Have tripped up to the old home town for the weekend. My sister and the BIL are loving it because it means the nephew can spend time bossing me around while they do more important things like reading the papers and drinking coffee. I'm sure I'll be taking him to the lake tomorrow to go for rides on the tram, but he's just so cute how can I say no?
I've been doing my Delia Smith (Geoff Janz?) impression tonight. First I made lemon tart with some of the lemons from my mum's burgeoning lemon tree, then a huge vat of pasta sauce, some of which we had with spirals for diner, and the rest of which mum is freezing for future reference. I just whipped some cream so we can have some tart once mum has finished watching Blue Healers but before A Touch of Frost starts, and then tomorrow we're going to yum cha for brunch.
I expect to get home feeling about ten kilos heavier and not to be able to fit into any of my new dresses and will have to hit the gym extra hard next week, but lemon tart!
ETA: Because![[profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
eskarinasmith is evil (don't ask), here's the tart recipe. It uses a hell of a lot of eggs, but believe me it's woth it!
I've been doing my Delia Smith (Geoff Janz?) impression tonight. First I made lemon tart with some of the lemons from my mum's burgeoning lemon tree, then a huge vat of pasta sauce, some of which we had with spirals for diner, and the rest of which mum is freezing for future reference. I just whipped some cream so we can have some tart once mum has finished watching Blue Healers but before A Touch of Frost starts, and then tomorrow we're going to yum cha for brunch.
I expect to get home feeling about ten kilos heavier and not to be able to fit into any of my new dresses and will have to hit the gym extra hard next week, but lemon tart!
ETA: Because
eskarinasmith is evil (don't ask), here's the tart recipe. It uses a hell of a lot of eggs, but believe me it's woth it!Lemon Tart
INGREDIENTS
INGREDIENTS
250g plain flour
2 tablespoon icing sugar
pinch of salt
150g unsalted butter, chilled and cut into cubes
1 egg yolk
2-3 tablespoons iced water
1 cup freshly squeezed lemon juice
¾ cup caster sugar
½ cup cream
5 eggs and 4 egg yolks
2 tablespoon icing sugar
pinch of salt
150g unsalted butter, chilled and cut into cubes
1 egg yolk
2-3 tablespoons iced water
1 cup freshly squeezed lemon juice
¾ cup caster sugar
½ cup cream
5 eggs and 4 egg yolks
METHOD
Place sifted flour, icing sugar and salt in the bowl of a food processor. Process briefly.
Add butter and process until the mixture resembles breadcrumbs. Add the egg yolk and a bit of the water and process until mixture comes together in a clump, adding more water if necessary.
Place the mixture onto the bench and flatten into a disc. Wrap in plastic and refrigerate for 30 minutes before using.
Preheat oven to 180°C or 160°C fan forced.
Remove from the fridge and roll out to fit a 28cm fluted tart tin with a removable base. Press into the tin with pastry overhanging the edge. Prick the base of the pastry and cover with a sheet of baking paper. Line with baking beads or rice. Bake for 20 minutes. Remove the beads and paper and bake for a further 5 minutes or until lightly browned. Remove from the oven and cool slightly.
Beat together the lemon juice, sugar and cream. Add the eggs and egg yolks one at a time. Strain mixture through a fine sieve. Pour into cooled tart shell. Bake for 20-25 minutes or until filling is set on the outside, but still a little bit wobbly in the centre. Allow the tart to cool completely.
This makes a pretty big tart, but you could halve the ingrdients to make a smaller one. Also it works just as well with a bought pastry shell from the supermarket.
Add butter and process until the mixture resembles breadcrumbs. Add the egg yolk and a bit of the water and process until mixture comes together in a clump, adding more water if necessary.
Place the mixture onto the bench and flatten into a disc. Wrap in plastic and refrigerate for 30 minutes before using.
Preheat oven to 180°C or 160°C fan forced.
Remove from the fridge and roll out to fit a 28cm fluted tart tin with a removable base. Press into the tin with pastry overhanging the edge. Prick the base of the pastry and cover with a sheet of baking paper. Line with baking beads or rice. Bake for 20 minutes. Remove the beads and paper and bake for a further 5 minutes or until lightly browned. Remove from the oven and cool slightly.
Beat together the lemon juice, sugar and cream. Add the eggs and egg yolks one at a time. Strain mixture through a fine sieve. Pour into cooled tart shell. Bake for 20-25 minutes or until filling is set on the outside, but still a little bit wobbly in the centre. Allow the tart to cool completely.
This makes a pretty big tart, but you could halve the ingrdients to make a smaller one. Also it works just as well with a bought pastry shell from the supermarket.
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