I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Sunday, 24 January 2016

Luscious Lemon Tart.


Luscious Lemon Tart.

Luscious by name luscious by ...

Equipment:
25cm loose bottomed tart tin.

Sweet Shortcrust Pastry.
In a food processor,
-250g plain flour,
-125g chilled butter,
-2tbsp icing sugar,
-1 egg yolk, reserve the white.
Process until combined. If there are too many dry crumbs left, add
-1 or 2 tablespoons of cold water.
Tip on to a floured surface, knead briefly to bring the dough together.
Roll out to fit the tart tin, about 1/2 cm thick. Prick the tart base with a folk, refrigerator for 20 minutes.

            Lemon filling.
In a bowl, put in
-zest and juice of 5 lemons (200ml),
-250g mascarpone cheese,
-200g caster sugar,
-4 large eggs,
-pinch of salt.
Whisk well to combine. Refrigerate until needed.

Oven 180c fan forced.

Bake the chilled pastry for 15 minutes (there's no need to blind bake)
After 15 minutes, take the pastry out of the oven, brush with
-reserved egg white.
Bake 5 minutes.
Turn the oven down to 160c fan forced.

Pour the lemon filling into the tart case.

Bake 25 minutes. There should still be a firm wobble.
Cool completely in the baking tin.

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