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This blog started as a way for me to share my recipes + culinary adventures, tips for vibrant health + happiness, thoughts on the latest developments in nutritional medicine + the low down on the Sydney wholefoods scene and beyond...

Lemon tartlets

Becca Crawford

 
 
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There’s something about the offsetting flavours of tangy lemons with sweet maple syrup and comforting cream and egg yolks that sends me into gastronomical bliss.

I also love that this recipe only calls for 4 ingredients and you can quite literally make it in 10 minutes flat and store the tray with the filled ramekins in the fridge all day and simply pop them in the oven when you sit down for dinner. Then 1 hour later a hot dessert awaits! And it never disappoints. Both kids and adults love this dessert.

I basically took my lemon tart recipe that I crafted 10 years ago and out of sheer desperation in the interest of time I ditched the gluten-free shell part and poured the filling directly into individual ramekins. If you prefer to make 1 large lemon tart instead you’ll need to first make a shell to line a round pie dish (recipes will be given for various gluten-free shells at my gluten-free tarts workshop) before pouring the filling in and bake for same length of time. 

 

Ingredients


— 1 cup lemon juice (the juice from approximately 6 lemons. I like to use a juicer which is the only reason why I still own one)

— 200ml cream (or for a dairy free version use coconut milk or coconut cream)

— 4 egg yolks plus 3 whole eggs (the spare egg whites can be stored in the fridge for several days and added to omelettes or scrambled eggs)

— 1/2 cup (160g) pure maple syrup

Note — At Broth Bar & Larder we sell coconut milk (certified organic, guar gum free, BPA free), Carbeen pastured eggs (which have the lowest stocking density of any eggs in Australia) and Jakemans pure Canadian maple syrup. So all you really need is to buy half a dozen lemons and juice them!

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Directions


1. Blend all ingredients together in a blender or a stick blender. 

2. Pour into ramekins on a baking tray. This quantity makes for 10x 100ml ramekins. 

3. Bake in oven at 120 degrees for 1 hour. 

4. If you want your tartlets to have a golden brown glow, scorch the top of the tartlets with a blow torch if you are brave enough or place the tray under a heated grill element in the oven for the same effect. 

Kitchen Tip: Soak the ramekins with hot soapy water as soon as possible after the tartlets have been devoured to make for easy washing up. If you do this it avoids having to grease the ramekins first. It’s all about those time saving hacks that us mums love ;-)