Happy Easter everyone!

My chocolate eggs- good gift idea.

Tarte au Citron

Lemon curd

2 lemons
90g caster sugar
2 eggs + 3 yolks
100g butter diced

Dissolve the sugar with the grated zest and the juice of the lemons, once dissolved whisk in the eggs and the butter a few chunks at a time. Whisk constantly, make sure that you can always touch the side of the pan as you will scorth the mix if to hot.
As the curd starts to thicken take it of the heat and continue to whisk as it will continue to cook. You can return to heat if the mixture needs longer.
The curd is ready when you can draw a solid line through the back of a spoon coated in the mix, tip it into a clean bowl and wrap in cling film to prevent a skin forming.
Pour into the pre baked tin and bake at 140 for 10 min until you have a firm wobble. Allow to cool and set before serving.

Pastry

175g plain flour
50g icing sugar
90g butter diced cold
1 egg yolk

In a bowl mix the flour with the butter between your fingers to resemble breadcrumbs add icing sugar, stir, make a well in the centre add 1 egg yolk bring together, use a splash off cold water to help combine. Once combined wrap in cling film press into a disc and place in the fridge to rest 10 minutes at least.
On a floured work surface roll out the pastry making sure to keep turning the pastry and roll away from your self.
Push into tart tin gently replace in the fridge for another 10 minutes at least. Blind bake in the oven 6 min check do further if needed other wise uncover and bake for a further 4 minutes so the base is evenly cooked.

Chocolate truffle cake

Take your time to read through the recipe, set up your equipment and weigh your ingredients before you start making the dessert.

Special thanks for this recipe to Papadeli :)

20cm cake tin

2 pears, poached, cored and diced

6 eggs

250 caster sugar

200g ground almonds

50g cocoa

½ tsp baking powder (gluten free)

Beat the pears, eggs and sugar to combine,

Fold in the dry ingredients

Pour into lined tin. Bake at 170C for 40 min should be firm in the center.

for the buttercream

125g soft butter

100g icing sugar

25g cocoa

Beat all the ingredients until pale and fluffy. Split the cakes in half spread the buttercream over the bottom half replace top and spread a thin layer around the outside to cover the joins.

for the chocolate ganache

230g dark chocolate

30g butter

180ml double cream

Melt the butter and the cream in a pan untill simmering, pour this over the chocolate, leave for a minute and then stir to melt. Cover the cakes gently, then top with curis or nuts etc.