Babka is a sweet Polish yeast bread, similar to Italian panettone
Delicious Desserts
Belinda, the ‘Accidental Chatelaine’ loves to cook at any opportunity and is delighted to be able to share that love with you By Beli n
da Prin ce
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Strawberry & Lemon Curd
Tart with a Lemon Drizzle Ingredients (Serves 8) 1 pack sweet shortcrust pastry (pâte sucrée) 500g mascarpone 3tbsp lemon curd (Citrons de Corse) ½ tsp vanilla extract 1tbsp icing sugar 300g strawberries, halved – pile on more if you like! 3tbsp caster sugar ½ lemon, zest only
Method 1. Heat the oven to 190ºC/170ºC fan/gas 5. 2. Line a 28cm flan tin with the pastry, chill in the fridge for 30 mins before baking blind until crisp and browned. Leave to one side to cool while preparing the filling. 3. Mix together the mascarpone, lemon curd, vanilla extract and icing sugar until smooth.
4. Pile into the cooled pastry case and top with the halved strawberries. 5. Meanwhile, make a lemon syrup. Place the caster sugar and 2 tbsp of water into a small saucepan over a low heat. Allow the sugar to dissolve, then increase the heat and boil for 3 minutes. Remove from the heat; add the lemon zest and leave to cool completely. 6. Drizzle the lemon syrup over the tart (and try not to eat it all by yourself!).
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