Masterchef Jr. Part 3

Well, here’s the last one. Desserts! Nathan’s Earl Gray Lemon Tart and Andrew’s Arborio Rice Pudding. Enjoy!

a delicious lemon tart with whipped cream and earl grey shortbread crust

a delicious lemon tart with whipped cream and earl grey shortbread crust

Earl Grey Lemon Tart with Blood Orange Coulis

Serves 12: If you want you can use premade lemon curd…I recommend William’s Sonoma

Adapted from StrawberryPlum, Ina Garten and Feast Magazine


For the crust:

  • ¾ c. (1½ sticks) Unsalted Butter, softened
  • ¼ c. + 2 Tbsp. Sugar
  • 1½ c. All-Purpose Flour
  • 4 teabags (about 1½ Tbsp.) Earl Grey Tea
  • ¾ tsp. Kosher Salt

For the curd:

  • 4 lemons, at room temperature
  • 1 1/2 cups sugar
  • 1/4 pound (1 stick) unsalted butter, at room temperature
  • 4 extra-large eggs, at room temperature
  • 1/8 teaspoon salt

For the coulis:

  • 4 to 5 blood oranges, peeled
  • ¼ cup fresh blood orange juice
  • 3 Tbsp sugar
  • 1 Tbsp fresh lemon juice

For the whipped cream:

  • ¾ c. Heavy Cream
  • ¼ c. Sour Cream
  • 1 Tbsp. Sugar


  1. Put a metal bowl in the fridge to chill it. Start by making the crust: In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes on high-speed.
  2. Meanwhile, in a medium bowl, whisk together flour, tea, and salt.
  3. Add dry ingredients to the creamed butter and mix on a low-speed until large clumps of dough form.
  4. Dump the dough into a 9 in. tart pan with removable bottom (optionally) and press in to form an even crust. Prick with a fork and chill in the freezer for 30 min. (to reduce shrinkage) before baking. Preheat the oven to 350º F
  5. While the crust is chilling, make the curd: Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith.
  6. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced.
  7. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
  8. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175ºF, or just below a simmer. Remove from the heat.
  9.  Line the chilled crust with parchment paper and fill the crust with pie weights or dried beans. Bake for 15 minutes, then remove the paper and weights. Return to the oven and bake for another 15-18 minutes until the crust is golden. Cool completely before proceeding.
  10. While the crust cools, make the whipped cream: Take the metal bowl out of the fridge…it should be pretty cold. Combine heavy cream, sour cream, and 1 Tbsp. sugar in the bowl, and mix with a hand mixer. Start with a low-speed to blend the 2 creams, then gradually increase the speed to medium-high and whip until soft peaks form, about 3 minutes.
  11. Make the coulis: Purée all ingredients in a blender or with an immersion blender until smooth and slightly thickened. Chill in refrigerator.
  12. Pour the warm curd into the crust and smooth out the top. Add the tangy whipped cream and drizzle coulis over it. Enjoy like a MasterChef!

And now…

Arborio Rice Pudding

Risotto like pudding...yum

Risotto like pudding…yum

Serves 4

Adapted from butteryum

Arborio rice is an Italian short-grain rice that is often used in making risotto. It is firm, creamy, and chewy, due to its higher amylopectin starch content


  • 1/2 cup Arborio rice
  • 4 cups milk (skim works just fine)
  • 1/4 cup sugar
  • 1 tablespoon butter
  • 1/2 to 1 teaspoon vanilla bean paste or vanilla extract (to taste)
  • 1 egg yolk (optional, but will add a bit of luxury to the finished texture)
  • Sprinkling of cinnamon


  1. In a medium heavy-bottomed sauce pan, place rice, milk, sugar, and butter; stir.  Bring to a boil; stirring occasionally.
  2. Reduce heat to a gentle bubble and stir frequently for 20-30 minutes until the rice is plump and creamy (see note below) – don’t walk away during this step.
  3. Remove from heat and stir in vanilla and optional egg yolk if using.  Serve immediately or transfer to a storage container and cover the surface with plastic wrap to prevent a skin from forming (I hate when that happens!); chill completely.  To speed the chilling process along, pour onto a large rimmed cookie sheet before covering with plastic and placing it in the fridge.  Sprinkle with a little cinnamon before serving.
  4. NOTE: If you plan to serve the rice pudding hot, cook to desired serving consistency.  If you plan to serve it cold, it will firm up when chilled so stop cooking when the consistency is a bit looser than you want.  If you find your chilled rice pudding is too firm, stir in a little cream or half and half.
  5. Enjoy like a MasterChef!

Thanks for tuning in to my MasterChef rants. I’m thinking of doing my next post on two of my favorite family recipes. Keep cooking everyone 😉

2 thoughts on “Masterchef Jr. Part 3

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