iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Spicy Peanut Sauce

Ingredients:
3 garlic cloves, minced, 1/4 teaspoon dried hot red pepper flakes, or to taste, 1 tablespoon vegetable oil, 1 tablespoon tomato paste, 3 tablespoons creamy peanut butter, 3 tablespoons hoisin sauce, 1/2 teaspoon sugar, 3/4 cup water

Instructions:
In a small saucepan cook garlic and red pepper flakes in oil over moderate heat, stirring, until garlic is golden. Whisk in remaining ingredients and bring to a boil, whisking. Simmer sauce, whisking, until thickened, about 1 minute. Sauce may be made 3 days ahead and chilled, covered.
Serve sauce warm or at room temperature.
Chocolate Spoonful Cake

Ingredients:
3 ounces semisweet chocolate, chopped
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
1 3/4 cups sour cream
1 1/2 teaspoons vanilla extract
3 large eggs
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/2 teaspoon salt
3 ounces semisweet chocolate, chopped
2 cups sour cream
1 cup heavy cream
"1 cup confectioners sugar", 1 teaspoon vanilla extract
3 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
1 cup semisweet chocolate chips and 1/2 cup semiseet chocolate shavings, shaved with a vegetable peeler from a bar of chocolate, for coating side of cake
1/2 cup semisweet chocolate shavings

Instructions:
Preaheat oven to 375°F. Butter and flour two 9- by 2-inch round cake pans, knocking out excess flour.
In a double boiler or a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth, and cool.
In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Bet in sour cream and vanilla until combined. Add eggs, 1 at a time, beating well with after each addition.
In a bowl whisk together flour, cocoa powder, baking soda, and salt and gradually add to sour cream mixture, beating until just combined. Beat in chocolate until batter is just combined and divide between pans.
Bake layers in middle of oven until a tester comes out clean, about 30 minutes. Cool layers in pans on rack 10 minutes and invert onto racks to cook completely.
In a double boiler or a metal bowl set over a pan of barely simmering water, melt chocolate, stirring until smooth, and cool to room temperature. In a large bowl with an electric mixer beat together sour cream, heavy cream, confectioners' sugar, and vanilla until thickened. Beat in chocolate until combined.
In a double boiler or a metal bowl set over a pan of barely simmering water, melt chocolate and butter, stirring until smooth, and cool.
With a long serrated knife halve cake layers horizontally. Stack layers on a cake plate, spreading 1 cup filling/frosting between each layer. Spread side of cake with remaining filling/frosting.
Pour glaze on top of cake, spreading to just cover top, and coat side with chocolate chips and shavings, pressing them in gently.
Pasta Salad with Tomatoes and Corn

Ingredients:
5 tablespoons olive oil
5 tablespoons red wine vinegar
1/2 cup chopped fresh basil
2 large garlic cloves, chopped
1 1/2 cups fresh corn kernels (cut from 3 ears) or frozen, thawed
1 1/4 pounds plum tomatoes, chopped
8 ounces penne pasta, freshly cooked
1/2 cup grated Parmesan cheese

Instructions:
Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add corn; sauté 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.
Watermelon, Arugula, and Pine Nut Salad

Ingredients:
1 tablespoon fresh lemon juice
1 tablespoon red-wine vinegar
1/2 teaspoon table salt, or to taste
2 tablespoons extra-virgin olive oil
3 cups cubed (1/2 to 3/4 inch) seeded watermelon, drained (from a 2 1/2-lb piece, rind discarded)
6 cups baby arugula (6 oz)
1/4 cup pine nuts (1 oz)
1/3 cup crumbled feta or ricotta salata (1 1/2 oz)
Coarsely ground black pepper to taste
Fleur de sel to taste (optional)

Instructions:
Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese, pepper, and fleur de sel (if using).
Escarole with Italian Sausage and White Beans

Ingredients:
3 tablespoons olive oil
12 Italian sausages (about 3 pounds), casings removed
1 cup chopped onion
1/2 cup chopped prosciutto (about 2 ounces)
1 tablespoon minced garlic
1/2 teaspoon dried crushed red pepper
1 large head escarole, chopped (about 10 cups)
3/4 cup dry white wine
4 (15-ounce) cans Great Northern beans, rinsed, drained
1 cup chicken stock or canned low-salt chicken broth
Freshly grated Parmesan cheese (optional)

Instructions:
Heat oil in heavy large pot over medium-high heat. Working in batches, sauté sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and sauté until translucent, about 5 minutes. Add prosciutto and sauté 1 minute. Mix in garlic and crushed red pepper. Add escarole and sauté until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock and sausage and simmer 10 minutes to blend flavors. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired.
Autumn Leaves Cupcake Wreath

Ingredients:
24 chocolate cupcakes baked in brown paper liners
100 small fresh maple leaves
1 cup orange candy melting wafers (available at baking supply stores)
1 cup green candy melting wafers (available at baking supply stores)
1 cup milk chocolate melting wafers (available at baking supply stores)
1 bag (14 ounces) caramels, unwrapped
3/4 cup chocolate jimmies
1 can (16 ounces) chocolate frosting

Instructions:
Wash the maple leaves with warm water and pat dry on paper towels. Line several cookie sheets with wax paper. Place the orange candy, green candy, and milk chocolate melting wafers into separate microwavable bowls. Microwave each bowl separately, stirring occasionally, until the candy is smooth, about 1 minute. Using a small, clean craft brush or your fingertip, paint spots in the 3 different colors of melted candy in an even layer (not too thin) over the top side of each leaf. While the candy is still wet, swirl the colors slightly to blend. Place the leaf on one of the cookie sheets, coated side up. Repeat with the remaining leaves. If the candy becomes too thick, reheat in the microwave for several seconds, stirring frequently. Place the cookie sheets in the refrigerator until the candy is set, about 5 minutes.
Carefully peel the leaves from the hardened candy. They come off surprisingly easily. Use a toothpick or clean tweezers to remove any small pieces of leaf that may remain. (The leaves and other candy pieces can be made up to 5 days in advance, covered, and kept in a cool dry place.)
Line a cookie sheet with wax paper. Spoon the remaining milk chocolate into a small bowl to use for the acorn tops. Soften 4 or 5 caramels at a time in the microwave for 3 to 4 seconds. Roll each caramel into an acorn (egg) shape. Place the chocolate jimmies in a small shallow bowl. Reheat the milk chocolate in the microwave, stirring often, until smooth, about 10 seconds. Dip the large end of an acorn caramel into the melted chocolate to cover about 1/4 inch. Allow any excess chocolate to drip off. While the acorn is still wet, dip the chocolate end into the jimmies to coat. Transfer to the cookie sheet. Repeat with the remaining acorns. Refrigerate until set, about 5 minutes.
Spoon 1/4 cup of the chocolate frosting into a ziplock bag, press out the excess air, and seal. Spread the tops of the cupcakes with the remaining chocolate frosting and smooth. Arrange the cupcakes in pairs to make a circle on a large platter.
Gently press the leaves into the frosting on the cupcakes, overlapping them. The leaves on the edge of the right half of the wreath will sweep to the right, while those on the left half will sweep to the left. Place the acorns randomly over the cupcakes. Snip a 1/8-inch corner from the bag with the chocolate frosting and pipe a dot of frosting at the top of each acorn to make a stem.
Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad

Ingredients:
2 medium or 3 small zucchini (about 1 1/2 pounds)
1 1/2 cups cornmeal
4 teaspoons garlic powder
2 teaspoons freshly ground black pepper
1/2 teaspoon smoked paprika
1 1/2 teaspoons plus 1/8 teaspoon kosher salt, divided
2 large eggs
1 tablespoon plus 1 teaspoon Dijon mustard, divided
4 (6-ounce) chicken cutlets, pounded 1/4" thick
1/2 cup vegetable oil
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper flakes
1 cup mint leaves
1/2 cup roasted, salted cashews
5 ounces ricotta salata
shaved with a vegetable peeler

Instructions:
Trim tops off zucchini. Using a mandoline or vegetable peeler, thinly slice lengthwise into wide ribbons; set aside.
Whisk cornmeal, garlic powder, black pepper, paprika, and 1 tsp. salt in a wide shallow bowl. Whisk eggs, 1 Tbsp. mustard, and 2 Tbsp. water in another wide shallow bowl.
Season cutlets on both sides with 1/2 tsp. salt. Dip each in egg mixture, letting excess drip back into bowl, then in cornmeal mixture, shaking off excess.
Heat vegetable oil in a large skillet over medium-high until shimmering. Working in 2 batches and adding more oil if needed, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a paper-towel lined plate.
Meanwhile, whisk olive oil, lemon juice, red pepper, and remaining 1 tsp. mustard and 1/8 tsp. salt in a large bowl. Add reserved zucchini ribbons and toss gently with your hands until ribbons are evenly coated with dressing. Add mint, cashews, and ricotta salata and toss just to combine.
Transfer cutlets to a platter. Serve with zucchini salad alongside.
3-Ingredient Ginger-Peach Ice Cream Floats

Ingredients:
4 small peaches (about 1 pound)
4 cans ginger beer (6 cups), divided
1 pint vanilla ice cream

Instructions:
Cook peaches in a large pot of boiling water 1 minute, then submerge in ice water. Slip off skins. Slice into 1/4" wedges.
Bring peaches and 3 cups ginger beer to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until peaches are fork-tender, about 5 minutes. Let cool completely.
To assemble floats, divide peaches among tall glasses and pour 1 Tbsp. poaching liquid over each; reserve remaining poaching liquid for another use. Top with 2 scoops of ice cream, then pour remaining 3 cups ginger beer over. Serve with spoons and straws.
Peaches can be poached up to 3 days ahead. Transfer to an airtight container and chill.
3-Ingredient Peach Crisp with Granola Topping

Ingredients:
6 medium peaches (about 2 pounds)
1/4 cup (packed) light brown sugar
Pinch of kosher salt
2 cups granola (look for granola that holds together in clusters)
2 tablespoons olive oil
A 2-quart (8x8") baking dish

Instructions:
Preheat oven to 375°F. Slice peaches, leaving skin on, into 1/3" wedges; discard pits (you should have about 6 cups sliced fruit).
Toss fruit, brown sugar, and salt in baking dish. Bake fruit until juices are bubbling and most of the liquid is evaporated, 35–40 minutes.
Meanwhile, toss granola with oil in a medium bowl.
Sprinkle granola over fruit, then continue to bake until warmed through and golden brown, 7–10 minutes. Let cool 5 minutes before serving.
Kid-Friendly Peanut Sauce

Ingredients:
1 cup unsweetened creamy peanut butter
3 tablespoons unseasoned rice wine vinegar
2 tablespoons low-sodium soy sauce or tamari
2 tablespoons toasted sesame oil
1 tablespoon honey
Kosher salt (optional)

Instructions:
Blend peanut butter, vinegar, soy, sesame oil, honey, and 3/4 cup warm water in a blender until smooth. Add salt to taste, if desired.
Sauce can be made 2 weeks ahead. Transfer to an airtight container and chill.
Crab Rangoon (Cream Cheese Crab Wonton)

Ingredients:
8 oz (227 g) lump crab meat or snow crab
16 oz (454 g) cream cheese, room temp
2 green onions (whites only), very finely chopped
2 tbsp (5 g) finely chopped tarragon
Salt and pepper
24 wonton skins (square)
1 egg, slightly beaten, for sealing
2 qt (1.9 L) vegetable oil for frying

Instructions:
Press out as much liquid as possible from any crab meat you are using. Any excess moisture will soak through the wonton skins. In a medium bowl combine the crab, cream cheese, green onion, tarragon, salt and pepper either with your hands or a mixer with a paddle attachment.
Take a wonton skin, place 1 teaspoon of filling in the center of each wrapper. With a finger dipped in egg, moisten the 2 adjacent sides; fold over the opposing corner to make a triangle. (You have some choices with shape. You can make a purse, tortellini or traditional triangle wontons.)
Place the completed ones on a tray. Uncooked, rangoons can be wrapped and kept frozen for 1 to 2 weeks and dropped into the fryer frozen.
Heat oil in a 4- or 5-quart (3.8- or 4.7-L) Dutch oven or pot until the oil reaches 360°F (182°C). Fry in small batches until golden about 2 minutes on each side and drain on a wire rack over a cookie sheet. I like to serve these with sweet chili or plum sauce.
Chile-Lime Sauce

Ingredients:
1/4 cup (60 ml) fresh lime juice
2 tablespoons fish sauce
1 large garlic clove, minced
1/4 red or green jalapeño, unseeded and thinly sliced crosswise, or more to taste
1 packed tablespoon light brown sugar

Instructions:
In a small bowl, whisk together the lime juice, fish sauce, garlic, jalapeños, and brown sugar. (Or, in a 12-ounce/180-ml or larger jar with a lid, combine the ingredients, cover, then shake vigorously.) Dip a piece of lettuce in the dressing and check the seasonings; add more jalapeños, if you like. The sauce should have a balance of hot, sweet, sour, and salty, which is typical of Thai foods. Keep, covered, in the refrigerator for up to 2 weeks.
3-Ingredient Seared Dates with Vanilla Ice Cream and Mint

Ingredients:
1 tablespoon olive oil, plus more for drizzling, 12 Medjool dates, pitted, 1 pint vanilla ice cream, 1/4 cup mint leaves, torn if large, Flaky sea salt

Instructions:
Heat 1 Tbsp. oil in a medium skillet over medium. Add dates and cook, turning often, until lightly browned on all sides, 4–6 minutes.
Divide dates among plates. Add a few small scoops of ice cream to each. Drizzle with oil, then top with mint; season with salt.
3-Ingredient Creamy Coconut-Lime Ice Pops

Ingredients:
1 (13.5-ounce) can full-fat unsweetened coconut milk
1 cup cream of coconut, such as Coco Lopez
1 tablespoon finely grated lime zest
10 (2.5-ounce) ice-pop molds and sticks

Instructions:
Whisk coconut milk, cream of coconut, and lime zest in a medium bowl. Divide mixture among ice-pop molds, leaving about 1/2" space at the top. Freeze until slushy, about 30 minutes.
Stir to redistribute lime zest, cover molds, insert sticks, and freeze until ice pops are solid, at least 2 hours.
Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.
Spicy Black Bean and Corn Tacos

Ingredients:
1/4 cup hazelnuts, coarsely chopped
1/4 cup raw pumpkin seeds
2 ears of corn, shucked
1 medium jalapeño, seeded, finely chopped
1 teaspoon crushed red pepper flakes
1/4 cup chopped cilantro, plus more for serving
5 tablespoons olive oil, divided
5 tablespoons fresh lime juice, divided, plus lime wedges for serving
1 1/4 teaspoons kosher salt, divided
1 red onion, coarsely chopped
2 (15-ounce) cans black beans, rinsed, drained
1 tablespoon ground cumin
12 small corn tortillas
1/2 cup sour cream
1 large avocado
thinly sliced

Instructions:
Toast hazelnuts and pumpkin seeds in a medium skillet over medium heat, tossing occasionally, until golden brown, 8–10 minutes.
Meanwhile, slice corn off cobs into a large bowl (you should have about 2 cups kernels). Add toasted nuts and seeds, jalapeño, red pepper, 1/4 cup chopped cilantro, 1/4 cup oil, 3 Tbsp. lime juice, and 1/2 tsp. salt; toss to combine.
Heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and cook, stirring, until onion starts to release moisture and turns translucent, 4–5 minutes. Add beans, cumin, 1/3 cup water, and remaining 3/4 tsp. salt. Cover and cook until liquid is reduced and beans soften, about 5 minutes. Uncover, add 1/3 cup water, and use the back of a fork to mash up about half of beans.
Working one at a time, warm tortillas with tongs directly over a gas burner over medium heat, turning often, until lightly charred and puffed in spots, about 45 seconds per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
Whisk sour cream and remaining 2 Tbsp. lime juice in a small bowl. Fill tortillas with bean mixture, then top with corn salsa, avocado, and cilantro leaves. Drizzle with sour cream mixture and serve with lime wedges alongside.
Corn salsa and beans can be made 3 days ahead; store separately, cover, and chill. Bring corn salsa to room temperature. Reheat beans in skillet before serving.
Sesame Chicken Drumettes

Ingredients:
1/4 cup plus 2 tablespoons Sherry, 3 tablespoons soy sauce, 2 tablespoons honey, 1 1/2 tablespoons minced peeled fresh ginger, 3 garlic cloves, minced, 1 1/2 teaspoons toasted sesame oil, 14 chicken wing drumettes, 2 teaspoons sesame seeds, toasted

Instructions:
Combine first 6 ingredients in heavy medium ovenproof skillet. Add chicken and turn to coat. Cover skillet and refrigerate chicken, turning occasionally, 6 hours or overnight.
Preheat oven to 350°F. Bake chicken in oven in skillet 20 minutes. Turn chicken over and continue baking until chicken is cooked through, about 20 minutes longer. Using tongs, transfer chicken to plate. Boil liquid in skillet over medium-high heat until reduced to glaze, about two minutes. Pour glaze over chicken. Sprinkle chicken with sesame seeds.
Tomato, Basil, Avocado and Feta Stacks

Ingredients:
2 avocados, Salt and freshly cracked pepper to taste, 2 red heirloom tomatoes, thinly sliced, 2 tablespoons extra-virgin olive oil, 2 teaspoons balsamic vinegar, 4 ounces feta cheese, 1 cup fresh basil leaves

Instructions:
With a small knife, cut the avocados in half crosswise. Remove the pits. Using a spoon, carefully scoop out the avocado flesh in one piece from each half. Cut into thin slices crosswise. Lightly sprinkle tomatoes and avocado with salt and pepper and drizzle with olive oil and balsamic vinegar. Cut the feta into thin slices. Layer the tomatoes, avocado, feta, and basil in stacks on plates.
Roasted Plums With Tahini Dressing

Ingredients:
2 pounds plums, halved and pitted
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
Freshly cracked black pepper
1 tablespoon fresh thyme and/or oregano leaves, stripped from about 4 sprigs
Flaky sea salt for garnish
Juice of 2 lemons (about 6 tablespoons)
1 cup raw tahini (sesame paste)
1/2 teaspoon kosher salt
1 ice cube

Instructions:
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Arrange the fruit, cut side up, on the prepared baking sheet. Drizzle with the olive oil and season well with the salt and pepper to taste.
Sprinkle the fruit with all but a pinch of the fresh herbs. Place the baking sheet in the oven and immediately reduce the heat to 250°F. Roast until the fruit is very soft and juicy and starting to caramelize, about 2 hours. (Alternatively, turn off the oven after 1 hour and leave the fruit in the oven overnight. This will produce a more leathery result. Either way is good!)
In a medium bowl, combine 3 tablespoons of the lemon juice, the tahini, 3/4 cup water, salt, and the ice cube. Whisk vigorously until the mixture comes together. It should lighten in color and thicken enough that it holds an edge when the whisk is dragged through it.
Remove the ice cube if any remains unmelted and adjust the seasoning, adding more lemon juice and salt until the sauce is addictive—you will know. Scrape the sauce into a shallow serving dish and hide it from the eaters in your house until ready to serve.
Layer a plate with the roasted fruit, then drizzle with the tahini dressing. Sprinkle with the reserved fresh thyme or oregano and a pinch of flaky sea salt.
Fresh Garden Wrap

Ingredients:
1 cup cherry tomatoes, cut in half
1 cup shredded kale or bok choy
1 zucchini, chopped
1 cup broccoli florets
1/2 cup chopped green onions
1 (15-ounce) can garbanzo beans, drained and rinsed
1 tablespoon chopped Kalamata olives
3 tablespoons red wine vinegar
1 clove garlic, crushed
1 tablespoon chopped fresh parsley
1/2 tablespoon chopped fresh cilantro
6 to 8 whole wheat or corn tortillas
Hot sauce (optional)

Instructions:
Place the vegetables and beans in a large bowl. Sprinkle the olives over the vegetables. Combine the vinegar, garlic, parsley, and cilantro in a small bowl. Pour over the vegetables and toss to mix.
Cover and chill for at least 1 hour before serving. To serve, place a line of the vegetable mixture down the center of a tortilla. Drizzle with hot sauce, if desired, roll up, and enjoy.
Oysters with Parmesan-Polenta Crust

Ingredients:
4 large eggs, free-range and organic, 1/2 cup instant polenta, 1/2 cup freshly grated Parmigiano-Reggiano cheese, 1/2 teaspoon fine sea salt, 1/2 teaspoon ground Espelette pepper or other mild ground chile pepper, 1 quart vegetable oil, such as sunflower oil, 12 freshly shucked oysters, Fresh lemon wedges, for garnish, Aïoli piquant or lime mayonnaise, for serving

Instructions:
Place the eggs in a shallow bowl and whisk to blend. In a second shallow bowl, combine the polenta, cheese, salt, and pepper.
Pour the oil into the saucepan or deep-fryer to a depth of at least 2 inches. If using a deep-fry thermometer to take the temperature of the oil, attach it to the side of the saucepan. Heat the oil over medium heat to 375°F, or until a wooden chopstick inserted into the oil begins to fizz with bubbles. Do not be tempted to use too high a heat to bring the oil to temperature, as it will be harder to control and keep stable once you arrive at your goal temperature.
When the oil has come to temperature, coat the oysters: Dredge the oysters first in the eggs, allowing any excess to drip back into the bowl, then in the polenta mixture, shaking off any excess. Arrange on a platter. (The oysters should be fried within just a few moments of coating them.)
Fry the oysters in batches, about three at a time, until the breading is crisp, firm, and deep golden, 2 to 3 minutes. Remove with the wire skimmer and transfer to the paper towels to drain. Serve immediately with lemon wedges and aïoli or lime mayonnaise.
Lemon and Elderflower Tart

Ingredients:
Butter, for greasing
1 x My Favorite Sweet Shortcrust Pastry recipe
3 eggs
125g (2/3 cup) caster (superfine) sugar
Zest and juice of 3 unwaxed lemons
150ml (2/3 cup) heavy cream
75ml (5 tbsp) elderflower cordial
"Confectioners sugar
to dust"

Instructions:
Butter a 23cm/9-inch loose-bottomed tart tin, make the pastry, then use it to line the tin and blind bake it according to the instructions. Lower the oven temperature to 340°F/170°C/150°C fan/gas 3.
Lightly whisk together the eggs, sugar and lemon juice, then add the cream and elderflower cordial. Stir in two-thirds of the lemon zest, reserving the rest for the top. Try to pop any bubbles that appear on the surface with a skewer or skim them off with a spoon.
Pour half the lemon mixture into the tart case then put it in the oven. Once it is safely in, fill it completely to the top with the rest of the mixture (this half and half approach helps to prevent spillage) then bake for 30—35 minutes or until the tart has just set. It should still have a slight wobble in the middle.
Leave the tart to cool completely before removing it from the tin and chilling it in the fridge. To serve, dust with confectioners' sugar and the remaining lemon zest and if you like you can add a big dollop of mascarpone mixed with whipped cream on the side.