I was watching James Martin on Saturday morning and he made a raspberry chocolate tart, we sat there dying to try a bit. Unfortunately, I didn’t have any raspberries so a hazelnut version it was.
I decided to do a hazelnut nut pastry just to add extra flavour.
For the Pastry:-
125g Plain Flour
50g Icing Sugar
50g Crushed Toasted Hazelnuts (plus 10g for decoration)
Pinch of salt
80g Butter, cold, diced
1 egg yolk
For the Filling:-
300ml Double Cream
125ml Whole Milk
200g Dark Chocolate or Milk Chocolate with at least 40% cocoa solids
50g golden caster sugar
1/2 tsp vanilla extract
- To make the pastry, sift the flour and icing sugar into a food processor, add the hazelnuts and blitz together. Add the butter and pulse briefly until mixture looks like breadcrumbs, don’t overmix. Add the egg yolk and pulse until dough comes together. Shape dough into a flat disc, wrap in cling film and chill in the fridge for at least 1 hour.
- Roll the dough out onto a floured surface. Using a loose bottomed tart tin, grease tin then line the tart tin with the pastry pressing into all corners. Trim any loose pastry. Chill in the fridge for 30 minutes.
- Preheat oven to 160 deg. Prick the bottom of the pastry and line with greaseproof paper and baking beans. Bake for 25 minutes, remove the baking paper and beans and return to the oven for a further 10 minutes.
- Remove and trim the edges in line with the tart tin.
- Meanwhile, to make the filling, place milk & cream into a pan and bring to just below boiling point, do not boil. Take of heat and stir in the chocolate to melt.
- In a large bowl whisk together the eggs, sugar, salt and vanilla. Gradually whisk in the chocolate mix, whisking constantly.
- Pour the mixture into the pastry case and bake on a wire rack in the oven for about 25 minutes until the filling has a slight wobble. Remove and sprinkle with chopped hazelnuts. Allow to cool in the tin before removing.
- Slice to serve. Yummy!
I had some egg white left over from a recipe that only required an egg yolk, so I decided to try patterns on meringues, turned out o.k. I thought. I’m know dying to try more patterns and colours……watch this space.
You can get my original meringue recipe here, all I done was draw lines inside a piping bag with orange food colouring and then filled the bag and piped, quite simple actually but creates a great visual pleasure.
I wasn’t really sure what to call this as it was a mishmash of 2 cakes….I was going to bake a chocolate tart and realised I didn’t have all the ingredients for the sweet pastry. So I decided to make a biscuit base instead. Then I discovered I didn’t have double/whipping cream but only single cream, so I therefore now had to bake. Despite all my misfortunes, this did actually turn out quite nice.
I was only making a small one for my other halves birthday, he loves chocolate…lol!
Makes a small portion for 1 or 2
For the filling:-
100g Milk Chocolate, minimum 35% cocoa
100ml single cream
50ml whole fat milk
For the base:-
4 Digestive biscuits
1 Crunchie chocolate bar
1 tbsp butter – melted
For the toppings:-
small chunks of honeycomb to decorate
small edible spray glitter (optional), it was a birthday after all.
- In a food processor put the digestives, crunchie bar and blitz until breadcrumbs, add in the melted butter and bring together.
- Line a small springform tin with greaseproof paper. Empty the biscuit mixture into the tin and push/flatten down with your hands evenly. Refrigerate.
- Empty the cream and milk into a pan and bring to the boil.
- Place the chocolate into bowl in pieces.
- Pour the hot cream and milk over the chocolate to melt, stir until blended. Set aside to cool.
- Crack the egg into a dish and using a hand mixer, mix until fluffy.
- Once chocolate has cooled, pour egg into bowl and mix through.
- Remove biscuit base from fridge and pour in the chocolate mix.
- Preheat your oven to 130 deg. Gently place the tin in the oven and bake for about 30 minutes. You want it set but with a slight wobble. Remove and allow to cool.
- Sprinkle some cocoa powder over top (optional) the sprinkle the honeycomb pieces on top. Serve.
- This can be chilled and kept for later. Serve at room temperature.
This was my first attempt at sweet pastry, it was actually quite simple and tasted amazing. I was making a bakewell tart. (recipe to follow)
250g plain flour
50g icing sugar
125g unsalted butter, cool
1 tsp vanilla essence
1 large egg
Splash of milk
- Sieve the flour and icing sugar into a bowl
- Chop the butter into cubes and gently work it through the four mixture so that it resembles breadcrumbs
- Beat the egg with the milk and vanilla essence, add to the flour mixture and bring together to create a ball of pastry. Do not over work.
- Sprinkle a little flour onto a work surface and flatten pastry to about 2.5cm thick, wrap in cling film and refrigerate for at least 30 minutes.
- Using a 25cm spring form tart tin, lightly oil all over.
- Dust a work surface with flour and roll out the pastry to about 1/2 cm thick. Using the rolling pin wrap pastry around and unroll over the tart tin. Ease the pastry into the tin pushing to the sides. Trim of any excess pastry.
- Prick the base with a fork and put in freezer for 30 minutes.
- Remove and line baking paper over the pastry, fill with baking beans and blind bake for 10 minutes at 180 deg. Remove the paper and beans and continue to bake for a further 10 minutes. Remove from oven and allow to fully cool.
I really was looking for something different for breakfasts this week but I’m also in a rush to get out the door in the mornings, so I decided to make some crepe batter the night before and keep in the fridge. Just a quick 1 minute cook in the morning and there you go, super quick breakfast. I decided to have a poached egg this morning, but you could spread with jam or stuff with spinach and ham also.
These ones were savoury, but you can easily change to sweet by adding more sugar.
This mixture made 4
50g Plain Flour
200ml milk – I used skimmed to keep the calories down
1 large egg
Spray light oil
1 tsp sugar for savoury (2 tbsp for sweet)
1 tbsp butter – melted.
- Whisk the milk & eggs in a bowl/jug, then melt 1 tbsp of butter and add to milk.
- Place the flour, salt & sugar in a bowl and pour 1/2 the milk mixture into the flour and mix, then slowly add in the rest of the milk mixture. Do not over whisk, I used a hand whisk for this.
- Leave overnight in a fridge or for at least 30 minutes. Your batter should be watery.
- Heat up some spray oil in a small fry pan (about 8″ dia) or brush on some melted butter, turn to a medium to high heat
- Stir the batter first then take a soup ladle and pour some of the mixture into the pan off the heat and swirl around, put back on heat and cook for about 30 seconds, when you start to see the edges cook and slightly bubble flip over the other side and cook for a further 30 seconds. Remove to a plate.
- Serve. Yum!
I’ve been dying to try this recipe for a long time & it was just as dreamy as I thought. I love peanut butter, so any recipe with it in I simply have to try.
This was so easy and quick to make, just 3 ingredients.
1 packet of Filo Pastry (I only used 8 sheets)
3 tbsp Peanut Butter (I used crunchy but you could use smooth if preferred)
3 tbsp Nutella (got to be Nutella…lol)
- Line a baking tray with baking paper and preheat oven to 220 deg
- Place 4 filo sheets onto tray and gently spread nutella chocolate over the sheet, lay another 4 sheets of filo over the chocolate spread and then gently spread the peanut butter over.
- Gently roll up the filo (not too tight) and bake in the oven for about 20-30 minutes.
Slice up and serve.
Well what can I say apart from sweet, luxurious and low calorie count! Yes, you heard right, LOW CALORIE Count, this little pudding is just 233 Kcal. Trust me too, you won’t believe it is a slimming version, the taste is so delicious. Another great little find from PON, I adapted slightly to my own tastes.
75g Self Raising Flour
1 tsp baking powder
1 tbsp black treacle
3 tbsp light soft brown sugar
50g reduced fat butter
2 large eggs
1 tbsp honey
1 tbsp maple syrup
- Preheat your oven to 180 deg.
- Put all of the ingredients into a bowl (except the honey & maple Syrup) and whisk them together until combined. Do not over whisk you want to keep as much air in the mixture as possible.
- Evenly distribute the clear honey and maple syrup into ramekins and then top with the cake mixture (about half way, leave room for the cakes to rise)
- Bake in the oven for about 20 minutes, remove and allow to cool slightly.
- Turn out on serving dishes and serve. I served with some low fat custard. Yum!