This month’s recipe is a bit of an inside job. Talented graphic designer and studio supervisor Chelsea Johnston is also well-known as a champion baker with her Benefitz colleagues. The Benefitz team morning teas, often for charity but always for birthdays and special occasions, are legendary and it’s often Chelsea who is leading the baking. So Channel Mag’s Aidan Bennett (who also doubles as MD at Benefitz) invited her to treat us with the recipe for one of her favourites. Chelsea chose her Lemon Ricotta Tart, yum!
AIDAN BENNETT: What is your recipe and where did it originate?
CHELSEA JOHNSTON: From a close family friend who was my next door neighbour when I was growing up. She always had the best home baking in the pantry.
AB: What’s the secret to making this recipe work?
CJ: Make sure you chill the pastry in the tin before baking. I’ve made the mistake before of not doing so and the pastry all slipped down in the tin.
AB: Why did you choose this recipe?
CJ: I love lemon and citrus foods, so this is a real favourite of mine.
AB: What do you love about cooking?
CJ: I find it relaxing and a way to unwind.
AB: Self taught, or did you have a cooking mentor?
CJ: I always baked with my nanas during the school holidays, and a lot with my mum. It’s in the family to be good in the kitchen.
AB: What’s the biggest disaster you’ve had in the kitchen?
CJ: I tried to make a chocolate bowl once. You pour melted chocolate onto a balloon and once set you can pop the balloon and you're left with a chocolate bowl. Unfortunately, when I was doing this the balloon popped before the chocolate set and the melted chocolate went all through my kitchen. It was on the ceiling, walls, floor, everywhere!
AB: What’s your favourite cuisine?
CJ: I love Mexican food. Always have.
AB: What foodie spots do you and (and partner) enjoy visiting locally?
CJ: Tukaha and I love Deep Creek Brews and Eats in Browns Bay. We usually get their Beachfront Platter with one of their craft beers and sit out in the courtyard enjoying the sun and beach.
AB: If you could dine anywhere in the world, where would it be and why?
CJ: Would love to dine in Mexico, and sip on margaritas while enjoying some authentic Mexican cuisine.
Chelsea’s Lemon Ricotta Tart
Ingredients, Filling & Method…
1. 21cm flan ring tin lined with sweet short pastry and chill.
2. Blind bake with weights at 200C, lower part of the oven for 10-12mins. Remove weights and bake a further 2-3mins.
3. Set aside and cool.
Filling:-
300gr ricotta cheese
150gr caster sugar
Grated ring or zest of 2-3 lemons
3 eggs at room temperature
¼ cup lemon juice
Process the ricotta cheese till smooth. Pour in sugar (with machine running), process till well blended then add lemon rind.
Add eggs one at a time and scrape the sides down and blend in lemon juice.
Pour into the (cool) cooked pastry case. Place in 2200C preheated oven and bake 10-15mins.
Turn down to 1700C, bake for a further 20 mins or till the set. The custard will be slightly golden.
When cool dust with icing sugar.
*Optional: garnish with strawberries, blueberries, raspberries, whipped cream and yoghurt (½ & ½).
