Desserts and cakes

Tarte au citron meringuee and mini Banofee pie!!!

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For the Italian version click here!!!
Here are the cakes I made for my hubby's birthday 11 days ago!! In Italy was so hot but I had to make something special for him....
I made banoffee pie quite a few times as it is our favourite one, but it was the first time I baked the tarte au citron and it is AMAZING!!!! Wow delicious!!! You have to try this!!!!

TARTE AU CITRON MERINGUÉEINGREDIENTS for 4 mini tartsPastry:
  • 125g flour
  • 15g almond flour
  • 35g caster sugar or icing sugar
  • 70g butter
  • 1 egg
Lemon custard:
  • 2 lemon
  • 2 eggs
  • 60g caster sugar
  • 40g softened butter
Meringue:
  • 2 egg whites
  • 2/3 tbs caster sugar
To make the pastry mix with finger tips flour, almond flour, sugar and the cold butter until it resemble breadcrumbs. Add the small egg and mix quickly until you have a smooth and soft dough. Refrigerate for at least 30 minutes.
For the lemon custard: Mix well the softened butter with the sugar until creamy. Add the beaten eggs, leon juice and zest. Cook the custard in a bowl over a pan of simmering water, until smooth and creamy.
Roll out the pastry and let it drop on the tart cases, then ease the pastry into the corners and up the sides of the tin. Prick the base with a fork and bake at 180ºC for 12/15 minutes until golden brown. Allow to cool down then fill the cases with the lemon custard. 
Chill the tarts for 1 hour.
Prepare a simple meringue by whisking the egg whited until soft peaks, add the sugar and continue whisking until the meringue is read. Transfer into a piping bag and decorate the small tarts. Grill for 1 or 2 minutes max until golden brown. 



 And here is the recipe of my favourite pie!!!



MINI BANOFFEE PIE
INGREDIENTS:
  • 100g digestive biscuits
  • 50g of butter
  • 1/2 banana
  • 200g condensed milk (in a tin)
  • 150g whipped cream

First of all prepare the toffee by boiling for about 2 hours the condensed milk tin. Make sure the the water covers the tin to avoid bursting of tin. Allow to cool down.Finely crush the biscuits then add the melted butter and mix until well combined.Divide the mixture into 4 tart cases, firmly press the biscuits on the base and sides of each case. Refrigerate for about 1 hour.Spread the toffee on top of the biscuits base, on top of it arrange the sliced banana then the whipped cream. Dust with cocoa powder!Refrigerate until serving time. 



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