Vacationing in the British Virgin Islands is nothing but exciting; every minute full of promise and anticipation – adventure, relaxation, beautiful sights, or simply creating lasting memories with the ones you love.
Onboard Lolalita, there’s one thing everyone seems anxious for everyday: dessert. That time of day—just before the sun sets and the moon graces us with its presence—is magical. The cocktails flow, the appetisers are passed around, and then as the sunset glows in the distance, we move into dinner hour. After a delightful meal prepared to guests’ preferences, the final, sweet course is served.
Here’s where I always have the most fun. What will be that lingering flavour to end every perfect day? It’s a big responsibility to be taken seriously. Each day’s menu calls for a dessert pairing as careful as choosing a fine wine.
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Here is one of my favourites:
Almond-Lemon Custard Tart
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For the tart crust:
½ cup butter, softened
¼ cup sugar
½ cup ground almonds
½ cup all-purpose flour
Preheat oven to 350ºF. Mix butter, sugar, ground almonds, flour, and eggs in a medium mixing bowl. Line 6 tart pans with parchment paper. Divide dough evenly 6 ways and press into the bottom of each tart pan. Bake for 10-15 minutes.
For the lemon custard filling:
¾ cup sugar
2 eggs
1/8 cup all-purpose flour
¼ cup fresh lemon juice
Powdered sugar
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In a medium mixing bowl, whisk together sugar, eggs, flour, and lemon juice, until almost doubled in size. Evenly pour custard filling into each tart pan and bake for an additional 20 minutes. Let cool completely and store in refrigerator.
When you’re ready to serve, carefully turn over the tart pans and lightly tap out the tart. Sprinkle top with powdered sugar and serve with lemon garnishes.
Serves 6.
Megan Schlobohm, Chef - SV Lolalita
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