A Year In Redwood

Lily from A Mexican Cook in Ireland put out the call on Twitter recently asking for volunteers to do a review of a recipe book.  I have never done anything like this – but took up the challenge.

The recipe book “A Taste of Certus” has been produced by the employees of Certus to help Heart Children Ireland.  The book was totally sponsored so every single penny raised from the sales will go to Heart Children Ireland.   There is a sort of international food theme to the book which has over 100 pages of recipes.  Certus even pays for shipping costs, so the charity receives the full €10 for every copy sold.

I have chosen 2 recipes to try – the Lemon Tart by David Fassbender and I’d also like to try the pork the Pork in a Mushroom, Rosemary & Ginger Sauce by Richard Egan.  My nephew is dying to try (and promises a report) on the Toblerone Cheesecake by Emmet Waters!

So here’s the Lemon Tart recipe and result…

Ingredients:

for the pastry:

• 6.6 oz/185 g plain flour (I as always used spelt)
• 3.5 oz/100 g butter
• 2 oz/60 g ground almonds
• 1 tsp caster sugar
• 1 egg yolk
• 2 – 3 tblsp cold water

For the filling:

• Zest of 5 lemons
• 7.5 oz/220 ml lemon juice
• 4 eggs
• 5 oz/140 g caster sugar
• 6 oz/180 ml double cream

Method:

Sift flour into bowl, rub butter into flour until it looks like breadcrumbs.

Mix in sugar and ground almonds.  Add water to egg yolk and mix well, then add to flour mixture.  If pastry is too ‘wet’ add a little more flour.  Wrap mixture in cling film and put in fridge for at least an hour.

Heat oven to 180 deg. C/Gas Mark 4.

Flour work surface, roll out pastry to tart ring size (23 cm round)

Be sure to press edges down well and up sides.  Line with parchment and fill with dried beads and bake for 10 – 15 minutes.

Remove parchment and beans, brush with egg wash and return to oven for 10 minutes.

Filling:

Break eggs into a bowl, add sugar and whisk well.  Add lemon juice and zest.

Then add cream and whisk lightly.

Pour mixture into pastry case.  Bake 20 – 25 minutes or until tart feels ‘springy’ in the centre.

Can be served hot/cold and is lovely with a dollop of cream!

A couple of points:

1. I used an extra tablespoon of water in making the pastry – which was probably due to using spelt flour.
2. The pastry was quite hard to roll out – but persevere it will work for you.

The result:

A delicious mix of tart and sweetness.  Worth the effort.  Given a major thumbs up by all who tried it!

Well done David!

And if you want to buy a copy of A Taste of Certus to support this terrific cause contact Heart Children Ireland at 1850 217 017