1.5 cups AP flour (plus more if needed)
Total time: 1.25 hours | Serves: 8-12
In a mixer, using the paddle attachment - add your flour, sugar and salt and give a quick stir to mix
Then add the cubes of butter and your egg yolks and, on slow speed, incorporate all the ingredients
Knead the dough until smooth. (If too wet add more flour).
Once the dough has mainly come together, tilt out onto a clean work surface and knead with your hands and create a smooth ball.
Wrap tightly in plastic wrap. Flatten into a disk and chill for at least 30 minutes.
Butter and flour your tart shell and line with parchment.
Once chilled, on a lightly floured work surface, roll your dough out to a slightly larger size then your tart shell. Gently form the dough into the shell and cut away any excess ends.
Using a fork, poke some holes onto the round surface area of your tart shell.
Blind bake your shell by placing a piece of parchment filled with beans or rice covering the centre of your shell.
Bake this at 375 for about 10 minutes until your edges start to brown.
Remove from oven and let cool. Remove baking beans.
1/4 cup lemon zest
Heat oven to 375, with rack set in the middle.
Whisk lemon juice, zest, egg, egg yolks, sugar and salt in a medium saucepan until smooth, gradually whisk in your cold butter and cook on low heat stirring constantly with a rubber spatula until mixture thickens—or registers to 170 F (about 8 minutes)
Immediately pour mixture through a fine mesh strainer into a bowl and whisk in your cream.
Pour warm lemon curd into cooled 9 inch tart crust.
Set tart on a baking sheet and bake until the filling is shiny and opaque and the centre jiggles slightly when shaken (about 10 -15 minutes) rotating the pan halfway through.
Transfer tart with baking sheet to a wire rack and let cool completely before slicing (about 2 hours).
Garnish and enjoy a full bite of sunshine!
3 cups ketchup
Total time - 45 minutes to 1 hour | Servings - makes about 2.5 litres of bbq sauce
Cook all ingredients—except the weed honey—in a pot until everything has come together and reduced by 1/4. Sauce should look thick and glossy.
Add sauce into a blender and blitz until smooth
Strain into a bowl through a fine mesh strainer. Cool to room temp
Once sauce is cooled, whisk in your infused honey.
Cook ribs, pulled pork (even chicken!) in this delicious, summery infused sauce!
1 ltr freshly squeezed lemon juice
Total time - 40 minutes | Serves - 6
Mix sugar and water in a pot and simmer until sugar is dissolved. This is your simple syrup. Cool completely.
Once cooled, mix with all other ingredients. And chill.
Serve over ice with sliced lemons and fresh cranberries and enjoy this drink all summer long!