Heading to the kitchen for the holidays? Our friends at Konditor & Cook shared some of their yummiest recipes with us and are really tempting us to go check out their child and parent biscuit icing class – art and eat sounds like a good combo.
Meanwhile if you’re thinking of the perfect Easter Sunday desert how about ….
Konditor & Cook’s classic lemon tart recipe
For the sweet pastry
50g caster sugar
1 medium egg yolk
100g salted butter, cut into cubes
150g plain flour
For the filling
The grated zest of 1 unwaxed lemon
4 egg yolks (whites keep in the fridge for a week or can be frozen)
140g caster sugar
100ml lemon juice
160ml double cream
1 tbsp icing sugar
To make the pastry, put the sugar and egg yolk in a mixing bowl, combine briefly with a wooden spoon, then add the butter. Blend using the spoon or your fingers until they come together. You can also do this in a freestanding electric mixer. Sift in the flour and quickly work everything into a dough. Shape into a flat slab, wrap in cling film and chill for an hour. The pastry will keep in the fridge for five days and can also be frozen.
Roll out the pastry on a lightly floured surface to 3-4mm thick and use to line a 25cm loose-bottomed tart tin. Trim excess pastry and chill the pastry case for 30 minutes. Heat the oven to 180C/gas mark 4.
Line the pastry case with aluminium foil, draping it over the edges a little, and fill it with baking beans or rice. Bake blind for 15 minutes, then remove from the oven and leave to stand for five minutes. Lift out the foil with the beans or rice and return the pastry case to the oven for five minutes, until light brown. Remove from the oven and set aside. Turn the oven temperature down to 165C/gas mark 3.
Sprinkle the lemon zest over the base of the pastry case. Put the eggs, egg yolks and caster sugar into a bowl and beat briefly using a handheld electric mixer. Add the lemon juice and mix well.
In a separate bowl, very softly whip the double cream until it just starts to thicken but is still quite runny. Whisk the egg and lemon mixture into the cream. Pour into the pastry case and bake for about 35 minutes, until light golden. The tart top must not crack – that is a sign it is overcooked. Leave to cool.
Dust the tart with icing sugar just before serving. For a decorative flourish, cut a few strips of cardboard into irregular strips, then lay them in a criss-cross pattern on top of the tart before dusting with icing sugar.
Nailing a technique especially one that leaves us with very pretty cakes we can decorate is a win win. Here’s the most regal of royal icings and if your inner artist needs sweet nourishment then why not join one of these parent and child easter biscuit decorating classes and spread that icing love.
500g icing sugar
65ml egg whites from about 2 medium eggs
15ml lemon juice from about 1/2 a lemon
Put all the ingredients in a mixer and run at a low speed for 5 minutes. If you do not have a mixer, put all the egg whites and lemon juice with half the icing sugar in a bowl and mix together. When you can see sort peaks forming when you lift the spoon , add the remaining sugar gradually, If it is too runny add sugar and if it is too stiff add a few drops of lemon juice.
The icing keeps for 2 weeks in an airtight jar . You can also freeze it but you will need to readjust the ingredients to get a good consistancy. You can then add the colour the icing with food colouring. If youwant to cover a cake with the icing , add a good tablesppon of glycerene to the mix so it doesnt dry too hard.