Apricot & frangipane tart

 Delicious tart with sweet frangipane and fruity apricots.  It is so yummy and stays fresh for a few days, so its a perfect make-ahead dessert.


Ingredients:

For the pastry:

• 250g plain flour
• 125g cold unsalted butter
• 2tbsp icing sugar
•  1 egg
• 1tbsp cold water

For the frangipane:

• 190g soft, unsalted butter
• 190g ground almonds
• 190g caster sugar
• 2 small (!) eggs
• 70g wholemeal self-rising flour 

Additionally:

• 1/2 cup apricot jam
• two handfuls of small fresh or tinned apricots
• small handful of flaked almond

To make the pastry combine icing sugar, flour and butter in a food processor or rub with your finger tips until the mixture resembles bread crumbs.

Add an egg and cold water and knead quickly to shape a ball. make sure not to over work the mixture, then wrap in cling film and chill in the fridge for about 30 minutes.

Roll out the pastry and place in a 25cm flan tin.  Place in the fridge for 10 minutes.

Pre- heat the oven to 200C.  Place a piece of baking parchment and fill with ceramic baking beans.  Place the tart in hot oven and bake for 15 minutes.  

Remove baking beans and baking paper and continue baking for further 5-10 minutes.

Meanwhile beat the butter with sugar until pale and fluffy.  In a separate bowl mix almonds and flour.

Add the eggs to the butter mixture and mix until well combined.  Add the almond and flour mixture a little at a time, still whisking.

Spread the jam on the bottom of the pastry case, then top with frangipane, arrange the apricots on top, sprinkle with flaked almonds.

Bake in a pre-heated oven at 190C for about 30 minutes, until golden brown.  

Enjoy!

Blueberry amandine tarts

This french classic is usually made with creme fraiche, I have replaced it with vanilla yoghurt, to make it lighter and add is some extra flavour.  You can make then with any summer fruit but blueberry is my favourite!


Ingredients:

For the pastry:

• 250g plain flour
• 125g unsalted butter
• 1tbsp icing sugar
• 1 egg 
• 1tbsp cold water

For the filling:

• 2 eggs
• 150ml vanilla yoghurt
• 60g ground almonds
• 80g caster sugar
• 1tsp vanilla paste
• punnet of blueberries

Additionally:

• flaked almonds
• apricot jam to glaze

To make the pastry combine cold butter, icing sugar and flour in a food processor, then add an egg and water.  Chill in the fridge for half an hour, then roll out, cut out large circles and place in a 12-hole muffin tray.  Place back in the fridge.

To make the filling whisk eggs, sugar, yoghurts and vanilla, then add ground almonds.

Place a few blueberries in each pastry case, then pour in the filling, right to the top.

Bake in a  pre-heated oven at 180C for about 25 minutes, until golden brown.  

Warm up some apricot jam and brush the top of each tart.

Enjoy!

Green tea and lime tart with raspberries

This tart is like nothing I have ever tasted before.. unusual, refreshing and slightly bitter (don't let it scare you away, its not bitter as you know it!) taste of green tea, combined with lime, white chocolate and fresh raspberries… perfectly balanced and so tasty!

Matcha tea has become very popular and fashionable in baking, you will achieve the best results using 'cooking grade' matcha, as it will keep its intense green colour even after cooking.


Ingredients:

For the pastry:

• 175g plain flour
• 100g cold, unsalted butter
• 1tbsp icing sugar
• 1 egg yolk

For the filling:

• 250g mascarpone cheese
• 250ml double cream
• 1tsp vanilla paste
• juice and zest of 2 limes
• 4tbsp icing sugar
• 50g white chocolate
• 2 1/2 tsp matcha tea powder

Additionally:

• handful of fresh raspberries
• 1/2 tsp matcha tea for sprinkling

To make the pastry combine all ingredients together, then rub with your fingertips until the mixture resembles bread crumbs.  Knead quickly to bring the pastry together.  Wrap in cling film and leave in the fridge to chill for 30 minutes.

Roll the pastry out, press into a greased 20cm tart tin, prick with a fork and bake for 20min in the oven pre-heated to 180C, until golden brown.  Leave to cool.

To make the filling whisk double cream until soft peaks form, then add remaining ingredients and mix until combined.  Pour into the pastry case and leave to set in the fridge for few hours or over night.  Decorate with fresh raspberries and sprinkle with matcha.

Enjoy!

Caramelised rhubarb and custard tart

Crumbly almond pastry filled with vanilla custard and topped with delicious rhubarb caramelised in cinnamon, vanilla and ginger syrup.  Take your time when arranging the rhubarb on top and you are guaranteed to have a beautiful tart!


Ingredients:

For the pastry:

• 225g plain flour
• 25g ground almonds
• 2tbsp icing sugar
• 1 egg yolk
• 2tbsp cold water
• 140g cold, unsalted butter

For the custard:

• 2 eggs
• 30g caster sugar
• 30g plain flour 
• 190ml double cream
• 1tsp vanilla paste

For caramelised rhubarb:

• 400g rhubarb 
• 1tsp vanilla paste
• 2tbsp caster sugar
• juice of 1/4 lemon
• 1tsp ground fresh ginger
• 1/2tsp ground cinnamon
• 150ml water

Cut the rhubarb into pieces long enough to cover the top of the tart (about 0.5cm shorter then the width of the tin).  Place the water, sugar, lemon juice, vanilla, ginger and cinnamon in a shallow pot over low heat until the sugar has dissolved. 

Add the rhubarb and cook for few minutes until soften.  Take off the heat and leave to cool in the syrup over night or at least for couple of hours. 

To make the pastry combine all ingredients (apart of water) in a bowl and rub with fingertips until the mixture resembles bread crumbs.  Add the water and knead quickly until the mixture comes together.  Wrap in foil and chill for about 30 minutes.

Roll out the pastry and press into greased 11cm x 35cm flan tin.  To blind bake place a sheet of baking paper on the pastry and fill with baking beans.  Bake in a pre-heated oven at 200C for about 15 minute       s, then take the beans and paper off the pastry and bake for further 5-10 minutes, until pastry is golden brown and feels dry to the touch.

To make the custard beat the eggs with sugar until pale, add the flour, vanilla and cream and mix until well combined. 

Pour the custard into the pastry case and bake in a pre-heated oven at 200C for about 10-15 minutes until it feels firm to the touch.  

Take out the oven and leave to cool slightly in the tin, then take out and leave to cool completely.

Place rhubarb on top of the tart, warm up the remaining syrup and brush on top.


Enjoy!

Dragon fruit, raspberry and passion fruit tart

My favourite pastry recipe with creamy vanilla-cheesecake filling, topped with fresh raspberries, dragon and passion fruit.  Perfect treat for the start of summer season!


Ingredients:

For the pastry:

• 175g plain flour
• 100g cold, unsalted butter
• 1tbsp icing sugar
• 1 egg yolk

For the filling:

• 150g cream cheese
• 200ml double cream (1 tub)
• 3tbsp icing sugar
• 1tsp vanilla paste or pod

For the topping:

• 1 dragon fruit
• 1 giant passion fruit (or 2 regular passion fruit)
• 125g raspberries

To make the pastry combine all ingredients in a bowl and rub with your fingertips until the mixture resembles bread crumbs, then knead quickly to bring the dough together.  Do not over work.  Wrap in foil and chill in the fridge for about 30 minutes.

Roll out the pastry to about 2mm thick, then press into a 10cm x 30cm tart tin.  Prick with a fork.

Bake in a pre-heated oven at 180C for about 20 minutes until the pastry is golden and baked through.

Take out the oven and leave to cool.

To make the cream whisk double cream and when whipped add cream cheese, icing sugar and vanilla and mix until combined.

Fill the pastry with cream and leave to set in the fridge for about an hour.  Decorate with dragon fruit and raspberries and drizzle passion fruit pulp over.


Enjoy!

Lemon posset tart with raspberries and pistachios

Crumbly and buttery pastry filled with light and smooth lemon posset, tangy raspberries and crunchy pistachios.. perfect combination!


Ingredients:

For the pastry:

• 175g plain flour
• 100g unsalted butter
• 1tbsp icing sugar
• 1 egg yolk

For lemon posset:

• 300ml double cream
• 75g caster sugar
• zest of 2 lemons
• 2tbsp lemon juice

Additionally:

• 100g fresh raspberries
• small handful of chopped pistachios

To make the pastry combine all ingredients in a bowl and rub with your fingertips until the mixture resembles bread crumbs, then knead quickly to bring the dough together.  Do not over work.  Wrap in foil and chill in the fridge for about 30 minutes.

Roll out the pastry to about 2mm thick, then press into a 20cm tart tin.  Prick with a fork.

Bake in a pre-heated oven at 180C for about 20 minutes until the pastry is golden and baked through.

Take out the oven and leave to cool.

Place the cream, sugar and lemon zest into a saucepan over a low heat, stir constantly until all sugar has dissolved.

When bubbles start to for around the mixture continues boiling for about 2 minutes without stirring. Don't let it boil.

Take off the heat, add lemon juice and let it cool a little.

Place raspberries on top of the tart and pour cooled lemon mixture around them.  Leave in the fridge to set for about 3 hours or over-night.

Before serving decorate the tart with chopped pistachios.


Enjoy!

White chocolate and passionfruit curd mini tartlets

The best buttery and crumbly pastry filled with smooth white chocolate ganache and tangy passionfruit curd… yummy!


Ingredients:

For the pastry:

• 175g plain flour
• 100g unsalted butter
• 1 tbsp icing sugar
• 1 egg yolk

For white chocolate ganache:

• 150g white chocolate
• 1/2 cup double cream

Additionally:

• passionfruit curd from this recipe 

To make the pastry combine all ingredients in a bowl and rub with your fingertips until the mixture resembles bread crumbs, then knead quickly to bring the dough together.  Do not over work.  Wrap in foil and chill in the fridge for about 30 minutes.

Roll out the pastry to about 2mm thick, then cut out circles and place in a mini-muffin tray.

Bake in a pre-heated oven at 180C for about 20 minutes until the pastry is golden and baked through.

Take out the oven and leave to cool.

To make the ganache bring cream to the boil, then add chopped chocolate and stir until melted.  

Pour the ganache into pastry cases and leave in the fridge to set, then spoon passionfruit curd onto each tartlet.

Enjoy!

Salted caramel and chocolate mini-tartlets

Very pretty looking and delicious chocolate tartlets filled with caramel and chocolate ganache with a sprinkle of sea salt.. Special treat, perfect for dinner parties or oncoming Valentine's Day!


Ingredients (makes 24 mini-tartlets):

For the crust:

• 100g flour
• 20g cocoa powder
• 40g icing sugar
• 65g butter
• about 3tbsp cold water

For the filling:

• 100g dulce de leche

To decorate:

• 120ml double cream
• 120g dark chocolate
• sea salt flakes

To make the crust add all of the ingredients into a bowl and rub with your fingertips until the mixture resembles bread crumbs, then knead quickly just to bring the dough together.  If the mixture is very dry add a little bit more water. Wrap in foil and chill in the fridge for 30 minutes.

Meanwhile bring double cream to the boil, then quickly pour onto the chopped dark chocolate, stir.  Leave to cool in the fridge.

Roll out the dough and cut out small flowers (I used a 6cm cutter) , press into a mini-muffin tin, prick with a fork, cover each pastry case with baking paper and fill with baking beans.  Bake in a pre-heated oven at 190C for about 8 minutes, then remove the beans and paper and bake for further 5-7 minutes, until the pastry feels dry to the touch and is baked through. Set aside.

When pastry cases are completely cooled pipe a small dollop of  dulce de leche onto each one.  Leave in the fridge to set, for about 30 minutes.

When the ganache is well set, beat it in the mixer for couple of minutes, until it is soft enough to pipe.

Pipe on top of each tart, decorate with sea salt.

Enjoy!

Chocolate tart

The most decadent, dark chocolate tart- elegant dessert and a must bake for all chocoholics... It's a real treat and you won't believe how easy it is to make!


Ingredients:

For the crust:

• 100g flour
• 20g cocoa powder
• 40g icing sugar
• 65g butter
• about 3tbsp cold water

For the filling:

• 200g chocolate
• 1tbsp plain flour
• 1tbsp corn flour
• 3tbsp caster sugar
• 4 egg yolks
• 1 cup milk
• 2tbsp unsalted butter
• 130g mascarpone
• 1 tsp vanilla paste or extract

To make the crust add all of the ingredients into a bowl and rub with your fingertips until the mixture resembles bread crumbs, then knead quickly just to bring the dough together.  If the mixture is very dry add a little bit more water. Wrap in foil and chill in the fridge for 30 minutes.

Roll out the dough and press into a greased 20cm tart tin, prick with a fork, cover with baking paper and fill with baking beans.  Bake in a pre-heated oven at 190C for about 10 minutes, then remove the beans and paper and bake for further 10 minutes, until the base feels dry to the touch.  Set aside.

To make the filling combine all of the ingredients in a saucepan and cook over low heat, stirring occasionally.  When the mixture is smooth and all of the ingredients combined pour into the pastry case and bake at 160C for about 15 minutes, until the filling is just set, it will still be a little wobbly.   Remove from the oven and leave to cool, then place in the fridge for few hours to chill.

Take out the fridge and allow to come to room temperature, serve with berries or cream.

Enjoy!

Cranberry and marzipan tart with orange and elderflower jam

If you have cranberries and marzipan leftover from Christmas this must be the best way to use it! Delicious sweet marzipan filling with tart and refreshing cranberries and delicious orange marmalade- all that in a buttery, crumbly pastry. Just what I need on a cold winter afternoon...

Ingredients:

For the pastry:

• 175g plain flour
• 75g cold, unsalted butter
• 25g icing sugar
• 2tbsp cold water

For the filling:

• 175g marzipan
• 85g soft, unsalted butter
• 25g plain flour
• 2 eggs
• 1 tsp vanilla paste or extract

Additionally:

• 100g fresh cranberries
• 1/2 jar orange and elderflower jam (or orange marmalade)

To make the pastry combine all pastry ingredients in a bowl and rub with your fingertips until the mixture resembles bread crumbs, then knead quickly to bring the dough together.  

Shape into a ball, wrap in foil and let it chill in the fridge for about 30 minutes.  

Roll out the dough on a floured surface and press into a greased 20cm tart tin place back in the fridge for about 30 minutes. Place a sheet of baking parchment on top of the pastry and fill with ceramic baking beans.  Bake in a pre-heated oven at 200C for about 15 minutes, take the beans and baking parchment off and bake for further 5 minutes, until the pastry is dry (but not fully baked).  

To prepare the filling beat marzipan with butter until smooth and fluffy, then add eggs, flour and vanilla and mix until combined.  

Spread 2-3 tbsp of jam on the base of the pastry case, then evenly spread the marzipan filling and top with cranberries.

Bake at 190C for about 20-25 minutes, until the filling is set. Take out the oven and leave to cool.  Leave the tart in the fridge over-night or for at least 3-4 hours to set, then brush remaining jam on top. 

Enjoy!

Rhubarb and custard tart

Recipe for the best rhubarb and custard tart. The pastry is sweet, buttery and crumbly in texture, rhubarb layer brightens up the tart and makes a perfect combination with the custard.  Yummy!

Ingredients:

For the pastry:

• 260g plain flour
• 35g ground almonds
• 2,5 tbsp icing sugar
• 165g cold, unsalted butter
• 1 large egg yolk
• 2-3 tbsp cold water

For the custard:

• 2 eggs
• 30g caster sugar
• 30g plain flour
• 190ml double cream
• 1/2 tsp vanilla paste or extract

For the rhubarb layer:

• 330g rhubarb
• 2 tbsp caster sugar 

To make the pastry in a large bowl place the flour, almonds, icing sugar and butter and rub with your fingertips until the mixture is of a crumbly texture.

Add an egg yolk and water and mix quickly, shape into a bowl, wrap in foil and place in the fridge for about 30 minutes.  

Wash and cut the rhubarb into chunks and sprinkle with sugar.

Roll out the pastry and press into greased 25 cm flan tin.  To blind bake place a sheet of baking paper on the pastry and fill with baking beans.  Bake in a pre-heated oven at 200C for about 15 minutes, then take the beans and paper off the pastry and bake for further 5-10 minutes, until pastry is golden brown and feels dry to the touch.

To make the custard beat the eggs with sugar until pale, add the flour, vanilla and cream and mix until well combined. 

Spread the rhubarb on the bottom of the pastry case, pour in the custard and bake in a pre-heated oven at 200C for about 10-15 minutes until it feels firm to the touch.  

Take out the oven and leave to cool slightly in the tin, then take out and leave to cool completely before cutting. 

Enjoy!

Gooseberry and frangipani tart

Buttery and crisp pastry with a layer of home-made gooseberry and elderflower  jam (from THIS recipe) topped with frangipani.  It is so yummy, its almost addictive!

Ingredients:

For the pastry:

• 175g plain flour
• 75g chilled butter
• 2-3 tbsp cold water

For the jam layer:

• 1/4 jar gooseberry and elderflower  preserve from THIS recipe
• small handful of fresh gooseberries

For the frangipani:

• 125g butter
• 125g caster sugar
• 125g ground almonds
• 1 egg, beaten
• 45g wholemeal self- rising flour

To serve:

• fresh gooseberries
• creme fraiche

To make the pastry rub the cold butter into the flour, with your fingertips, then add cold water and mix to form a soft dough.

Roll out the pastry and place in a greased 20cm flan tin.  Place in the fridge for 30 minutes.

Pre- heat the oven to 200C.  Place a piece of baking parchment and fill with ceramic baking beans.  Place the tart in hot oven and bake for 15 minutes.  

Remove baking beans and baking paper and continue baking for further 5 minutes.

Meanwhile beat the butter with sugar until pale and fluffy.  In a separate bowl mix almonds and flour.

Add an egg to the butter mixture and mix until well combined.  Add the almond and flour mixture a little at a time, still whisking.

Spread the jam on the bottom of the pastry case, sprinkle with a small handful of fresh fruit  and top with frangipani.

Bake  for about 20 minutes until golden brown. 

Take out the oven and leave to cool completely. 

Decorate with fresh gooseberries, serve with creme fraiche.

Enjoy!

Vanilla tart with red and white currants

Tart from Flo Braker's recipe-  creamy and very light. Made with soured cream, can be served with any seasonal fruit, either added to the cream before baking or placed on top of the tart just before serving.  I served it with redcurrant, with gives the tart little sharpness and makes it a much brighter dessert.

Ingredients:

• 1 egg yolk
• 2tsp of cold water
• 155g plain flour
• 50g caster sugar
• pinch of salt
• 115g cold, diced butter

For the cream:

• 2 eggs
• 280g soured cream 18%   (I used 12 %)
• 1/2 tsp vanilla paste or extract
• 100g sugar
• 1tbsp plain flour
• pinch of salt

To decorate:

100-150g red and white currants

To make the pastry combine all of the 'ingredients' to make crumbs and knead gently (do not overwork!) to make a ball, wrap in foil and chill in the fridge for 30 minutes.

Roll out the pastry and place tight in a 25cm tart tin (buttered and floured). Place baking sheet on top of the pastry and top with ceramic baking beans (if you don't have any just use rice) and bake at 190C for 15 minutes.  Remove the baking sheet and all the beans and bake for further 7-9 minutes, until light brown.

All of the ingredients for the cream mix together until smooth and poor into the pastry case.  Bake at 190C for 20-30 minutes.

Top of the tart should be soft but not a liquid (especially in the middle)- if it is, bake it for couple more minutes.  Leave to cool, then place in the fridge for few hours or over night.

Decorate with fruit just before serving.

Enjoy!

Vanilla custard and strawberry tart

Nigella's recipe for vanilla custard tart, originally with raspberries, which I replaced with strawberries.  Filling is very light and creamy and  pastry crumbly and buttery.  Tart is not too sweet- just perfect for a hot summer day :)

Ingredients:

For the pastry:

• 175g plain flour
• 125g unsalted butter
• 1 egg yolk
• 1tsp vanilla paste or extract
• 25g caster sugar

For the filling:

• 2 eggs
• 2 egg yolks (additional)
• 40g caster sugar
• 1tsp (I added tablespoon) vanilla paste or vanilla pod
• 450ml single cream

Additional:

• 230g strawberries

To make the pastry place all of the 'pastry' ingredients in a bowl and combine with your fingertips.  Shape into a ball, if the mixture is too dry you can add 1 tablespoon of milk or water.  Wrap in foil and place in the fridge for about 20 minutes.

Roll out the pastry and place in 23cm loose based flan tin.  Place piece of baking sheet and fill with baking beans.  Blind bake for 15minutes at 200C , then take the beans off and bake for next 5-10 minutes, do not over bake as the pastry will be in the oven for further 45 minutes when you add the filling.

Put the eggs, egg yolks and sugar in a bowl and beat well.

Cream and vanilla paste place in a pan and cook until the cream is almost boiling.   Pour carefully into the egg mixture while whisking.

Pour into the pastry case and bake at 160C for 40-45 minutes until lightly set.  Remove form the oven and leave to cool.

Decorate with strawberries and enjoy!

Chocolate mousse and blackberry tartlets

Thin and crispy base, light and fluffy chocolate mousse and slightly sour blackberries- perfect combination.  Tartlets are easy to make and the chocolate mousse is the easiest one I have ever made.  Mousse doesn't contain raw egg whites but marshmallows instead.

Ingredients:

For the pastry

• 175g plain flour
• 125g unsalted butter
• 1 egg yolk
• 1tsp vanilla paste or 1 vanilla pod

For chocolate mousse

• 50g mini marshmallows
• 100g dark chocolate (it is important to use dark chocolate, as milk chocolate will make the mousse far too sweet)
• 20ml hot water
• 1 tub of double cream

To decorate:

• 500-600g fresh blackberries
• 2-3tbsp icing sugar

To make the pastry combine all of the 'pastry' ingredients together, first into a crumbly texture with your fingertips, then shape into a ball.  Wrap in foil and leave to rest in the fridge for about 20 minutes.

Place the marshmallows, water and chocolate in a saucepan and stir until melted.  Whip the cream and fold into the chocolate mixture when cooled slightly.  Place in a piping bag (or a bowl) and leave in the fridge.

Roll out the pastry,  place in buttered tartlet tins (alway use loose based) and prick with a fork.  On top  of each tartlet place a piece of baking sheet and fill with baking beans.  Bake for 10 minutes, then take the beans and the paper off the tartlets and bake for further 5-10 minutes until golden brown.

Leave the tartlets to cool completely, otherwise the mousse will melt.  Then pipe the mousse into each pastry case, slightly higher in the centre.  Place tartlets in the fridge for 15- 20 minutes for the mousse to set. Decorate with blackberries and icing sugar.

The recipe make 10-12 tartlets.

Enjoy!

Lemon tart

Raymond's Blanc recipe for the classic lemon tart. It is so zingy and refreshing but also light and creamy.  Sweet, buttery base is crumbly and gives the tart nice texture. I am not a fan of lemon tarts but absolutely adore this one!

Ingredients:

• 120g soft unsalted butter
• 75g caster sugar
• 3 egg yolks
• 250g plain flour
• 2 tbsp water

For lemon cream:

• 5 eggs
• 150g caster sugar
• 85 ml lemon juice
• 2tbsp lemon zest
• 150ml double cream

To make the pastry mix the soft butter and icing sugar to cream,  beat in 2 of the egg yolks and add the flour and with your fingertips rub the butter mixture to flour to achieve a crumbly texture. Knead the pastry on a floured surface until blended, do not overwork! Shape a ball and wrap in foil, place in the fridge for 30 minutes.

To make the cream mix the eggs, sugar, lemon juice and zest and whisk to combine.  Add the cream and mix.  Place in the fridge.

Roll out the pastry in 3mm thick circle.  Place in the tart tin,prick the base with a fork and place in the fridge for 30 minutes.  Place baking sheet over the pastry and fill in with baking beans.  Bake in a pre-heated oven at 160C for 10 minutes.  Remove baking sheet and all the beans and return to the oven for further 20minutes.

Brush the inside of the pastry with an egg yolk and place in the oven for 1 minute.  This creates a seal and prevents it becoming soggy when lemon cream is added.

Turn the oven down to 140C.  Warm the lemon cream slightly in a saucepan to speed up cooking the tart.   Do not over heat it or it will scramble.  Pour the warm mixture into the tart case and bake for 25-30 minutes.  The tart will be set (barely), leave to cool for an hour then place in the fridge for couple of hours or overnight.  Decorate with icing sugar if you wish :)

Enjoy!