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Share Bake It Better. Share the Rewards.
Got a friend who’d love Bake It Better as much as you do? Invite them today and you’ll both get rewarded.
Here’s how it works:
-
Invite a friend – Just fill in their details below and I’ll send them an invitation to join.
-
They join for £1 – Their first month’s membership is only £1.
-
You get rewarded – Once they join, your next month’s membership is free.
💡 The best part? There’s no limit! Invite as many friends as you like:
-
Monthly members: Get 1 free month for every referral who joins.
-
Annual members: Receive 10% back on your membership fee for each successful referral.
So go ahead—invite your friends and family today and start enjoying the rewards.
Matt x
Archive
The archive
I’ve been running Bake It Better for 6 years and have tried different styles of filming and recipe formats throughout this time. This archive houses all my older videos and recipes before I moved to a Two Tier recipe format in September 2023
Welcome to Bake it Better
This month: Lemon Tarts
If you’ve been following me for a while, you know I love a lemon tart. Every time someone asks me what my favourite dessert is, I always answer with that!
Lemon tart is like the taste of my childhood. My dad served it in his restaurant, and me and my sister would always be stealing the leftovers! It was the first pastry-based dessert I tried to master once I plucked up the courage to tackle pastry, and although it took a lot of attempts, I eventually cracked it.
I shared my Dad’s recipe in my book, but this month I’ve tried out two new versions for lemon tart month – it’s been a long time coming!
Tier 1
Lemon meringue tart is something I’ve been a bit hesitant to make before – I always thought there was way too much meringue, and it was overly sweet, so it was my mission to be proved wrong! The lemon filling is slightly richer than my Dad’s recipe, with more egg yolks which means it sets slightly firmer. We make a Swiss meringue for the topping, but with less sugar, which we press flat against the filling to create a more modern design.
Tier 2
For these lemon & white chocolate tarts, we use the same lemon filling as Tier 1, but instead of baking it we cook it like a curd. It sits on top of an almond mirliton, with a secret layer of zingy lemon confit, topped with a stunning white chocolate namelaka which is piped using a basket weave nozzle. Because we cook the lemon filling like a curd, it has a slightly softer texture, more like a cremeux which contrasts all the textures in the tart really well.
If you have any questions, please email me or ask them on the private Facebook group. As always, I’d love to see your creations!
Matt x
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Matt x
