Start off spring on a sweet note with these fresh, colorful desserts: 🍋 Meyer lemon curd tart with strawberries and pistachio dust 🍰 Angel food cake with vanilla whipped cream and spring berries 🍊 Flourless chocolate and orange cake
2 teaspoons grated lemon zest, from the above lemons¼ packed cup very finely chopped salted pistachiosMake the pastry: Whirl the flour, egg yolk, salt, and sugar in a food processor. Add the butter pieces and whirl about 10 times until the butter is the size of coarse cornmeal. With the motor running add the water and whirl until the pastry just comes away from the sides of the bowl. Place on a sheet of parchment paper and wrap it into a disc shape.
Remove the pastry from the refrigerator and when it is almost room temperature roll it on a well-floured surface into a circle, about 11 to 12 inches. Place inside the tart pan and tuck the dough into the pan and trim the edges. If using a pie plate, press the dough into the plate and trim the edges. Using a fork, prick the pastry all over the sides and bottom. Place on the middle shelf and bake for 18 minutes, or until a pale golden brown.
When the tart is cool, dust the edges with the chopped pistachios and decorate with the strawberries in the center or along the edge. Sprinkle on the remaining teaspoon of grated lemon zest if you’ve made homemade curd.Imagine a cake that feels like eating clouds. This light, airy angel food cake, made with whipped egg whites, sugar, cake flour and a touch of lemon juice and vanilla is served with vanilla-scented whipped cream and spring strawberries or your favorite berries.
Remove the cake and place it upside down on a cake rack. Cool for about 45 minutes to an hour, or until fully cool. When the cake is cool take a thin kitchen knife and run it around the edges of the cake, carefully loosening anywhere that feels stuck. Carefully work the knife around the inner tube as well. Then take a plate and flip the cake over, tapping it gently until it releases from the cake pan.
Place the chocolate in a small or medium saucepan and heat over very low heat, stirring until the chocolate is fully melted. Remove from the heat and add the butter, stirring until fully melted. Set aside to cool. Bake on the middle shelf for about 20 to 30 minutes, or until a skewer or toothpick inserted into the center comes out clean. The cake will pull away from the sides of the pan. Let the cake cool for 5 minutes on a cake rack and then remove the sides of the springform pan. Let the cake cool completely on the cooling rack.
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