Category: Dessert

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LEMON TART


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BASE

170 grams butter
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt

LEMON CURD

2 teaspoons lemon zest
1 cup sugar
250 ml lemon juice
1/2 cups butter
4 tbsp corn flour
1/3 cup soy milk

To make pastry base:

  1. Mix the butter and sugar together until they are just combined. Add the vanilla.

  2. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix until the dough starts to come together. Press the dough into a 25cm tart pan. Chill until firm. Meanwhile, preheat the oven to 175 C.

  3. Place a sheet of baking paper on the pastry. Fill with baking beans or rice. Bake for 20 minutes. Remove the baking paper and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes, until lightly browned. Allow to cool to room temperature.

To make lemon curd:

  1. Dissolve the corn flour in 2 tbsp water. Keep aside.

  2. In a small pan, heat lemon zest, sugar , juice and butter. Bring to a boil and boil while stirring for 4-5 minutes.

  3. Mix in the dissolved cornflour and simmer for 3-4 minutes until it starts to thicken.

  4. Take off heat and allow to cool.

  5. Once pastry is room temperature and curd has cooled, pour curd into pastry and keep in fridge until chilled.

  6. Sift icing sugar on top of the tart just before serving.

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MANDARIN SORBET with CHOCOLATE SCOOPS


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MANDARIN SORBET
1kg mandarins, peeled
180g caster sugar
200ml water
1tbsp glucose

CHOCOLATE
180g 70% cacao chocolate
1 tsp mandarin peel, finely grated
1/4 cup coconut cream
a pinch of sea salt

  1. To make the sorbet: Blitz the mandarin in a blender and strain through a fine sieve in to a tupperware container.

  2. Heat the caster sugar and water over medium heat until the sugar is dissolved. Take off heat and stir through glucose. Add to mandarin juice.

  3. Cool in fridge overnight.

  4. Put in ice cream maker according to manufacturers instructions. Set aside in freezer.

  5. To make the chocolate: melt all ingredients in double boiler. whip until slightly thickened/paler. Set aside in fridge.

  6. To serve: Bring chocolate mix to room temperature. Serve one (ore more) scoop of mandarin sorbet, scoop chocolate with a melon baller and add to bowl. Top chocolate with a small amount of sea salt.

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GINGER CAKE, POACHED PEAR AND YOGHURT ICE CREAM


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You can make this recipe a day ahead

GINGER CAKE
175g self raising flour
1/2 tsp baking powder
1 tsp ground cinnamon
2 tsp ground ginger
100g nuttelex
70ml golden syrup
125g dark brown sugar
2 flax eggs (2tbsp flax meal and 5tbsp hot water combined and set aside for five minutes)
125ml soy milk
2 tsp candied ginger, minced

POACHED PEAR
750ml sugar syrup (equal parts caster sugar and boiling water)
1 tbsp minced fresh ginger
1 cinnamon stick
1 tsp allspice
150ml ginger wine
250ml brandy
4 beurre bosc pears

YOGHURT ICE CREAM
350ml soy milk
150g caster sugar
100g glucose
500g yoghurt – I make my own (recipe coming). If you don’t, you need to make sure it’s not too sweet otherwise, just cut down on the added sugar.
25ml lime juice

  1. To make the yoghurt ice cream, bring the milk, sugar and glucose to simmering point in saucepan. Stir until sugar dissolved. Set aside. Once cooled, add yoghurt and lime. Pour in ice cream maker and churn according to instructions.

  2. To make the spiced ginger pears, bring all ingredients except the pears to the boil in a saucepan. Simmer for 15 minutes. Peel, quarter and core the pears. Neatly add to liquid so they are all submerged, cover with lid and simmer for 30 minutes or until soft. Remove pears and reduce liquid by about half. Pour through a sieve into container with pears and set aside until serving.

  3. To make the ginger cake, preheat oven to 160 C. Grease and line a 20 x 20cm cake tin or pyrex. Combine flour, baking powder, cinnamon and ginger in a bowl.

  4. Combine flax eggs, milk and candied ginger in a bowl. Melt the butter, golden syrup and brown sugar in a saucepan then add to milk mixture. Stir into flour mix. Pour the batter into your prepared tin and bake for 40 minutes or until a skewer comes out clean.

  5. To serve, cut the cake in to rectangles, Reheat the pears in their syrup gently. Top the cake piece with pears and their syrup. Add a scoop or two of ice cream and serve immediately.

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LEMON CHEESECAKE


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BASE
250g digestive biscuits
125g vegan butter

CHEESECAKE
1.5 cups cashews
¼ cup lemon juice
1/3 cup melted coconut oil
½ cup coconut cream
1/3 cup maple syrup

LEMON SYRUP
rind and juice from 2 lemons
1/4 cup caster sugar
1/4 cup water

  1. For the base: Crush biscuits and put in bowl.

  2. Add butter. Combine using your fingertips to evenly mix the butter through the biscuit crumbs and press in to base of a baking paper lined cake tin.

  3. Pop in to the freezer while you continue

  4. Put all the cheesecake ingredients in a blender and blend on high until smooth.

  5. Pour on top of base. Tap on bench to even out and return to flat surface in freezer.

  6. For the lemon syrup: put lemon rind, sugar and water in small saucepan and cook over medium heat, stirring until sugar dissolved.

  7. Add lemon juice and cook, stirring until reduced to a syrupy consistency.

  8. Allow to cool and store in fridge.

  9. Remove the cheesecake from the freezer about 15 minutes before you want to serve it. Cut slices of the cheesecake and drizzle the lemon syrup on top just before serving.