My simple Italian

Amalfi lemon tart

 
 

English raspberries with crema di mascarpone and almond croquante

15 minutes, serves 4.

3 punnets fresh raspberries

Almond Croquante

For the crema di mascarpone

200g mascarpone

seeds from 1/2 vanilla pod

50g icing sugar, sifted

2 tbsp Marsala or to taste

150ml double cream

1. To make the crema di mascarpone, beat the mascarpone with the vanilla seeds and icing sugar. Beat in the Marsala. In a separate bowl, whip the cream to soft peaks. Fold the cream into the mascarpone mixture.

2. Spoon the crema di mascarpone on to a serving dish. Scatter over the raspberries and sprinkle with almond croquante.

1.5 hours for the Case

45 minutes to prepare the tart

makes a 26 cm tart to serve 8.

For the 26 cm Sweet Pastry Case

250g plain flour, plus extra for dusting

75g icing sugar, sifted

180g unsalted butter, chilled

2 organic egg yolks

beaten egg, for egg wash

For the filling

grated zest of 5 Amalfi lemons

150ml freshly squeezed Amalfi lemon juice

300g caster sugar

300g unsalted butter, chilled

6 whole organic eggs

9 organic egg yolks

For the 26 cm Sweet Pastry Case

1. Put the flour, icing sugar and butter in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolks and pulse for 10 seconds, then tip into a bowl and mix briefly by hand into a dough.

2. Cover the bowl and leave the pastry to rest in the fridge for 1 hour.

3. Roll out the pastry on a light floured surface and press into a 26 cm fluted, loose-bottomed tart tin to line evenly. Leave to rest in the fridge for 30 minutes before baking.

For the Amalfi lemon tart

1. Preheat the oven to 180°C. Line the tart case with baking parchment and fill with baking beans. Blind bake for 15 minutes until golden in colour. Remove the paper and baking beans, then return the tart case for the oven to bake for a further 5 minutes. Brush all over the inside of the case with egg wash to seal. Bake for another 5 minutes, then set aside.

2. Preheat the grill t high. For the filling, combine the lemon zest and juice, sugar and butter in a heavy-based saucepan and heat gently until the butter has melted and the sugar dissolved. Whisk the eggs and yolks together in a bowl, then add to the saucepan. Stir over a medium heat until the custard mixture thickens (make sure it doesn't boil or the eggs will curdle). Still stirring, pour the filling into the tart case.

3. Place the tart under the grill and cook until black patches appear on the surface of the filling. Leave to cool and set before serving.

Chocolate and almond cookies

 

40-45 minutes, makes about 12 cookies.

400g blanched (skinned) almonds

4 organic eggs, separated

250g caster sugar

150g plain flour

250g unsalted butter

250g 70% dark chocolate

1. Preheat the oven to 180°C. Spread the almonds on a baking sheet and lightly toast in the oven as it heats up. Line 1-2 baking sheets with baking parchment.

2. Beat the egg yolks with the sugar in a large bowl until pale, light and creamy. Add the flour and mix well. Set aside.

3. Gently heat the butter in a small pan until it has just melted; remove from the heat. Finely chop the toasted almonds and roughly chop the chocolate.

4. In another large bowl, whisk the egg whites until soft peaks form when the whisk is lifted from the bowl. 

5. Fold the almonds and chocolate into the yolk mixture followed by the melted butter and then the whisked egg whites. folding just until combined.

6. Place spoonfuls of the mixture, well spaced apart, on the lined baking sheets. Bake for 12-15 minutes until the cookies are set and crisp on the outside (they should still be soft in the middle). Transfer to wire racks to cool before serving.

 

Ricotta cheesecake

1.5 hours, plus cooling and chilling, serves 8.

For the sweet pastry

150g plain flour, plus extra for dusting

50g icing sugar, sifted

100g unsalted butter, chilled

1 organic egg yolk

For the topping

80g sultanas

3 tbsp sweet Marsala wine

450g sheep's ricotta

100g caster sugar

1 tbsp plain flour

3 organic eggs, separated

4 tbsp double cream

4 tbsp crème fraîche

seeds from 1 vanilla pod

1/4 tsp sea salt

1. First make the pastry. Put the flour, icing sugar and butter in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and pulse for 10 seconds, then tip into a bowl and mix briefly by hand into a dough. Cover the bowl and leave the pastry to rest in the fridge for 1 hour.

2. Line a 23 cm spring form tin with baking parchment. Roll out the pastry on a lightly floured surface and use to line the base of the tin. Leave to rest in the fridge for 30 minutes.

3. Preheat the oven to 180°C. Bake the pastry base for 20 minutes until set and golden brown. Set aside to cool. Turn the oven down to 160°C. 

4. Making the topping while the pastry is cooling. First put the sultanas in a bowl with the Marsala wine to soak. Meanwhile, combine the ricotta, sugar and flour in a large bowl and beat until smooth. Add the egg yolks, double cream, crème fraîche and vanilla seeds, then stir in the sultanas and Marsala wine.

5. In another bowl, whisk the egg whites with the salt until stiff peaks form. Fold into the ricotta mixture. Pour into the spring form tin over the baked base. Bake for 50 minutes or until the filling is just set in the middle. Allow to cool, then chill before serving.

Theo Randall's Italian Kitchen

Badenerstrasse 420

8040 Zurich

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