Lemon Almond Tart

Lemon Almond Tart 

I had couple of friends come over for lunch.  As I was planning the menu for lunch, I realized that one didn't like chocolate and the other didn't like anything fruity for dessert.  I was stumped - what can I make for dessert that both of them will enjoy.  None of the recipes in my extensive collection gave me any ideas.  

Then as I was strolling in the supermarket to get some inspiration, I found this lovely book on tarts.  It is called TARTS written by Sarah Banbery.  The book was on sale and is worth every penny(look at the price here). I have baked few of the tarts and they have all been magnificent. There are savory tart, fruity tarts, a mixture of first course individual and cocktail size tartlets. There are some useful tips that apply to all recipes which help make your dough success every time.  Here are the tips...

TIPS:

• Allow a little more butter and flour than the amount stated in the recipe, extra flour for rolling out the dough, and a little additional butter to grease the tart pan.
  
• Always roll out the dough and line the pan before chilling, as this will stop the dough from shrinking.  In this way you can trim the dough edges before baking to give a neat finishing edge.  Always chill dough before cooking.
  
• Keep the raw dough trimmings to plug any cracks or small holes, which may appear after baking the tart blind. Simply press a little of the raw dough into the crack and the heat of the cooked pastry will fix it in place.
  
• Preheat the oven with a heavy baking sheet in it on which the tart shell can be placed. THis will cook the dough better and makes it easier to get the tart in and out of the oven.
  
• To bake blind, use parchment paper, which you can scrunch up then smooth out to fit into the tart snugly.
  
• Use large eggs
  
• The butter and water for the dough should always be as cold as possible and the flour should always be shifted.
  
• If not using the food processor simply sift the flour and salt into a large bowl and rub in the butter by hand.

This tart has a beautiful texture that comes from the almonds.  The almonds gives a nutty flavor to this otherwise tart tart.  It is different from the classic French Tart Au Citron, which has a smooth filling.  This tart is lovely with a hot cup of tea or coffee and can be served warm or cold.

Ingredients:

Pie Dough

• 11/8 cups of all purpose flour
  
• pinch of salt
  
• 31/2oz/100g cold butter, cut into pieces
  
• 2 tbsps superfine sugar
  
• 1 egg yolk
  
• cold water
  

Filling

• 3 lemons
  
• 2 eggs
  
• 1/2 cups superfine sugar
  
• 11/2 cups ground almonds
  
• 1/3 cup whipping cream
  
• 1/3 cup water
  

Method:

Lightly grease a 9 inch/22 cm loose bottom fluted tart pan.  

Sift the flour and salt into a food processor, add the butter, process until the mixture resembles fine bread crumbs. (I used my clean hands to do this)

Tip the mixture into a large bowl, add the sugar and egg yolk, and a little cold water, just enough to bring the dough together (most probably you won't need water, but if you do, then put only few drops at a time)

Turn out onto a counter dusted with flour and roll the dough 3 1/4 inches/8 cm larger than the pan.  Carefully lift the dough into the pan and press to fit. 

Roll the rolling pin over the pan to neaten the edges and trim the excess dough.  Fit a piece of parchment paper into the tart shell, fill with dried beans, and let chill in the refrigerator for 30 minutes.  Meanwhile, preheat the oven to 375F/190C

Remove the pastry shell from the refrigerator and bake blind for 10 minutes in the preheated oven then remove the beans and paper and bake for an additional 5 minutes.

Put the juice and finely grated rind of 3 of the lemons in a large bowl and the eggs, 1/2 cup of the sugar, the ground almonds, and the cream, whisking to combine.  Pour into the pastry shell and bake for 25 minutes.  

Remove the tart from the oven.  Serve warm or cold with whipped cream.

Note:

In the recipe, the author makes a topping with lemon slices and sugar.  I didn't do this as I didn't want to add more calories to the tart.  But you can take it a step further... here is how she did it.

Ingredients for the topping:

2 Lemons,

1 cup super fine sugar.

Method:

Thinly slice the remaining 2 lemons discarding the seeds and ends.  Put the remaining sugar and water in a pan and heat until the sugar is melted.  Let simmer for 5 minutes, add the lemon slices and boil for 10 minutes.   Arrange the lemon slices over the surface in a spiral pattern.  Drizzle the remaining lemon syrup over the slices.  Serve warm or cold.

The top most picture is going for Click the food photography event hosted by Bee and Jai @ Jugalbandi.  This months theme is yellow for Bri and is a fundraiser for food blogger Bri from Figs with Bri. (See my previous post)

Also this is my last post for this month, I am going on vacation and will be back by mid July.

Chocolate raspberry trifle

I was thinking of participating for RCI:Rajasthan. I made the panchameel dal, from Sanjeev Kapoor's recipe. But we didn't like the taste of it as much, my husband and I thought that the recipe lacked something, I will try the dal again and also consult my Rajasthani friend for her advice to make it worth posting. She suggested to make gatte ki sabji which is a very popular dish in Rajasthan. By the time I got the recipe from her the deadline was way gone.
So I wanted to make it on time for AFAM:Raspberry. Raspberry is almost always there in our fridge or freezer. My 4 year old loves it. Since I had the main ingredient at home all I needed was an easy recipe to use the raspberries. This recipe is adapted from the latest BBC GoodFood magazine. The recipe mixes chocolate, raspberry yogurt and custard into one creamy layer. I have mixed the chocolate and yogurt into one layer and kept the custard separately. So it looks like a trifle. The only thing that you need to make in this recipe is the custard (people living in Europe don't even have to make the custard, as it is readily available in tetra paks in super markets there), rest is just mixing and assembling the dish.

Ingredients:

• 300g/10oz fresh/frozen raspberries (no need to thaw them)
• 1tbsp brandy(optional) - I didn't use
• 3 tbsp raspberry jam
• 175g/6oz dark chocolate - I used semi sweet chocolate
• 2 x 150g thick, creamy raspberry yogurt - I used light raspberry yogurt.
• 300ml vanilla custard (cook the custard according to the packet instructions)
  

Method:

Mix the raspberries with the brandy, if using, and raspberry jam, then spoon into 6 glasses.

Break the chocolate and melt it in a microwave on high for 1-2 mintues, or place it over a pan of simmering water and stir until melted.

Stir the yogurt and custard into melted chocolate, then spoon on top of berries. ( I mixed the yogurt and chocolate to make one creamy layer. Then spooned the custard over the berries, then spooned the chocolate/yogurt mixture. )

Cover and chill until ready to serve, then top with grated chocolate ( I used white chocolate) and serve.

Amazing control - Chocolate brownie cake

My 4 year old was so much into cakes, brownies, candies, chocolates, cookies, basically anything and everything sweet that it was next to impossible to control her. She used to cry for something sweet every time. She wanted a sweet fix so often - when she woke up, before she went to school after she came from school, at snack time, at bedtime - that we had started referring to her as the "cookie monster".

Whenever we went to our friends, she would somehow find their stocks of sweets, be it cookies, candies or even gummy bear (children's vitamins). It was embarrassing for me at times.

Last month, I took my 1 year old for his annual check up, while I was waiting for his turn at the waiting area, I came across this pamphlet about baby bottle tooth decay. I was reading about it and just happened to carry the pamphlet home. At home, my 4 year old came to me as usual for a sugar fix, when I showed her the pamphlet.
There were some pretty graphic pictures about the tooth decay; teeth that were very badly discolored, broken and the lips were stretched to show the teeth and gums. I told her that if you eat a lot of sugary things eventually your teeth will have a bad decay and may look like this. I expected her to say, Oh! whatever mum, but I still want candy. Instead I was very much surprised by her reaction.

She started sobbing! She vowed that she is never ever going to touch anything sweet. I was so sure that this reaction will last maybe half an hour, and she will forget all about it and come back for a sugar fix.

Guess what?

It has been more then a month and for a girl, who was always sugar high, has not asked for a sugar treat. Isn't that amazing! She has controlled herself so well that I started feeling guilty about the whole thing, and started telling her that it was okay to have some cookies or candies. So, now we have compromised and she has agreed to have something sweet on Saturdays after lunch. I wish I could be like her and control my sugar rush.


I made this chocolate brownie cake this weekend as we had some friends over. This cake is very dense; it is almost like a tart in that it is not spongy. It is fudgy, like a brownie should be and absolutely delicious. It is lovely as it is, or with a scoop of vanilla ice cream. The method is also very simple; there is no need to beat the eggs a lot. Most of the ingredients are melted on the stovetop in one pot and then the rest of the ingredients mixed through and baked for 30 minutes. This is an easy, no fuss cake, and is just too good to resist.

So this one is for her - for her amazing control.
Love you dear,


Ingredients:

• 100g butter
• 175g caster sugar
• 75g brown sugar
• 125g chocolate (semi sweet)
• 1 tbsp corn syrup
• 2 eggs
• 1 tsp vanilla extract /essence
• 100g plain flour
• ½ tsp baking powder
• 2 tbsp cocoa powder

Method:
Heat oven to 350 F/180C/fan 160C/gas 4. Grease and line a 20cm cake tin.

Place the butter, caster sugar, brown sugar, chocolate and corn syrup in the pan and melt gently on a low heat until it is smooth and lump-free. Remove the pan from the heat.

Break the eggs into the bowl and whisk with the fork until light and frothy.

Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.

Put the mixture into the greased cake tin and place on the middle shelf of the oven. Bake for 25-30 minutes.

Remove and allow to cool for 20-30 minutes before cutting into wedges and serving.

Serve with ice cream and or plenty of fresh fruit.

Chocolate Hazelnut Praline Tart

My husband and I complement each other when it comes to entertaining. He loves to have people over and I love to cook; I get a chance to try new dishes, be it curries or desserts.

Each one in our family has a sweet tooth. So, I make brownies, tarts and cakes usually when we have people over or I take them with me when we are invited over to someone's place.
Although, I must say that with a clingy toddler and a 4 year old who wants to help me cook, the kitchen usually looks like it was hit by a tornado by the time I have finished cooking. Pots and pans, kitchen towels, spoons, and the bottom two shelves down from the pantry are usually scattered on the floor. With all this commotion, it certainly has been hard for me to cook with high speed or efficiency. The time I enter the kitchen to cook a simple meal is a lot longer and time consuming, so we don't entertain as much as we used to. But occasionally we still do have people over.The last time we had guests, I made this chocolate hazelnut praline tart. My friends absolutely loved it and wanted the recipe right away.

Adapted from BBC GoodFood Magazine

For the PASTRY:

• 140g/5oz Butter
• 100g/4oz Golden caster sugar(I used regular caster sugar)
• 225g/8oz Plain flour
• 50g/2oz Almond meal or ground almonds

For the FILLING:

• 85g/3oz Blanched hazelnuts (I didn’t blanch, I used store bought chopped hazelnut)
• 50g/2oz Golden caster sugar, plus 4 tbsp
• 200g/8oz Dark chocolate (70% cocoa) – (I used Ghirardelli semi sweet chocolate bars)
• 100g/4oz Butter
• Splash of Frangelico liqueur or brandy – I didn’t use any
• 1 Egg, plus 3 Egg yolks

METHOD:

Make the pastry. Cream butter and sugar, and then add flour and almonds. Bring everything together with the egg. If the pastry is very soft, chill it for 20 minutes or so. If not, roll out to fit a deepish 23 cm fluted flan tin, if the pastry breaks, press scraps of pastry into the gaps, leaving a light overhang. Chill for 20 minutes.

Heat oven to 400F/200C/fan 180C/Gas 6. Line the case with baking parchment and baking beans, then bake for 10 minutes. Remove beans and cook for another 10 minutes until golden.

Meanwhile, toast nuts in a pan until starting to brown. Scatter over 4 tbsp of sugar; cook until it caramelizes, then tip nuts onto a baking tray lined with parchment. Leave to cool, then roughly chop. Over a pan of barely simmering water, melt chocolate, butter and alcohol (if using) together, and then set aside to cool slightly. Over the same pan, use a hand blender and beat the egg, yolks, and remaining sugar until pale and fluffy. Take off the heat, and then fold in the chocolate mix.

When case is cooked, remove from oven and turn the heat down to 320F/160C/fan 140C/gas3. Scatter most of the hazelnuts over the base, then tip in the chocolate mix, pressing it down slightly. Cook the tart for 15-20 minutes until chocolate has almost set. Leave to cool, the serve scattered with remaining nuts.

NOTE: Use cold ingredients for the pastry. The tart can be made up to 1 day ahead.

Microwave Lemon Cake

I mentioned in an earlier post about the BBC GoodFood magazine that I thoroughly enjoy reading, and how my hubby dear surprised me with an annual subscription when we moved to the US two years ago. More on the story here…That subscription ran out and then with the new baby and house, we didn't renew it.

A month ago, I opened the mailbox and there it was, the magazine. As I had started blogging, he surprised me with yet another annual subscription. Was I thrilled or what.

This lemon cake (although called as a lemon pudding in the magazine) is perfect when you don’t have enough time to prepare and bake, but want a quick sweet fix. It takes 5 minutes to prepare and 4 minutes to make. And best of all it is made in the microwave and not in the oven.
Ingredients:

• 100g/4oz Caster sugar
• 100g/4oz-softened butter
• 100g/4oz self raising flour
• 2 eggs
• Zest of lemon (I used zest of orange)
• 1 tsp vanilla extract
• 4 tbsp lemon curd

Method:

Mix the sugar, butter, flour, eggs, lemon/orange zest and vanilla together till creamy, then spoon into a medium microwave proof-baking dish. Microwave on high for 3 minutes, turning half way through cooking, until risen and set all the way through. Leave to stand for a minute.

Meanwhile, heat the lemon curd for 30 seconds in the microwave and stir until smooth. Pour all over the top of the cake and serve with a dollop of whipping crème, scoop of ice cream or just as it is.

----------------------------------------------------------------------------------------------------------------
Lemon curd is not readily available in some countries, and I have had some request for the recipe to make Lemon curd. Also, you could substitute Lemon drizzle for Lemon curd, which is an easy option and requires only two ingredients. :-) The recipe for Lemon curd and Lemon drizzle follows.

Lemon Curd

Ingredients:

• 4 lemons, rind and juice
• 4 eggs
• 110g/4oz butter
• 450g/1lb sugar

Method:

Grate rind of lemons and squeeze out juice. Put sugar, rind and juice, butter and beaten eggs into a large basin on top of a pan of simmering water. Stir with a wooden spoon until thick and curd coats the back of the spoon. Pour into warm sterile jars, cover, seal and label. Refrigerate.

Lemon Drizzle:

Ingredients:

• 50g/2oz icing sugar
• 1 lemon, juice only

Method:

Make the lemon drizzle topping by mixing together the sugar and lemon juice.
Spoon over the cake.

Cheats version of Molten chocolate cake

This is a very easy desert. It hardly takes any time to prepare or bake. You can also make it a day ahead and keep it in the refrigerator. All you need is to reheat it in the microwave for 15 – 30 seconds before serving. When you take a bite, the hot melting chocolate in the mouth is heaven. And then another scoop and you're surprised by the melting milk chocolate oozing out. You will never fail to impress anyone with this easy dessert. This is a chocolate lover's paradise.



Ingredients:

• 113g/1 stick unsalted butter
• 113g/1 bar semi sweet chocolate (I use Ghiradelli)
• 1 bar milk chocolate (I use Ghiradelli)
• 3 eggs
• 85 grams sugar
• 50 grams flour

Method:

Preheat oven to 180C/350F. Butter and flour 6 ramekins (or spray it with PAM for Baking). Melt butter and chocolate in a microwave for 1 minute. Stir and keep aside.

Beat eggs and sugar, for 5 minutes or so, till it leaves a trail. Add the flour and melted chocolate and mix well. Divide the mixture in the ramekins.

Break the milk chocolate bars, and push one or two milk chocolate pieces in each of the ramekins. Bake the cake for exactly 12 minutes. Cool the cake.

You can make this cake a day ahead and heat each ramekins for 15-30 seconds in the microwave. Run a spatula around the sides of the ramekins and unmold the cake. Serve it with few fresh strawberries or vanilla ice cream or just as it is. This is surely my comfort food.