So it is nearing that spectacular time of the year when it is not quite anyone’s birthday, nor is it Christmas, summer is nearing and thus I will use any excuse to stage a costume party – even if it is a month shy of October 31.
A theme is naturally mandatory so, with the advice from my great friend Jeremy Riddle I am in the throes of organising an “emoji” themed costume party (so pretentious! So-oh-so-media! So INSUFFERABLE! And yet, so perfect!). Current conundrum: I can’t decide whether to sport a flamenco-red dress to be the traditional dancer, or to create a cardboard cut-out of a poo (excuse the crassness), or to dress in a black leotard and get another single lady pal to be my other dancing partner, or to simply wear a pink top and gesture a “no deal” with my arms all night, or, or, or… the possibilities are endless.
With any party I try to master, I have a tradition of presenting a “tart” of some sort. Because I have been privileged enough to gallivant across France (literally cycled down the border between France and Germany and it proved to be a nightmare because my former boyfriend and I failed to correctly calculate the geographical distance. Needless to say, cycling 120km per day is not exactly frolicking through vineyards *not bitter at all*) I tend to forever strive to be French or at least recreate French food – or that could simply be due to my butter and carbohydrate-loving disposition. Nonetheless, this is my recreation of a classic tarte au citron. Enjoy!
Base as per my mascarpone tart recipe (because as you are probably aware, my culinary skills are actually quite limited. I’m more of a food-lover/wannabe foodie – like most journalists, really)
The base:
1 ½ Cups of plain flour, plus extra for dusting
¼ Cup of Icing sugar
125 g cold butter, cut into small cubes
dash of vanilla (if you are that way inclined)
1 large beaten egg
splash of milk
Combine all of the dry ingredients. Add the butter cubes and using the tips of your fingers, knead the butter into the flour. The mixture won’t be holding at this point. Combine the egg and mix until you get a ball of mixture. If it is too sticky, add more flour. Similarly, if it fails to combine together, add a dash of milk. Sprinkle flour onto a counter of some sort. Knead the mixture and using a rolling pin, roll out the mixture to fit a tart dish. Blind bake dat pastry yo’ – by using either blind baking marbles or rice. You get the idea. Bake the pastry for about 15 minutes at a 170 degrees Celsius oven. Once slightly browned and cooked all the way through, take the pastry out of the oven and leave to cool.
Filling:
3/4 C caster sugar
4 eggs
200mL cream
1/2 C lemon juice (squeezed)
Combine ingredients adding the cream last. Add to pastry and bake for 25 minutes in a 150 degree Celsius oven. Cool. Refrigerate. Serve with some sort of spectacular (possibly dangerous candle – see Mascarpone tart recipe). Boom.
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