Lemon Tart

Origional post: http://whatyougotcooking.wordpress.com/2015/01/01/lemon-tart/

This here Lemon Tart isn’t just your average Lemon Tart. No. Its a simple, Neat, Zingy Lemon Tart. Easy to Make. Easy to Bake.

To Make You Will Need:

150g Plain Flour

85g Chilled Butter (cubed)

55g Icing Sugar

2 Egg Yolks

Pinch of Salt

1 tbsp. Cold Water


250ml Single Cream

2 Whole eggs

3 Egg Yolks

130g Cater Sugar

150ml Lemon Juice

I used a 10″ round tart pan, one with a loose bottom is best but I don’t have one (must do something about that)

Weigh the flour, Icing sugar, Butter and Salt into a mixing bowl. Rub the butter into the other ingredients with the tips of your fingers until the mixture resembles bread crumbs. Then add the egg yolks and gently ease the crumbs together, use the cold water to bring the pastry together. It should look and feel a bit like a batter or dough. Wrap in Clingfilm and refrigerate for at least an hour.


When the pastry is thoroughly chilled it will has the consistency of real pastry and me easy to handle. At this point preheat your oven to 160oc (fan assisted, adjust your oven accordingly). As a rule I will only really roll pastry out between sheets of greaseproof of Clingfilm. Its less mess, its easier and it means you’re handling the pastry less with your hands. Roll your pastry out to about 2 or 3 mm thick, line your tart tin and push the pastry well into the sides. Don’t trim down the pastry, if there’s a lot of excess cut it back but leave an overhang. Prick the base with a fork and chill for 10 minutes.

Using the sheets of greaseproof (if you used Clingfilm then please grab a sheet) place over the tart shell and fill with baking beads (if you don’t have baking beads dried rice will work). Bake in the centre of the oven for 10 minutes then remove the beads and lining and bake for a further 5 minutes till the pastry starts to go golden brown in colour. Remove from the oven and trim the sides, be careful not to burn yourself on the hot pastry or the tin. Reduce the oven temperature to 130oc.


Pop the case to one side and grab a mixing bowl. Weigh the cream, sugar, whole eggs, egg yolks and lemon juice into the bowl and whisk until well combined. Strain through a sieve and pour 1/3-1/2 into your pastry case. Pop the tart into the oven and slowly pull the shelf out towards you, careful to keep hold of the shelf pour the remaining tart mix into the case. If you have made smaller tarts fill them to about 2mm from the top of the case. carefully push the shelf back in and bake the tart for 30-35 minutes. When baked the tart should still jiggle in the middle. I’m not sure I’m the best person to educate you on the right jiggle if you don’t already know what to look out for but its like a jelly. Just as the mixture starts to set it goes from looking watery to more jelly like. When you get this the tart is ready to remove from the oven. Leave on a wire rack to cool completely! (About 2/3 hours)


Decorate how ever you like, I left mine plain and simple but icing sugar is very traditional or you might like to grate lemon (or even lime) zest over the top, The choice is yours.


What’s really great about this recipe is that each bite melts in your mouth, The pastry was beautiful (if I do say so myself) and the filling just warmed my entire body!


Keep an eye out for a deep filled lemon tart in the future!!

P.S sorry for the lack of photos, especially in the pastry development, I made the decision to post the recipe to this blog just as the pastry set in to chill.




Chocolate Box Roulade

Original post on my Baking Blog 29/12/14: http://whatyougotcooking.wordpress.com/2014/12/29/new-year-roulade/

Post-Christmas Apocalypse has set in and we’ve all turned into zombies from days of endless leftover Christmas dinner and chocolates. I’ve been lucky to escape being gifted too many chocolate boxes or sweets this year but in our house we’re still chomping our way through Celebrations, Roses and Quality Streets. I’ve since decided I cannot bare to sit endlessly eating chocolate but I could definitely eat more if it was in the form of an actual dessert…


Here is how to use up all that left over Christmas chocolate in a way that you will judge yourself for less than just sitting unwrapping chocolates and stuffing them into your gob. It’s a really easy recipe, you mostly have to have patience and calm.

Pre heat your oven to 160oc

Line a Swiss roll tin with greaseproof paper


3 eggs

100g Caster sugar

50g Plain Flour

1 tbsp. Cocoa Powder

1/4 tsp Baking Powder

1 tbsp. Sunflower Oil

To finish you will need 450ml cream 100g chocolate and the left over chocolates you’ve chosen to use.

Begin by whisking the eggs and caster sugar together in a large mixing bowl with an electric mixer, I bought myself a stand alone mixer back in October and now that the extension has been finished (kind of) I can finally get it out to play with! Using a free standing mixer, especially for this recipe means you can be doing other things while you leave that to work, hand held mixers are just as good but you have to stand there with it the whole time.


When you begin whisking the mixture will still be yellow from the yolk, as you continue to whisk air into the mixture it will become very pale and almost white in colour, you’ll also notice how much it expands, I’d say about 5 times the size it began. (You’ll see by the pictures above).

When the mixture has risen and become very pale either remove it from the mixer or simply put your hand held mixer to one side, you wont need it again.

Stir in the sunflower oil and then sieve the flour, cocoa and baking powder in two parts, folding into the mixture with a large metal spoon each time. Make sure to pay close attention to lifting the mixture from the bottom of the bowl over to ensure all ingredients are incorporated.


Pour this mixture into your already lined tin and bake in the centre of your already heated oven for 15-20 minutes. It will spring back to touch when the cake has baked completely.


Just before taking out of the oven lay a sheet of greaseproof paper down on your work surface (the sheet must be bigger than the cake) and sprinkle with caster sugar. Remove the cake from the oven and turn out onto the sugared greaseproof sheet, immediately (being cautious because the cake will be hot) roll the sponge over on itself and put to one side to cool.

To fill I made a simple dark chocolate spread; heat 150ml in a sauce pan but do not allow to boil and pour over 100g of dark chocolate, whisk until all the chocolate has melted leave to cool with a piece of Clingfilm touching the top of the sauce so it doesn’t form a skin. When using the spread keep a small amount to one side to drizzle over the finished roulade.


Once the sponge has cooled you can start assembling the roulade, unravel the roll and spread the chocolate over the sponge, next chop up or crush which ever chocolates you have decided to use, I had a box of Malteasers so crushed them and chopped up some Mars bars and Milky ways from a box of celebrations. sprinkle these over the chocolate spread and push down gently into the sponge.



Whip up the remaining cream and spread a thin layer over the chocolates. I chose not to sweeten the cream because of the sheer amount of chocolate going into the dessert but this is up to you, a table spoon of caster sugar per 100ml should make it sweet enough.



Roll the sponge back up, don’t be worried if it cracks to begin with there’s a lot in there! Place on a plate or serving dish with the opening down first, if you have piping bags and nozzles pipe the rest of the cream onto top of the roulade otherwise just cover the entire thing in cream and spread with a knife. Chop some more chocolates up, I added the Galaxy Caramel and Malteasers from the Celebrations to the other chocolates I’d already chopped. Finally add the chocolates and drizzle with the little bit of spread you put to one side. Yummy!!





-Any chocolate will work so long as you can crush it, chop it or melt it! I made one with just Malteasers and I plan on doing one with just Crunchie for NYE!

-Use your left over Apple or cranberry sauce and spread over a plain roulade (same recipe and method only substitute the cocoa powder for more flour) decorate with cream and drizzle the sauce over the top.

-If you have fruit in your fridge you have been neglecting, so long as it hasn’t started to grow penicillin chop it up and use it with a plain or chocolate roulade- chocolate pretty much goes with any fruit!