Ingredients

450ml cream
450ml cream
4 lemons-juice
4 lemons-juice
100g sugar
100g sugar
1 1/2 gelatine leaves
1 1/2 gelatine leaves
3 oranges-zest and juice
3 oranges-zest and juice
1 1/2 gelatine leaves
1 1/2 gelatine leaves
1 shot of grenadine
1shot of grenadine
250g plain flour
125g butter
60g sugar
6 eggs yolks
1 jar cherry jam
250g butter
330g ground almonds
330g sugar
4 eggs
Capful of almond essence
Pinch of baking powder
2 egg whites
Icing sugar
Griottine cherrirs
1 lemon
Icing sugar

Method

Soak first lot of gelatine
Boil first lot of lemon juice, sugar, cream
Add gelatine strain put into mould and chill until solid
Soak 1 1/2 leaves again
Boil zest, juice and grenadine. Add gelatine, strain and leave to cool to room temp. When at room temp, pour gently onto first lemon layer. Chill.
Repeat lemon and cream mix pour gently ontop again, chill. Repeat glaze.
Bread crumb up flour, sugar, butter. Add egg yolks and bring roughly together. Rest pastry.
Cream butter sugar almond essence until white, add eggs slowly, fold in ground almonds, add pinch of baking powder
Bake off pastry cases, egg wash, rebake. Pipe jam into bottom. Pipe ontop the frangipan. Bake again.
Mix egg whites with enough icing sugar to bind to a pliable paste. Roll out to 3mm thick cut small circles for top of tarts. Roll out using ALOT of icing sugar!!
Brush each side of the disk with water and push onto tarts. Cut a little slit in the top of each and push in half a griottine cherry, dry first though or it will stain icing
Slice lemon around 2mm. Simmer slices in water not allowing to boil. Drain. Simmer again in 1:1 sugar syrup. Drain lay onto grease proof on a train dust with icing sugar. Dry in oven at 140oC

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.