Monday, 9 December 2013

My Dad's Insanely Delicious Lemon Tart and Chocolate Truffles

You might remember after my birthday last week I posted pictures of the sweet treats my dad made me for my birthday and boasted to you all how utterly amazing they were. Well I am here to share the recipes with you tonight and if you don't make them your missing out, I shall hand over to my dad.......

Gluten/Dairy Free Lemon Tart
This tart is pretty indulgent but well worth the trouble
(adapted from the hairy bikers)


250g gluten free plain flour,plus a bit for dusting
175g dairy free spread (e.g. Pure)
25g icing sugar
1 medium egg, beaten

Put a 23cm loose bottomed,fluted flan tin on a baking tray.

To make the pastry, put the flour,icing sugar and spread in a food processor and pulse until the mixture looks like breadcrumbs or rub together in a bowl in the traditional way.

Add the egg and blend/knead until the mixture forms a ball.If it is very soft/sticky wrap in clingfilm and chill for 15 mins.

Put the pastry on a sheet of baking parchment dusted with flour so it doesn't stick and carefully roll out into a circle about as thick as a one pound coin.

Using the paper to lift it,pull the pastry over the rolling pin and slip it into the flan tin. Make sure to press into the bottom and sides of the tin.Patch up and gaps to make sure the pastry case is watertight. Trim off the excess pastry but leave a little over the edge to trim after blind baking. Prick the bottom lightly with a fork and chill in the fridge for 30 mins.

Preheat the oven to 200C/fan 180C/Gas mark 6.Line the pastry case with well crumples baking parchment and fill with baking beans/ any dried pulses to hold the shape.

Bake for 25 minutes then take out of the oven and remove paper and beans.Return to the oven for 4-5 mins or until the surface of the case is dried and lightly browned.

Trim the excess off the edge with a sharp knife. Be careful as it is easy to crack the case.

Reduce oven temperature to 180C/fan 160C/Gas mark 4


6 medium eggs
225g caster sugar
175ml of lemon juice
Finely grated zest of the lemons used for juice
250ml coconut milk - drained - i.e tip off the watery liquid carefully
Fresh berries - redcurrants/raspberries/blueberries -get creative here
Sifted icing sugar to decorate

Using a 1litre jug

Put the eggs in a jug and whisk until smooth.Add the sugar, lemon zest and juice and stir until well mixed.Don't use a whisk as your tart will be bubbly.Pour the coconut milk into the mixture and stir well. Put the cooked tart shell on the baking sheet on the middle shelf and pull out 1/2 way so that you can fill the tart without having to move it and slide back into the oven.
Bake for about 20 - 30 mins or until the tart has set. It should still wobble a little bit right in the middle.Let it cool in the tin until you are about to serve it.
Take it out of the tin and decorate with fresh berries,either informally or in a geometric pattern.
Finally dust with sifted icing sugar to serve.

Bon appetite.

Dairy Free Chocolate Chilli Truffles
(adapted to be dairy free from Thomasina Myers)

350g dark chocolate (at least 70% cocoa solids)
3 cloves, ground
1/2-1dried chillies
175ml coconut milk - drained - i.e. tip off the watery liquid carefully
A dash of tequila
A couple of pinches of salt
1 tsp golden syrup
50g cocoa powder to roll

Grease a baking tin (approx 25cm x 20cm) with a little vegetable oil and line with clingfilm.
Coarsely grate the chocolate or cut into small uniform pieces which will make melting the chocolate much easier.

Grind the spices with a pestle and mortar and heat with the coconut milk and tequila in a heavy bottomed pan.

When the mixture is hot but not boiling, add to the chocolate in a bowl and stir in. If you burn the chocolate with cream that is too hot, the chocolate will split, in which case you will need to stir a few tablespoons of cold cream into the melted chocolate to bring back. If the chocolate has not melted completely suspend bowl over a pan of simmering water to warm the chocolate gently.

Pour mixture into the tin, tap sharply against the work surface a few times to ensure the mixture is flat and freeze for an hour. Sieve out half the cocoa powder into a large bowl.

Turn out the chocolate onto a chopping board and cut into cubes. Toss in the cocoa powder, sieving more over the truffles as you cut them and transfer them to a plastic bag. 

Store in the fridge or freezer.

Thank you dad for taking the time to share these I know I will definitely be making them and hoping they turn out as good as yours did!


Will you be making either of these?


  1. I remember seeing these posted on your Instagram. They look fantastic, your dad is very talented! :-)

  2. The lemon tart just looks amazing. I love lemony things, especially anything cake/pudding related. And the truffles look great too.

    1. If you love lemon you gotta make this tart it's awesome!!

  3. I love lemony things and that looks amazing! I made some coconut milk truffles last year that were fab, very tempted to make them again!

  4. Lemon Tart is soooooo British and your dad sure knows how to bake a good one!
    Looks really, really, really good!