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Treat Mum To A Delicious Dessert: Passionfruit And Lemon Tart

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Rustle up a wonderfully indulgent treat for Mothers Day with this tangy and delicious Passionfruit and Lemon tart.

The perfect dessert to finish off a special lunch or dinner, we love serving ours with a few raspberries or strawberries and a spoonful (or two!) of fresh Cornish clotted cream.

You can of course make your own pastry, but to save time we use either ready-made sheets or shells and blind-bake them before filling.

When blind baking the pastry, make sure you line the shell with greaseproof paper or silver foil before filling it with baking beans, and bake for 10 minutes, remove the foil and beans and bake for a further 10 minutes until golden brown.

Ingredients:

  • 1 x 22cm sweet shortcrust pastry tart shell, blind-baked

For the filling:

  • 5 eggs
  • 150 g golden caster sugar
  • 150 ml double cream
  • finely grated zest and juice of 2 lemons
  • 2 ripe passionfruit, halved

To decorate:

  • 2 tbsp apricot preserve, sieved, for glazing
  • icing sugar

Method

  1. Preheat the oven to 150ºC, fan 130ºC, gas 2.
  2. Beat the eggs and sugar using a stand mixer or electric whisk, until they look pale and fluffy. Stir in the cream, then the juice and zest of the lemons. With a teaspoon, scoop out the pulp from the passionfruit shells and add to the cream. Pour this mixture into a measuring jug.
  3. Place your blind-baked tart shell on a baking tray in the preheated oven, and pull out the oven shelf a bit. Pour the lemon mixture into the tart shell until filled to the top. Slide the shelf carefully back in and close the oven door.
  4. Bake the tart for 25–30 minutes until the mixture is set but still wobbly. Leave to cool in the tin.
  5. With a pastry brush glaze the top with the heated apricot glaze, then decorate with fresh berries, if you like, and a dusting of icing sugar. Serve with fresh Cornish clotted or whipped cream.

Chocolate Hazelnut Cheesecake

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As promised, here is our fabulously delicious Chocolate Hazelnut Cheesecake recipe, courtesy of the wonderful Nigella Lawson. It’s incredibly easy to make and is perfectly indulgent for this time of year, when it’s far too cold and miserable to be worrying about calories!

We love decorating ours with chocolate pieces, fresh berries and edible gold leaf, but you could try making your own hazelnut brittle and scattering a few golden shards across the top – delicious!

Don’t worry about letting the cheescake come to room temperature either – it definitely tastes better when it’s still slightly chilled.

Serves: 8-12

Ingredients
• 250 grams digestive biscuits
• 75 grams soft unsalted butter
• 1 x 400 grams jar nutella (at room temperature)
• 100 grams chopped toasted hazelnuts
• 500 grams cream cheese (at room temperature)
• 60 grams icing sugar (sifted)
Method
1. Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of hazelnuts and keep pulsing until the mixture becomes damp and sand-like.
2. Spoon into a 23cm/9inch round springform tin and press into the base using your fingertips or the back of a spoon. Chill in the fridge for about 20 to 30 minutes.
3. Beat the cream cheese and icing sugar until smooth, add the rest of the Nutella, and keep beating until it’s combined.
4. Remove the springform tin from the fridge and smooth the Nutella and cream cheese mixture over the base. Decorate with berries, chocolate pieces, brittle shards or even some chopped hazelnuts and put the tin back in the fridge for at least four hours or overnight.