Tag Archives: pastry

Rhubarb, Rose and Dark Chocolate Tart

Posted in Dessert, Recipes by

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Sometimes the thought of making a dessert that involves pastry seems like rather too much work. I admit, I have resorted to using the store bought variety on occasion, and while it can deliver quite satisfactory results, it never does quite match the homemade kind. In my head I think that making pastry from scratch is a rather laborious task, but every time I do decide to make it I am pleasantly surprised at how simple it actually is. Yes, it does mean you have to wait a little longer while it chills in the fridge, but usually that gives you time to prepare the tart filling or get on with something else. And, you can always make more than you need and freeze it. Then you’ve got perfect homemade pastry just sitting in the freezer waiting for the next time those tart cravings come calling. You will thank yourself later for doing this, I promise.

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With rhubarb still being in season I thought I would have a go at making a rhubarb and dark chocolate tart that I had seen in an old issue of Donna Hay that was lying around the house. As always when I see something in a magazine, I tweaked and played around with the recipe slightly and I think it turned out pretty well. The base is just the right combination of slightly bittery chocolate and sweet. I like to use cacao as opposed to baking cocoa, as I think it gives the recipe a more robust chocolatey flavour as the cacao beans have not been processed unlike cocoa. The rhubarb adds a nice tang, while the rosewater and sugar helps ensure it isn’t too tart and the chocolate ganache brings the richness that helps marry everything together. This dessert is perfect if you are having a dinner party as you can prepare everything the day before and have it ready in the fridge for when your guests arrive, plus it looks so pretty that everyone will be impressed!

 

Rhubarb, Rose and Dark Chocolate Tart 

Serves 8

  • ¼ cup cacao + plus extra, for dusting
  • 1¼ cups self-raising flour
  • 125g chilled butter, cubed
  • ½ cup icing sugar
  • 3 egg yolks
  • 2 tablespoons iced water
  • 2 teaspoons dried rose petals

baked rhubarb

  • 400g rhubarb, trimmed and cut into 10cm lengths
  • 2 tablespoons caster sugar
  • 1 tablespoon rosewater

dark chocolate ganache

  • 300g dark chocolate, chopped
  • 1 cup thickened cream

Place the cocoa, flour, butter and icing sugar in the bowl of a food processor and process until mixture resembles fine breadcrumbs. While the motor is running, add the egg yolks and process to combine. Add the iced water and process until the dough comes together. Flatten into a disk, wrap in plastic wrap and refrigerate for 1 hour.Preheat oven to 180°C (350°F). Roll pastry out between 2 sheets of non-stick baking paper to 3mm-thick. Line a 24cm-round loose-bottomed tart tin with the pastry, trim the edges and prick the base with a fork.

Refrigerate for 30 minutes. Line the pastry case with non-stick baking paper, fill with baking weights, or uncooked rice if you don’t have baking weights, and bake for 15 minutes. Remove the paper and weights and bake for a further 10–15 minutes or until the pastry is light golden. Allow to cool in the tin.

To make the baked rhubarb, place the rhubarb, sugar and rosewater in a bowl and mix to combine. Place on a baking tray lined with non-stick baking paper, and bake for 30-35 minutes or until tender and just starting to fall apart. Set aside to cool.

To make the dark chocolate ganache, place the chopped chocolate in a medium sized bowl. Place the cream in a saucepan over low heat and stir until it starts to boil. Remove from heat and pour over the chocolate. Using a wooden spoon, mix the chocolate and cream together until the chocolate is melted and the mixture is smooth and shiny. Place the rhubarb in the base of the pastry case and pour over the ganache. Refrigerate for 2–3 hours or until set. Dust with extra cacao and dried rose petals to serve.

Apricot and Blackberry Shortcake

Posted in Dessert, Recipes by

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With the cool, crisp weather we’ve been having lately, my desire for warm, comforting food has only increased. Because to be honest, comfort food is always a winner no matter what the season. For me baking is the ultimate in comfort food. While I love a buttery cupcake, or a creamy cheescake, there is something about fruit and pastry that warms the cockles of your heart. Especially when you make sure it’s sweet, oozy, jammy fruit and rich, crumbly shortcake. Drizzled with some thick cream and you have yourself the perfect winter warmer treat.

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This cake uses apricots and blackberries, but feel free to play around with other stone fruits and berries that are in season, as it is hard to go wrong. Macerating the fruit slightly in the lemon and brown sugar helps it to soften and lets those flavours sink in before they are developed further and intensified in the oven. The addition of clove adds a subtle spice and the almond meal keeps the cake from being too heavy. While this cake has a few steps, each of them is easy and you should be able to get this out of the oven within an hour which is perfect for when those cravings come calling.

 

Apricot and Blackberry Shortcake

Adapted from a recipe by Karen Martini in goodfood.com

Filling

8 large ripe apricots (can used can if not in season)

3 tbsp light brown sugar, plus extra to garnish

1/2 lemon, juiced

1 punnet blackberries (if using frozen, ensure they are thawed first)

1 handful toasted hazelnuts, roughly chopped

Shortcake

150g plain flour

30g cornflour

1 1/2 tsp baking powder

100g almond meal

1/2 tsp ground cloves

160g butter, room temp

140g caster sugar

1 tsp vanilla extract

1 egg

Method

1. Preheat oven to 180 degrees. Grease and line a 22- to 24-centimetre springform tin.

2. For the filling, slice the apricots in half and pit. Place the halves into a ceramic dish and toss with brown sugar and lemon juice. Allow to sit, cut-side down, for 10 minutes, then bake for 25 minutes or until the apricots are just starting to collapse. Remove apricots and set aside on kitchen paper. If using canned apricots, you can don’t need to bake them, just place them in the lemon juice and sugar mix and leave aside until required.

3. For the shortcake, mix the flour, cornflour, baking powder, almond meal and cloves together.

4. In a large bowl, beat the butter, sugar and vanilla extract until pale and light. Beat in the egg, then add the flour mix and thoroughly combine to a thick paste.

5. Scoop two-thirds of the shortcake into the tin and press into base and up sides in the shape of a shallow basin. Place apricots on the dough, cut-side up, scatter over the blackberries, and dab pinches of the remaining shortcake over the top, leaving some fruit showing.

6. Sprinkle some extra brown sugar and the hazelnuts on the shortcake blobs and bake for 30-40 minutes or until light golden. Allow to cool a little before unmoulding and slicing.