INGREDIENTS: 1 (4 oz) white chocolate baking bar, broken into pieces 1/2 cup (113g) unsalted butter, diced into 1 Tbsp pieces 2/3 cup (92g) all-purpose flour 1/2 cup (60g) powdered sugar 1/4 tsp salt 4 large eggs 4 large egg yolks 3/4 cup (226g) bottled lemon curd (tested with Dickinson's) 1 1/2 Tbsp fresh lemon zest 1/2 tsp vanilla extract Toppings 1/2 cup (120ml) heavy cream 1 1/2 (12g) Tbsp powdered sugar Fresh berries (optional) Mint leaves (optional) METHOD: Preheat oven to 425 degrees. Place 7 (6 oz) custard cups on an 18 by 13-inch rimmed baking sheet. Place white chocolate and butter in a medium-microwave safe mixing bowl. Heat in microwave in 30 second intervals on 50% power, stirring well between intervals until melted and smooth (the last interval you may only need 15 seconds. Now at this point be sure you have all remaining cake ingredients ready to add because if you add the flour and let it sit very long the mixture will thicken and clump a...
Hello! Everyone :) I am an engineer cum housewife and have recently embraced motherhood. From student's life stress to daily household chores, from back to back workshops to changing diapers, from celebrations of my victories to the celebrations of my family's accomplishments. In the midst of my busy schedule, I find sometime to share my tips and tricks to all of you. Be it parenting, be it beauty or be it cooking. And ofcourse, I would love to hear from you too!