![]() While the tart is still warm, sprinkle over the toasted pine nuts, dust with icing sugar, then serve in slices. Remove the tart and cool in the tin for 10 minutes, then remove from the tart tin and cool for another 10-15 minutes on a wire rack. Bake the ricotta and lemon tart for 35-40 minutes until the filling is just set with a slight wobble in the centre.Put the tart back on the oven shelf and carefully pour in the lemon filling. Spoon the ricotta over the base of the cooled pastry case and spread out to an even layer using the back of the spoon or a spatula.Skim any froth from the top with a large metal spoon (discard), then transfer to a jug. In a mixing bowl, whisk together the eggs and sugar until combined, then stir in the lemon zest and juice, followed by the cream. While the pastry is cooling, make the lemon filling.Turn the oven temperature down to 140☌/120☌ fan/gas 1. This helps to seal the pastry and prevent it from going soggy after the filling is added. Remove from the oven and cool for 5 minutes. Once the pastry is cooked, brush it with the remaining egg yolk and bake for a further 2 minutes.Remove the baking beans/rice and baking paper and bake for 5-10 minutes more, until the pastry is cooked through, golden and feels sandy to the touch. ![]() Fill it with ceramic baking beans (or uncooked rice), then bake for 25 minutes. Crumple a sheet of non-stick baking paper, then use it to line the pastry case. Trim the edges, then chill for 15 minutes. Once the pastry has chilled, roll out to the thickness of a £1 coin and carefully line the tin. Press into a disc, wrap in cling film and chill for 45 minutes. Quickly bring the dough together with your hands, being careful not to over-work it. Ingredients 5 medium free-range eggs 200g caster sugar Finely grated zest 1 lemon, juice 3 125ml double cream 200g fresh ricotta 100g toasted pine nuts. Add the flour and a pinch of salt and briefly whisk until just combined. Add the 3 egg yolks and beat again until combined. For the pastry, put the butter and icing sugar in a mixing bowl and use an electric hand mixer to beat until light and fluffy (about 5 minutes).For instance, he always looks no further than the producers outside his front door and will continue to be an ambassador for Island food. And for once, here’s a modern chef who hasn’t hopped on the Provençal-French bandwagon simply for the sake of trendiness – he is his own man. He rarely serves anything that’s too tricky or trendy, only serving dishes that you can imagine he would enjoy eating himself. ![]() ![]() Robert Thompson’s style has always been a congenial one: his menus have remained brief and to the point, his style of cooking respectful of the old classics, yet mindful of a modern dining trend that values, above all, lightness and freshness. Now, at the age of 33, he has decided to go solo. To date, his distinctive and committed approach has been in the employment of others, including the recent stint at Yarmouth’s The George. Pan-fried scallops with cauliflower ‘cous-cous’, Ras el Hanout and coriander shoots shared space on a recent tasting menu with a pressing of smoked eel, pork belly, foie gras and Granny Smith apple. The Independent’s Tracey MacLeod describes Thompson’s style as ‘classic-with-a-twist’. During this period he took on the role of Food Ambassador for the Isle of Wight. His most memorable food memory was when he visited the city of Paris with his brother, they ate at the Guy Savoy and Ducasse trying the tasting menus and eating too much but the thrill of dining and the love of fine foods became his great desire.Īfter Winteringham Fields Robert has worked diligently, taking leading roles at Cliveden and on the Isle of Wight where he was awarded a coveted Michelin Star within the first year at The Hambrough in 2009 which he held for 3 consecutive years. Inspired to cook by brother Patrick, he acquired a love of cooking at 10 years old and dreamed of owning his own restaurant one day. Since 2002, when Robert Thompson retained a second Michelin Star under Germain and Annie Schwab at Winteringham Fields, he opened the doors of this chic, new world of the culinary art and it was clear that he was typical of this new wave of chefs when he became the country’s youngest Michelin starred chef in 2006. The UK has seen the rise of culinary experts over the last 10 years, spawning dozens of Michelin chefs and television talent, all as innovative but realistic as some of the best business entrepreneurs. ![]()
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