Tarte au citron

Tarte au citron3

I love a good tarty lemon tart.  I have a small lemon tree but it yields so many lemons. The good thing is that my Hubby loves Tarte au citrons or lemon tarts and I love making them.

I have made many tarts in my time and I’m constantly looking for an easy recipe.  I have found an Eric Lanlard tart shell recipe and this is the one I use all the time now.  The only difference with mine is that I use a food processor to make the job easier and faster. He uses the traditional method by rubbing the ingredients together using your hands. Feel free to do either of those methods.  The filling is inspired by Mary Berry.  Sometimes I use the same filling recipe to make a curd. I just cook it slowly untill thick.  This filling is quite tart, and that’s the way hubby likes it, you can use less lemon zest if you don’t like it as tart.

This recipe for the tart shell makes more than one shell.  You can freeze any left overs.  It can keep for about 2-3 months.  Just defrost in the fridge for 24 hours.

Tarte au citron2

Recipe

Sweet shortcrust pastry

  • 300g plain flour
  • 4 tbs caster sugar
  • 200g cold unsalted butter, chopped into cubes
  • 2 egg yolks
  • 2 tbs cold water
  • 2 tsp vanilla paste

Filling

  • 5 eggs, lightly beaten
  • 125ml thickened cream
  • 225g caster sugar
  • juice and zest of 4 lemons
  • icing sugar for dusting
  1. In a bowl of an electric food processor add the flour, sugar and butter.  Pulse until mixture resembles bread crumbs.
  2. Add the rest of the ingredients and process until the mixture comes together.  Turn off as soon as the dough comes together into a ball.
  3. Turn out onto a lightly floured bench and knead together for a minute.  Roll into a ball then cover with clingfilm and chill for about 30 mins in the fridge.
  4. After 30 mins, roll our the pastry on a lightly floured bench slightly bigger than your tart tin.
  5. Grease a loose bottom tart tin then gently lift the pastry onto the tin and press firmly but gently into place ensuring there are no gaps between the pastry and the tin.
  6. Let any excess pastry hang over the edge then trim.  Prick the base with a fork  cover and then chill the pastry for 30 mins.
  7. Turn on oven 180degC  (160degC fan forced)
  8. Blind bake pastry.  Place a large piece of baking paper over the base and sides of the pastry and fill the base with baking beans.
  9. Bake for 10-15mins or until just set, then remove the paper and beans and cook for a further 10mins or until golden.
  10. While the tart is baking, make the filling.  In a large bowl,  mix together all the filling ingredients.
  11. Pour filling into baked tart shell and bake 30-35mins until there is a slight wobble in the middle.
  12. Leave to cool slightly before removing from the tart tin.

Tarte au citron

My tarte au citron is served on my Maxwell and Williams marble tray 40cm x 30cm with Gold handle RPP $49.95

 

 

The General Store. The Caramel Fudge.

fudge3

I was lucky to have to opportunity to experience online shopping for groceries with The General Store.

Now along with your 100% fresh Aussie produce from Aussie Farmers  Direct, you can recieve all your favourite household and pantry items from The General Store.

The General store has selected trusted brands at incredible prices, so you’ll always find your favourites. Together, Aussie Farmers Direct and The General Store are a one stop shop for everything your household needs all supplied in one convenient delivery.

The range on offer is extensive.  There are thousands of trusted brands and products to chose from.  The General store also provides a rating using their ‘Aussie Rating’ system allowing you to chose which products you would like to buy depending on their ‘Australian-ness’

To save time and money, epecially during the Christmas period, you can do your grocery shopping online and have it delivered straight to your door.  What I found the best thing about the delivery is that it is scheduled from midnight to 7am on your day of choice.  That means while you are asleep your goodies are being delivered.  It’s at your front door when you wake up!

The prices are very competitive.  They have specials that you can browse through.  They offer some great value family pack size options, which is great when you have many hungry mouths to feed.

Thanks to The General Store, I had the opportunity to browse and get some groceries, I wanted to see what was on special and make something with the groceries.  I managed to order a few items that were on special that week.

My online experience was great.  It was easy to navigate the site.  The products are catagorised for easy searching.  The page opens up firstly on their specials so you can browse to see if the products you want are on special that day.  If you do need help, they have a phone number you can call or contact them through their online webchat.

Since condensed milk was on special and the white cooking chocolate was reasonably priced,  I bought ingredients to make white chocolate and caramel fudge.  A favourite with the family. Win-win!  Below is my recipe for you to make it.

fudge1

Recipe:

  • 1 x 395g sweetened condensed milk
  • 220g brown sugar
  • 125g unsalted butter, chopped
  • 40ml glucose syrup
  • 30ml golden syrup
  • 180g white chocolate, chopped
  1. Grease and line 7′ x 10′ baking tray
  2. In a saucepan, melt the sweetened condensed milk, sugar, butter, glucose and golden syrup.
  3. Over a low heat, keep stiring for about 20mins until it has thickened and turned pale brown.
  4. Add the white chocolate.
  5. Pour over a sieve into the prepared tray.
  6. Refrigerate for about 2-4 hours or until firm

fudge2

Get online now and check out their online store.  It’s easy to do and more importantly, it’s convenient.

 

Aussie Farmers: Shop.aussiefarmers.com.au

The General Store: http://www.generalstore.com.au

#aussiefarmersdirect

Instagram: https://www.instagram.com/aussiefarmersdirect/

Twitter: https://twitter.com/aussiefarmersD

Facebook: https://www.facebook.com/AussieFarmersDirect/

 

Happy Shopping,

Cherrie

Dulce de leche brownies

Who doesn’t love gooey, caramelly, fudgey brownies? If there is someone who doesn’t, I have yet to meet them.  My family definitely loves them.

As I make brownues quite often, I try to change it up a bit.  In this case, I added dulce de leche.  This is a caramel made from slowly boiling a can of sweetened condensed milk.  In doing this the condensed milk changes colour and flavour.

To make the dulce de leche, submerge the can in water in a pot.  Slowly simmer for 2 hours.  I put on the timer on every 30mins to check the level of water.  Do not ever let the water dry out as this will make the can explode.  So if you do not a whole in your ceiling, please keep an eye on it.

Recipe

  • 1x can  sweetened condensed milk boiled in water for 2 hours then cooled.
  • 100g butter
  • 100g dark chocolate 
  • 125g caster sugar 
  • 3 eggs
  • 75g self raising flour 
  • 1 tbs cocoa powder 
  • Pinch of salt
  1. Pre-heat oven to 180degC
  2. Melt the butter with the dark chocolate in a bowl over a pot of slightly simmering water, stir
  3. Once the chocolate has melted, add the caster sugar, salt and eggs.  Use a wooden spoon to stir
  4. Sift in the flour and cocoa.  Stir to combine
  5. Pour the mixture into a 20 cm square baking tin
  6. Drop dollops of the dulce de leche into the batter
  7. Bake for 30-35mins 
  8. It’s ready when th sides are set but the middle has a slight wobble. Let it cool a little before cutting into it.


Bon Appetite,

Cherrie

A healthy strawberry and ricotta tart


I was looking for a dessert that is a bit on the healthier and lighter side as well as a dessert that my kids will like.  I found this Woman’s weekly recipe and I as eager to give this a try.  The coconut oil in the pastry not only gave it a lovely smooth texture but gave it a wonderful flavour. I loved the aroma of tart shell while I was baking it.  The low fat filling is a combination of ricotta and yoghurt, giving it a lighter texture.  The only thing I will do differently is to serve the tart with a strawberry sauce or compote.

I do have to say the family did enjoy the tart and I would make it again.  It’s perfect for a  light summer dessert and dare I say, served with vanilla ice cream.


Recipe:

  • 225g plain flour
  • 80g chilled coconut oil
  • 2 tbs sesame seeds, lightly toasted 
  • 60ml iced water
  • 500g soft ricotta cheese
  • 95 g Greek yogurt
  • 75g caster sugar
  • 3 large eggs
  • 1 tbs lemon zest
  • 500g strawberries, hulled
  • 2 tsp icing sugar
  1. In a food processor add the flour, coconut oil and sesame seeds.  Process until combined.  With the motor running, pour enough water until mixture just comes together into a ball.  Tip out onto a lightly floured surface and knead lightly. Shape pastry into a disc, wrap in cling film then refrigerate for 30 mins.
  2. Grease a loose-based tart tin.  Grate the chilled pastry into the tin then press into the base and sides of the tin.  Prick holes with a fork then refrigerate for 30 mins again.
  3. Preheat oven to 200degC (180degC fan forced).
  4. Place the tin onto an oven tray. Line the tart shell with baking paper and baking beans or rice.  Bake for 15 mins.  Remove the paper and beans and bake for another 15mins or until lightly browned.  Leave to cool.
  5. Reduce oven to 180degC (160degC fan forced) 
  6. Meanwhile, in large bowl mix together the ricotta, yoghurt, caster sugar, eggs and lemon zest until smooth. Pour mixture into the tart shell.
  7. Bake for 30-35mins or until filling is just set.
  8. Cool. Refrigerate until cold.
  9. Just before serving top with halved strawberries and dust with icing sugar 

The tart is served on my Maxwell & Williams Lanka oblong platter (40x28cm) RRP $39.95. I was approached to have this lovely platter gifted to me by Maxwell & Williams.  It was not hard to find a recipe that went along with the lovely pattern of the platter.  It is perfect for sharing platters when I have family and friends over for summer lunches and parties.

I hope you give this healthy tart a go and I hope you have a beautiful platter to serve it on like I do 🙂

Bon Appetite,

Cherrie