan over medium heat and bring to the boil. Remove from the heat and set aside. Place the sugar and water in a medium saucepan over low heat and cook, stirring, until the sugar is dissolved. Increase the heat to high. Bring to the boil and cook for 10–12 minutes, without stirring and the mixture is a deep caramel colour (keep an eye on it). Remove from the heat and add the salt and cream and butter mixture and whisk to combine. Return to the heat and cook for a further 2 minutes or until thickened slightly.
Place the cocoa, flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolk. Add the iced water and process until the dough just comes together, Press into a greased loose bottom tin, trim the edges and refrigerate for 1.5 hours. Preheat oven to 180°C. Line the pastry case with non-stick baking paper, fill with baking weights and bake for 15 minutes. Remove the paper and weights and bake for a further 10 minutes or until the pastry is just cooked. Allow to cool in the tin. Spoon the salted caramel into the tart shell and refrigerate for a 2–3 hours or until set.
To make the chocolate, place the chocolate and cream in a small saucepan over low heat and cook, stirring, until melted and smooth. Allow to stand for 10 minutes or until thickened slightly. Pour the chocolate mixture over the caramel and refrigerate for 1–2 hours or until set. Bring to room temperature and sprinkle with salt flakes to serve.
A spin on an old classic the Caramel slice this tart will get your guests talking. A sweet treat the whole family will enjoy and if their anything like mine, will get you to make over and over again.
150g Granita biscuits (Arnotts brand)
75g Butter, melted
120g Macadamia nuts
395g Can of condensed milk
2 Tablespoons Golden Syrup
50g Butter (extra)
250g Block of milk chocolate (cooking chocolate)
Grease a large tart tin and line the base with grease proof paper.
Place biscuits into a food processor and process until fine crumbs. Add melted butter and mix until well combined. Press biscuit into tart tin and press down firmly and evenly to create the base. Place into the fridge to set (approx 1 hour).
Around 10 mins before the base is set place the golden syrup, condensed milk and 30g butter into a saucepan, cook over a medium heat for around 10mins or until mixture thickens and is caramel in colour. Remove from heat and add macadamia nuts, stir until combined and spoon mixture evenly over biscuit base (this needs to be done quickly as the caramel will start cooling and going hard) place back in fridge and let set for 1hr.
10 mins before caramel is set place chocolate and remaining 20g butter in a heatproof bowl (make sure no water is in the bowl or touches the bowl at any time, this will separate the chocolate) place over a pot of gently simmering water and let the steam melt the chocolate, using a metal spoon stir until chocolate has melted. Pour chocolate over set caramel and smooth over to coat over the caramel evenly. Place back in fridge to set for around 15mins. Serve
Note: /you can melt the chocolate by placing it in the microwave and stiring every 15 seconds until melted.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.