Sesame, Miso and Chocolate Tart (Vegan)

Uncategorized

This tart (using ‘tart’ as a loose term for this- there’s no pastry or baking involved) is so easy to put together but makes for a really delicious plant based dessert. The crunchy base is laced with tahini and sesame seeds so the earthy flavour really comes through, and the filling has a savoury note thanks to miso paste, and is super smooth and creamy courtesy of my favourite plant based brand- Oatly.

Ingredients

Base

100g dark chocolate
75g tahini
1tbsp maple syrup
large pinch sea salt
100g sesame seeds
50g finely chopped mixed nuts (I used cashews and pistachios)

Filling

225g dark chocolate
30g vegan butter (I used Stork)
300ml Oatly cream alternative
3tbsp maple syrup
large pinch sea salt
3tbsp white miso paste

Sesame shards

75g sesame seeds
100g caster sugar

Method

Grease and line an 8 inch cake tin. For the base, place the chocolate, tahini, maple and salt in a heatproof bowl set over a saucepan of simmering water (don’t allow the base of the bowl to touch the water or the chocolate may burn). Gently melt all the ingredients together then stir through the sesame seeds and chopped nuts. Scrape this mixture into the lined cake tin and spread out into one even layer. Place this in the fridge to set for at least 30 minutes.
For the filling, roughly chop the chocolate and place in a heatproof bowl along with the vegan butter. Set aside. Put the Oatly cream, maple, salt and miso paste in a saucepan and, stirring often, heat to just below boiling point. Pour this mixture over the chocolate and butter and allow it to sit for a moment before stirring together to form a smooth glossy ganache. Let this cool then pour it over the chilled base. Transfer to the fridge again and chill for another hour or until set.
While the tart is chilling, make the sesame shards. Before you start, place a piece of greaseproof paper on a large baking tray. Now put the sugar in a small saucepan. Allow the sugar to melt, swirling the pan occasionally, then, once the caramel is golden take off the heat, stir in the sesame seeds and spread into an even layer on the greaseproof paper. Leave to cool and harden, then break into shards.
Slice up the tart and serve with shards of sesame caramel and a sprinkling of sea salt.

Rhubarb, Cardamom and White Chocolate Frangipane Tart

Pastry, Uncategorized

Tart rhubarb and sweet white chocolate is a delicious flavour pairing, and one I will keep returning to for the duration of the rhubarb season. In this bake I’ve applied the combination to a classic frangipane tart, using rhubarb compote in place of jam, and a filling studded with chocolate chunks and flavoured with cardamom. It’s a winner, and in my opinion, better than the standard strawberry variety (controversial).

Ingredients (enough for one 7.5 inch wide/ roughly 2 inch deep tart tin- serves 8)

For the pastry (there will be some leftover which will freeze well)

250g plain flour
140g unsalted butter
pinch salt
30g caster sugar
2 egg yolks

For the rhubarb filling

400g rhubarb, sliced into 2 inch batons
juice and zest 1 orange
30g caster sugar

For the almond frangipane

120g soft unsalted butter
120g caster sugar
2 large eggs
120g ground almonds
1tsp ground cardamom
100g white chocolate, roughly chopped
30g roughly chopped almonds

Method

Start off by making the pastry. Place the flour, butter, sugar and salt in a food processor and pulse until it resembles breadcrumbs. At this stage add the egg yolks and pulse again until the mix comes together in large lumps (alternatively, rub the butter into the flour, salt and sugar using your fingertips then stir in the yolks using a cutlery knife). Tip the dough out and shape into a disc using your hands. Wrap in cling film and chill for 20 minutes.
While the pastry is chilling start on the rhubarb compote filling. To do this simply put 300g of the rhubarb (reserve the other batons for the top of the tart), the orange juice and zest in a saucepan along with the caster sugar. Heat gently, stirring often, until the rhubarb has broken down and reduced to a thick compote consistency. Set aside to cool.
Lightly grease an 7.5 (or 8) inch straight sided tart tin. Retrieve your pastry from the fridge and roll out to around 3mm thick and line the tin, pushing it right into the corners and trimming any excess. Prick the base all over with a fork and chill for 20 minutes or until firm. Preheat the oven to 190c.
Line the pastry case with baking paper and fill with baking beans. Bake for 15-20 minutes or until the walls of the pastry are cooked and supporting themselves. Remove the beans and baking paper and return to the oven until the base is crisp and cooked through (about 10 minutes). Set aside to cool.
While the pastry is baking, toss the reserved rhubarb batons in 1tbsp caster sugar and place on a tray- bake for 10 minutes.
Now it’s time to make the frangipane. To do this simply cream together the butter and sugar until pale, light and fluffy, then add in the eggs one at a time, beating well between each addition. Finally, tip in the cardamom, salt and almonds and briefly mix once more until combined. Reduce the oven temperature to 170c.
Now it’s time to assemble the tart. Spread the rhubarb compote over the base in one even layer, then add half the frangipane and sprinkle over half the chopped white chocolate pieces. Add the remaining frangipane and top with the rest of the white chocolate, chopped almonds and roasted rhubarb batons.
Bake for 35-40 minutes or until golden brown and cooked through. Serve hot or cold.

Apricot and Thyme Tart

Pastry

Crisp pastry, apricot jam, almond thyme frangipane, fresh apricots and a honey glaze make up this seasonal take on a classic Bakewell tart. It works really well with a big spoonful of creme fraiche and can be enjoyed warm or cold, perfect for this unpredictable British ‘summer’.

Ingredients

For the pastry:

250g plain flour
140g butter
2tbsp caster sugar
zest 1 lemon
2 egg yolks
2tbsp water

For the Filling:

175g butter
175g caster sugar
175g ground almonds
3 eggs
1tbsp thyme, chopped
5 tbsp good quality apricot jam
300g apricots, sliced

For the glaze:

50g honey

Optional toppings:

few thyme sprigs
some toasted almonds
some creme fraiche

Method

Start off with the pastry. Place the flour, butter, caster sugar and lemon zest in a food processor and blitz until it resembles fine breadcrumbs (you can also do this by hand by rubbing the ingredients lightly between your fingers). Lightly mix the egg yolks and water in a cup then, with the processor running, pour in through the funnel. Stop blitzing as soon as the mixture clumps together then tip onto a clean surface and quickly shape into a disc. Wrap in cling film and chill for 15 minutes.
Preheat the oven to 180c (fan) and lightly grease your tart case ( I used a long rectangular tin but this recipe will also work with a 20-22cm traditional fluted tin). Take your pastry and roll out to about 3mm thick on a lightly floured surface. Line the tin with your pastry, using a little extra to push it right into the corners. Trim any over hanging pastry from the edges and then cover with cling film and chill again for 10-15 minutes, until firm.
Line your chilled pastry case with baking paper and fill with baking beans. Bake for 10-15 minutes (or until the sides are set) then remove the paper and beans and return to the oven for around 10 minutes (or until the bottom is sandy with no grey undercooked areas). Set aside while you make the frangipane filling and lower the oven temperature to 160c (fan).
For the filling, cream together the butter and sugar (in a stand mixer with paddle attachment or with electric beaters) then add in the almonds and mix briefly until well incorporated. Crack in the eggs one at a time, beating well between each addition, then finally stir in the chopped thyme.
Take your cooled pastry case and dollop the jam all over the base. Spread out evenly then pile on the frangipane and level off. Top with the sliced apricots in a pattern of your choice then bake for 30-40 minutes until the top is golden.
Heat the honey a little to loosen the consistency (either in a saucepan or in the microwave) then brush all over the top of the tart to add shine. Once cooled, decorate the tart with thyme sprigs, almonds and creme fraiche, if you like.

Enjoy!

Olive Oil Plated Dessert

Pastry

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!

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.

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.

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.