Posted by: Stephlechef | February 12, 2011

Lemony gingery tart

To continue the not-very-good cooking of this week, tonight I made this.

It was alright. The lemon was a bit too jazzy for my liking. But it’s well easy and cheap (about 3op/portion), so I decided it’s probably worth writing down.

Get a pack of gingernut biscuits, smash about half a pack into crumbs (put them in a sturdy-ish bag and bash them with a rolling pin). Melt some butter and mix it in. Press it into the bottom of a (preferably loose-bottomed) tin. Leave in the fridge for a bit.

Preheat the oven to gas mark 5 (190c)Take 4 tbsp butter and 1 big tbsp creme fraiche and mix together (in a mug if you want to save washing up). Put a pan of water on to boil. In a different bowl to the butter one, put 1 whole egg, 1 egg yolk and then another half an egg yolk (easier said than done). Then add the zest of a lemon, 1/3 cup lemon juice and 1/3 cup sugar. Place the bowl over the pan of boiling water (so that it’s not touching it). Whisk with an electric mixer for 4 minutes. Add the butter and creme fraiche mixture (keeping the bowl over the pan) and stir slowly but constantly for about another 3-5 minutes, until it’s thickened up.

Pour the lemon stuff over the ginger base (after having taken it out of the fridge, obviously) and if it’s a loose bottom tin then keep it on a tray, because all that butter will just melt right out otherwise.

Cook for about 25 minutes until the filling has set and has gone a bit darker on the top. Leave to cool for a little bit, then take out of the tin if loose-bottomed, or not… if not.

Then eat it. I think it might be a bit better with a dollop of sweet (like from a can) cream or something, to counter the VERY lemon taste.

And to get the heart (or any other) shape, cut out of a piece of paper the shape that you want to be on the tart. Lay the paper over it, then sprinkle the decoration/biscuit crumbs into the hole. Lift off the paper carefully and press the pattern in gently.



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