My mum really loves a proper English Lemon Tart and since we had a jar of Lemon Curd in store that we had to use up; I decided to make Lemon Tartlets. My mum made the filling and I did the pastry. We both did freestyle baking so the recipe is self-created by my mum and me. The whole thing was really spontaneous and we were surprised how good they turned out. (I’ve never baked a Lemon Tart before) So check the recipe out!
By the way, my mom bought this wooden box the same day at the thrift shop! Isn’t it a beautiful box?! I think it’s perfect for food photography, quite likely you’ll see this box in more pictures hereafter.
1/2tbs baking powder
125gr. cold butter
a pinch of salt
120gr. Lemon Curd
200gr. crème fraîche
For the pastry: Put all ingredients in a bowl and knead everything together. Preheat the oven to 180°C. Cut out squares from a baking paper and line a muffin tin out with them. Press the pastry into the tin and cover the little tartlets with baking paper squares as well. Fill them with baking beans and blind-bake for 10-15min. Remove the baking beans and bake for another 5 minutes.
For the filling: Beat up the eggs until light in colour, then add the Lemon Curd and the Creme Fraiche and mix again.
Fill the filling into the tartlets and let them bake for 15 minutes. Let cool and they’re ready to serve.
Today, I have a delicious recipe for you. Pulla are Finnish sweet yeast rolls. And it reminds me of cinnamon rolls, buts its lighter and less sweet. I first ate Pulla 3 years ago and we still bake them. This time I shaped them in a special way, but you can also bake the Pulla in a loaf pan or a springform baking tin. Or you can just make buns if you want. You have a lot of possibilities…
Finnish Pulla (two bread rolls)
For the dough:
42gr fresh yeast
For the filling:
250gr soft butter
cinnamon for the filling
sugar for the filling
Put the flour, salt and cardamon in a bowl and mix everything together.
Resolve the yeast and a pinch of sugar into a bit water.
Melt the butter and mix it with the milk.
Give the milk mixture and the yeast to the flour and knead it with the kitchen machine.
Let the dough raise until it has doubled in size. (ca. 1-2h)
Preheat the oven to 180°C and take the butter out of the fridge. Perhaps you have to prepare your baking tin.
Split the dough into two parts and roll them out or press flat with hands.
Spread the butter on each of the two parts and cover with a layer of sugar and a layer of cinnamon.
Put one dough onto the other and do this or roll it up and cut into 4cm thick slices.
Put them into the tin and bake for about 30 minutes or until golden brown.