tart Archives - Page 4 of 7

Baileys Ice Cream Tart

11|02|2017

The ultimate romantic Ice Cream treat with a crunchy cookie crust, creamy and decadent Baileys Original Ice Cream filling topped with fresh, juicy strawberries and candied rose petals.

It is that season again when we are trying to find exciting new ways of spoiling our loved ones. I know there are mixed reactions when it comes to Valentine’s Day but I am a sucker for all and any reason to eat great food and shower extra kisses on my family. You’ve heard it before. The way to the heart is through the stomach. So food takes centre stage for me when it comes to impressing someone. In the last few years my food philosophy has been to keep it simple and sweet. Instead of dining out, I prefer an intimate dinner with my husband at home followed by an indulgent, cheeky dessert. We set the table together, light a few scented candles, open up a bottle of wine and chat over dinner which is mostly ordered in. Dessert is ready, waiting in the fridge or freezer because I always settle in for something easy and make ahead. This year I’ve got the ultimate decadence of a recipe for you. A Baileys Ice Cream Tart that is not only simple to make but come on, it’s Baileys. It WILL blow your senses away.

Baileys Original Irish Cream needs no introduction. If you haven’t already tasted the Baileys Original Ice cream, it is a luxurious blend of Baileys flavoured swirls and velvety smooth Baileys liquor infused ice cream. So imagine, when you create a dessert with this Ice Cream as your filling, you are setting yourself (and your partner) up for one of the greatest sensual pleasures life can offer. If you are not the one for romance and mush and would rather spend the evening with your girlfriends, double up on the tart because trust me, there won’t be enough.

I used a simple no-bake cookie crust to hold the ice cream. The Ice Cream does all the work for you so I’ve chosen some fresh strawberries to serve it with along with a few candied rose petals. It’s Valentine’s Day so it doesn’t hurt to dress things up a bit. You could personalise it with your own choice of fruits and chocolate garnishes or just eat it as is. Either ways, it is amazing!

Disclaimer :This post is brought to you by Baileys. All opinions, thoughts and ideas are entirely my own.

Baileys Ice Cream Tart
Makes an 8 inch round tart.

2 X 137 g packs Oreo Cookies (or any other chocolate cookie)
100 g unsalted butter, melted
1 Tub Baileys Original Ice Cream (left at room temperature for 15-20 minutes)
Fresh fruits, chocolates, to serve
Candied Rose Petals (optional)(Recipe below)

Method

Process cookies in a food processor until fine crumbs form. Add the melted butter and mix till well blended.

Press the cookie mixture into the bottom and edges of a fluted tart pan with a removable base. Use the back of a spoon (and your fingers where necessary) to evenly spread out into a neat tart crust. Place the tart pan onto a plate (this makes it easier to move the tart in and out of the freezer). Freeze for 15 minutes.

Remove tart pan from freezer and gently pour the melted Baileys Ice Cream on to the crust. Return to the freezer and let the tart chill till set (about 7-8 hours, preferably overnight).

Top with fruits, chocolates or candied rose petals. When ready to serve, leave the tart outside for 10 minutes before slicing.

Candied Rose Petals

Petals from a rose that is unsprayed (without pesticides etc)
1 egg white, lightly whisked with a fork
½ cup Castor sugar (granulated sugar)

Gently wash the rose petals and dry them on paper towels until completely dry. Line a baking tray with baking paper. Place the sugar on a shallow plate.
Using a paintbrush, lightly brush the petals with egg white, taking care not to put in excess. Alternatively you could dip the petals in the egg white, turn around to coat uniformly and let the excess drop off.

Dip the petals in the plate of sugar making sure they are coated all around. Place the petals on the prepared baking tray. Allow to dry and harden before use (approx. 5-6 hours)

Fresh Fruit and Cardamom Cream Tart

11|10|2016

It’s been a long time isn’t it? When I look at my last post I realize I haven’t posted on the blog for over a month. I hope all of you have been well and enjoying the change of seasons. At my end, things have been hectic. I had been working (still am) on several creative projects at the same time. Somehow I haven’t been doing any major recipe testing which is probably why I never got around to sharing anything on the blog. They were mostly styling and photography projects that I did for various clients. Then there were those that I have diligently worked on but can’t share.And of course, the random ones where I’ve created something using a old recipe from here and a twist from there, cake batter from one, buttercream from another and such. Funny situation to be in 🙂 I wish I had a few hours every day to do more and go to sleep feeling happy and contented. But these days, that does not happen. With warmer months and daylight savings kicking off for us, I am hoping I’ll have a little extra time in the day to use to my advantage.

I also got my blog redesigned, though unfortunately there is a lot left to update. My husband tells me ‘Isn’t it easier to update one page than replying to 10 different emails quoting the exact same thing?’ Ha, I already know that! The point is that there are things you know but you still do them. Or don’t do them! Can’t do! Unable to do! Won’t do! Okay it’s pretty much the same thing. Meanwhile life goes on. Now before I bore you too much, let me talk food. This is a no-brainer of a tart! Crisp pastry, fresh cream, fresh fruits with the addition of powdered cardamom in the cream. Using cardamom to flavour cream and dairy is something that I’ve been used to since I was a child. The little amount of cardamom gives it a gorgeous flavour and aroma. I made this tart using all the seasonal produce we had during the end of winter for and from a very favourite store of mine. Harris Farm markets are like a weekend hangout for me. Recently I had the opportunity of shooting some of their gorgeous produce and this one was one of them.

Fresh Fruit And Cardamom Cream Tart
Serves 5-6

7 inch round Pastry, Store bought or Home-made (use this recipe)
2 cups whipping cream, whipped to stiff peaks with 1/4 cup castor sugar and 1 tsp powdered cardamom
Fresh seasonal fruits (watermelon, grapes, kiwi fruit, strawberries, blueberries and passion fruit)

Prepare pastry ahead in time if making at home. Pour cardamom infused whipped cream just before serving. Level with the back of a spoon or a spatula.

Decorate with fruits and edible flowers. Serve immediately or refrigerate for up to an hour.

Lemon Meringue Tart

9|02|2016

Happy National Pancake Day! I know, there’s no pancake in this post. But you know what! I am so bad in remembering days other than a few birthdays and some important dates that I am making it a a point to be a bit more aware and alert this year. Actually, I did forget again but thanks to Instagram and social media I’ve been seeing mouthwatering pancakes all morning. I craved pancakes and thought I should make some. But there was this lemon meringue tart in the fridge along with chocolate cake, a no-churn ice cream in the freezer and a panna cotta duo in the making. There’s too much going on so pancakes are on hold at the moment. Let’s eat lemon meringue tart!

I was going through my recipe archives when I realized I haven’t shared the Lemon Meringue Tart recipe that I make so often, especially for picnics and get-togethers. It makes a medium sized tart, so easy to move around with, simple to make and I’ve been making it since years. When I was trying my hand at tarts for the first time, I struggled to get the rolled pastry on to the tart pan. It would tear or just would not be enough to fit into the pan or sometimes the dough would be too hard to roll as I left it too long in the fridge. Out of frustration one day, I just lined the tart pan with the dough, pushing it onto the sides and base with my fingers instead of rolling it. And it worked! The pastry was crispy, flaky and perfect just as it would be if you followed the normal method of making the tart base. Today, I can make a decent tart but this one remains close to my heart.

I made a feeble attempt to pipe meringue hearts (it’s that week after all) on the filling that didn’t look great. During Christmas last year I had bought some wafer flowers to use on cupcakes. They were perfect for the tart. My fresh edible flower plants were gone much to my despair when I returned after the holiday. I love flowers with my desserts so until I get new plants, I guess I’ll have to make do with others options.

Lemon Meringue Tart
Serves 6-8

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
3 eggs
150 ml single cream/poring cream
1/4 cup castor sugar
2 tsps grated lemon zest
2 tbsp freshly squeezed lemon juice

For the meringue
2 egg whites
pinch of salt
1/2 cup castor sugar

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.

Roll the dough on a lightly floured surface to a 3 mm-thick disc. Line a 19 cm fluted tart pan with a removable base with the pastry. Trim edges. Place in the fridge for 30 minutes to rest

Meanwhile, to make the lemon filling, whisk the eggs, cream, sugar, lemon rind and juice together in a large bowl. Strain through a fine sieve.

Preheat oven to 200 degrees C (180 degrees C fan-forced). Place the tart pan on an 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 minutes or until pastry is light golden. Remove from oven. Reduce oven to 150 degrees C.

Pour the lemon mixture into the pastry case. Bake for 20-25 minutes or until custard is almost set. Remove from oven. Set aside for 15 minutes to cool to room temperature. Place in the fridge for 30 minutes to chill.

Make the meringue: Use an electric beater to whisk egg whites and salt in a clean, dry bowl until soft peaks form. Gradually add caster sugar, a spoonful at a time, whisking constantly until thick and glossy. Spoon or pipe meringue on top of tart. Using a blowtorch, brown the meringue evenly. If using edible/sugar/wafer flowers decorate just before serving

Chocolate Cream Tartlets

28|01|2016

I notice a connection between tarts and Australia Day in my house. Whether simple or complicated, I seem to be making a tart/tartlets every year on this holiday. I think its because tarts are a great way of serving and eating summer fruits. Last year I made an Ice Cream Tart with an Anzac crust and was pleased with myself for coming up with a make-ahead dessert that took away a lot of stress from my lunch menu. This year I wasn’t as planned or organised after returning from my holiday so I decided to keep things really simple and make these Chocolate cream tartlets.

Using store bought tart shells, I filled them up with a chocolate whipped cream first thing in the morning. They were in the refrigerator until lunch time and I added cherries and raspberries just before serving along with a sprinkling of finely chopped almonds and pistachios. I was surprised that they went down a treat. To be honest I was feeling guilty and expecting everyone to be disappointed that there wasn’t something more exotic on the table. There were cupcakes too that I’ll post next but then again cupcakes are not considered dessert at my place.
These tartlets are not just simple to put together, but also egg free and no bake.

Well, I love Australia Day for many reasons! This is a country I have been in love with since the day I stepped foot into it. It is also the first holiday of the year and right in the middle of a spectacular Australian Summer. In recent times, this day stands as a reminder that it’s time to get ready for school, holidays are officially over and the little munchkins will be on their way to another New Year filled with exciting adventures. So school reopened today! Yay…I have the house to myself…yet this empty feeling.

Will I ever outgrow this feeling in the years to come…I wonder!

Chocolate Cream Tartlets (chocolate cream adapted from Joy of Baking)
Serves 6

6 small tart shells (store bought)
1/2 teaspoon vanilla extract
3 – 4 tablespoons castor sugar (or as per taste)
2 tablespoons unsweetened cocoa powder (I used Dutch processed)
1 cup cold whipping cream
fresh raspberries, cherries, grapes or other fruits
finely sliced pistachios and almonds, to dust

Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Place the vanilla extract, 3 tablespoons of sugar, and cocoa powder in the cold bowl. Stir in about 2 tablespoons of the cream to form a thick paste (this will dissolve the cocoa powder).
Then add the rest of the cream and beat just until stiff peaks form. If not using immediately, cover and refrigerate. Makes about 2 cups (480 ml) whipped cream.
Fill up the tart shells by using a spoon or by piping the cream into it. Store in the fridge until ready to serve. Serve with berries, cherries and stone fruits. Sprinkle with nuts.