LEMON TART
QUICK FRUIT SCONES
ICE CREAM CONE COFFEE CUPCAKES
CARDAMON & ORANGE CUSTARD TART
PUMPKIN SPICE LATTE ROLLS
RASPBERRY WHITE CHOCOLATE
MACARONS
Lemon tart
SERVES 8
For the pastry
70g icing sugar
100g unsalted butter, cold and cubed
2g lemon zest
50g free-range egg yolks
200g plain flour, plus a pinch of sea salt
For the filling
350g free-range eggs
220g granulated/caster sugar
260g heavy/double cream
4g lemon zest
105g fresh lemon juice Crème fraîche, to serve
1 To make the pastry, into the bowl of a stand mixer fitted with the paddle attachment, sift in the sugar. Add the butter and the lemon zest, beating for two-three minutes, or until the mixture forms a smooth paste, pausing to scrape down the sides as needed.
2 Add the egg yolks, then scrape down the sides and beat for 30 seconds, or until incorporated. Scrape down the bowl once again to ensure no butter is stuck to the sides. Add the flour and salt and mix on low speed for about 20-30 seconds, or until the mixture pulls together into a dough.
3 Remove the dough from the bowl and gently work it into a disk shape. Wrap the dough in clingfilm and refrigerate for 30 minutes.
4 Take the dough out of the fridge and gently squeeze it, using your hands to test the firmness. You want the dough to be slightly pliable but still cold. If the dough is too soft it will get sticky as you roll, but
