A Sweet Short Post From Overseas {Australia}

My long time friend 'Ine' lives in 3 continents; Asia, Australia and Europe. At the moment she is in Perth, Australia. I envy her life moving and living in each continent every couple of months or so. We communicate through Facebook and few days a go she posted these pictures {the one with  Lemon Tart and a cup of tea}. Ine is one of my blog followers. When saw these pictures in Facebook, I asked her if she would not mind for me to post these pictures in my blog. And I asked her if she could provide me with her lemon tree pictures that grows in her home garden in Perth, Australia. She agreed and later I received this lemon picture.

Like myself, Ine is a vintage china lover. The last time I saw Ine she came to New York accompanied her husband travelling  for business. She took the opportunity to visit me {here}. 

I can not help myself but to share some of Ine's vintage china collection and how it seems that she enjoyed the Lazy Ellya's Lemon Tart that she got the recipe from my blog {here}. She said she was trying to take the tart out of the store bought tin pie but it broke. I would not know the difference anyway ! Good job Ine !

Here are those pictures ! These pictures were taken by Ine. I then processed them in Photoshop to create a collage as seen here.

I do hope you enjoy this short post !

Thank you Ine, once more time, your vintage cups are beautiful !

Thank you for reading and have a lovely week-end !

Lazy Ellya's Lemon Tart

This Lemon Tart is super easy to make and the Meyer lemon taste is easy and light in your palate after heavy meal. 

I made this Lemon Tart for the party I had the other night {here} and this time I added Dark Chocolate ganache since I happened to eat them with chocolate cake in the party and thought the taste was even better with chocolate. 

::Recipe::

Lazy Ellya's Lemon Tart

Cut 1 large Meyer lemon into 8 pieces and place (skins too) in a blender with 1-1/2 cups superfine sugar, 1 stick butter, 1tsp vanilla and 4 eggs. Mix and chop them all up in the blender machine. Pour into your favorite store-bought tart shell. Bake at 350 deg. for 40 minutes.

(Note; I have tried as above and with skins on it tastes little bitter for me but many of my guests like it.  Next time I made another one without skins and with 1-1/2 Meyer lemons instead 1 Meyer lemon.) I also made with half Truvia sugar and half regular sugar mixed in package that available in grocery store but I do not like the taste of Truvia. So it is entirely up to you. It's just that it has much less sugar calories. But thought both method tastes as good.

Chocolate Ganache

~ Dark Chocolate morsels

~ Milk or Soy Milk

~ 1 tbsp butter

Mix them all up in a pan and low heat. Keep stirring so it wont burn. If thickens can add milks to thin it since you want to swirl it on top of your cake. I do not have measurement on this one just eye ball it for how much ganache you need for the cake you serve.

Good luck !

And thank you for reading !