Pastry

Lime, Lemon and Basil Tart

This deliciously refreshing tart is simpler to bake than you’d think, and it rounds off a summer lunch perfectly. A classic lemon and lime filling encased in sweet short pastry is always a crowd pleaser, but the basil added to this one balances the sharp citrus with a sweet aromatic flavour; a great twist on a much loved warm weather dessert.

Ingredients:

For the pastry:

  • 185g plain flour
  • 90g caster sugar
  • 90g cold, cubed butter
  • 3 egg yolks
  • pinch salt

For the filling:

  • 4 eggs
  • 175g caster sugar
  • 150ml lime juice
  • 50ml lemon juice
  • zest 3 limes
  • zest 3 lemons
  • 125ml double cream
  • large bunch basil

Decoration (optional):

  • basil leaves
  • edible flowers
  • lemon and lime zest (fresh or candied)

 

Method:

  1. First off, make the pastry (you could buy shortcrust pastry instead of making this special sweet variety yourself- if you do, just follow from step 2). The easiest way to do this is to place the flour, sugar, butter and salt in a food processor and blitz together until a breadcrumb-like consistency is achieved (or rub together with your fingertips, handling as little as possible). Once you reach this stage, add in the egg yolks and blitz again, very briefly, until the mix just comes together to form large lumps. Tip the pastry out onto a clean surface and shape (again handling as little as possible) into a thin disc. Now wrap this pastry disc in cling film and chill for 15 minutes.
  2. Preheat the oven to 190c. Very lightly grease a 22-24cm tart tin with butter. Take your pastry and roll out on a floured surface to a little under 3mm thick. Line your tart case, using a ball of spare pastry to push right down into the corners. Run a knife around the top of the case to neaten the edges. Chill for 20 minutes.
  3. Fill your pastry-lined tart case with non-stick baking paper and baking beans then blind bake for 10-15 minutes (until the walls are set). Remove the paper and beans and return to the oven for 5-10 minutes until the pastry is cooked through and the base is sandy and dry but not overly golden.
  4. Now it’s time to make your filling. Reduce the oven temperature to 150c. Place your eggs, sugar, zest, juice, cream and whole bunch of basil in a saucepan and leave off the heat for 10 minutes. After 10 minutes some scum will have formed on the surface; skim this off with a spoon then place the saucepan on a gentle heat. Warm until hot to the touch (not boiling), then sieve to remove the basil leaves and zest. Pour this filling into the prepared pastry case and bake for 15-25 minutes until the middle has a uniform and slight wobble when gently shaken.
  5. Cool completely in the tin to allow the filling to fully set (this will take an hour or so) then remove carefully, slice up and serve. Decorate as desired and keep refrigerated once cool.

Enjoy!

Rhubarb and Pistachio Tartlets

I’m a big fan of rhubarb (I’ve decided putting it in granita with lime zest is my favourite way to eat it- I’m sure that could be blitzed into a daiquiri of sorts as well… anyway I digress) and thought I’d take the last stems of the season to make some nutty frangipane tartlets. This recipe calls for pistachios and almonds in the frangipane to create an earthy flavour which I think pairs really well with the tart rhubarb.

Ingredients:

For the pastry: 125g plain flour, 70g butter, 1tbsp caster sugar, pinch salt, 1 egg yolk, 2tbsp cold water

For the rhubarb: 75g caster sugar, 100ml water, 2 stems rhubarb

For the frangipane: 50g butter, 50g caster sugar, 1 egg, 75g ground almonds, 75g shelled pistachios (blitzed until roughly ground), 1tbsp plain flour

Method:

  1. To make the pastry, place the cold butter and plain flour in a food processor along with the salt and sugar. Blitz until the mix resembles fine bread crumbs then whisk together the egg yolk and water in a small bowl. Add half this liquid to the crumbs and pulse until they start clumping together. If it still seems a little dry, add another teaspoon of the egg and briefly pulse again. As soon as the dough forms little lumps stop the machine and tip out the contents. Press together and shape roughly into a disc (don’t overwork). Wrap in cling film and chill for 20 minutes.
  2. Preheat the oven to 190c.  Grease and flour four small (about 8cm) tart cases.
  3. Once the pastry has firmed up a little, roll out to about 2-3mm thick. Line the tart cases, carefully using a little ball of spare pastry to get it right into the corners. Trim away any excess and chill again for 10 minutes.
  4. For the rhubarb, dissolve the sugar in the water over a gentle heat then bring to the boil. Remove from the hob and add in the chopped rhubarb. Leave it to soften in the hot syrup until required.
  5. Now it’s time to blind bake the tart cases. To do this just line the pastry cases with some baking paper and baking beans to ensure that the walls are supported. Bake for 10 minutes then remove the baking beans and paper and bake for a further 10 minutes until a sandy consistency is achieved with no grey areas.
  6. While the cases are baking make the frangipane. Place the butter and sugar in a food processor and blitz until light and fluffy, then add the remaining ingredients and pulse to fully combine (this should take a few minutes). The final consistency should be smooth and creamy (remember, if you don’t have a food processor you can use a stand mixer, electric beaters or a wooden spoon!).
  7. Now it’s time to assemble. Just place 1-2 heaped tablespoons of the frangipane into the tart cases, smooth out then top with some rhubarb pieces (don’t overfill, remember leave a little bit of room for expansion).
  8. Bake for 15-20 minutes until the frangipane is golden. Top with some white icing if you like and enjoy warm or cold with a big dollop of creme fraiche.

Enjoy!

New Year Croquembouche: Salted Chocolate and Coffee

I can’t decide if this looks impressive or a complete mess (I’ll let you choose); either way, it’s a delicious tower of salted dark chocolate and coffee cream profiteroles decorated with coffee nib white chocolate shards and gold shimmer spray- the perfect look-at-me centre piece!

prof-4

Ingredients (makes enough profiteroles to cover a 30cm cone):

For the choux pastry:

  • 6 eggs
  • 170g butter
  • 440ml water
  • 210g plain flour

For the coffee profiteroles:

  • 200g milk chocolate
  • 3tbsp espresso coffee
  • 400ml double cream
  • 1tbsp icing sugar

For the dark chocolate profiteroles:

  • 200g dark chocolate
  • 1-2tsp sea salt
  • 400ml double cream
  • 1tbsp icing sugar

For the white chocolate shards:

  • 100g white chocolate
  • 1tsp espresso powder
  • 2tsp coffee beans

Extras: 20-30cm cardboard cone, gold shimmer spray, edible glitter

prof-1

Method:

  1. Preheat the oven to 200c and grease 2 large baking trays. Sift the flour onto a piece of baking paper.
  2. Place the butter and water in a saucepan and gently melt together. Once melted bring to the boil and tip in the flour all in one go. Mix rapidly with a wooden spoon until the mixture comes away from the sides of the pan and looks glossy. Place in a bowl and leave to cool to room temperature.
  3. Break up your eggs in a jug then gradually whisk into the cooled butter mixture until it reaches a dropping consistency (where it drops off a spoon after about 5 seconds).
  4. Pile the choux into a piping bag and pipe even piles onto the greased baking trays (leaving room for expansion). If they have little points just tap them down with a wet finger to create an even shape.
  5. Bake for 20 minutes until golden brown and well risen then poke a hole in each one with a skewer. Return to the oven for 5-10 minutes to dry out then cool on a wire rack.

prof-3

  1. Make the fillings- for the coffee filling, whisk together the cream, coffee and icing sugar until soft peaks form. For the chocolate, whisk together the cream and icing sugar in a separate bowl.
  2. Melt the milk chocolate and dark chocolate in heatproof bowls over pans of simmering water.
  3. Once the profiteroles have cooled, fill half with coffee cream (using a fine nozzled piping bag) and half with the sweet cream (in the same way).
  4. If you would like to decorate with white chocolate shards, now is a good time to make those. Simply melt the white chocolate and spread over a piece of baking paper. Sprinkle with espresso powder and beans and set until solid and breakable.
  5. By this time, the chocolate should’ve cooled a little. Dip the coffee filled profiteroles in milk chocolate and the sweet cream ones in the dark. Sprinkle the dark chocolate pastries with sea salt.
  6. Now it’s time to assemble. Take your cone and cover it with any leftover melted chocolate. Stack up the profiteroles layer by layer to cover the cone completely. You may need to wait a few minutes between layers to allow the profiteroles to set.
  7. Finish with the shards and a spray of glitter.

prof-2

Happy New year!

Mince Pie Bars

These Bakewell inspired bars are made up of a crisp pastry base, zesty mince meat centre, cinnamon frangipane top, toasted almond sprinkling and a dollop of obligatory brandy cream; delicious and oh-so festive!

tart-1

Ingredients:

  • 250g plain flour
  • 140g butter
  • 1tbsp caster sugar
  • 3 egg yolks
  • 3tbsp water
  • 1 jar good quality mince meat (optional: add the zest of 1 orange and a handful chopped walnuts to it)
  • 150g butter
  • 150g golden caster sugar
  • 75g ground almonds
  • 75g self-raising flour
  • 1/2 tsp cinnamon
  • 3 eggs
  • handful flaked almonds
  • 150ml double cream
  • 1tbsp brandy
  • 2tbsp icing sugar (plus extra for dusting)

tart-main

Method:

  1. First, make the pastry (or skip steps 1 and 2 if you’re using shop bought shortcrust!). Place the butter, sugar and flour in a food processor and blitz until they form breadcrumbs. Pour into a large bowl. In a small bowl whisk together the water and egg. Add 4tbsp of this mix to the crumbs and stir with a cutlery knife. If there are still dry patches add a little more liquid until the mixture comes together to form a dough. Press into a thin disc shape and wrap in cling film. Chill for 15 minutes.
  2. Preheat the oven to 190c. Lightly grease a rectangular tart tin. Take your chilled pastry and roll out to about 3mm thick. Line into the tart tin, pushing it into the corners as you go. Chill again for 10 minutes.
  3. Now it’s time to blind bake. Screw up a piece of greaseproof paper and unfold, then press down into the case. Fill with baking beans and spread out to completely cover the base. Bake for 15 minutes until the sides are set then remove the beans and paper and bake for a further 5-10 minutes until the base is dry and sandy. Don’t let it colour as it will be returning to the oven when filled.
  4. Reduce the oven temperature to 170c.
  5. Now make the frangipane. Cream together the butter and sugar until light and fluffy then add the eggs one at a time, beating well between each addition (add a little of the flour to prevent curdling if you like). Once well combined, beat in the ground almonds and fold in the remaining flour and cinnamon.
  6. Now it’s time to assemble. Take your tart case and spread a generous layer of mince meat across the base. Top this with the frangipane and level out as best you can. Sprinkle with flaked almonds.
  7. Bake for 20-25 minutes or until the frangipane is cooked through. If the pastry or almonds are browning too much just cover loosely with foil.
  8. Once baked, cool on a wire rack while you make the brandy cream. To do this simply whisk together the brandy, cream and icing sugar until thick. Spoon onto each bar, dust with icing sugar and serve.

tart-2

Hazelnut Latte Eclairs

Everyone loves a chocolate eclair, and these Starbucks inspired ones (filled with coffee cream, dipped in milk chocolate and topped with a strip of dark chocolate and hazelnut praline) make a nice seasonal change from the usual vanilla cream variety.

eclair-1

Ingredients:

  • 3 eggs
  • 85g butter
  • 220ml water
  • 105g plain flour
  • 100ml strong black coffee, cold
  • 2 tbsp light brown soft sugar
  • 300ml double cream
  • 100ml mascarpone
  • 2 tbsp icing sugar
  • 100g hazelnuts
  • 100g caster sugar
  • 100g milk chocolate
  • 100g dark chocolate

Method:

  1. Preheat the oven to 200c. Line 2 large baking trays with greaseproof paper. Sieve the flour twice to ensure there are no lumps then pour onto a square of greaseproof (this means it is ready to tip straight into the choux when you need it!).
  2. Place the butter and water in a saucepan. Heat gently until the butter has melted then bring to a boil. Once boiling, remove from the heat and immediately shoot in all the flour. Stir very quickly for about a minute until the mixture is shiny and coming away from the sides of the pan. Now tip into a large bowl and spread thinly to speed up cooling.
  3. Once the choux mixture (called a panade at this egg-less stage!) has cooled to room temperature it’s time to add the eggs. Whisk the eggs in a jug to break them up then pour 1/4 into the bowl. Whisk with electric beaters to fully incorporate, then keep adding  a little more and whisking until you reach a dropping consistency (this means the mixture should fall off a spoon when shaken after about 4 seconds). You might not need all the egg.
  4. Pile the choux into a piping bag and pipe 5 inch lines onto the prepared sheets (leaving space for expansion). Bake for 15-20 minutes until golden then pierce each eclair with a skewer, reduce the temperature to 180c and bake for a further 10 minutes to dry out. When they’re ready they should be crisp and nicely browned. Cool on a wire rack while you make the fillings and toppings.

eclair-2

  1. For the coffee cream, heat the brown sugar and coffee together then set aside to cool.
  2. In a large bowl whisk together the mascarpone, cream and icing sugar until thick. Fold in the coffee mix when it’s cooled completely.
  3. For the hazelnut praline, place the sugar and nuts in a small saucepan. Stir occasionally to encourage the sugar to melt then take it to a deep golden colour. Pour onto greaseproof  paper, leave to harden then break into pieces or smash into a dust (depending on your decorating ideas!).
  4. For the chocolate topping simply melt the milk chocolate and allow it to cool. If you’d like to recreate the chocolate strip just melt and set the dark chocolate on a flat surface in the fridge, then slice into your desired shapes.
  5. To assemble the eclairs, slice them in half and fill with the coffee cream, dip in the melted chocolate and decorate with the set dark chocolate and praline.

Enjoy!

Willie’s Cacao: Cherry and Chocolate Choux Doughnuts

The final recipe in my chocolate experimentation series pairs Willie’s Cacao sweet Peruvian Chulucana with a homemade cherry and brandy compote, chocolate cream and crisp golden choux pastry- perfect for an afternoon tea or an evening treat. This chocolate has fruity sweet flavours so would also work well with raspberries, blackberries and dried fruit.

CHOUX USE 2

INGREDIENTS

For the choux pastry: 3 eggs, 85g butter, 220ml water, 105g plain flour, pinch salt

For the cherry compote: double handful fresh cherries (chopped and de-stoned), 75g caster sugar, 2tbsp brandy

For the chocolate cream filling: 300ml double cream, 2tbsp cocoa powder, 2tbsp icing sugar

For the topping: 200g Peruvian Chulucana chocolate (or a good quality 70% dark chocolate), 50g good quality white chocolate

CHOUX 1

METHOD

Start with the cherry filling. Place the cherries in a saucepan along with the caster sugar and brandy. Heat slowly for 10-15 minutes, or until the cherries release their juices and start thickening up to form a compote. Set aside to cool.

Preheat the oven to 200c (fan). Very lightly grease a baking tray with butter.
Now make your choux pastry. Sieve the flour and salt three times to ensure no lumps are left, then pour it into the centre of a piece of greaseproof paper, ready for the next step.

Place the butter and water in a saucepan and gently heat until the butter has melted. Do not let it boil during this stage or the water will evaporate too rapidly. Once melted, increase the temperature and bring to a rolling boil. Add the plain flour in one go and remove from the heat- now vigorously mix with a wooden spoon until it is well combined, shiny and comes away from the sides of the pan. Spoon this mixture into a bowl and leave to cool to body temperature.

Whisk the eggs together in a jug. Once your choux mix has cooled sufficiently, start adding your egg a little at a time, mixing with an electric whisk between each addition. You might not need all the egg- just stop when you achieve a smooth and glossy dropping consistency (where the mix falls off a wooden spoon after around 6 seconds).

When your choux is ready spoon it into a piping bag fitted with a large round nozzle. Pipe doughnut shapes onto your prepared baking tray, leaving space for expansion between each. Bake for 20-30 minutes until golden and well risen, then turn the heat down to 170c and remove your pastry from the oven. Insert a skewer into each doughnut to allow the steam to escape then bake for a further 5-10 minutes to dry out thoroughly. Once baked the choux should have firm sides and be a deep golden brown colour. Cool on a wire rack.

CHOUX USE 3

While the choux is cooling, melt your chocolate in a heatproof bowl over a pan of gently simmering water, then set aside to cool. Finally, take your cream and sift in the icing sugar and cocoa powder, then whisk to soft peaks.

To assemble, slice the doughnuts in half horizontally and fill the lower half with some cherry compote followed by a ring of piped chocolate cream. Top with the other pastry half then carefully pour some melted dark chocolate over. Repeat with the other choux rings. Decorate with leftover cherries and melted or grated white chocolate, if you like.

CHOUX 4 USE

Thanks to Willie’s Cacao for sending me their delicious chocolate and thanks to you for reading my chocolate based recipes this week. If you want to find out more about the company and the bean to bar philosophy, click here.

Olive Oil Plated Dessert

Last week I developed this recipe for a competition I & P Olive Oil Company are running at Leiths; the challenge was to create an Olive oil focused dessert so I just had to enter (anything sweet and I’m there). I came up with this pistachio, cardamom and olive oil tart served with yoghurt cream, powdered raspberries, baked figs and a honey and olive oil dressing… here’s to hoping they like it! Wish me luck!

DSCN9508

For the tart case you will need: 250g plain flour, 140g cold unsalted butter (cubed), pinch salt, 1tbsp caster sugar, 4 egg yolks mixed with 4tbsp cold water

And for the filling: 4 eggs, 180g caster sugar, 200ml olive oil, 8-10 cardamom pods, 100g ground almonds, 100g de-shelled pistachios, pinch salt, handful extra chopped pistachios 

PASTRY

Place your flour, salt, sugar and cold cubed butter in a food processor. Pulse until it resembles fine crumbs.
Tip into a bowl and add 2tbsp + 2tsp of the chilled egg/ water mixture. Vigorously mix with a cutlery knife to form large lumps of pastry. If it still looks dry, add some more liquid 1tsp at a time until you can bring it together completely (it is important to work quickly and efficiently so you do not overwork the pastry).
Once you have bought the pastry together, form a flat, round disc and wrap in clingfilm. Chill for 15 minutes. Meanwhile, very lightly grease a 20cm tart case with butter.
Once chilled, roll out your pastry on a lightly floured surface to a 3mm thickness. Line your tart tin, pushing (but not stretching) the pastry into the corners. Once lined, chill again until firm.
Preheat the oven to 200c (fan). Line the tart case with greaseproof paper and fill with baking beans. Bake for 15-20 minutes until the sides are set. Once set, remove the beans and paper and bake for a further 5-10 minutes until sandy and cooked through. Leave to cool.

DSCN9554

FILLING

Preheat the oven to 160c (fan).
Place the pistachios in a food processor and blitz until fine. Crush the cardamom pods and remove their seeds, then grind in a pestle and mortar until you have a course powder.
Whisk the eggs and sugar using electric beaters until pale and thick. Add the olive oil and whisk again until combined.
Tip in your ground almonds, blitzed pistachios, half the cardamom and the pinch salt. Whisk again to incorporate all the ingredients then taste- add more cardamom if it is too mild (I recommend doing this as too much cardamom can be overpowering).
Spoon the filling into the cooled tart case until almost full. Sprinkle on the spare chopped pistachios. Bake for 25-30 minutes until set and golden.
Leave to cool.

DSCN9503

For the yoghurt and vanilla cream you will need: 100ml double cream, 200g natural yoghurt, 1 vanilla pod

And for the baked figs: 6 figs, 2tbsp olive oil, 2tbsp honey, pinch cinnamon

The drizzle: 4tbsp honey, 4tbsp olive oil

Extras: 50g pistachios, 3tbsp freeze dried raspberries, edible flowers

ACCOMPANIMENTS

For the baked figs, preheat the oven to 180c. Quarter the figs and place on a baking tray. Drizzle over the olive oil and honey and sprinkle on the cinnamon. Bake for 10 minutes.

For the yoghurt and vanilla cream, very lightly whip the double cream with the seeds of the vanilla pod (until only slightly thickened). Add the yoghurt and stir until smooth. It should have a fairly loose consistency and should not be thick.
For the honey and olive oil drizzle, simply combine the honey and oil in a small bowl, then set aside.

For the last accompaniments, just roughly chop the pistachios (these add a pop of colour) and grind the freeze dried raspberries in a pestle and mortar until fine (these add a lovely sweetness).

TO SERVE

Cut the tart into your desired shape and spread some of the cream onto the plate. Place the tart and figs on top, sprinkle on some raspberry dust and chopped pistachios then drizzle with the olive/honey oil. Garnish with edible flowers, such as violas.

DSCN9555

I hope you like this recipe as much as my family do- I’ve shared 2 presentation ideas too (I couldn’t decide which one I preferred!).

Enjoy!