Tarts – 2 Recipes by Jamie Oliver
There’s something wonderful about a delectable filling in an edible cup that I just cannot get enough of. From savoury quiches and chicken pot pies to the classic apple pie a-la-mode, everyone can find a tart or pie they love as any conceivable ingredient can be turned into one. Included below are two of Jamie Oliver’s short-crust tart recipes which I tried recently that are characteristically idiot-proof (endorsed by an idiot right here) and fuss-free for simple, unpretentious deliciousness.
Lemon Lime Tart
(The basic short-crust pastry is a great for other things too!)
100g icing sugar
Pinch of salt
2 egg yolks
2 tbsp cold milk
340g caster sugar
350ml double cream
200ml lime juice
100 ml lemon juice
1. Cream butter, sugar and salt then pulse in flour and egg yolks.
2. Add milk when mixture resembles coarse breadcrumbs.
3. Lightly work and shape into a ball of dough with minimal kneading.
4. Roll into a log and refrigerate for an hour.
5. Slice 0.5cm discs and line tart tins.
6. Freeze for an hour.
7. Egg-wash and blind bake at 180 degrees Celsius for 12 min.
8. Whisk sugar and egg followed by cream then juices.
9. Pour filling into shells and bake for 40min at 180 degrees till slightly wobbly.
170g unsalted butter
115g caster sugar
A pinch of salt
280g plain flour
Zest of 1 orange
35g cocoa powder
100 ml whole milk
290 ml double cream
30g caster cugar
175g dark chocolate
1. Cream butter, sugar and salt together.
2. Fold in flour, orange zest, eggs and cocoa powder.
3. Work coarse-breadcrumb texture into a ball of dough but do not work dough too much or it’ll be chewy.
4. Wrap in cling film and refrigerate for an hour.
5. Roll out, line tart tins and freeze for half an hour.
6. Blind bake for 15 minutes at 180 degrees till almost biscuit like.
7. Heat milk, cream and sugar in a saucepan till at a gentle boil.
8. Take off heat and whisk in broken chocolate followed by eggs.
9. Fill pie shells and bake for 15 min at 170 degrees till a slightly wobbly.