Lemon and Wellington Blackberry Tart [for One]

IMG_2807

Sometimes, among the urban landscape of cities and suburbs, hunter-gathering can come in handy. Which is why I present a healthy tart showcasing some Wellington City Blackberries!

IMG_2804

I made a date-almond crust and filled it with yogurt; what could be healthier than that?Β IMG_2806

I am currently using Starbucks wifi as our flat is still to be set up, so I shall leave you with many pictures and a recipe. Have a good week everyone πŸ™‚

IMG_2808

IMG_2809

IMG_2811

Lemon and Wellington Blackberry Tart
Ingredients:
Crust:
1/2 cup almonds
3 medjool dates
Coulis:
1/3 cup blackberries
1 tsp honey
To fill:
1/3 cup yogurt
To decorate:
Leftover coulis
Edible flower petals

Instructions:
Blitz together the almonds and dates until a crumbly paste forms. Press into a 10cm diameter tart tin and freeze for half an hour. Meanwhile, heat the blackberries and honey until thick. Cool completely.

To assemble, spread a very thin layer of coulis onto the bottom of the tart shell. To half the yogurt, add some coulis until you have a nice purple colour. Spoon on top of the coulis over. Finally, and very carefully, spoon the plain yogurt on top of the berry yogurt layer. Take out of the tart tin. Decorate with leftover coulis and flower petals and serve.

Makes one, and is best served right after assembly.

IMG_2810

Advertisements

Orange and Blueberry Yogurt Tarts

IMG_2248

It’s full Summer here and that means it’s tart season. Cooking for two means that most of my recipes are for two little tarts, like these refreshing ones. Full of oats and yogurt and fruit means that they make an excellent dessert AND breakfast!

IMG_2247

I’ve never made a tart base like this, but it’s based on a recipe for cookies that I have involving blending oats, banana and other goodies. It seems to work, but it’s not a shortcrust replacement yet πŸ˜‰

IMG_2242
IMG_2237
IMG_2240Β Β Β Β IMG_2246

Here is the recipe! πŸ˜€

Orange Yogurt Tarts
Ingredients:
Oat crust:
1 cup oats
1 Tbsp ground almonds (optional)
Pinch of anise seeds
Zest of half an orange
20g butter (softened)/coconut butter/vegan spread
Bit of any sugar or honey
About 5cm worth of banana
Filling:
1&1/2 egg whites
1/4 cup yogurt
Orange Zest
Handful blueberries
To top:
Sliced Orange

Instructions:
Preheat the oven to 180 degrees celsius and find your two 10cm diameter tartlet tins. That includes the bases, they are known to escape…..

In a little blender, whiz together the base ingredients until smooth. You could do this by hand, it would just take a little longer πŸ™‚ Press into the tartlet tins and bake for about 20 minutes, until golden. Set aside to cool slightly while you make the filling, leaving the oven on.

For the filling, whisk the egg whites until slightly frothy and all the protein gloops have separated. Mix in the yogurt and orange zest. Sprinkle the blueberries into the tart shells and pour the filling on top. You may have a little leftover, but the aim is to fill to the top. Bake in the oven for about 15 minutes until the filling is set and only slightly wobbly in the middle. Cool in the tins.

When ready to serve, unmold from the tins and segment the orange. Arrange the orange slices on top of the tartlets and enjoy with a little more yogurt, or maybe some whipped (coconut) cream!

Makes two, best eaten on the day they are made, or else the shell gets a bit soggy.

IMG_2243

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 πŸ™‚
Image
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 πŸ™‚
Image
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.
Image

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) Β 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.

Image
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 πŸ˜‰

Lemon Yogurt Cake

Easy as pie (or cake), no butter or milk, moist, full of flavour and a good cake to take as dessert or to have in the pantry.
Image
You can use whatever citrus you like, I used 4 lemons and 2 limes (remember to roll them on the bench before you juice them to get the most liquid out of them!), but I have also made it with grapefruit and oranges too. Β It’s one bowl, not even any hard mixing and absolutely delicious. I made this cake with 1 cup of sugar, but you can add more depending on your tastes (although I wouldn’t add any less, I was cutting it fine!). The best thing to serve it with is more yogurt, preferably one with lemon curd or puree in it; delicious. It makes a big cake, but keeps well, and for so little effort, why wouldn’t you? It’s an Italian recipe, so of course makes a great end to an Italian meal. Happy baking πŸ™‚

Lemon Yogurt Cake
1 to 1&3/4 cup sugar
2 eggs
1 cup neutral oil
Zest of any many citrus (in this case lemons) as you like, perhaps about 6
+ the juice of these citrus
1 cup thick plain yogurt
2 cups flour
2 tsp baking powder

Preheat the oven to 190 degrees Celsius and line the bottom of a 23cm springform round cake tin. Grease the side with a little oil.
In a large bowl, mix the sugar, eggs, oil and zest until combined. Add the juice and yogurt and stir until mixed. Sift the flour and baking powder on top and fold until just combined. Pour into the tin and bake for 45 minutes, until golden and a skewer comes out clean or with just a few crumbs attached. Cool in the tin, then unmould and store in an airtight container. Dust with icing sugar if desired.
Image