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French Chocolate Tart

April 26, 2014 by sarah
When you read this, we will be on our holidays in Iran. Isn’t modern technology great? I have been so looking forward to this trip; exotic and unknown. I am also looking forward to sharing with you when I get back, especially on the food.

This recipe is a stand-by for dinner parties or get to togethers because it is thrown together with minimal fuss and made in advance. Despite the speed at which it is put together, the resulting tart is luscious and very chocolaty. The taste depends on the quality of the ingredients so do not skimp and buy the best chocolate and butter you can. Hope you have occasion to use it too; please invite me!

Ingredients
- 150g dark chocolate, broken into pieces
- 135g unsalted butter, chopped
- 55g caster sugar
- 1 tablespoon brandy or orange-flavour liqueur
- 3 large eggs (total weight in shells 200-220g)
- ¾ tablespoon plain flour
Method
1. Preheat oven to 180 ⁰C/fan 160 ⁰C.
2. Generously grease a 18cm diameter springform tin. Line the base with baking parchment and grease this too. Wrap the outside of the tin with tin foil so it will be water tight up to half its depth.
3. In a saucepan over a low heat, melt the butter, chocolate and sugar, stirring frequently until smooth. Remove to heat and allow to cool to below body temperature and add the liqueur.
4. In a large bowl, beat the eggs lightly until a little foamy. Sift over the flour and then beat in. While whisking the eggs, pour over the chocolate mixture and beat until smooth.
5. Pour into the prepared tin. Sit the tin in a deep roasting tray and pour boiling water around the edge to come 2cm up the sides of the tin.
6. Bake for 20-25 minutes until the edges are set but there is still wobble in the middle. Take the tin out of the water and cool the tin on a cooling rack until completely cool then remove the cake from the tin. Decorate with icing sugar if wished.
Category Home, Uncategorized | Tags: chocolate,desserts,egg recipes,French | No Comments
Eggs and Lemons Part Deux – Lemon and Poppyseed Cake

November 2, 2013 by sarah

With the excess eggs and lemons, I also made a lemon poppyseed cake. This came out a bit denser than I like for a sponge though I understand Maderia sponges are supposed to be like this. Next time I will try adding a little (maybe half a teaspoon) of baking powder and see if it lightens the mixture up a touch.

Lemon and Poppyseed cake

From ‘How To Be A Domestic Goddess’ by Nigella Lawson

240 softened unsalted butter

200g caster sugar

grated zest and juice of 2 lemons

2 tablespoon of poppyseeds

3 large eggs (or 4 medium), beaten

210g self-raising flour

90g plain flour

Line and butter a 23 x 13 x 7cm loaf tin.

Cream the butter and sugar, then add the lemon zest. Add the eggs one at a time with a tablesppon of flour for each. Then fold in the rest of the flour and the poppyseeds and finally the lemon juice. Sprinkle with caster sugar.

Bake at 170 (150 fan) for an hour or until a cake tester comes out clean. Let cool in the tin before turning out.

Unfortunately I had to cook this at the same time as the pastry for the lemon meringue tart, which meant it was at too high temperature and it burnt slightly round the edges. Also my fan oven isn’t very even and I forgot to turn the cake. Will not do that again!

Category Home, Recipe Index | Tags: bake,baking,cake,egg recipes,eggs,lemon,lemon and poppyseed cake | No Comments
What to do with eggs and lemons? Lemon Meringue Tart

November 2, 2013 by sarah
This week I found an egg mountain in my fridge. Well not so much a mountain as I am not sure if you could stack eggs high enough to make a mountain, but a whole box of my girls’ eggs hiding at the back of the fridge. They are starting their annual moult which is when egg production slumps so these eggs are very precious and deserving of a fitting baking project.

I am not a fruit pie girl. I suppose it stems from my innate fear of pastry, which I am slowly over coming, and lack of tummy space for a desert after dinner but why should pie be restricted to a particular time of day. In fact, I have enjoyed it for breakfast for several days and though I am sure it would not be good for one to do this on a regular basis, it does have a naughty twinkle-in-the-eye element! And it contains eggs and fruit, what is more healthy than that!

Lemon Meringue Tart

Recipe from ‘The Great British Book of Baking’ (BBC Books)

For the sweet shortcrust pastry
- 175g plain flour
- 115g unsalted butter, chilled and diced
- 1 tablespoon caster sugar
- a good pinch of salt
- 1 medium egg yolk, with 2 tablespoons ice-cold water
For the lemon filling
- 3 medium unwaxed lemons
- 40g cornflour
- 300ml water
- 3 medium egg yolks
- 85g caster sugar
- 50g unsalted butter, diced
For the meringue topping
- 4 medium egg whites
- 200g caster sugar
A 22cm loose-based deep flan tin.

Make the pastry by rubbing the butter into the dry ingredients until it looks like bread crumbs. Using a round-tipped knife, mix in the egg yolk mixture. Knead for a minimal time to bring together. Wrap this in clingfilm and chill in the fridge for at least 20 minutes.

Roll out the dough on a lightly floured surface and then use to line the flan tin. Prick the base with a fork and put in the freezer for 15 minutes while the oven heats to fan 170. I like to leave a little extra pastry all around the edge to account for shrinkage and then trim this off after the first part of the blind bake as you remove the baking beans.

Line the pastry case with greaseproof paper and fill with baking beans. Heston (de Blummental) likes to use copper coins for this but I’ve never tried this way as I have the beans. Bake for 15 minutes, remove from the oven and trim the edge and return to the oven for another 5 minutes, take out and leave to cool. Do NOT over cook the pastry as it will turn burnt and bitter and it will be getting further baking anyway.

Make the filling by grating the zest of the lemons into a heatproof bowl, adding the lemon juice and cornflour, stirring until a smooth paste is formed. In a pan bring the water to a boil then pour it over the lemon mixture, stirring constantly with a wooden spoon. When thoroughly combined, tip all the mixture back into the pan and put on the heat, stirring constantly until it boils and thickens. Reduce the heat to a simmer and keep stirring for another minute. Remove from the heat and quickly beat in the egg yolks then the sugar and butter. Leave to cool.

Make the meringue topping by whisking the egg whites until soft peaks and then add the sugar a tablespoon at a time until it is well dissolved and the resulting mixture is glossy and stiff.

Fill the pie by spreading the lemon mixture over the pastry case then topping with the meringue, making sure the meringue goes all the way to pastry edges. Stand the tart on a hot baking tray and bake for 15-20 minutes. Leave to cool to room temperature before unmoulding and serving but eat the same day other wise the meringue will weep and liquid will come out of your tart/pie. From searching online, this is a common problem and there doesn’t seem to be any sure way of avoiding it except by eating the pie straight away. No excuse needed!
Category Home, Recipe Index | Tags: baking,desserts,egg recipes,eggs,lemon,lemon meringue tart,pie | No Comments
Italian Macaroons

April 21, 2013 by sarah

Unlike the fickle French macaron, these are a breeze to make and the cracks and other imperfections that plague their french counterparts are all part of the character of these. These biscuits are a chewier version of amaretti. Recipe from Christmas edition (Dec 2012) of Country Living.

Makes 30-40 macarons

350g caster sugar

250g ground almonds

40g plain flour

4 large egg whites

few drops almond essence and zest of 1 lemon

Heat the oven to 180 oC. Line lots of baking sheets with parchment.

Whisk the egg whites until soft peaks but not stiff or dry. Add the almond essence and lemon zest.

Add a spoonful at a time the mixed dry ingredients until it forms a soft mixture and leave to sit for 10 minutes. Form teaspoons of the mixture into balls in you hand and gently press onto the baking sheets. Sprinkle with another tablespoon of sugar.

Bake for 15 minutes until gold brown and lift of the parchment easily. Turn off the oven and leave to cool for 5 minutes before cooking on a wire rack. Store in an airtight container for up to 2 weeks.

Category Home, Recipe Index | Tags: almonds,bake,baking,biscuits,cookies,egg recipes,Italian macaroons | No Comments
Lemon curd and some non-bake baking!

March 17, 2013 by sarah

Though the weather today is the opposite of spring-like, I felt like making some lemon curd. The silky smooth texture with a fresh zingy flavour and eye-popping yellow colour sort of sums up Spring. I hope the sun comes soon! This was my first attempt, by the way, and I am very pleased with the result.

Makes about 700g or 3 small jars and a little left over.

Grated rind and juice of 4 ripe unwaxed lemons

4 eggs, beaten

125g butter cut into small pieces

350g caster sugar

Place all the ingredients in a pyrex bowl over gently simmering pan of water (picture 2). Stir until the sugar is dissolved and the butter melted.

Continue to heat gently for about 20mins until thickend and coats back of a spoon (image 3).

Strain and pour into sterilised jars. Done!

Keeps for a few weeks in the fridge.

While the curd was thickening, I threw together a batch of rocky road (melt 125g butter and 300g dark chocolate and 3 tbsp of gold syrup, add 200g crushed biscuits, 100g mini marshmallows and any dried fruit or nuts that need using, press into tin, refridgerate).

Update 15/9/13 – made the lemon curd for the show using this recipe but reduced the sugar to 300g and added half a teaspoon of real lemon extract. This made it super zingy and so super nice.

Category Home, Recipe Index | Tags: baking,chocolate,curd,egg recipes,eggs,lemon,lemon curd,non-cook,others,spring | No Comments