My Tarts from week 2 of my time on The Great British Bake Off.
Raspberry and Almond Tarts
200g tub of mascarpone
225ml of double cream
1 large lemon
Some fresh mint
2 tbsp of icing sugar
Lemon & almond pastry
85g of softened butter
Seeds of a vanilla pod
Finely grated lemon zest
2 eggs lightly beaten
150g of plain flour
Pinch of salt
30g ground almonds
Mix butter, sugar, vanilla and lemon zest in a bowl, mix till well combined. Add eggs one at a time, add flour, salt and almonds until dough just comes together.
Turn out shape into a round pat,wrap in clingfilm and chill.
Once chilled roll in between 2 pieces of parchment, cut out and line 12 mini oval tart tins.
Prick bottoms with a fork scrunch up 12 balls of foil and put into tart cases bake blind for 10 mins at 190.
Brush with egg wash then put back in for 10 -15 mins more. Meanwhile mix mascarpone, cream ,lemon zest & icing sugar spoon into a piping bag.
Once cases are cooled pipe cream into cases, top with raspberries and snipped mint leaves.
Honey & Almond Tarts:
200g plain flour
100g cold cubed butter
2 egg yolks
2 tbsp icing sugar
Pinch of salt
1-4 tbsp of cream
Honey & Almond filling
10g granulated sugar
2 tablespoons of clear honey
150g flaked almonds
Blitz plain flour and butter in food processor,mix salt and eggs together, dribble slowly into flour mix when comes together make into a patty shape and chill. Then roll out & divide between 24 patty tins.
Honey & almond tart fillings,put butter and sugar into a heavy bottomed pan,heat gently until butter melts, bring to the boil,remove from heat ,stir in cream and almonds,leave to cool, then divide between cases.
Bake @ 200c for 20mins
Tarte au citron
175 g plain flour
100 g cold cubed butter
25 g icing sugar
1 large egg
1 tbsp icy water
5 large eggs
125 ml double cream
225 g caster sugar
finely grated zest of 4 lemons 150 ml freshly squeezed lemon juice
Rub plain flour, icing sugar and butter together in a food processor, add egg yolk and water, process until ingredients clump together.
Line pastry tin, chill for 30 mins.
Blind bake with parchment and baking beans for 10-12 mins @ 200
Remove beans and parchment bake for a further 10-12 mins.
Cool pastry case,on a wire rack, turn oven down to 160
Mix whisked eggs and all other ingredients together in a large jug.
Pour into tart case back for 30-35 mins, so the filling is just setting with a little wobble in the middle still.
Leave to cool until pastry is firm enough to transfer to a serving plate,dust with icing sugar.