BBC Good Food

26 June 2009

Tested

"I've made this twice now and it's been a smash hit. The last one I made I used extra ingredients and made it rectangular shaped on a baking tray to take to a party - it fed about 20 people and it was gone in seconds. Very easy to make, not a huge ingredient list and gorgeously delicious. I love the little bits of chocolate in the meringue. You could make it a bit Black Foresty by adding some kirsch to the cream - might try that myself!"

16 March 2009

Tested

"I made this tart for the third time yesterday and once again it had a fantastic flavour but I'm still having problems with the pastry sticking to my loose bottomed flan tin hence when you try to get it out of the tin you lose all the pastry crust. Anyone got any ideas on how to solve this problem. I don't want to go out and buy a tart ring especially just for this recipe."

06 October 2008

Tested

"I made this tart and it was lovely but I had problems with it. I only used the juice and pulp from three lemons - didn't read the instructions properly - but it was delicious even so, not too tart. My problem was with the loose bottomed flan tin - the bit about lining with greaseproof paper is unclear - do they mean line the flan tin (which I did and the pastry got stuck to it) or line the baking tray - if so, why? Also, my pastry all got stuck to the sides of my flan tin so I couldn't get it out of the tin, hence my slices weren't beautifully presented and they had no pastry crusts! Luckily I was just making it for Sunday dinner dessert for my husband and children but I'd have been disappointed if I were making it for a dinner party. Any tips anyone - where did I go wrong? Despite all this, the tart was really scrummy - my daughter said it was her second favourite after my banoffee pie which is really saying something!"