Who doesn’t love a good flapjack? Soft and chewy and gooey with all sorts of delicious treasures hidden amongst the sticky, syrup drenched oats. These are especially indulgent with their combination of hazelnuts and rich chocolate. You can use any chocolate you like but I […]
There are pancakes and then there are souffle pancakes! These aren’t the enormous Japanese style souffle pancakes (I’m not together enough in the mornings to make them) but they are gorgeously fluffy, pillow-like pancakes made by whipping the egg whites into a meringue before folding […]
Look me in the eye and tell me that you don’t want to eat one of these right now. Rich, fluffy chocolatey sponge absolutely smothered in sticky, salty miso caramel. Sounds pretty delicious doesn’t it? This is perfect comfort food. It’s cosiness on a plate! […]
We all need a little extra sunshine at this time of year. I think that might be why nature made it that oranges only take on their beautiful colour once the weather turns cooler… This is a lovely dessert, a rich, buttery, chocolate crust topped with a sweet creamy fragrant filling and finished off with tangy passionfruit. Scrumptious.
The crust for this tart is a little unusual because it’s not a traditional pastry dough that can be rolled out but it is incredibly delicious. It’s very rich, crumbly and buttery, almost like shortbread, and totally worth getting a few messy fingers for. I made this particular tart with blood oranges because I love to use them when they’re in season but you can use any type of orange you like. You’ll need the lemon juice to add a little extra acidity to create the chemical (magic) reaction which thickens the filling.
can be prepared as 1 full size or 4 individual tarts
180g softened butter
40g icing sugar
30g cocoa powder
400g condensed milk (1 tin)
170g creme fraiche
120ml of citrus juice (about 2 oranges and 1 lemon)
zest of 2 oranges
2-3 very ripe passionfruit
2 tbsp icing sugar (or to taste)
Start by making the rich chocolate pastry case. Beat together the softened butter and icing sugar before sifting in the cocoa powder and flour. Mix together to leave you with a very soft dough, it’s okay if it’s a little sticky. Thoroughly grease your tart tin/tins and use the back of a spoon to spread the pastry dough evenly into it. Cover the surface with baking parchment and chill the dough for 15 minutes. Pre-heat your oven to 180°c. Pile some baking beans onto the parchment and blind bake the case for 20 minutes. Uncover the pastry and bake for a further 10 minutes.
Once the case is baked you can make the filling mixture, you don’t really need to wait for the case to cool. Whisk together the condensed milk and the creme fraiche in a large mixing bowl, making sure that they are really well blended. Add the orange zest and the juices and whisk again until the mixture thickens slightly. Pour the filling mixture into the pastry case, give it a little shake to level it off and bake for 10 minutes.
Let the tarts cool on a wire rack. Remove the seeds from the passion fruit and mix them with the icing sugar, use as much or as little to suit your own taste. Spoon this over the top of the orange filling, spreading it out in a thin layer. Pop the tarts in the fridge to chill completely before serving.
I’ve added this to the #bakingcrumbs linky hosted by www.applytofaceblog.com and www.joskitchenlarder.com
This is one of my new favourite dinners. Not only is it truly tasty but eating it makes me feel all sorts of virtuous! I love the chewy, nutty fibre rich grains paired with the slightly sweet roasted vegetables but it’s the subtle spices and […]
This is a recipe I made recently for Mr C’s grandad’s birthday. By all accounts it’s the best cheesecake he’s ever eaten and at 81 years old I reckon he’s tried a few!
You won’t tell him how easy it is to make, will you? It really is a doddle and he’s not wrong – it’s really tasty! A crumbly buttery base, layered with sweet creamy no-bake cheesecake and finished off with a fragrant sweet berry compote. What’s not to enjoy?!
200g digestive biscuits
400g cream cheese
200g white chocolate
zest of one lemon
200ml double cream
300g berries (frozen work fine)
2 tbsp sugar
1 tbsp cornflour
Mix the biscuit crumbs with the melted butter and then press them firmly into the base of an 8″ spring-form tin. Pop this into the fridge to firm up and set whist you make the topping.
Carefully melt the chocolate and then set this aside to cool.
In a large mixing bowl beat the cream cheese with the lemon zest until it is smooth and soft and then mix in the cooled chocolate.
Whip the cream in a second bowl until it holds a soft peak. Fold the cream into the cheese and chocolate mixture, making sure that everything is well blended. Spread this on the prepared base and smooth off the surface. Pop the cheesecake in the fridge for several hours or preferably overnight.
Make the berry topping by roughly chopping the fruit and combining it with the sugar and cornflour in a small pan. Gently heat it until the juices from the fruit have thickened to leave you with a glossy compote. Leave this to cool completely.
Run a pallet knife around the edge of the cheesecake before releasing it from the tin and transferring it to a serving plate. Spread the berry mixture on top of the cheesecake before serving.