Lemon Posset Tart

Recipe courtesy of Psychologies Magazine (May 2020) and taken from Life Kitchen by Ryan Riley.

Creating a dessert with real impact, the Life Kitchen way, requires a high ratio of tang to sweetness. Pomegranate has been added in this recipe to increase tartness, with lemons adding an intense lift. For individual possets, pour the filling into glasses or ramekins.

Lemon posset tartServes : 6-8

Ingredients :
500ml double cream
200g golden caster sugar
2 limes, zest and juice
2 lemons, zest and juice
Small handful of raspberries
Small handful of pomegranate seeds
1 shop-bought 23cm pastry case
Pomegranate molasses or Raspberry & Rose Syrup (see recipe), to serve (optional)

Method:

  1. Place a large saucepan on a medium heat and add the cream sugar and zest and juice of both citrus fruits.

  2. Stir gently for about 2-3 minutes, until the sugar dissolves. Then, bring the mixture to a gentle boil for 3-5 minutes, until thickened. Remove from the heat and set aside to cool slightly.

  3. Sprinkle most of the raspberries and pomegranate seeds evenly across the tart base and pour over the citrus cream mixture.

  4. Put the tart in the fridge to set for 3-4 hours. When set, sprinkle over the remaining pomegranate seeds and raspberries, then drizzle over some pomegranate molasses or Raspberry & Rose Syrup, if you like.

For the Raspberry & Rose Syrup

Ingredients (Makes 200ml) :
200g raspberries
1/2 – 1 tsp rose water, to taste
2 tblsp maple syrup
1/2 lemon, zest and juice

Method :

  1. Place a saucepan on a medium heat and add all the ingredients. Bring the liquid to a simmer and cook for about 5 minutes, until the raspberries break down slightly.

  2. Remove the pan from the heat and allow the mixture to cool. If you like your syrup smooth, strain the mixture through a sieve into a sterilised jar – but if you prefer it chunky, just store it as it is.

French-style Strawberry Tart

Recipe courtesy of Co-op Magazine

Strawberry Tart

Serves : 4

Ready in 1 1/2 hours

Ingredients :
175g puff pastry

Filling :
3 egg yolks
100g caster sugar
40g plain flour
1 vanilla pod
300ml semi-skimmed milk
Zest of half a lime
1 tsp butter, melted

Topping :
450g strawberries, sliced
A few mint leaves, chopped
1 tblsp pine nuts, toasted

Step One : Heat oven to gas mark 6 / 200oC / Fan 180oC.

Step Two : Roll out pastry and cut out a 20cm round.  Score edge with a knife and place on a baking tray and cook for 20 to 30 minutes in oven.  Allow to cool.

Step Three : Meanwhile, beat egg yolks with sugar until pale and creamy.  Stir in flour.  Put vanilla pod and milk in a saucepan, bring to boil and then remove pod, beat milk into custard mix.  Return to pan and simmer for 5 minutes, stirring all the time.  Add zest and melted butter, cool.  Spread on pastry base and top with strawberries.

Step Four : Scatter over mint and toasted pine nuts.

Rhubarb and Raspberry Tart

Serves : 6

Prep : 40 min, plus chilling time;   Cook : 20 min

This simple flan makes a delicious dessert. Semolina sprinkled on the pastry soaks up the fruit juices

Ingredients:
Rich Pastry:
3oz (175g) butter, softened
6oz (175g) plain flour, sieved
2 tblsp (30ml) sugar
1 egg yolk
About 2tbsp/30ml water

Filling:
1 lb (450g) rhubarb, cut into chunks
3oz/75g caster sugar
1 tblsp (15ml) cornflour, blended with water
1 tblsp (15ml) semolina
4oz (125g) raspberries
1oz (25g) flaked almonds, toasted
8in/20cm loose-bottomed flan tin.

Step One : Make the pastry by rubbing the butter into the flour until it resembles breadcrumbs. Stir in the sugar, add the egg yolk, then start blending the mixture with a round bladed knife. As the mixture combines together add the water gradually to bring the mixture into a firm dough. Wrap in clingfilm and leave in a cool place for 30 minutes.

Step Two : Roll the pastry out on a floured surface and line the flan tin. Prick the base and line with greaseproof paper and baking beans. Chill in the fridge for 10 minutes.

Step Three : Preheat the oven to Gas Mark 4 / 350oF / 180oC. Cook the tart for 15 minutes, until golden, removing the greaseproof paper after 10 minutes.

Step Four : Meanwhile, place the rhubarb in a saucepan with the caster sugar. Add 3 tblsp (45ml) water and simmer for 5 minutes. Drain the rhubarb, reserving the juice.

Step Five : To make the glaze, mix 6 fl oz (175ml) of the reserved juice with the blended cornflour. Return to the saucepan and bring to the boil to allow the mixture to thicken.

Step Six : Sprinkle the semolina over the base of the cooked pastry case. Place the drained rhubarb in the tart, add the raspberries and sprinkle over the almonds. Pour over the glaze making sure it covers the fruit in an even layer.

Step Seven : Serve the tart warmed or chilled with crème fraiche.

Other Rhubarb recipes can be found here …