Summer is all about sitting outside in the garden and sharing a good plate of food with your loved ones. These lovely tarts are perfect for a Summer night. The flavours become more refined the day after cooking. You can prepare the curd in advance and keep it in the fridge until use. It will last up to 1 week in the fridge. Ingredients Pastry 190 g all-purpose flour 130 g unsalted butter, cold 90 g icing sugar 20 g cornstarch 30 g ground almonds 1 free range egg 1 tsp vanilla paste Passion fruit & lemon curd 50 ml passion fruit pulp 100 ml lemon juice 200 g caster…
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Lemon Loaf
This is the simplest lemon loaf ever. With few ingredients you make an extraordinary zesty loaf. Ingredients 4 free range eggs (L) 170 g caster sugar 100 g unsalted butter, ambient temperature 170 g self-raising flour, sifted 1 tsp baking powder 1 lemon (zest and juice) 50 g for the lemon mixture Preparation Preheat the oven at 180 °C, and lightly grease a loaf pan and line with baking paper. Mix the eggs, sugar and unsalted butter in the mixing bowl. Add the sifted self-raising flour and baking powder and lemon zest. Mix well until combined. Bake for approximately 35 min or until a skewer inserted into the centre comes…
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Lemon Meringue Tart
This recipe brings back so many good memories from the wonderful time in Provence, South of France. This was my favourite one, lemon meringue tart. The sharp lemon flavour combined with the soft Italian meringue is so delicious. I remember scrolling around in the city looking for the best patisseries and the best pastries. Until someday, I kindly asked for the recipe of this beauty. There’s something in this tart that makes me go back at each forkful. In general, most of the tarts I ate in Provence were flawless and you could tell the love that had been put into it. Although, I had a few that flew off…
