To suit the changeable weather, I have picked a light, summery lemon custard tart that is delicious with a little fresh fruit, and also a reliable crowd pleaser for colder days of a vanilla rice pudding. Both are easy to make with just a few ingredients, it’s the cooking of them that needs a little care. My mum’s rice pudding is the best, according to my kids — I can’t argue with them on that, and I am under pressure these days to match it!
170gr pearl rice, organic if possible
1,100 ml full fat milk
2 tsp vanilla extract
2 tbsp sugar
1 cup frozen raspberries
1 cup frozen blackcurrants or blueberries.
¼ cup sugar
Juice of 1 lemon
1 tsp. corn flour
Fresh berries, strawberries, raspberries and blue berries.
- Put everything in a medium sized pot and bring to the boil over a low heat (to allow the sugar to dissolve).
- Once it boils, simmer gently for 30 seconds.
- Mix the corn flour with a little water and add to the fruit mixture. Simmer for another minute until the mixture thickens slightly.
- This will keep well in the fridge for a few days.
Italian Lemon Tart with fresh raspberrries
42gr ground almonds
252gr cream flour
- Cream the butter and sugar until light and fluffy. Add the egg and beat again.
- Add the almond and flour and mix to bring together.
- Divide into two and work each piece lightly into a flatish rectangle.
- Wrap in cling film, refrigerate for hour or two before using one piece to line the base of a 28cm round loose bottomed pan.
- You can freeze remaining pastry for another day.
- Pre-heat the oven to 180C.
- Once ready to line the baking tin, remove the pastry from the fridge and work a little to a maleable dough before rolling it out to fit the tin.
- Line parchment paper, fill with baking beans and bake it blind for 15 minutes, then remove the parchment paper and beans and cook for a further 10 to 12 minutes until firm and cooked.
- Once cooked, remove from the oven and brush quickly with the beaten yolk, return to oven for 1- 2 minutes to cook the yolk and form a seal to keep the pastry crisp. As it’s cooking, prepare custard.
250g Ricotta cheese
2 free range eggs
2 free range yolks
1 tbsp finely grated lemon zest
80ml lemon juice
- Turn oven down to 160C before cooking the tart.
- In a food processor, mix the two cheeses and the sugar until smooth.
- Next add the remaining ingredients and buzz.
- Once sure everything is mixed, pour into the prepared base and return to the oven until just set.
- If it starts to bubble at the edges, turn down a little more, it will still have a wobble in the centre but will set when it cools. Again, this can be served with fresh berries or summer fruit.