I love tarts but I don’t like making tart bases. My hands are too warm and when i start to press in teh dough it starts melting and falling apart. That said, I received an amazing tart base recipe when I went on a course once. It IS amazing!! I will share it later.
I find tarts are so easy, easy to entertain with, so many variations you can get from one little tart base. I love the idea of being able to buy lots of blank tarts and having a party with the fillings!
I always have fun with tarts. It makes me want to have a party. I love the idea of how versatile tarts can be. And i just want to pop them into my mouth.
I made three tarts recently, all sweet and so much fun. Best part? I bought ready made tart bases from a company called Its Baked (You can contact Sadika on Its Baked)
The tarts I made were:
- Salted Caramel & Chocolate Tart
- Lemon Meringue Tart
- Orange Chocolate Tart
I’m biased and I love lemon meringue but I swear these tarts were all so delicious, you simply HAVE to try them. They are the BOMB DIGGIDY!
The Salted caramel and Chocolate tart is very simple, I used a tin of caramel treat and added lots of salt (this is my ideal cheat for when I do not want to make salted caramel from scratch, coz I’m lazy, duh!) and then I added a spoonful to the bottom of the tart and topped with chocolate ganache.
The Orange Chocolate tart is basically a delicious ganache taken to the next level with some orange essence and orange rind in it. . Btw, how cute is my little lego man chocolate decoration? I love it!
Here’s a tip, if you want your chocolate to be a little glossier, add a tsp of coconut oil to your ganache! oooooh nice!
Now for that Lemon Meringue! I’m a sucker for good lemon curd and this has been SERIOUSLY lacking lately, it’s like everyone has become a wimp and lemon curd has been sugared up and the tangy-ness has disappeared. So you have to make it from scratch, I make it from scratch and trust me, this is the most worth it effort you will ever make! Aint nothing like some damn good homemade lemon curd, y’all (say that in a cool southern accent…hehehehehe)
This is my go-to recipe, I’ve been using it for years! I love it because it’s easy, it’s definitely the best curd recipe I have ever tried, eaten, scoffed down at lightning speed but best of all, it’s got that kick, that delicious lemony tarty TANG! This recipe is everything! It’s the bomb diggidy! Have I praised it enough? Trust me on this one! Make it.
Lemon curd:
From the British Larder
2 whole eggs
2 egg yolks (reserve the egg whites for the meringue)
125g caster sugar
a pinch of table salt
125ml freshly squeezed lemon juice
125g cold unsalted butter, cut into very small pieces (keep refrigerated until needed)
Make the lemon curd. Half-fill a saucepan with water and bring up to a gentle simmer. Choose a heatproof mixing bowl that will sit comfortably over the saucepan without slipping down inside the pan (you also want to make sure that the bottom of the bowl does not come into contact with the simmering water underneath). Place the eggs, egg yolks, caster sugar and salt in the bowl and whisk together briefly until well mixed. Whisk in the lemon juice, mixing well.
Place the bowl over the pan of simmering water. Heat gently, stirring continuously with a wooden spoon, until the mixture starts to thicken, then continue to cook gently for a further 10–12 minutes or until the lemon curd thickens enough to coat the back of the spoon; do not allow the mixture to boil or it will curdle.
Remove the pan from the heat (but leave the bowl set over the pan) and gradually but quickly whisk the cold butter into the lemon curd, a few pieces at a time, until the butter is completely melted and incorporated – by this stage you should have a rich, creamy and glossy lemon curd.
I like to let it cool completely but for a smooth glossy finish, pour it into your tart shells and let cool.
If you want to cool it for later, pour into a container and put a piece of clingfilm or wax wrap (wax side down) directly on the surface like you do for custard. Then let it cool completely. You can store it in the fridge for a bit but I just gooi it in a Tupperware in the freezer.
Meringue:
This recipe is adapted from one that someone shared with me a long long time ago.
2 egg whites
1/2 cup castor sugar
Pinch of salt
1/4 tsp cream of tartar
Add egg whites to a clean cold bowl preferably glass or steel. Add the pinch of salt and whisk the egg whites til foamy and thick.
Do the test of holding it over your head. Hahahahaha (yes I actually do that test, obviously)
Now add the cream of tartar and slowly add the castor sugar in intervals while whisking vigorously until you get a nice thick glossy meringue. Whoop whoop!!!
Pour into a piping bag and make fancy fancy or just dollop on top of your cooled tarts, the best part is coming.
Get out your blowtorch and fire that baby up, torch your meringue. Plate and serve.
Omnomnomilicious!
Enjoy!
Fehmz
