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I made this tart back in February, summer was coming to the end, but I was trying to hold onto the last bit of this warm weather where ever I can. So I decided to make this lemon cream pie with strawberries. The refreshing taste of the lemon cream goes really well with the strawberries, it makes this tart into quite a light tasting dessert, perfect for those summer days.

This tart is a quick and easy dessert, and as usual I cheated…and got a tart case from the frozen aisle! It just saved so much time and it still turned out really well!

Creamy Lemon Tart with Strawberries (Serve 6-8)

(recipe from Technicolour Kitchen)

  • 1 x tart case (shortcrust pastry)

Filling

  • ½ cup (120ml) heavy cream
  • ¾ cup lemon curd* (or you can buy a jar of lemon spread if you are pressing time!)
  • 450g fresh strawberries, hulled, large strawberries halved

Lemon Curd Receip

  • 1/4 cup (60ml) lemon juice
  • zest of the juiced lemons
  • 63g unsalted butter, chopped
  • 1/2 cup (100g) sugar
  • 1 and a half eggs, beaten

Method:

Start with the curd: place the lemon juice, zest, butter, sugar and eggs in a heatproof bowl over a saucepan if rapidly simmering water. Cook, stirring continuously, for 20 minutes or until mixture has thickened slightly. Pass through a sieve into a glass/ceramic bowl and cover with plastic wrap touching the surface of the curd to prevent a skin from forming. Refrigerate until cool and thick.

Make Tart:

1.  Preheat the oven to 180°C/350°F.

2.  Bake the tart case for 15-20mins.

3.  Meanwhile prepare lemon curd.

4.  In a medium mixing bowl, whip the heavy cream until firm peaks form. Fold about half of the cream into the lemon curd, then fold in the rest of the cream. Pour the filling into the tart shell and spread it out evenly.

5.  Lightly cover the tart with plastic wrap and refrigerate it until cold, about 1 hour, or up to 4 hours. Remove the outer ring of the pan before serving.

6.  Arrange Strawberries on the tart.

NOTES: My cream turned out a bit more runny than I like, the original recipe call for soft peak whipped cream, but I would whip my cream to very firm peak next time to give the lemon cream a firmer consistency.

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Ever since I saw Matt Moran making a frangipane tart on Master Chef, I have been dying to try it!  Master Chef is definitely one of my favourite TV shows, not only I enjoy watching the contestants cook, I also enjoy the drama that comes with it! lol

This tart is incredibly easy to make, well, I cheated, and bought a already made shortcrust pastry case so all I had to do is make the tart filling which is mixing in butter, icing sugar, eggs and almond meal. Yep, that is it! So easy and tastes so good! This tart is not overly sweet, and goes really well with some berries and whipped cream!

Frangipane Tart (Serves 6)

(recipe adapted from Matt Moran, Master Chef Class)

  • 1 Shortcrust pastry case (for sweet)
  • Strawberry jam
  • Berries, to serve
  • Whipped cream, to serve

Frangipane

  • 125g butter, diced
  • 1 ¼ cup icing sugar
  • 2 ½ eggs
  • 125g almond meal
  • 25ml marsala

Method:

1. Preheat oven to 180°C. Follow the instruction on pastry case. (I had to put mine in for 10mins first, then bring it out and pour frangipane mixture in and back to the oven)

2. For the frangipane: cream the butter and sugar in an electric mixer until pale and fluffy. Add the eggs, one at a time until incorporated in the mixture. Fold in the almond meal and marsala.

3. Bring pastry case out from the oven when they are already. Brush some strawberry jam over the bottom of the tart, then spread the frangipane on top. Bake in the oven for 35-40 min until golden and cooked through. Remove from the oven and brush lightly with some more strawberry jam. Serve with whipped cream and berries.

When you take the frangipane out of the oven, the tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. A tester should come out clean.

Brush lightly with some more strawberry jam

NOTES:

  1. I used frozen berries to serve with the frangipane as berries are not in season in winter in Melbourne. In the original recipe, Matt put fresh berries into the tart mixture to bake, he does NOT recommend putting frozen berries to the frangipane as there is too much moisture in them and they will make the tart go soaky! So if you do have some fresh strawberries, blue berries or black berries available, DO put them in the tart mixture!
  1. I also mix the frozen berries with some icing sugar to give it a sweeter taste.
  1. Do check out the link to the original recipe, it’s a video recipe and its awesome! (it shows you how to make the pastry as well!)