Pumpkin and Blueberry Tart

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Yet another tart from my kitchen combining the autumnal goodness of cinnamon, oats and pumpkin 😀 (the other one is here)

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The addition of blueberries made a nice fruity match, and I’m sure cranberries or boysenberries would do just the same 🙂 The texture of the filling is quite thick and almost fudgy; I haven’t had an authentic pumpkin pie yet so I’m still learning. I made my own ground oats for the tart crust using the food processor; I don’t think you could just substitute oat flour as it wasn’t quite fine enough. It doesn’t take too long anyway, and then you just add all the rest of the crust ingredients into the processor after! It’s amazing served with yogurt, but cream or ice cream would do the trick too.

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Pumpkin and Blueberry Tart
Ingredients:
Crust:
3 cups oats (2 cups oat flour in the end)
1/2 cup brown sugar
1/2 tsp ginger
1/2 tsp cinnamon
Pinch cardamom
100g butter, cold
Filling:
1 cup blueberries
1/2 tin condensed milk
1 tsp ginger
2 tsp cinnamon
1/2 tsp cardamom
2 eggs
2 cups plain pumpkin puree

Instructions:
In a food processor, whizz up the oats until quite fine, like ground almonds. Measure out two cups of it and pulse with the brown sugar and spices to combine. Chop the butter into little cubes and pulse with the oats until the butter is dispersed and the mixture begins to clump. Press the mixture into a 30x10cm tart tin, and freeze for about 20 minutes.

Heat the blueberries until they are thick and syrupy, then chill until cool completely. Preheat the oven in the meanwhile, to 170 degrees Celsius. Whisk together the filling ingredients apart from the blueberries. Spread most of the blueberry mixture into the bottom of the tart crust. Spread the pumpkin filling on top and then drizzle some blueberry compote on top and swirl. Bake for 25 minutes, until the crust is golden. Cool in the tin. Serve with some blueberry compote and yogurt.

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Pumpkin Custard Pie with Anzac-Oat Crust

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Finally, a version of pumpkin pie! A friend of mine from Canada have been talking about making one for over a year now.

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This one is from TheBojonGourmet 🙂 The only changes I made were in the the crust; instead of walnuts I added 3 Tbsp desiccated coconut and 1/4 cup hazelnuts.

 

 

 

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Instead of the cream on top, I made a vegan gelato which I will post the recipe for later on.

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In case I didn’t make it clear: this is delicious. I could eat slice after slice. I’m sure you could too.

Have a nice week!

 

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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Lemon and Mulberry Sunburst Tart {Welcome Spring!}

Another sunburst tart to celebrate the arrival of spring her in the southern hemisphere! For those of you who are up north, happy fall/autumn to you.
These types of tarts are very easy to make, you don’t really need to bother with all the rolling and pie shell filling and blind baking. Not that’s I’m complaining, all that stuff is good fun! The result is just slightly simpler and gives a different look. It’s basically a flat cheesecake tart with lots of character and fruity flavour.

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Depending on what berries are in season or what ones you have in your freezer, you can use the same amount of a different berry. I have other sunburst tarts from previous baking adventures; with oats and blueberry, sticky date and berry cheesecake!

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Lemon and Mulberry Sunburst Tart
Ingredients:
Base:
150g butter
320g flour
100g sugar
½ tsp baking powder
1 & ½ tsp ground ginger
Dash or so of milk
Mulberry coulis:
250g fresh mulberries
50g honey
Cheesecake topping:
100mls cream
75g cream cheese
Zest of one lemon
20g honey
50g lemon curd
To decorate:
More lemon curd
Some fresh mulberries

Instructions:
Preheat the oven to 180 degrees Celsius. Line a 20cm diameter circle cake tin.
Melt the butter and while doing so, mix the flour, sugar, baking powder and ginger together in a bowl. Add the butter and mix in well, adding a dash of milk if necessary. With your hands, bring together the mixture into a soft but firm dough and press into the cake tin. Flatten out then prick all over with a fork. Bake for about half an hour, until golden on the edges and firm on top. Cool completely.

Meanwhile, put the berries and honey together in a saucepan and cook over low heat, stirring occasionally. After about half an hour the mixture should become thick and sweet. The berries will probably shrink too! Transfer to a bowl and cool completely.
To assemble, place the base on a serving plate. Mix the cream cheese, lemon zest and honey together until smooth (I find breaking up the cream cheese with your fingers beforehand helps), then mix in the lemon curd. If the mixture becomes lumpy, you can press it through a sieve (but beware as you may have to add more lemon zest. Don’t worry too much about this stage though, it’s not too vital). Whip the cream until stiff peaks form and fold the lemon mixture into it.

Arrange the cooked mulberries into a border around the edge of the base. Make sure there are no gaps for the filling to leak out. Spoon the filling into the middle and smooth out. Either drizzle more lemon curd on top or pipe it into swirls in whatever way you please, then arrange the fresh mulberries in a wee circle/crown in the centre. Slice and enjoy!

When assembled, this only lasts about an hour before you have to serve it. You could make all the components the day before separately and quickly put them all together before serving (roughly 8-10 people by the way!)

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Have a good week!
Sami x

Crostata di Datteri (Sticky Date Sunburst Tart)

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If you love sticky date pudding, please do try this! It’s a less filling version, so that it’s not too much after a delicious and filling meal of home made pasta….. I have a thing for ‘sunburst’ tarts, I think they look simply glorious! I have posted two previously, an Oat and Blueberry one and a Strawberry Cheesecake one. I still have a few more to post too! Anyway, this is super simple and even has a bit of a wow factor. On top of that, it’s delicious 🙂

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The creamy accompaniment is Vanilla and Cynar Gelato I posted a while back, it went nicely with it!
Have a lovely week everyone 🙂

Crostata di Datteri
Ingredients:
Crust:
200g flour
50g sugar
110g butter
60mls milk, approx
Topping :
95g butter
100g brown sugar
125mls cream
Also:
About 30 dates, chopped in half lengthways
Icing sugar

Instructions:
Line the bottom of a 25cm diameter springform cake in. In a food processor, blitz together the flour and sugar. Soften the butter and chop into cubes, then pulse with the flour until the mix resembles fine breadcrumbs. Add the milk and pulse until the dough comes together more into sticky crumbs. Tip into the cake tin and press down evenly. Prick with a fork and chill for 30 minutes.
Preheat the oven to 200 degrees Celsius and bake the base for about 30 minutes, until golden brown at the edges. Cool for a few minutes and transfer the base onto a wire rack to cool completely.
Meanwhile, to make the filling, gently boil together all the ingredients for 20 minutes until thick. Cool.
To assemble the tart, spread the caramel on top of the base and arrange the chopped dates on top. Dust with icing sugar.
You could easily make this the day ahead! Serves about 10 people after a larger sized meal.

Sami xx

Blueberry and Blackberry Tart

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I am now a kitchen-less baker. Those of you who have been to university or moved into a hall of residence will know what I am talking about; all of a sudden your food may be cooked for you (and be very different to what you are used to) and now you have one room, not a house or apartment at your disposal.
I have brought some baking stuff with me, of course, but…… It’s not the same. I of course have lots of recipes up my sleeve though!
I hope you have had a wonderful season. Those of you in the North, congratulations on making it through winter and those of you in the South, enjoy summer while you can! Pick some fruit, it’s everywhere now (especially blackberries…..) or plant something or go the supermarket and pick up some seasonal ingredients and bake with them.
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All of these berries in this tart were handpicked, which makes me quite proud. I happened to find a blackberry patch close to home, so I am now covered in scratches! Hope you had a lovely Valentine’s Day (or ‘Gal-entines’ Day) and are looking forward to Easter or just the New Year.
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Note, be careful not to go overboard on the cinnamon or the filling will be a bit grainy.
Have a lovely week everyone!
Sami x

Blueberry and Blackberry Tart
Pastry:
250g flour
pinch Salt
2 tsp cinnamon
75g butter
¼ cup cold water
Filling:
110g frozen blackberries
300g frozen blueberries
1 tsp cinnamon
¼ cup sugar

Bake for 30 mins covered (200 degrees) then 45 mins uncovered at 180 degrees,
To make the pastry, whizz together the flour, salt and cinnamon in a food processor, then chop the cold butter into cubes. Add the cubes and pulse until the pastry has become like bread crumbs and there are no big chunks of butter. Add the cold water a bit at a time and continue to pulse until the dough just comes together. Tip it out and loosely form a ball. Wrap in clingfilm and chill for half an hour.
Preheat the oven to 180 degrees Celsius and grease a 20cm diameter tart tin.
Mix together the frozen berries, cinnamon and sugar until combined.
Roll out the pastry on a floured surface to about 3-4mm thick and line the bottom of the tart tin. Cut off the excess around the edges and save them for after. Pour in the filling. Roll out the extra bits of pastry and cut them into strips. Lay the strips across the tart and seal them to the edges with a dab of water. Cover with tin foil and bake for 30 minutes, then remove the foil and bake for another 45 minutes, until the pastry is golden and cooked. Remove from the oven and cool in the tin. You can leave it for a bit and serve it warm or zap it for a bit in the microwave later on.
Makes about 8 servings. Best made of the day you want to eat it!
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Berry Cheesecake Sunburst Tart

Summer is coming 🙂
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Which means barbecues, late nights, tan lines and summer desserts; such as this one. I won’t ramble  on too much, as the photos aren’t the greatest (it was Guy Fawkes, and most of the lights were off to maximise the effect of the fireworks outside) and I can only say so much about it!
It was an experiment and it was very successful at that.
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A crispy and buttery base, with whipped cream and a berry and cream cheese filling; delicious 🙂 The chopped almonds were a last minute addition but they work very well indeed! I wouldn’t skip them when I make this again. Anyway, long story short, this is an easy and very pretty tart, that take less time and ingredients to make than a cheesecake, but certainly pays homage to it!

Berry Cheesecake Sunburst Tart
Ingredients:
Base:
25g desiccated coconut
150g flour
20g custard powder
55g sugar
65g butter
1 egg
A few drops of water if necessary
Topping:
200g frozen berries
50g honey
125g cream cheese
An extra 50g honey
125ml whipping cream
Handful of almonds

Instructions:
Preheat the oven to 200 degrees Celsius. Line a baking tray.
In a food processor, whizz up the coconut until about the consistency of ground almonds. Add the flour, custard powder and sugar and pulse until combined. Cube the butter and add the the processor, pusling until the texture resembles breadcrumbs. Tip into a bowl and add the egg, mixing until a dough forms (If it is still a little thick or crumbly, add a few drops of water). Shape into a circle on the tray, about 1 cm thick and 20cm in diameter. Prick on top with a fork and even out the edges. Bake for about 20 to 30 minutes, until firm. Cool on a wire rack.
Meanwhile, make the berry coulis. Over low heat, cook the berries and the honey until thick. Cool and strain with a sieve. In a bowl, mix the cream cheese and second lot of honey until smooth, then mix in the coulis. Freeze (or chill if you want) for about an hour.
When ready to assemble, whip the cream until stiff peaks form. Spoon into a piping bag with a star tip and pipe a border around the edge of the cookie base (I had JUST enough cream so if you are a little worried about the quantity, use about 150mls). Spoon the filling into the middle, so that it just fills the border made by the cream. Chop the almonds and sprinkle around the edges. Serve.
This lasts about an hour before the base goes a bit soft, but all the elements could be made ahead if needed!

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I
 look forward to making many more tarts to share with you this summer!

Oat and Blueberry Sunburst Tart

I feel like this would be the ultimate breakfast dessert. The superfood combination of oats, cinnamon, yogurt, almonds, blueberries with the hint of sweetness from honey is an absolute winner. I felt very pleased with this as I completely made it up on the spot. You know the feeling 🙂
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Now, yes, it uses quark. Not referring to the elementary particles but the dairy product. Probably about as much of a staple in the pantry as it is an everyday word….not much. It is however, very easy to make! Simply line a sieve (over a bowl) with muslin (I used paper napkins), pour in the yogurt and cover the top with more muslin. Place something to weigh it down on top and wait for 24 hours. Done! You can keep the whey and use it for things such as bread starters or to make ricotta, and store the quark covered in the fridge. I’m sure there are many better instructions or tutorials online 🙂
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This made a lovely dessert at the end of a lunch, and is great because it is not too sweet. You may want to add a bit more sugar to the tart base as I used the bare minimum. I was told the base was ‘muesli-esque’ but even the guest who was skeptical when he saw the base un-adorned, ended up saying he enjoyed it! I’m sure that you could easily use other berries or fruit but I felt that blueberries (even if frozen) went perfectly with the oats, cinnamon and yogurt. Stewed apricots and cardamom, raspberries and lemon, strawberries and ginger are a few other combinations I’m keen to try.
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Oat and Blueberry Sunburst Tart
Ingredients:
Base:
110g rolled oats
40g ground almonds
20g brown sugar
1 tsp cinnamon
55g butter, cubed
1 egg, beaten
Topping:
280g quark
50g runny honey
1 tsp vanilla essence
75ml cream
Coulis:
100g frozen blueberries
30g honey/maple syrup
50ml water

Instructions:
Preheat the oven to 180 degrees Celsiusand line a baking tray.
In a food processor, whiz up the oats until they resemble bread crumbs, then add the ground almonds, brown sugar and cinnamon (make sure the oats are cool and not too warm from being whizzed about in the food processor). Add the cubed butter and pulse until the butter has been combined and distributed evenly with the dry ingredients. Tip into another bowl mix in the egg, lightly kneading until you have a thick and not too sticky dough. Chill for 10 minutes.
On a floured surface, roll out to a circle of 20cm diameter. Smooth the edges and crimp if you desire. Bake for 20 minutes, until firm to the touch. Cool completely.
Make the coulis next. Over a low heat, gently boil the coulis ingredients until thick and glorious. Cool.
When ready to top the tart, whip the cream, honey and vanilla essence together until soft peaks form. Fold in the quark gently until combined. If using a piping bag, fill the piping bag with the topping. Pipe roughly 2/3 to 3/4 of the filling on top of the tart base, leaving about a 1cm gap from the edges. Smooth off the top, then pipe the rest of the topping around the edge of the flat surface you have made, making sure there are no gaps for the coulis to leak out. Now drizzle the coulis (or arrange the blueberries, delicately)  around the edges and in the middle of the tart. All done!
+A drizzle of runny honey would look simply glorious!
+You could roast some flaked almonds too, and arrange them around the edge of the tart for added texture.

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I look forward to many more posts as nice as this one…. thanks to my mother’s new acquisition of a Samsung Galaxy S4, the quality and quantity of these photos make me feel a bit more like a hardcore blogger 😉

Blueberry Cheesecake Bites

Okay, so they aren’t stunners in terms of baking aesthetics but trust me, they looked better in person. And would look better if the paper liners actually fit into the tins. Anyway!
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These are really cute actually, perhaps because they are so small, and cheesecakes usually come in very generous portions. One mouthful is all that is needed for these babies!
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Anyway I’ll stop rambling and posting photos to try and convince you. You have yourself a lovely week 🙂

Blueberry Cheesecake Bites
Crust:
100g biscuit crumbs, finely crushed
30g butter, melted
Filling:
1 egg,
¼ cup blueberries, defrosted if frozen
2 Tbsp cream
2 Tbsp yogurt
3 Tbsp cream cheese
2 Tbsp sugar

Preheat the oven to 200 degrees Celsius. Line 24 mini cupcake tins with paper liners.
Mix the crumbs and butter together until combined and divide evenly between the tins. Press down firmly and bake for 10 minutes until golden. Remove and set aside.
Meanwhile, make the filling. Crush the blueberries well. Mix with the rest of the filling ingredients. Spoon evenly into the tins.
Turn the oven down to 150 degrees Celsius. Bake the cheesecake bites for 20 minutes, until they do not wobble much when lightly tapped.
Remove from the oven, cool and then chill. To serve, simply remove the cheesecakes from the tin and remove the wrapper if desired.
Makes 24 cheesecake bites, keep chilled.

Oh, by the way I used lemon fla

Jamie’s Toffee Apple Tart

Just as good as it sounds, I assure you. So good in fact, that I only got a picture of the tart before it had been cut, as it disappeared so quickly I didn’t have a chance to afterwards!
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Amazingly rich toffee filling (only one can of dulce de leche was used but that was plenty, I promise! That was the only adaptation we did but I would recommend it, otherwise you are in for one sticky, sugary treat!
Make sure you slice the apples nice and thin so they cook into caramelly-appley goodness on top, almost quite pretty….
Here is the link to his recipe:
http://www.jamieoliver.com/recipes/fruit-recipes/toffee-apple-tart
I don’t usually share the recipes that aren’t my own, but this one was too good to miss!
Have another picture:
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The tart screams autumn to me, but it was still enjoyed even though spring is finally sprouting here in Kiwi-Land.
Have a good one 🙂