Recipes: Two different desserts... for all kinds of weather

Mercy Fenton shares her recipe for a nice summery lemon custard tart, and also something for colder days - rice pudding.
Recipes: Two different desserts... for all kinds of weather
Vanilla Rice Pudding by Mercy Fenton

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!

Vanilla Rice Pudding 

Vanilla Rice Pudding

Ingredients (serves 5-6)

170gr pearl rice, organic if possible

1,100 ml full fat milk

2 tsp vanilla extract

2 tbsp sugar

Method

Berry compote (This simple compote uses frozen fruit so is easy to make any time)

Ingredients

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.

Method

  • 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.


Lemon tart.
Lemon tart.

Italian Lemon Tart with fresh raspberrries

Ingredients

170gr butter

85gr sugar

1 egg

42gr ground almonds

252gr cream flour

Method

  • 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.


Custard

Ingredients

250g Ricotta cheese

250gr mascarpone

130gr sugar

2 free range eggs

2 free range yolks

1 tbsp finely grated lemon zest

80ml lemon juice

Method

  • 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.

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