-
Loretta Tart with Pear Vanilla Custard Filling – Topped with Figs & Dressed Pears
The content discusses various recipes using Loretta Dough, specifically an oat and walnut version, while featuring creations like Frozen Strawberry Loretta Tart and Plum Delicious Berry Tart. It highlights techniques for custards and compotes, emphasizing their adaptability for various desserts, with a focus on summer fruits like strawberries and plums.
-
Frozen Loretta Tart with Strawberry Custard Filling
The content discusses various recipes using Loretta Dough, specifically an oat and walnut version, while featuring creations like Frozen Strawberry Loretta Tart and Plum Delicious Berry Tart. It highlights techniques for custards and compotes, emphasizing their adaptability for various desserts, with a focus on summer fruits like strawberries and plums.
-
Foundation Curd -Lemon (Master Method)
This guide outlines the basic technique for making fruit curds using juice or strained purée. It involves whisking eggs and sugar, warming the fruit, tempering, and cooking until thick. Butter is added for richness, followed by chilling. Optional flavor enhancements include zest, vanilla, and spices, contributing varied tastes.
-
Lemon–Vanilla Curd
Lemon–Vanilla Curd combines the zesty brightness of lemon with a smooth vanilla finish, ideal for cake layers, cookies, and tartlets. The recipe yields approximately 1½ cups and takes 20–30 minutes plus chilling. Key ingredients include lemon juice, sugar, eggs, butter, and vanilla, following a classic curd preparation method.
-
Plum Delicious Berry Tart
The recipe features a Plum Delicious Tart made with Loretta Dough using oats and dates, filled with lemon curd and topped with a compote of plums and cranberries. The dough combines various ingredients, including oatmeal and white chocolate, creating a balanced and flexible base for the tart and other delightful desserts.