Lime & Elderflower Fruit Curd Tart

Lime & Elderflower Fruit Curd Tart

with Coconut Creme & Lemongrass & Pistachio Pebbles

(Using 75mm x 10mm round tart shells)

Coconut Creme

Yield:  12 x (SF005 half-sphere 40mm) silicon moulds from Silikomart

Ingredients

55g egg whites
65g granulated sugar
35g water
6g powdered gelatine
20g cold water
180g UHT natural coconut cream (Kara brand)
140g cream
2g vanilla paste

Method

Hydrate the gelatine with the cold water.

Whisk the cream, vanilla and coconut cream together to soft peak.

Dissolve the hydrated gelatine and keep warm.

Bring the sugar and the water to the boil - heat to 115ºC and pour gradually into the whisked egg whites to make an Italian meringue.  Then whisk the dissolved gelatine gradually into the meringue.

Fold the meringue mixture into the cream mixture and pipe into moulds.

Freeze the Coconut Creme to set - once frozen remove from moulds.

Lemongrass & Pistachio Pebbles

Ingredients

42g egg whites
38g caster sugar
35g icing sugar
2 Tbsp lemongrass powder
pistachios (nibbed)

Method

Sieve the icing sugar and lemongrass powder together.

Whisk the egg whites until stiff.  Add the caster sugar gradually until combined.

Fold in the icing sugar and lemongrass powder.  Pipe onto silicon paper.

Sprinkle nibbed pistachios onto the piped pebbles.

Bake at 85ºC for 40 minutes.

Assembly

Pipe 50 to 60 grams of Barker's Lime & Elderflower Fruit Curd into the base of each baked tart.

Place the set Coconut Creme on top.

Then set the Lemongrass & Pistachio Pebbles around the creme and decorate as desired.

Lime & Elderflower Fruit Curd Tart

Lime & Elderflower Fruit Curd Tart

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Lemon Meringue Crepe

Lemon Meringue Crepe

Ingredients

10 Van Dyck sweet crepes
500g Barker’s Lemon Curd
200g drained, canned pears, chopped
3 egg whites
150g sugar

Method:

Spray 10 ramekins with a little canola oil.

Place a Van Dyck sweet crepe in each ramekin.

Mix the Barker’s Lemon Curd and pears together and place in the crepe.

Beat the egg whites together until fluffy, fold in the sugar gradually until all sugar has dissolved.

Pile on top of the lemon curd.

Bake in oven pre-heated to 230°C for 5 to 7 minutes until golden.

Serve immediately.

Serves 10

Lemon Meringue Crepe

Lemon Meringue Crepe

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Salmon & Lemon Mayo Wrap

Salmon & Lemon Mayo Wrap

Ingredients

10 Van Dyck plain crepes
10 salmon portions
1 kg baby spinach, wilted
100g Barker’s Lemon Curd
300g mayonnaise
5 limes, cut in half.

Method:

Warm the Van Dyck crepes.

Grill the salmon portions.

Place the wilted spinach on half of the crepe, top with the salmon.

Mix the Barker’s Lemon Curd and mayonnaise together and drizzle over the salmon.

Fold the crepe over the salmon.

Serve with half a lime.

Makes 10

Salmon & Lemon Mayo Wrap

Salmon & Lemon Mayo Wrap

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Blood Orange Fruit Curd Tart with Citrus Mousse & Almond

Blood Orange Fruit Curd Tart with Citrus Mousse & Almond

Almond Dacquoise (Yield: 2 x 180mm x 35mm moulds)

Ingredients 

120g ground almonds
50g icing sugar
4g cornflour
125g egg whites
30g castor sugar

Method

Blend the almonds, icing sugar and cornflour in a food processor and then sieve together.

Whisk the egg whites until full volume.  Then add the caster sugar gradually until combined.

Fold in the sieved dry ingredients, then pipe into greased and floured moulds.

Bake at 180ºC for approximately 20 minutes.

Chocolate Crunch

Ingredients

22g feuilletine
8g unsalted butter
½ orange zest (micro plane)
30g dark couverture

Method

Melt the chocolate and butter together.  Stir in the zest and feuilletine.

Spread onto the base of the baked Dacquoise cases.

Citrus Cremeux (Yield: 2 x 150mm x 35mm moulds)

Ingredients

500g Barker's Lime & Elderflower Fruit Curd
300g Barker's Blood Orange Fruit Curd
50g granulated sugar
30g water
80g egg whites
10g powdered gelatine
25g cold water
240g cream

Method

Hydrate the gelatine with the 25g of cold water.

Whisk the cream to soft peaks.

Warm both of the Barker's Fruit Curds to 25ºC.

Heat the 30g of water and sugar to 118ºC and pour into the whisked egg whites to make an Italian meringue.

Dissolve the gelatine then whisk the gelatine into the warm Barker's Fruit Curds.

Fold the Italian meringue into the Barker's Fruit Curds.

Fold in the semi-whipped cream.

Pipe into moulds and place into the freezer to set firm.

Assembly

Pipe 120g of Barker's Blood Orange Fruit Curd onto the Dacquoise cases that have the Chocolate Crunch already spread on the base.

Place the set Citrus Cremeux on top.  Decorate as required.

Blood Orange Fruit Curd Tart with Citrus Mousse & Almond

Blood Orange Fruit Curd Tart with Citrus Mousse & Almond

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Lemon Meringue Flan

Method

Using a standard white sweet pastry recipe line a flan or pie tin.

Deposit Barker's Lemon Fruit Curd into the flan or pie tin (only fill three quarters of the tin).

Rest the pastry for approximately 10 to 15 minutes.

Bake at 180°C for 15 to 18 minutes or until the pastry is golden brown in colour.

Remove from the oven and cool.

Pipe the prepared meringue on top of the lemon curd.

Bake at 190°C using only the top heat for approximately 5 to 8 minutes or until the meringue turns a slight golden brown in colour. (Be careful that the meringue does not colour too quickly).

Note: Any of Barker's Fruit Curds also look and taste good with a meringue topping.

Lemon Meringue Flan

Lemon Meringue Flan

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Cranberry & Pomegranate Cream Cheese Filling for Choux Buns

Cranberry & Pomegranate Cream Cheese Filling for Choux Buns

Ingredients

200g cream cheese
2g vanilla paste
25g icing sugar
110g Barker's Cranberry & Pomegranate Fruit Curd
10g lemon juice
140g semi-whipped cream

Method

Whisk the cream, icing sugar and vanilla paste to soft peak.

Soften the cream cheese and whisk until smooth.  Whisk in the lemon juice.

Whisk the Barker's Cranberry & Pomegranate Fruit Curd into the smooth cream cheese.

Fold in the whipped cream until smooth.

Pipe a small quantity of the Barker's Cranberry & Pomegranate Fruit Curd into the base of the choux buns.  Then pipe the cream cheese filling to fill the choux bun completely.

Dust with icing sugar and decorate as desired.

Cranberry & Pomegranate Cream Cheese Filling for Choux Buns

Cranberry & Pomegranate Cream Cheese Filling for Choux Buns

Cranberry & Pomegranate Cream Cheese Filling for Choux Buns

Cranberry & Pomegranate Cream Cheese Filling for Choux Buns

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Lemon Crumble Slice

Method

Using a standard white, sweet pastry recipe line a slice tin.

Deposit Barker’s Lemon Curd into the slice tin (only fill three quarters of the tin).

Sprinkle a crumble topping over the Lemon Curd.

Bake at 180°C for 18 minutes or until the pastry is golden brown in colour.

Remove from the oven and cool.

Note: Barker’s Passionfruit , Orange or Lime Curd may be used as an alternative.

 

Lemon Curd Crumble Slice

Lemon Curd Crumble Slice

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Lemon Curd Frozen Yoghurt

Lemon Curd Frozen Yoghurt

Ingredients

500g thick Greek-style yoghurt
300g Barker’s Lemon Curd

Method

Place the yoghurt in a large bowl.

Stir through Barker’s Lemon Curd in a rippled effect.

Place the mixture in a plastic container or mould and freeze overnight.

Place in the fridge for 20 to 30 minutes to soften before serving.

Lemon Curd Frozen Yoghurt

Lemon Curd Frozen Yoghurt

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Mini Lemon Meringue Tarts

Method

Line small patty tins with a sweet pastry.

Three-quarter fill the pastry shells with Barker’s Lemon Curd.

Bake at 180°C for approximately 12 to 14 minutes or until golden brown in colour.

Remove from the oven and cool.

Pipe prepared meringue on top of the Lemon Curd.

Bake at 170°C for approximately 5 to 8 minutes or until the meringue turns a slight golden brown in colour. (Be careful that the meringue does not colour too quickly).

When cool, sprinkle lightly with icing sugar around the edge of the tarts.

Note:  Barker’s Orange, Lime or Passionfruit Curds can be used as an alternative.

Mini Lemon Meringue Tarts

Mini Lemon Meringue Tarts

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Lemon Curd Cheesecake

Lemon Curd Cheesecake

Ingredients

250g plain sweet biscuit crumbs
110g castor sugar
125g butter, melted
2 tsp lemon rind, finely grated
750g cream cheese, softened
3 eggs
100g Barker’s Lemon Curd

Lemon Curd Glaze  (bring all ingredients to the boil)

125g  Barker’s Apricot Glaze
75g water
100g Barker’s Lemon Curd
3g lemon rind

Method

Mix the biscuit crumbs and melted butter together.

Press evenly over the base and sides of a 22cm springform tin.  Chill for 30 minutes or until firm.

Place cream cheese, castor sugar and lemon rind in a large bowl with electric mixer and beat until smooth.

Beat in the eggs, one at a time.

Place the tin on an oven tray, pour cheesecake mixture on top of the biscuit base.

Using a wooden spoon swirl in the Barker’s Lemon Curd.

Bake at 180°C for approximately 1 hour or until set.

Remove from the oven and cool in the tin to room temperature.

Pour Barker’s Lemon Curd Glaze on top of the cheesecake.

Refrigerate for 3 hours or overnight.  Remove from the tin just before serving.

Note: Barker’s Passionfruit, Orange or Lime Curds can be used as an alternative.

Lemon Curd Cheesecake

Lemon Curd Cheesecake

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