Posted by Grace Massa Langlois on Tuesday, 15th June 2010
What a great weekend! V’s Bridal Shower was a success. V looked absolutely beautiful and she was very happy. The bridal party hosted the games, and I must say their choices were spot on.
The goal for one of the games was to design and fashion a wedding gown using toilet paper. Each table had to choose one of the ladies to model the gown as well. They were able to accessorize (headpieces, trains, earrings, ring, bouquets) with anything they found at their tables. Once their bride was completely outfitted she had to model and strut her stuff down the runway to music and V had to choose the best bride out of the bunch. It was absolutely hilarious, the ladies really got into the game and we all couldn’t stop laughing.
Our dessert table looked magnificent, it was brimming with so many varieties of cookies and baked goods and Italian pastries. Some of our extended family and close friends also joined us in the baking. I can’t wait to try some of the recipes. My freezer is full of special treats. I promise to share some of the recipes over the next little while. The Orange Cupcakes and Deep-Chocolate Brownie Cupcakes were enjoyed by all. The contrast in colours was striking on the tiered serving rack. Everyone mentioned how much they enjoyed the Cannoli Siciliani.
The white hydrangeas we choose for the centrepieces were stunning and coincidentally enough it’s one of the flowers V has chosen for her Wedding day. I was so hoping to share some photos with you but unfortunately the lighting just wasn’t right.
I can’t believe the day has come and gone. I am so looking forward to V’s wedding day. She’s fallen in love with a good man and I know they are going to have a life full of love and happiness and I can’t wait to share their first day as husband and wife.
It’s been so hectic the last few weeks so I chose a simple recipe to share with you today, Gordon Ramsay’s Baked Lemon Tart. I was able to use the left over egg yolks from the financiers I baked for the shower and I had some chocolate shortcrust pastry in the freezer. I’ve never tried a chocolate pastry crust when making a lemon tart but I must say it is a great combination. I egg washed the pastry case in the last five minutes of blind baking (a tip I’d forgotten about), this produces a crispier crust.
I was hoping the chocolate pastry would entice the kids in trying a piece but unfortunately that was not the case. I wonder if they’ll ever enjoy a citrus dessert. They do not know what they are missing, the filling is so creamy, positively scrumptious!
Would anyone like a slice?
Gordon Ramsay’s Lemon Tart
(adapted from Gordon Ramsay’s Sunday Lunch)
Serves 6 to 8
I used chocolate shortcrust pastry for my tart. I’ve provided recipes for both the chocolate pastry that I’ve used here but also Gordon’s recipe for sweet flan pastry. Please use whichever you prefer, both are equally delicious.
- Chocolate Shortcrust Pastry
- Sweet Flan Pastry
- Lemon Tart Filling
Chocolate Shortcrust Pastry
Sweet Flan Pastry
(from Gordon Ramsay’s Sunday Lunch)
makes 500 g
- 125 g unsalted butter (room temperature)
- 90 g caster sugar
- 1 large egg
- 250 g all-purpose flour
- 1 tablespoon cold water (if necessary)
- Put butter and sugar into a food processor and whiz until just combined. Add the egg and whiz for 30 seconds. Add flour and process for a few seconds until the dough just comes together. (Be careful not to over-process or the dough will become tough.) Add cold water if the dough seems to dry.
- Knead pastry dough on a lightly floured surface. Shape into a flat disc, wrap in cling film and chill for 30 minutes before rolling out.
Lemon Tart Filling
- flour to dust
- egg wash
- 3 large eggs
- 6 large egg yolks
- 270 g caster sugar
- 300 ml double cream
- juice of 3 lemons
- confectioners’ sugar to dust
- chocolate curls, to serve (optional)
- crème fraîche, to serve (optional)
- Roll out the chocolate pastry on a lightly floured surface and use to line a 28 cm (11 inch) tart dish.
- Heat the oven to 190° C (375° F). Line the pastry with parchment paper and fill with baking beans. Bake “blind” for 15 minutes; the sides should just begin to colour. Remove from the oven and remove beans and parchment. Egg wash the bottom and sides of the pastry case, return to oven and then bake for another 5 minutes until the pastry base is cooked and lightly golden. Lower the setting on the oven to 110° C (230° F).
- Whisk the eggs, egg yolks and sugar together in a large bowl until pale in colour. Add the cream and whisk to incorporate. Add the lemon juice and whisk to combine (this will thicken the cream). Strain the lemon filling through a fine sieve into a large jug.
- Pour half of the lemon filling into the pastry case. Place the tart dish on the bottom shelf of the oven. Pull out the oven shelf halfway, keeping the tart dish level, and pour in the remaining lemon filling. Carefully push the shelf back into the oven and bake for 50 to 60 minutes until the filling is almost set. It should have a slight wobble in the centre. Place on a wire rack and leave to cool.
- Dust the tart with confectioners’ sugar. Cut neat slices with a warm knife and serve on its own or with some chocolate curls or with some crème fraîche.
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Posted in Baking & Pastry, Baking Mise en Place, Basics, Crostate, Custards, Creams & Mousses, Dolci alla Frutta, Eggs, Fillings, Frostings & Dessert Sauces, Fruit Desserts, Pastry Doughs & Batter, Pies & Tarts, Recipes, Ricette di Base