Now I’ve been obsessed with mirror glaze cakes for a while now – and I have to admit, I failed so many times trying to make these before I got it right. Now, it… More
Lemon cheesecake is my go to dessert when I need something quick to knock up. It is almost too easy to make and tastes just as good as anything else! You can make this in 10 minutes and then just leave it in the fridge once you are ready to eat it (if you can wait!)
180g Digestive Biscuits (or graham crackers)
90g Butter, Melted
360g Cream Cheese
40g Icing Sugar
2 Lemons (Juice & Zest)
30-50ml Double Cream
1 Tbsp Icing Sugar
1/2 Tbsp Lemon Juice
1. Start with biscuit base – blitz the digestive biscuits in a food processor (or break them up in a freezer bag) and then pour over the melted butter. Stir it all together until you have a mixture that sticks together slightly when you press it between your fingers.
2. Press the biscuit base into a cake tin, patting it down firmly with the back of a spoon. Use all of the mixture if you like quite a thick biscuit base. Pop it in the fridge while you make the cheesecake filling.
3. In a bowl, add the cream cheese, lemon, icing sugar, splash of cream and whisk it all together until combined. Add more double cream if you want a thicker lemon mixture – less if you want it slightly thinner mixture.
4. Take the biscuit base out of the fridge and pour over the cheesecake mixture. Pop it back in the fridge and let is chill for a few hours.
5. Blitz the raspberries, 1/2 tbsp icing sugar and lemon juice to make the coulis.
6. Pour the coulis on top of the cheesecake and serve!
Enjoy this easy to make recipe and tag me in your tasty cheesecake @toplessbaker!
So this weekend was Mother’s Day and I was the designated baker. I’d been wanting to knock up a meringue based dessert for ages so I decided it was the perfect time for my Lemon Meringue Tart…and did you guys love it! I put the picture on Instagram and it blew up so I had to write up the recipe for you. Here it is:
Ingredients –Pâte Sucrée
250g Plain Flour
100g Icing Sugar
100g Cold Unsalted Butter
2 Medium Eggs
Pinch of Salt
Ingredients –Lemon Filling
105ml Lemon Juice
200g Caster Sugar
75g Unsalted Butter
1 1/2 Tbsp Lemon Zest
4 Egg Whites
225g Golden Caster Sugar
1. Start with the pastry which needs to be prepared a couple hours before you start the tart so that it can chill in the fridge. Place the flour, salt and icing sugar in a bowl and create a well. Add the cubed butter and mix on a low speed with a ‘K’ beater attachment. Mix it until it resembles breadcrumbs, about 2 minutes.
2. Add the eggs and slowly mix just until everything comes together – 30 seconds max. You don’t want to overwork the dough and build the gluten up.
3. Scrape the mixture on to a layer of cling film, shape into a disc, wrap tightly and chill in the fridge for a few hours.
4. Once the pastry is chilled, roll it out, using flour to ensure it doesn’t stick to the work surface. Roll it out until it is about 3/4mm thick.
5. Lay the pastry over a fluted, removable base, flan tin and using some leftover dough, dab the dough into every crevasse of the tin to ensure it is well lined.
6. Chill the pastry case it in the fridge for 20 minutes just to sure up any softened butter.
7. Next, take out the chilled pastry and lay over some parchment paper, add your baking beans or rice and blind bake at 150 ͦC for 20-30 mins till the edge is golden.
8. Take the beans out and gently paint the base with egg wash to prevent any filling leaking and cook until the bottom is lightly golden – 5 minutes max.
9. If at any point holes are appearing in the pastry, just patch them up with some leftover dough.
10. Next start with your lemon filling. Over a bain-marie, heat the eggs, sugar and lemon juice and constantly whisk until the mixture has thickened and almost resembles a hollandaise/custard thickness (it should be about 160c when done). It should take about 5-8 minutes. Remove it from the heat, and run it through a fine sieve to get out any lumps. Finally whisk in the butter & lemon zest until melted.
11. Pour the lemon filling into you tart crust and heat the oven to about 170c. Cook the lemon filling for about 8-10m until it looks just set but there is a slight wobble in the centre. Remove it from the oven and let it cool while you make the meringue.
12. to make the meringue, whip up the egg whites until frothy, and then slowly add the sugar, bit by bit. Keep whisking until the peaks are semi stiff (they should have a small ‘flop’ at the peak when you take the whisk out of the bowl) – be careful not to over whip here as they need to be semi stiff in order to create those nice whipping effects. If the egg whites are too stiff you won’t be able to create a fancy design 🙂
13. Take the meringue and swirl it all over the top of the tart and pop it back in the oven at 170c for about 8-10m. Once out of the oven, take a blow torch to gently brown the edges.
This was so fun to make, and something you can also space out over a few days if you need to (make the tart case and lemon filling ahead of time – you can chill the lemon filling covered in cling film in the fridge). Experiment with different ideas or try using a pie base if you fancy something more traditional.
Enjoy and tag me @toplessbaker to show me your creations!
French Apple Tart! Now this is a little bit of a cheat’s French Apple Tart as the recipe uses ready made puff pastry. Traditionally you would make a sweet pastry base, but we don’t have time for that! All you have to do is slice up some apples, throw on cinnamon, sugar and lemon and you are set. It’s too easy not to try!
1 Block of Puff Pastry
3 Granny Smith Apples
1 Tsp Cinnamon
Zest & Juice of 1/2 Lemon
1 Tbsp Sugar
If you have any questions just let me know – all the instructions are in the video above!
This has to be one of my favourite recipes of all time. If you are a chocolate lover then these chocolate pots are the one for you – they are quick to make and you can whip them up a day ahead!
500ml Double Cream
100ml Whole Milk
5 Egg Yolks
160g 70% Chocolate
50g Caster Sugar
1 1/2 Tsp Vanilla Extract
Makes 5-6 Chocolate Pots
Let me know if you have any questions and don’t forget to tag me @toplessbaker !
How can you not love a double chocolate cookie?!
These cookies are so easy to knock up and an absolute treat! I’ve got you covered in my video on how to make it – but check out all the ingredients you need below.
400g Plain Flour
260g Golden Caster Sugar
240g Caster Sugar
280g Unsalted Butter
2 Large Eggs
1 1/2 Tsp Baking Powder
2 Tsp Pure Vanilla Extract
300g Chocolate Chips (Dark & Milk)
Don’t forget to tag me in all you cookie goodness @toplessbaker ! If you have any questions just let me know 🙂
Right, we are back and do I have a recipe for youuuu – Blueberry Pie! Now it’s January and it is pretty cold out – so warm yourself up with a big slice of pie. So easy to put together, and perfect with warm custard or whatever you fancy!
125g Unsalted Butter
250g Plain Flour
1 tsp Cater Sugar
1/2 tsp Salt
40ml Ice cold Water
30g corn starch
Juice and zest ½ lemon
- Start off with your pastry, create a mound with your flour & sugar, and place the butter and egg in the middle. Drawing in the flour from the outside, work these together until you get a mixture that resembles breadcrumbs or looks grainy. Add in the water until it starts to come together to form a soft dough. Shape this into a flat disc and chill in the fridge for at least 30 minutes.
- Now, start your bluberry mixture. In a bowl, add the blueberries, sugar, corn starch and lemon. Mix it all thoroughly and leave to one side.
- Next, grab a pie dish and roll out the pastry until it is about 3mm thick. Trim off the excess party and add the pie filling!
- Using the excess pastry, roll it out again and using star cutters or just a knife, cut out a few shapes, laying these on top of your pie being as artsy as you like 🙂
- Pop it in a pre heated oven at 375F/175C for about 30 minutes or until the pastry is golden and the blueberry mixture is bubbling.
- Take it out the oven and let it cool – then tuck in!
This is a seriously good pie – now if you like your pie ‘juice’ to be a bit thicker, then just add more corn starch at the beginning. Easy!
Enjoy and let me know how it goes 🙂
It’s CHRISTMASSSS! This time of year is a foodie’s heaven! Mince pies, turkey, endless food and an excuse to eat all day. Now no Christmas would be the same without mince pies, and homemade mince pies are surprisingly easy to make, so treat the family and give these a go. Now I know I’ve cheated a little bit with the mincemeat, but making it yourself can take about 2 weeks so let’s skip that and buy the ready-made stuff J
Ingredients – Mince Pies
Makes about 20
250g Plain Flour
200g Unsalted Butter, Cubed
100g Icing Sugar
Pinch of Salt
2 Egg Yolks
2 Jars of Mince Meat
1. Kick off with the pastry, take the flour, icing sugar, salt in a big bowl and add the butter. Rub the butter and flour mixture between your fingers, working quickly until you have a coarse mixture that resembles breadcrumbs.
2. Next, add the egg yolks and gently work it mixture together until you have something that resembles dough. Now if the egg yolks didn’t draw all the flour together and there is still some lying around, add a touch of water but not a lot!
3. Transfer the dough onto some cling film, lightly flour the top and let it rest in the fridge for at least an hour. Note – the dough will probably be a little sticky; don’t be tempted to add more flour.
4. Once the dough has chilled take it out and cut a wedge off, about 2/3 of the dough ball. This will be enough for the bases. Roll out the dough until it is 3mm thick, and then using a cookie cutter (8-9cm) cut out little rounds and place them in them into a lightly floured cupcake tray.
5. Take the mincemeat and fill the pastry cases until they are about 2/3 full. Don’t fill them to the brim otherwise they will pour out in the oven – mince pie disaster!
6. Roll out the remaining 1/3 of dough and cut out lids of all shapes (6/7cm cookie cutter will do). I like to use stars or just normal circles – try and few different designs! Brush the edge of the pastry bases with egg wash and then lay your lids on top.
7. Once all the lids are on top, brush the whole thing with more beaten egg and pop them in the oven at 180C for 12 minutes or until golden brown. After about 10 minutes, take them out quickly and dust each pie with a sprinkling of caster sugar.
8. Take them out the oven and let them cool in the tin otherwise they might fall apart on you. Once cool – carefully take them out and dust with icing sugar – your festive treats are done!
These are such a treat at Christmas time, and there is nothing like a little home baking with your time off.
I hope everyone has a great Christmas break and enjoys lots of food. Tag me @toplessbaker to show me your treats!