tart Archives - Page 2 of 7

Banoffee Pie with Nutella Mousse

28|10|2018

I’ve had this recipe to share for over a year now. A decadent, uber delicious, no bake banoffee pie/tart that uses Nutella Mousse instead of the classic caramel filling. Tell me, how can you ever, ever go wrong with Nutella, bananas and dollops of cream? Definitely not for the faint heart-ed, this dessert is the one when you don’t care for looks and love serving up rustic slices boasting of several layers. Each better than the other. Believe me when I say, I’m drooling as I write this.

Honestly, this is one of the easiest desserts ever though at first impression it does not seem that way. Nothing in it seeks perfection yet it is the most Divine tasting pie. Even if you’re not a fan of bananas, this will change your mind. I have nothing against the caramel filling that is served in a traditional banoffee pie but Nutella, I thought would be a nice change.

Spring is almost coming to an end and mangoes have started making an appearance. I’m working on mango recipes but my eyes keep searching for cherries and peaches at the markets. Because our summer coincides with Christmas, I feel like it just disappears in a jiffy. One moment I have a plethora of fruits to choose from to create recipes and the next minute they’re all gone. Anyway, one fruit to always fall back on is banana. Always available, always so good!

Banoffee Pie with Nutella Mousse
Makes a round 7 inch tart, serving 6-8 people

200 g digestive biscuits or cookies of your choice
100 g unsalted butter, melted
1 cup Nutella
1.5 cups thickened/heavy cream
2 large bananas, thickly sliced

For the topping
1 cup heavy cream
2=3 tbsp castor sugar (as per taste)
1 tsp vanilla extract
1 tsp powdered cocoa

Place the biscuits in a food processor and pulse until fine crumbs form. Add the melted butter into the processor and pulse again to combine. Press the biscuit mixture onto the base and sides of a 7 inch fluted tart pan until uniform. Place the tart pan on a baking tray for ease of movement and store the tray with the pan in the fridge for the base to firm up.

Meanwhile make the Nutella mousse. In a mixing bowl, whip the thickened cream to soft peaks (when it can still hold it’s shape but has softer peaks). Add the Nutella and mix to combine. Pour the Nutella mousse over the tart base and smoothen it with a spatula. At this stage the mousse will be soft but will thicken up upon cooling. Place the pan back into the fridge for at least 2 hours to set.

Make the whipped cream topping. Before getting started, place your bowl and beaters in the freezer to chill for 10 minutes. In the bowl of your mixer or a large bowl (if you are using a hand held mixer) place the thickened/heavy cream, sugar and vanilla extract together. Start mixing on low speed, then increase the speed to medium-high until stiff peaks form. Place in the fridge until needed.

When ready to serve, remove the tart from the fridge. Arrange banana slices over the Nutella mousse. Dollop with whipped cream. Dust with cocoa powder. Enjoy!

Mandarin Lover’s Tart

18|09|2018

I am quite amused with myself as to how I am swinging between berries and citrus this spring. Are you a berry lover or a citrus fan? Either ways, this recipe is for everyone. I think mandarins are gorgeous fruits who somehow get overshadowed by the other citrus varieties in recipes. Ever since I discovered Gold Nugget Mandarins, which are 100% seedless and really, really sweet my inspiration to create with Mandarins have gone up by several notches. To show the versatility of the mandarin, I have used them in various ways- freshly sliced, chocolate dipped and bruleed in my presentation. I wanted to do a candied and a dehydrated version too but I was running short of time. Maybe, next time!

And of course, the tart has lots of mandarin zest as well. It is egg-less, creamy and delicious without a lot of effort.

Mandarin Lover’s Tart
Makes an 8 inch round tart

One 8-inch ready tart/pastry shell (or home made, recipe here )
400 ml thickened/heavy cream
150 ml full cream milk
3 tsp powdered gelatine
1 tbsp sugar (more if you like it sweeter)
50 g white chocolate chips
1 tbsp mandarin zest
1 drop orange food colour (optional)

For decoration
Extra mandarin slices (from 4 whole mandarins), for presentation
50 g dark chocolate
2 tbsp castor sugar
fresh basil leaves

Cook tart shell accordingly to instructions. Place the tart shell on to a baking tray. This will make it easier to move the shell in and out of the refrigerator. In a large, heavy bottomed saucepan place the cream, milk and gelatine. Leave aside for 5 minutes for gelatine to bloom. Over low heat, bring the mixture just to a boil (do not boil), stirring frequently until gelatine dissolves completely.

Add the sugar, white chocolate and mandarin zest. Leave aside for 10 minutes. Stir to check if the chocolate has melted and sugar has dissolved. Add food colour, if using. Cool the mixture to room temperature. Strain the cream mixture very gently either directly onto the tart shell or first into a jug, then on the tart shell. Place the baking tray with the tart shell into the fridge to set. Refrigerate for 3-4 hours or until the mixture has completely set.

When ready to serve, decorate with fresh, chocolate dipped (recipe below) and bruleed oranges. The tart is best served chilled.

Meanwhile, make the chocolate dipped mandarins. Line a baking tray with baking paper. Melt the dark chocolate in a small saucepan that is placed over a pan of simmering water. Dip half of each mandarin slice in the melted chocolate letting the excess fall back into the pan. Place in a single layer on the baking tray. Leave aside for 15-20 minutes or until set. Refrigerate until needed.

To make the bruleed mandarin slices, sprinkle castor sugar on the slices evenly. With a blow torch, caramelize the sugar to leave a thin, crunchy crust.

Basil Panna Cotta Tarts

6|09|2018

Delicious Panna Cotta Tarts with a crumbly shortbread crust and a basil infused creamy filling. Perfect little treats for a high tea, special occasion or a weekend indulgence.

Herbs are often associated with savory food but their delicate flavour and refreshing aromas go well with sweet treats as well. Much like spices that are used abundantly in desserts, herbs when used in the right proportions can elevate a dessert to a new level. Many years ago, I had tried a basil infused Creme Brule. It was part of a trio of Creme Brulees at a fancy restaurant (the others were white chocolate and cinnamon) but the one with basil appealed to my taste buds the most. After that I came home and made a basil pots de creme (which is like a cousin of the Creme Brule) but somehow the flavour got masked in the richness of the custard.

A panna cotta is usually light, refreshing and immensely versatile. If you have noticed lately, I made a lot of panna cotta tarts. With each one, I sort of feel that I’m beginning to understand it better. What is so complicated in a Panna Cotta, you may ask. Well, Panna Cotta is one of the easiest things to make in the culinary world. But a panna cotta tart is not the same. When the milk based filling is made to set inside a pastry crust, there are quite a few things that could go wrong. I’ve had my share of wet crusts, filling leaking out of the pastry and fillings that won’t stay out of the refrigerator too long on a warm summer day meaning a totally soggy crust instead of a crumbly one.

These Panna Cotta Tartlets involve a baked crust. You could go with a biscuit crust as well like this one but I find these hold up much better. Since we want the filling to be rich and creamy and set quickly (with less or no damage to the crust) I use a higher cream to milk ratio. The results are oh so delicious and every bit worth the effort!

Basil Panna Cotta Tarts
Serves 4

For the pastry
1 cup 150 g plain flour
1/4 cup, icing sugar mixture
100 g chilled butter, roughly chopped
1 egg yolk

For the filling
300 ml thickened cream
100 ml full cream milk
5-6 fresh basil leaves
1/4 cup castor sugar (more if you like it sweeter)
2 teaspoons powdered gelatine
green gel food colour (optional)

To make the pastry, process the flour, icing sugar and butter in a food processor until mixture resembles fine breadcrumbs. Add the egg yolk and process until mixture just comes together. Gently knead on a lightly floured surface until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 15 minutes to rest.

Divide the dough into 4 parts. With your fingers, press the dough along the bottom and sides of 4, 10 cm loose bottomed pans to form an even crust. Trim edges. Place in the fridge for 30 minutes to rest.

Meanwhile, make the filling. Place the cream and milk in a heavy bottomed saucepan along with the fresh basil leaves. Bring to a slight boil (do not boil). Remove from heat and leave aside for 15 minutes. to allow basil leaves to infuse flavour into the milk-cream mixture. Remove the basil leaves with a spoon and discard.

Sprinkle gelatine onto the milk-cream mixture and leave to bloom for 5 minutes. Heat the pan again over slow heat, stirring occasionally until gelatine has completely dissolved. Remove from heat. Add the sugar and food colour (to your desired intensity) if using and allow the filling to come to room temperature (this allows the filling to set quickly once refrigerated and prevents the crust from getting soggy).

Preheat oven to 200 degrees C (180 degrees C fan-forced). Place the tart pans on a baking tray. Line with baking paper and fill with pastry weights or dried rice or beans. Bake in preheated oven for 10 minutes. Remove paper and weights and bake for a further 10-15 minutes or until pastry is fully cooked and golden. Remove from oven. Cool to room temperature.

Once tart shells have cooled down completely, carefully pour the filling into the shells. Place the baking tray with the tart shells into the refrigerator to set. When ready to serve, garnish with edible flowers/candied basil/white chocolate chips. Serve chilled.

Blueberry Galettes

27|08|2018

There is an abundance of gorgeous blueberries around here at the moment. Another thing to love about Spring in Australia! Though officially it is still winter, the arrival of blueberries and blood oranges indicate that citrus season is going to be taken over by berry season pretty quickly. And if you know me, I am not a cold weather person at all. I need all the sunshine and the daylight and bright colours to keep me happy. I have another blueberry cake in the making but these galettes are for everyone to enjoy. They need zero effort and are a great way of using up a whole lot of blueberries.

Galettes are my favourite thing to take to picnics and these are always a hit with friends and family.

Blueberry Galettes
Serves 4

2 sheets short-crust pastry, slightly thawed
500 g (2 punnets) fresh blueberries (could use frozen too)
1.5 tbsp cornstarch
1 tsp finely grated lemon zest
1 tbsp lemon juice
1/4 cup castor sugar (more if you like it sweeter)
Fresh rosemary leaves
1 tbsp chia seeds (optional)
1 egg
1 tbsp water
Extra sugar, for dusting

Preheat oven to 180 degrees C (160 degrees C if using a fan forced oven).
Cut out 2 circles from each pastry sheet and place on a baking tray. You could use the trimmings to bake a ball of dough for reusing later.

Stir together blueberries, cornstarch, zest juice and sugar in a bowl until combined. Spoon blueberry mixture in the centre of each galette dough, leaving a 3 cm border around the edge. Fold the edge, pleating as you go to partially enclosing the filling. Add fresh rosemary leaves to each galette. Press chia seeds to the sides of galettes with your hands for an extra crunch

Beat the egg and water together . Brush pastry edges with egg-wash. Dust with extra sugar. Bake for 25 minutes or until pastry is golden brown and blueberry filling is bubbling.
The galettes taste best when warm with a side of ice cream or whipped cream.