Lemon Curd Tartlets

I've made delicious sweet little tarts!

A mini frangipane-tart, a mini apple crumble-tart and a mini lemon curdtart.

Let's start with the last one, sprinkled with powdered sugar:

Lemon Curd Tartlets (makes 6 tartlets)
(Inspired by Tummyrumbles.com)

Ingredients:

- 1 ready shortcrust pastry
- 1 egg yolk
- 45 gr caster sugar
- 15 gr (unsalted) butter
- 1 teaspoon lemon zeste
- 25 ml lemon juice (= juice from 1 lemon)
- a pinch of cane sugar
- a pinch of powdered sugar

You also need a mini-muffin pan

Method:

Preheat oven to 180°C/360*F.

Prepair muffin pan with butter and flour. Cut pastry into circles. You want the circles to fit into the mini muffin pan. Press well into the greased holes.

Line holes with parchment paper and fill with rice or beans. Bake blind for 5-8 minutes.

Now, make the lemon curd:

Whisk the egg yolks and sugar by hand until well combined and pour into a small pan. Add in butter, lemon zeste and juice. Stirring constantly bring to simmering over a medium-high heat. This will take about five minutes. As soon as it starts to bubble, remove from the heat, continuing to stir for a minute or so. Allow to cool.

Pour lemon curd into the bakes shells and sprinkle with some cane sugar. Grill in oven for about 2 minutes until sugar starts to caramelize. Remove from oven and cool.

Sprinkle with some powdered sugar. You can make a nice patern with some paper.

Enjoy!

Frozen Vegan Blueberry-Banana 'pie' with Grape Nuts Crust (raw, vegan & low cal)

No words.

Frozen Vegan Blueberry-Banana 'pie' with Grape Nuts Crust (raw, vegan & low cal)

Ingredients (serves 1)
- 30 gr Grape Nuts (Post)
- 10 gr apple-pear jam (pure and natural)
- 2 ml agave
- 2 gr butter or margarine (non-hydrogenated)
- 50 à 60 gr (1/2) banana (ripe)
- cinnamon
- blueberries (fresh or frozen, like you prefer)

Method
- Use a blender, mixer or food processor to mix the Grape Nuts with syrup, butter and agave. Now you have made the crust of the pie. Poor into little pie tin.

- Mash the banana, add some cinnamon and add mixture on the crust.

- Now you can add the blueberries on top but you also can wait and add it just before eating.

- Store in freezer for a few (2 à 3) hours.

Nutrition Facts?

1 pie gives 190 kcal
- Protein: 16
- Carbs: 159
- Fat: 13

Enjoy!!

4-Ingredient-Chocolate-Tart

4-Ingredient-Chocolate-Tart

You give me a vegetable and a some protein (fish, chicken) and I’m happy. I can make a great dish with few ingredients. My recipes, my eats always are very simple. I like that. Just like the following tart I’ve made.

Wanna know how I put chocolate, sugar, eggs and butter into this?


Well, I’ll tell you.

Ingredients:

- 200 gr pure chocolate
- 110 gr fine sugar (white)
- 110 gr unsalted butter
- 4 eggs

Method:

Preheat oven to 180°C. Melt the chocolate and butter au bain marie (I usually cook water with a kettle, drop the chocolate and butter in a bowl and ‘hang’ it into the hot water until the mass is melted).

Separate the egg-whites from the egg yolks. Put half of the sugar (55 gr) in the bowl with the egg-whites and whip until you get a white mass with stiff, firm peaks. Put that bowl for a few minutes into the fridge. Now put the rest of the sugar (55 gr) into the bowl with the egg yolks and also mix this together until the mass becomes white and doubles in quantity.

Mix the chocolate into the egg yolks and stir well. Then stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture, gently but thoroughly.

Spoon the mixture into a large round baking pan (20 cm Ø). Bake for about 18 minutes in preheated oven. Cool down.

The texture of this tart reminds me of a ‘moelleux’ but a little bit more baked. It is delish!

Enjoy!