Other

On the menu: Lemon Bakewell tart

Supplied by Karl Finnerty, head chef at Chapel Street Nursery and Children's Centre in Luton

This recipe is in the style of a Bakewell tart, has a lemon filling and is enough for four children.

Ingredients
Pastry
225g plain flour
110g margarine
15g caster sugar
1 egg
1tsp vanilla extract
20g icing sugar

Sponge mixture
160g margarine
160g caster sugar
1 egg
160g self-raising flour
60g ground rice
130ml milk

Lemon curd
75ml lemon juice
4g lemon zest
110g caster sugar
3 eggs
80g margarine

METHOD

  • Place all ingredients for the lemon curd in a pan and put on a low heat until the mixture starts to thicken.
  • Make the pastry, roll out and line a tin. Blind bake for 10-15 minutes at 160degC/325degF/Gas 2-3.
  • Spread the lemon curd over the pastry.
  • Cream the margarine with the sugar and beat in the egg.
  • Sift the flour and ground rice and add to the mixture.
  • Beat well, adding enough milk to make a mixture that spreads easily.
  • Spread this mixture over the lemon curd.
  • Bake for ten minutes at 200degC/400degF/Gas 6, then reduce to 190degC/375degF/Gas 5 for a further 20-30 minutes or until the filling is firm to the touch.