Homemade hummus is such a quick and easy thing to make and it’s super-simple to tweak the flavours to suit your own taste, whether you want something classic and traditional or something a little different like this one with a spicy zingy kick! I roast […]
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
Hey, can you guys promise me something? Promise me you’ll never buy a key lime pie (unless maybe if you’re actually in the Florida Keys).
This recipe makes the most delicious key lime pie and it’s ludicrously quick and easy. On a warm summers day the last think you want is to be tied to a hot oven for hours on end in order to produce a scrumptious dessert. Let science so the hard work for you with the chemical reaction magic that makes this so good! The filling is gloriously thick and creamy with just the right balance of sweet and tangy.
I’ve used golden kiwis in this because as you might have spotted from my social media I recently got my hands on a five kilo box, but also because the acid in the green ones tend to make my mouth a bit sore. Golden kiwis are also a little sweeter.
200g digestive biscuits
400g (1 tin) condensed milk
175ml double cream
pinch of salt
3 limes, juice and zest
1 lemon, juice only (you should have a total of about 120ml of juice)
100ml whipped cream
100g sliced strawberries
2-3 peeled and sliced kiwi fruit
Pre-heat your oven to 180°c and grease a loose bottomed tart tin.
Crush the biscuits to a fairly fine crumb and melt the butter. Combine these two and then press them firmly into the base and sides of the tin. Bake for 5 minutes and then set aside.
Pour the condensed milk and 175 ml of cream into a mixing bowl and whisk until they are well blended. Stir in the lime zest and salt.
Whisk in the lemon and lime juice and keep stirring until the filling mixture become thick and creamy. Pour this into the prepared base and smooth off the top. Bake for 10 minutes, the heat just encourages the reaction which thickens the filling.
Once the pie is baked leave it to cool to room temperature and then pop it in the fridge to chill completely. When the pie has chilled carefully remove it from the tin and decorate the top with the cream and fruit.
So you’ve heard of lemon drizzle cake right? Well soak cake is what happens when you make a little too much delicious drizzling syrup and don’t want to waste any of it! Seriously, this cake is literally drenched in deliciously fragrant, sweet, sticky syrup. Because […]
I love the fact that citrus fruit are at their peak during the most miserable part of the year. It’s so wonderful to be able to enjoy something so bright and zingy and fresh amidst all the heavy winter food. Citrus fruit are like a little edible promise that one day there’ll be sunshine again.
Blood oranges, despite their slightly gruesome name, are surely the most beautiful of all of the citrus fruits and their fragrant sweetness lends itself wonderfully to this light, yet warming pudding. These really are ‘magic’ too, good enough to grace the tables of the Great Hall at the end of term feast! The wet, lumpy batter separates in the oven to form a light, almost souffle-like sponge and a delicate orange custard, like a creme anglaise.
If the tops get too brown during cooking then carefully open the oven door (you don’t want them to deflate) and cover them with some foil.
makes 8 individual or 1 larger pudding
50g softened butter
zest and juice of two blood oranges (about 80ml)
3 eggs, separated
50g plain flour
Pre-heat the oven to 180°c and butter 6-8 ramekins or a larger baking dish.
Beat together the butter, sugar and finely grated zest from the oranges. Separate the eggs, setting the whites aside in a clean bowl and adding the yolks to the sugar and butter. Beat them in and then follow them with the milk and the juice from the oranges. Sift in the flour and stir it into the batter.
Whisk the egg whites until they hold soft peaks. Take a large spoonful of the egg white and whisk it into the batter. Fold in the remaining egg white, a few spoonfuls at a time until you have a wet, fairly lumpy mixture. It’ll look terrible and you’ll probably be cursing me but don’t panic. Pour the batter into the prepared dishes filling them to about 1cm below the rim. Place them in a water bath and bake them for 35 minutes for individual puddings or 50 minutes for a larger one. The top should be quite golden and the puddings should have separated into two layers, one light and fluffy, almost souffle-like and a sweet orange custard layer below.
This is such a classic Christmas combination. Tart cranberries and sweet fragrant orange combined with all the luxury and indulgence we deserve at this time of year. Panna cotta is also a fantastic dessert for the festive season, when we’re all so busy and could […]