MARY BERRY’S HEAVENLY LEMON CHEESECAKE | CAKE RECIPES
Ginger and lemon are a match made in heaven in Mary Berry's heavenly cheesecake recipe. For more pudding ideas, go to redonline.co.uk
Provided by Red Online
Categories dinner party dessert
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 1-8
Number Of Ingredients 7
Steps:
- Mix the biscuits with the butter in a bowl, then press into the base of the tin (but not up the sides).
- Put the mascarpone, lemon curd, and lemon juice in a bowl and beat with a spatula until smooth.
- Spoon on to the biscuit base and level the top. Chill in the fridge for at least four hours and up to 24 hours to firm up.
- To serve, remove the cheesecake from the tin, peel off the baking parchment, and arrange on a platter.
- Decorate with the fruit and dust with icing sugar.
MARY BERRY'S PEAR FRANGIPANE TART | DESSERT RECIPES ...
Mary Berry's pear frangipane tart is perfect for a party served warm with cream or creme fraiche. You can use shopbought pastry if time is short
Provided by Woman and Home
Categories Dessert
Yield Serves: 10–12
Number Of Ingredients 4
Steps:
- If making the pastry by hand, rub the butter into the flour and icing sugar until the mixture resembles breadcrumbs, then stir in the beaten egg and bring together to form a dough. If making in a processor, combine the butter, flour and icing sugar in the bowl then process until the mixture resembles ground almonds. Pour in the beaten egg and pulse the blade until the dough starts to form a ball around the central stem. Form the pastry into a smooth flat cake, wrap in clingfilm and chill for 30 minutes or until manageable.
- Make the filling in the unwashed processor. Cream the butter and sugar together, then gradually add the beaten eggs (do not worry if it looks curdled at this stage). Scrape down the sides of the bowl with a spatula. Add the ground almonds, flour and almond extract. Process for a few seconds until well incorporated. Leave this mixture in the fridge until required.
- Roll out the chilled pastry on a lightly floured work surface and line a flan tin 28cm in diameter, about 2.5cm deep. If possible, chill for a further 30 minutes.
- Spoon the frangipane mixture into the pastry case and level the top using a small palette knife. Arrange the pear halves, cut side down, attractively on the filling. Be sure to leave enough room between them to allow the frangipane mixture to rise.
- Preheat the oven to 190C, gas 5 and put a heavy flat baking tray into the oven to preheat. Place the tart on the tray and bake for about 45–50 minutes until the almond filling and pastry are golden brown.
- OR to bake in an Aga, lift the tin on to a baking sheet and bake on the floor of the roasting oven until pale golden, about 15-20 minutes. Then transfer to the centre of the Baking Oven until set and golden brown, another 15–20 minutes. In a two-oven Aga, lift the tin onto a baking sheet and bake on the floor of the roasting oven for 15–20 minutes until pale golden. After this time, put the cold plain shelf on the second set of runners and continue to bake for a further 15–20 minutes until the almond filling is set and golden brown. If the pastry is becoming too dark, place a ring of foil around the edge.
- Cool slightly, brush with hot apricot glaze and sprinkle with toasted flaked almonds. Serve warm with cream or crème fraîche.
Nutrition Facts : @context https//schema.org
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Prep time: 30 minutes Cook time: 1 hour 40 minutes–2 hours 10 minutes
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Heat a deep ovenproof frying pan with a lid, or a large cast-iron casserole dish, over a high heat. Add the oil and the lamb and fry for 3–4 minutes or until the meat is golden brown all over. You may need to do this in two batches. Use a slotted spoon to transfer the meat to a plate.
Add the onions and celery to the pan and fry over a medium heat for 3–4 minutes until starting to soften but not browned. Add the garlic and ginger, then sprinkle in the spices and stir to coat the vegetables. Cook for 10 seconds, add the tomatoes, stock, tomato purée, harissa paste, honey, apricots and preserved lemons. Bring to the boil, stirring, and then return the lamb and any juices to the pan. Season with salt and pepper, cover with the lid and transfer to the oven to cook for 1 hour.
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Sprinkle with the chopped parsley and serve with the Nutty Wholemeal Couscous Salad or Moroccan Summer Salad from Quick Cooking.
Mary's wise words:
The cooking time depends on the size of the lamb pieces – smaller chunks may take a bit less time to cook.
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