Lynne’s Lemon Hot Toddy Tart
365g caster sugar
110g glucose syrup
1 tsp bicarb
1/4 tsp baking powder
- Line a large pan with parchment paper.
- Heat your caster sugar, glucose, honey and water over medium heat until all the sugar has dissolved and mixture starts to turn a soft amber colour.
- At this point at the bicarbonate of soda, gift it 2 or 3 stirs with a whisk and pour into your lined pan. Let it cool
Honey & Ginger Tart Filling
1 cup lemon juice
zest of one lemon
1 8-inch piece ginger (or multiple pieces to equal that)
A few slices of fresh ginger
1 cup sugar
5 whole large eggs
3 large egg yolks
1/2 cup ( 113 grams) unsalted butter
- Grate the ginger and pass it through a fine mesh strainer set over a bowl to catch the juice. Press it with a rubber spatula or your clean hands to squeeze the liquid out of the pulp. Save the juice—you should have around 3-4 tablespoons—and discard the pulp
- In a small heavy saucepan, whisk together the eggs and sugar until thoroughly combined. Add the lemon juice and the ginger juice and ginger slices, and stir again. Heat gently over medium heat, whisking constantly, until the mixture thickens and bubbles at a low simmer, about 6-8 minutes.
- Remove from heat and whisk in the butter. Immediately strain through a fine mesh sieve into a bowl (ideally with a pouring spout) and then pour into the prepared crust. Bake (still at 180°F) until the curd is feels set around the edges (it will jiggle in the center), about 15 minutes.
- Let cool at room temperature for about 1 hour, then transfer to the refrigerator to chill. You can serve this chilled or at room temperature.
115g powdered sugar
170g butter (cold)
280g cake flour
Added 1/4tsp baking powder (because every bake needed baking powder, this is not normally added)
- Whisk the butter and powdered sugar together
- Add the eggs – Stop mixer, scraped down sides, mix well
- Add the almond flour
- Add the cake flower and mix with dough hook until all combined together
- Wrap dough in cling wrap and refrigerate for 45 minutes (For comp was in the freezer for about 15 minutes)
- After 45 minutes:
- Preheat oven to 180degrees
- Remove from refrigerator and roll between 2 sheets of parchment paper to about a 2mm thickness.
- Prepare your tins, and line it with your pastry
- Bake pastry for 18-20 minutes or until golden brown
100g egg white
- Bring a saucepan with a few inches of water to a simmer.
- Set the mixer bowl over the simmering water, making sure the water does not touch the bottom of the bowl.
- Continuously, but gently, stir the mixture until the egg whites are very warm to the touch and the sugar has dissolved, about 4 minutes. Test this by dipping a finger into the mixture and rubbing it between your fingers—the mixture should no longer have any grains of sugar in it and should be very warm to the touch.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the meringue on medium-low speed until foamy, about 2 minutes.
- Gradually increase the speed and beat until you achieve a stiff peak that droops only slightly when you lift up the whisk, and the bottom and sides of the bowl no longer feel warm to the touch, about 4 minutes. Add the vanilla extract and beat a few seconds to mix it in.