Mini Kiwifruit Meringue Tarts with Olive Oil Pastry

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Just a little fun for the festive season 🙂 You are probably sick of all the kiwifruit and meringue goods I seem to produce incessantly…. and I’ve already done kiwifruit meringue tartlets, I know….! We all have those fruits or other ingredients that need to get used up somehow, bananas being a prime culprit as we all know. Speaking of which, you could make a multitude of cakes! Chocolate marbled ring cake, spiced ring cake, fruit loaf for winter or summer, chai cupcakes, lemon cupcakes, vegan loaf with butterflies on the inside!

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But I digress! I was too lazy to blind bake these tart shells but the excellent news is that there didn’t seem to be any need…. also there is no butter in the pastry.

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You could use this type of flower tart shell for pretty much any little tarts, and if you do please let me know! I’d love to see them 🙂

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Sorry about all the pictures, I had much more time than I usually do….

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The heart shaped wafers to the right of that photo are from some petit-fours I made using a sandwich press; I’ll post the recipe soon 🙂 Here’s the recipe! (Right after another photo….)

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Mini Kiwifruit Meringue Tarts with Olive Oil Pastry
Ingredients:
Olive Oil Pastry
1 cup flour
Pinch salt
2 tsp sugar
1 Tbsp custard powder or cornflour
1 egg yolk (cold)
3 Tbsp olive oil
2 Tbsp-ish of cold water
Filling:
2 kiwifruit, peeled
Topping:
1 egg white
2 Tbsp caster sugar

Instructions:
First, for the tart shells! Preheat the oven to 180 degrees Celsius, and make sure you know where your mini tart/cupcake tin is!

Pulse the flour, salt, sugar and cornflour. Then add the egg yolk and olive oil and pulse until a ‘breadcrumb’ texture has formed. Add the cold water, about 1 Tbsp to start with,and pulse until the dough just starts to come together, adding more water if you need to.

Roll out the dough and either use a small round cookie cutter (or whatever you can find that is some what circular and the right size) to cut out lots of little circles! Place one circle in the bottom of each cupcake/tart tin and arrange 5 other circles as petals around the edges. Seal the edges of the ‘petals’ together to make sure that they stay together. Bake for 20 minutes, until lightly golden. Remove and cool in the tin.

For the filling, chop up the kiwifruit and microwave for 3 minutes, one minute at a time and mixing in between each burst of heat. Let cool.

Now for the meringue, whisk the egg white and sugar in a bain marie until stiff peaks form.

To assemble, spoon a little bit of kiwifruit filling into each tart shell and spoon some meringue on top. You can sprinkle some poppy seeds onto the meringue if you like, I don’t know what possessed me to do that 🙂

Makes 9 (less than I thought….)

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Pistachio, Blueberry and Pansy Pavlova ({Gluten Free} Birthday Cake Alternative)

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(Don’t know what happened to the quality of that picture, sorry! ^)

Today I get to ice my birthday cake 🙂 That makes many people happy, constructing a big cake and making it look all pretty, then sharing it with everyone?

Anyway I wanted to show that you don’t have to have a cake to have a glorious creation to showcase at your birthday. A stack of meringues can do just the trick! Plus they can be simpler!

(here is a smaller version….. v)

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Anyway, I hope you enjoy; I catch a plane soon so I thought I would post while I get the time. When is your next break? Do you have any baking planned? Do comment 🙂

 

 

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Pistachio, Blueberry and Pansy Pavlova 
Ingredients:
Pavlova:
8 egg whites (at room temperature)
400g caster sugar
1 tsp vanilla essence
1 Tbsp cornflour
Blueberry Coulis:
1 cup frozen or fresh blueberries
To Assemble:
Handful of pistachios
Crystallized pansies
300ml cream, whipped to soft peaks

 Instructions:
Preheat the oven to about 120 degrees Celsius. Line two baking trays with greaseproof paper. If you like, you can trace three plates/cups are gradient-sizing as guidelines for later on.

Whip the egg whites in a large bowl until they are light and frothy. Increase the speed and start adding the sugar a bit at a time. Continuing whipping for about 10 minutes until the sugar has dissolved (you shouldn’t be able to feel it when you rub some between your fingers). Mix in the vanilla and cornflour.

Spread the meringue onto the trays, so you have three big circles, getting smaller. Bake these babies for about an hour, or until they are slightly crunchy on the outside and cooked through. Cool on the trays.

Meanwhile, make the coulis! Cook the blueberries over low heat until thickened. Cool.

When you are ready to assemble, carefully transfer the biggest circle to your serving plate (doesn’t matter if it breaks) and layer on some cream and a bit of coulis. Place the next layer on top and then repeat. Finally, arrange on your top layer and spoon the coulis over the whole thing. Sprinkle on the pistachios and arrange on the pansies. Done!

Serves a good 10+ people. You can make the pavs a day before if you like.

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Have fun everyone!

Orange Custard Parfaits

The name ‘parfait’ always makes me chuckle a bit because it means ‘perfect’ in French. So now every time I say “c’est parfait!”, I think of this:
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Anyway, it is now Autumn down in the Southern Hemisphere, for us in NZ. It certainly is beginning to feel like it! This dessert reminds me of it, the colours and the tastes (quite delicious by the way, although don’t go overboard with the orange zest on top or you won’t be able to taste other flavours).

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We had an Italian over for lunch (hence the Italian books in the background, we were showing him what we had always wanted to make and hadn’t), so I thought I would make something light and special for afterwards. It doesn’t take that long to make, I made it while he was stirring a delicious risotto in the kitchen!  I let people choose if they wanted white chocolate or dark chocolate on top, because we all have preferences…… haha I can imagine some of your rolling your eyes at that. Bakers are too often the victim of chocolate-debates, including ‘White chocolate isn’t real chocolate!’.

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But if they don’t like it, they don’t have to eat it.

Don’t be alarmed by the components in this recipe, it’s all small batches and you have no egg whites or yolks leftover!
Here is the recipe 🙂

Orange Custard Parfaits

Ingredients:
Meringues:
2 egg whites
¼ tsp cream of tartar
100g castor sugar
Custard:
400mls milk
Orange zest
100g sugar
2 eggs
55g cornflour
100ml fresh orange juice
To serve:
100mls whipping cream
Chopped white and dark chocolate
Orange zest

Instructions:
Start with the meringue! Line a baking tray and preheat the oven to 180 degrees Celsius.
In a super clean glass or metal bowl, whip the egg whites until bubbly, then add the cream of tartar. Whip faster, and add the sugar a bit at a time, whipping until glossy between each addition. When all the sugar is added, continue to whip until the mixture is thick and at stiff peak stage. Spoon onto the tray into about golfball sized blobs. TURN DOWN THE OVEN TEMPERATURE to 120 degrees Celsius and bake the meringues until crusty, about 30 minutes. Cool on the tray.
Meanwhile, make the custard. Heat the milk and the orange zest over low heat until boiling, and in another bowl, beat together the sugar, eggs and cornflour until thick and light/pale. When the milk has boiled, mix the milk slowly into the egg mixture until combined, then pour back into the saucepan and stir continuously over low heat. Be sure to scrape the bottom of the pan so that the custard doesn’t catch. When nice and thick, take off the heat and mix in the orange juice a bit at a time. Cool.
When ready to serve, whip the cream until soft peaks form. Pick out your serving bowls or glasses, between 6 and 8 of them. Start with spooning the custard into the bottom, then crumble over some meringue. Spoon over some cream, then top off with the chopped chocolate and a tad of orange zest. Done!