You’ve got to make dessert for Dad, too! Wow him with these super simple desserts that look like you’ve spent all week in the kitchen.
Raspberry white chocolate lemon tart
Recipe and image courtesy of Megann Evans for Fresh Aussie Berries | freshberries.com.au
- 1 quantity sweet shortcrust pastry
- 125ml double cream
- 360g very good quality white chocolate
- Zest and juice of 1 lemon
- 1 tsp vanilla paste
- 3 punnets fresh raspberries, to serve
- 2 Tbsp icing sugar (optional), to serve
Pre-prepare one portion of blind-baked sweet shortcrust pastry in a rectangle tart tin with a removable base. Cool then place onto a cookie tray. Note: You can easily purchase some good quality sweet shortcrust pastry for your base for a quick option.
For the chocolate filling, put the cream, chocolate, lemon zest, lemon juice and vanilla into a bowl that fits over a pot with boiling water, creating a double boiler. Simmer while continuously stirring gently. If you want more of a lemon tang to your tart, add another lemon and adjust by taste.
Pour the filling into the tart shell. It will look runny, but become a lot firmer as it cools. Leave to chill on the benchtop until set (3-4 hours).
When ready to serve, decoratively place the raspberries in rows on the tart and finish with a light dusting of icing sugar.
Image and recipe from What the Fat? Recipes by Grant Schofield, Caryn Zinn and Craig Rodger, Murdoch Books, $35. Images copyright © Todd Eyre Photography, 2019.
Prep: 5 mins
Cook: 5 mins, plus 15 mins cooling time
- 50g dark chocolate (85% or higher)
- ⅓ cup cream
- 2 egg yolks
- ½ cup cream
- 10g dark chocolate (85% or higher), shaved into curls
- 2 Tbsp berries (defrosted if frozen)
Chop the chocolate into smallish chunks and place in a heatproof bowl. Set a metallic sieve over the bowl and keep to one side. Place the first measure of cream (⅓ cup) and any special flavours (see variations) in a small, heavy-based pot and bring slowly to the boil over a medium heat. Watch it carefully, as cream often boils over suddenly.
When the cream is boiling, take it off the heat, immediately whisk in the egg yolks and pour the hot cream mix through the sieve into the chocolate bowl. Cover with a plate and allow to melt for 5 minutes before whisking until smooth and incorporated. Allow the chocolate mixture to cool completely.
Whip the second measure of cream (½ cup), add to the cooled chocolate mixture and fold it through. Divide the mixture between small serving dishes or glasses, cover and place in the fridge to set.
Serve with the chocolate curls and berries.
- Add the finely grated zest of ½–1 orange
- Add a dash of vanilla for a traditional flavour
- For something a little different, add 1–2 star anise or peppercorns. The amount you’ll use will depend on your personal preferences – experiment until you’ve got it just right.