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October 16th, 2009
05:33 pm
Diarmuid's lemon and lime baked citrus tart
Lemon and Lime Tart
(Serves 8)
Ingredients
For the Sweet Pastry:
. 200 g Flour
. 100 g Icing Sugar
. 100 g Unsalted Butter
. 1 Egg
. 1 Egg Yolk
. Flour (for rolling)
. 1 Egg white
For the Filling
. 6 Whole Eggs
. 200 g Sugar
. 175 mls Cream
. 75 mls Lemon Juice and rind
. 75 mls Lime Juice and rind
Method
1. Mix the four with the sugar and butter in a large bowl.
2. Use your fingertips to mix the ingredients until they resemble breadcrumbs.
3. Stir in the eggs until it becomes a smooth paste.
4. Wrap the pastry in cling film and place in the fridge for at least 3 hours, but preferably overnight.
5. When the pastry is cold and hard, sprinkle some flour on a counter and roll out the pastry.
6. Line the baking tin with the carefully with the pastry making sure there are no holes in the corners.
7. Place the pastry lined tin in the fridge for at least one hour before baking.
8. Remove the tin from the fridge and place some grease proof paper over the top, Fill the pastry with rice or dried pulses.
9. Bake in the pre-heated oven 180 c for 10-15 minutes, until the pastry is just starting to brown.
10. Remove from the oven and discard the beans and the greaseproof paper.
11. Seal the pastry by brushing with the egg white, bake the pastry in the oven for another 3 minutes and remove and leave to cool.
12. Pre-heat the oven to 120°C
13. Make the filling by whisking the eggs and sugar until they are light and fluffy.
14. Add in the cream and the lemon and lime juice and rind.
15. Pour the mixture into the cooled pastry and bake in the pre-heated oven for 30-40 minutes until the top is golden and set.
16. Allow to cool before slicing
Sheana's White Chocolate Caramel Mousse
Ingredients
For Mousse
. 200g White Chocolate
. 4 Large Eggs - separated
. 200ml Double Cream
. 1 Packed of Maltesers
. ½ Orange - juiced
. 1 Tablespoon of Caster sugar
For Caramel
. 300g Caster Sugar
. 3floz Cold Water
. 10floz Double Cream
Method
For Caramel
1. Put sugar and water into a heavy based saucepan. Bring to the boil. Continue to cook until the mixture begins to turn a caramel colour.
2. Carefully pour in the cream. Turn off the heat and whisk until all the caramel is smooth.
3. Allow to cool completely. Break chocolate into small pieces and place in heatproof glass bowl.
4. Using a saucepan bring water to the boil remove from the heat and place the bowl containing the chocolate on top.
5. Allow to melt stirring occasionally.
6. Whisk in egg yolks to the melted chocolate and if using, add the orange juice into the chocolate mixture.
7. Semi-whip the cream and add into the chocolate mix.
8. Put the egg whites into a clean grease free bowl and using either a hand or electric whisk, beat until they are fluffy and then add the caster sugar
9. Fold the egg whites into the chocolate mixture and add the crushed maltesers.
10. Spoon the mousse into 4 glasses Layer with caramel and put into the fridge for at least 1 hour.
11. This mousse is delicious served with thin biscuits and topped with whipped cream.
Chocolate Mousse
Ingredients
. 200g Dark Chocolate - 70%
. 4 Large Eggs - separated
. 200ml Double Cream
. 1 Flake Bar - crushed
. 10ml Baileys or Brandy - optional
. 1Tablespoon (3 teaspoons equals 1 tablespoon) Caster Sugar
Method
. Break chocolate into small pieces and place in heatproof glass bowl.
2. Using a saucepan bring water to the boil remove from the heat and place the bowl containing the chocolate on top. Allow to melt stirring occasionally.
3. Whisk in egg yolks to the melted chocolate and if using, add the Baileys or Brandy into the chocolate mixture
4. Semi-whip the cream and add into the chocolate mix.
5. Put the egg whites into a clean grease free bowl and using either a hand or electric whisk, beat until they are fluffy and then add the caster sugar.
6. Fold the egg whites into the chocolate mixture and add the crushed flake bar.
7. Spoon the mousse into 4 glasses and put into the fridge for at least 30 mins.
8. This mousse is delicious served with thin biscuits and topped with whipped cream.
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05:39 pm
Carrot Cake:
Ingredients
. 200g soft brown sugar
. 140ml vegetable oil
. 300g grated carrot
. 2 eggs
. 80g chopped walnuts
. 180g self-raising flour
. Pinch of salt
. 1/2 tsp bicarbonate of soda
. 1/2 tsp mixed spice
. 1/2 tsp ground nutmeg
. 1 tsp ground cinnamon
Lemon Icing:
Ingredients
. 250g cream cheese
. 50g softened butter
. 1tsp vanilla extract
. 200g icing sugar
. Finely grated zest of 1 lemon
. 1 tbsp lemon juice
Method
1. Preheat the oven to 150degrees Celsius, or Gas Mark 2.
2. Oil a loaf tin and line with parchment paper.
3. Beat the eggs in a large bowl, mix in the vegetable oil, then the sugar, then the carrots and walnuts.
4. Sift in the dry ingredients and mix together well.
5. Pour the mixture into the loaf tin and bake in the oven for about 1hour- 1hour 15minutes or until a knife inserted into the middle comes out clean.
6. Leave to sit in the loaf tin for a few minutes before removing.
7. Set aside to cool completely before adding the icing.
8. For the icing, beat together the butter and cream cheese using an electric mixer until smooth.
9. Add the vanilla extract, lemon zest, lemon juice and stir.
10. Then add the icing sugar and combine until smooth and thick.
11. Spread icing over the cooled carrot cake and serve.
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