- grated zest of 1 lemon
- marrow of 1 vanilla bean Bourbon
- 5 Tbsp butter, softened but not melted
- 1/3 c caster sugar
- 2 eggs, egg yolks and whites separated
- 100g (7/8 c) self-rising flour
- 1 ½ c fresh or frozen red fruit
- ¾ c sugar
- 2 sprigs fresh basil
- 2 tsp balsamic vinegar IGP red*
- 2 ½ tsp water
- 4 Tbsp lemon curd*
- salt & pepper
*All ingredients in green are products found at Oil & Vinegar
Preheat the oven to 350°F. Butter 4 small tins (cupcake
size) and dust the inside with flour. Mix half the lemon zest with the marrow
of a vanilla bean, butter, caster sugar and a pinch of salt. Beat lightly.
Add
the egg yolks and whisk. Mix in the flour and continue beating until it becomes
a smooth dough.
Divide the dough in the baking tins. They should be filled
three-quarters high. Firmly press the dough with a damp spoon (hold the
spoon under a hot tap). Place the cakes in the oven and bake about 20 minutes
until tender. Check with a skewer if they are done and leave on an oven
rack to cool.
Heat the red fruits with ¼ c sugar in a small pan, stir
well. Add the rest of the lemon zest and sprigs of basil. Let simmer for 10 to
15 min. Remove the sprigs and add the balsamic vinegar. Let cool.
In a small heavy saucepan heat the remaining ½ c sugar with
the water. Let the sugar boil for 5 -10 min. Beat the egg whites until frothy
with a pinch of salt and pepper in a metal or glass bowl. Add the hot sugar
syrup in streams, against the side of the bowl. Beat 10 minutes until the foam
is smooth and stiff. Spoon the foam into a piping bag.
Cut the top of the cakes off straight. Spread the lemon curd
over the cakes. Spray a dollop of foam in circles on the tarts. Put the tarts
under the broiler of the oven briefly so that the foam turns brown. Serve
the tarts with the fruit mixture.
