Dessert

A perfect dish for a family lunch

For 4 people, this recipe contains :

1 shortcrust pastry

800g apricots

3 eggs

3 dl of cream

In addition, you will need :

50 g caster sugar

1 sachet of vanilla sugar

Preparation :

1. First of all, preheat the oven to 190°C.

2. In the meantime, roll out the shortcrust pastry, grease the mould well, place the pastry in it and prick it with a fork.

3. Place in the refrigerator for 20 minutes.

4. Cut the apricots in half, remove the stone and spread them over the pastry base. Bake for 20 minutes in the lower part of the oven.

5. Then mix the eggs, sugar, cream and vanilla sugar (if you have any) and pour the mixture over the tart. Bake for another 20 minutes.  

It's ready! 

The MagicTip: for even more deliciousness, line the bottom of the tart with ground almonds before chilling the pastry ;-) . 

Allergens: contains gluten, lactose, egg, sugar

h4. Ideal for ending a meal with a little acid flavour h5. First step, pre-cook the pastry. * Preheat the oven at 180°. Cover with flour and roll out the pastry in the desired dimensions. In a buttered pie dish spread the dough and prick it with a fork. Put a disc of greaseproof paper on the bottom and cover with dried peas. Cook for about 20 min. Allow to cool. Take away the paper and the dried vegetables from the bottom of the tart. h5. Second step, prepare the cream with 2 lemons. * Grate finely the peel and press the juice of two lemons. In a bowl mix 100g of sugar, 3 tbsp of flour and 2 eggs until the mixture is smooth and homogeneous. Add 50g of butter whilst whisking, then the zest and the juice of the lemons. h5. Last step, the cooking * Fill the bottom of the tart with this preparation. Smooth the surface with the aid of a spatula and cook in the oven for about 30 minutes. Remove from the oven, allow to cool and place in the refrigerator.* h4. Enjoy the treat ! _The eggs, the sugar, the butter and the flour are not included in the pack._

The Eton Mess is the freshest simplest dessert. How about a local, greener version?

Ingredients :

• 6 local kiwis
• 10 ml of water
• 40 g sugar
• 1 lime
• 6 meringues
• 500 ml UHT liquid cream

Preparation :

1. Finely zest the lime and squeeze out the juice. Peel 4 kiwis, dice them and mash them up with a fork while adding water, lime juice and sugar. Keep the preparation in a cool place and the zest separately. Peel the remaining 2 kiwis and dice them.
2. Whip the UHT cream and a little sugar up to stiff peaks.
3. Break the meringues into pieces and mix them with the whipped cream (keep a few larger pieces for serving).
4. Place a few diced kiwi cubes, 1 tablespoon of kiwi fruit coulis and a layer of whipped cream with meringue at the bottom of several glasses. Fill the glasses in layers.
5. Finish with a bit of coulis, a piece of meringue and the zest previously reserved and serve. 

One last MagicTip? Adapt this recipe with any over-ripe fruit you have at home or with your favourite fruit!

h4. Dessert with eggs and milk ,100% « Genevois » ! # 1. Preheat the oven at 180°, boil 1 liter of milk with 100g of sugar. # 2. The caramel : 100g of sugar in a heavy bottom saucepan, allow to melt slowly without stirring. # 3. Beat 6 eggs. Pour the warm milk over the mixture, whisking with energy. Add lemon zest if you wish. # 4. Place the mixture into a caramelized baking dish (or small ramekins).Cook in the oven in a water bath for about 30 to 40 minutes. Check and verify the cooking with the tip of a knife. # 5. Allow to cool, and place in the refrigerator. h5. A special treat !