Monday was the final night of the 3015 Trinity Groves Cooking School and I ate three desserts for dinner. We made éclairs, crème brûlée and a lemon tart with shortbread crust, which I’m pretty sure beats the bowl of Rice Chex and almond milk you threw down.
After the team huddle, we started on the shortbread crust for the tart since it needed time to assemble, chill, bake and then cool. Basically this is just a giant shortbread cookie that is topped with a tangy and sweet lemon curd. If you get a bag full of soul-crushing dry lemons, microwave them for a few seconds to loosen them up before you break your fingers trying to release the juice. It’s a good tip and works. Continue reading