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Description

Winding our way back from ‘Croatia ’22’, we called into Annecy, France, and plopped our hot bodies into the beautiful turquoise waters of the lake. Absolute bliss. Things in France seemed a little cooler than Croatia, and Annecy felt reassuringly familiar because I’d lived there a while a decade ago.

After the swim, we watched the paragliders enjoying their flights on the thermals and enjoyed coffee and baguette, before ascending into the Bluffy hills to find a twisting forest track for campervan shade.

I got to thinking about french food and my meandering mind recalled the  Tarte Au Citron I’d made for a ’21 Valentine’s Day menu. How I’d veganised the Raymond Blanc recipe. How I’d practiced the technique to time the filling’s perfect wobbliness. And how good this classic pud tastes and feels in the mouth.

And tucked down the Bluffy forest track, I put this pud on this menu.

This Tarte Au Citron is handmade pastry filled with a zesty lemony creamy filling baked to wobbly perfection. It’s a wonderful slice and a wonderful pudding.

Serves 1

Allergens: wheat, soy