Kenwood MX270_MX271_MX275_MX276_MX277_KM270 [11/183] Recipes

lemon curd tartlets

serves 6

1 quantity of nut shortcrust juice of 2 lemons

pastry 2 eggs

For filling: 125ml (4fl oz) single cream

75g (3oz) ricotta cheese raspberries or blueberries, to decorate

75g (3oz) caster sugar Icing sugar, to dust

1 Roll pastry out on a lightly floured work surface and using a 11cm (4

⁄2 inch) round plain or

fluted cutter, cut out 6 rounds and use to line 6 jumbo muffin tins. Prick the cases with a fork,

line with non-stick baking parchment and fill with baking beans. Cover and chill for 20 minutes.

2 Pre-heat the oven to 190°C/375°F/Gas 5 and bake the pastry cases for 10 minutes. Remove

the baking beans and paper and bake for a further 5 minutes.

3 Meanwhile to make the filling: using the whisk on speed 4, whip the ricotta cheese and sugar

together in the bowl, until well combined. Then with the whisk still running gradually whip in

the lemon juice, until smooth. Whisk in eggs and cream.

4 Reduce the oven to 180°C/350°F/Gas 4. Divide the lemon filling between the tartlet cases and

bake for 20 minutes or until filling is set.

5 Transfer the tartlets to a cooling rack and leave until cold. Top with a few raspberries or

blueberries and sprinkle with icing sugar.

shortcrust pastry and variations

makes sufficient enough pastry for 20-23cm (8-9inch) flan case

175g (6oz) plain flour 75g (3oz) butter or margarine cut to small pieces

pinch of salt 3 tbsp cold water

1 Place the flour, salt and butter in the bowl. Using the beater at speed 2, mix until it resembles

fine breadcrumbs.

2 Add the water to the mixture, whilst the beater is still turning until the mixture forms a dough.

3 Turn out onto a lightly floured work surface and knead lightly. Do not over-handle the dough.

Wrap in clear film and leave to chill and rest in the fridge for 30 minutes before rolling out.

Variations:

Nut Pastry: add 25g (1oz) very finely chopped or ground almonds, hazelnuts or walnuts to

the breadcrumb mixture at the end of step 1.

Rich Flan Pastry: use an egg yolk or whole egg, lightly beat into the mixture in step 2,

adding the egg first, then add sufficient water to form a dough.

Sweet Rich Flan Pastry: add 10-15ml (2-3 tsp) caster sugar at the end of step 1.

PATISSIER MX270 SERIES & KM270 SERIES

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