BANANA LEMON TART

SUNDAY ROAST is getting popular here at Skylark Farm and i like to keep as fresh with ideas for desserts as i can.
Having been given some soft lemons from the farmshop at the weekend i googled recipes with lemon in and came up with BANANA LEMON TART.

First thing needed is sweet shortcrust pastry.
*250g Plain Flour
*50g Icing Sugar
*125g Butter
*1 Large Free Range Egg (beaten)
*Splash Milk

Sieve the flour and sugar.
Rub in the butter.
Add the egg and milk to form a dough.
Wrap in clingfilm and rest for 1 hour in the fridge.
The lemon flavouring in the tart comes in the form of lemon curd so whilst the sweet pastry was chilling i popped over to one of my favourite blogs RosMadeMe where i knew Ros had a recipe for making lemon curd. You can find that recipe here
SO, having made my lemon curd i began on the tart.

First roll out the pastry dough and lay into a 9ins flan dish. Prick the bottom of the tart case. Bake blind on 160C (Fan Oven)/325F/Gas Mark 3 for 10 minutes, then remove the paper and beans. Bake for a further 5 minutes. Remove from the oven.

Spread 4Tbsps Strawberry Jam over the base of the pastry case.

Slice 3 Ripe Bananas and arrange evenly on the top.

Take your Lemon Curd from the chiller and measure out 5Tbsps.

Whisk in 2 beaten Free Range Eggs and 250g Creme Fraiche or Fromage Frais (entirely your preference).

Pour over the bananas.

Pop it back in the oven for about 30 minutes or until the filling is set and slightly browned.

Banana Lemon Tart

Leave to cool to room temperature before serving.

Once again i'm entering into Handmade Monday to see what the crafting community have been up to this week.

Raspberry Cheesecake

Sunday lunch is now getting popular at Skylark Farm so it is important to produce some delicious homemade sweets for our customers.

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Cheesecake is always a popular dessert in my opinion so once again i took a trip round google to find the best recipe. I finally found this one on the BBC Good Food website by Gordon Ramsay for a chocolate swirl cheesecake and adapted it to include fruit rather than chocolate.

You will need:
For the base
8 digestive biscuits (crushed)
25g butter

For the topping
175g caster sugar
450g soft cream cheese
2tsp vanilla essence
75ml lemon juice
175g crème fraîche
475ml double cream (stiffly whisked)
2 small punnets of raspberries

METHOD

1. Melt the butter and stir into the crushed biscuits. Press into the base of your tin, I use a standard flan dish for mine, and chill.
2. Blend together the sugar,cream cheese,vanilla,lemon and crème fraîche. Mix in the cream. Put half the raspberries in the mixture and give it a whisk. Give it a good stir so the pink colour is even throughout your mix. Using half of the 2nd punnet, cut the raspberries in half and stir into your mix. Spread evenly over your chilled biscuit base and return to the fridge.

Serve chilled with cream or ice cream

Delish!