Skip to content

Posts tagged ‘dessert’

Crisp Apple Tarts

DSC_0042

The Gourmet Gannet will be selling these crisp apple tarts at Hobsonville Point Farmers Market this Sunday (and every Sunday) if you haven’t time to make your own sweet treats this weekend. We will also have Traditional Handmade English Pork Pies, Cornish Pasties, Cheese & Paprika Twists, Chocolate Almond Twists. Lots of yummy vegetarian tarts topped with things like field mushrooms & halloumi or roast vegetables. Swing by and say hello if you are in Auckland, it’s a lovely market with lots of local producers.

This recipe can quick and simple if you want to buy the puff pastry or use the recipe below to make your own. The apple crisps are perfect with a morning coffee or for dessert after dinner with a dollop of vanilla ice cream.

This is also my submission for Sweet New Zealand, our monthly Kiwi blogging event. This month hosted by Michelle over at Greedy Bread.

Ingredients
3 Braeburn Apples, cored
3 Tbsp Apricot puree/jam
3 Tbsp caster sugar
3 sheets of puff pastry or use recipe below

2 Tbsp butter, melted

Method

Pre-heat oven on fan bake to 200C

Take the pastry sheets or prepared puff pastry and cut round a saucer 6-9 times, re-roll spare pastry.

Place pastry circles on a baking paper on a baking tray.

Spread apricot puree over the circles.

Thinly slice the apple (I use a mandolin) and arrange over the pastry.

Brush the apples with melted butter and sprinkle with sugar.

Bake for 20 minutes. Liquid will release initially but this will dry and caramelize around the pastry to make them crisp.

Allow to cool on a cooling rack.

Puff Pastry Recipe
Ingredients

250g plain, plus extra for rolling out

250g butter

150ml ice-cold water

Method

Place the flour in a large bowl.

Cut the butter into small cubes.

Using a round-bladed knife, stir the butter into the bowl until each piece is well coated with flour.

Add the iced water and bring everything together into rough dough.

Press the dough flat without kneading and wrap in plastic wrap and place in the fridge for 15 minutes to relax and chill. The key with puff pastry is to keep it cool.

Lightly flour a work surface.

Roll the pastry in one direction until it’s about 1cm thick and three times as long as it is wide, or about 45x15cm. Try to keep it as square as possible.

Fold the bottom third of the pastry up, then the top third down.

Turn the dough so that its open edge is facing to the right, like a book.

Roll and fold the pastry again as before. Repeat process two more times (4 in all).

If the pastry gets warm or the butter soft at any point chill it for 10 minutes before continuing.

Chill the finished pastry for an hour, or ideally overnight, before using.

Roll to ¾ cm thick.

sweetnz

Sour Cherry & Walnut Brownie

DSC_0006What do I like about this brownie? Everything! The crisp sugary crust as you take the first bite, the gooey chocolate centre is so rich it clings to the roof of your mouth and you wonder if you can get through a whole piece. Then a tang of the sour cherry hits, balanced with the earthy walnut and you know you will managed another bite…maybe even another slice!

Would you buy these brownies if you stumbled across them at a Farmers Market? Well you may get the opportunity soon as the Gourmet Gannet plans to be selling sweet and savoury pastries pies and other treats from Hobsonville Point Farmers Market, Auckland starting this Sunday 17th Feb, 9am – 1pm and then every Sunday after that date. Come along and visit me!  In the meantime I’ll let you have my recipe….

Ingredients

200g Dark chocolate (70% cacao), broken into pieces

50g butter

300g soft brown sugar

5 free range eggs

80g Plain Flour

2 Tbsp cocoa powder

100g sour cherries (dried)

100g walnuts

Method

Pre-heat the oven to 200C and grease and line a 20cm cake tin with baking paper.

Melt the butter & chocolate together in short burst in a microwave. Stir in between each burst.

In a separate bowl, whisk together the brown sugar & eggs till they go pale.

Pour the melted but cooled chocolate & butter into the sugar mix and whisk briefly to combine.

Add the walnuts & cherries to the cake mixture and stir through.

Sift the flour & cocoa into the cake mixture and stir through till combined.

Pour into the prepared cake tin and bake for 25 minutes. The centre should still feel a little wobbly and when you insert a skewer it will come out sticky. The top will be crisp. it will set when cooled but have a gooey centre. Don’t be tempted to cook longer otherwise it will just be like a cake.

Allow to cool before cutting.

Brownie will keep in the fridge for at least a week if you can resist!

Fig & Brownie Truffle Birthday Slice

DSC_0063Do most food bloggers make their own birthday cake? I think they probably do. Here is mine, it’s a slice this year rather than a cake but I had something I wanted to try out and what better than to try it out on my birthday. You see, I had these amazing chocolates at Christmas which were figs stuffed with a chocolate truffle filling then the whole fig dipped in more chocolate. I couldn’t get enough of them and did think of making my own but shapely mini figs are not easy to find and it would be a bit fiddly to do. But that didn’t mean I couldn’t have something similar did it? My mind started wandering along how to convert all the ingredients into a cake. A layer of brownie as a stable base, next a layer of silky ganache combined with blended seed popping figs and finally a thin layer of ganache to give it a smooth finish.

It came out exactly how I envisioned it! So here it is, my Fig & Brownie Truffle Slice. It’s very rich but not too sweet because of the 70% cocoa chocolate. It’s a cake to share for sure and holds well in the fridge, you just need to let it come to room temperature before you eat it. Day four and we are still eating the slice, tasting as good as day one, so I would say it will keep for a week in the fridge in an airtight container.

Brownie Base – Ingredients

120g butter
100g 70% cocoa chocolate
3 Tbsp cocoa powder
3 free range eggs
180g castor sugar
150g plain flour

Method

Preheat oven to 180C

Grease & line a 20cm square cake tin.

Melt the butter in a medium saucepan then remove from the heat

Add the chocolate pieces and stir until the chocolate has melted.

Add the the cocoa powder and whisk until smooth.

Add in the eggs one at a time, then stir in the sugar and  flour to a smooth batter.

Pour the cake batter into the lined tin and bake for 30-35 minutes.

Fig Truffle Centre Layer – Ingredients
150g 70% cocoa chocolate
100ml single or whipping cream
250g dried figs
Method
Heat the cream in a small pan then remove from the heat.

Add the chocolate and stir till melted .

Put the figs (remove stalk if there is any) in a food processor and blitz till finely chopped.

Add the cream and chocolate to the figs in processor and blend together.

Spread the warm fig mixture over the warm brownie, there is no need to let cake cool at this stage.

Chocolate Ganache Top Layer – Ingredients
50g 70% cocoa chocolate
40ml single or whipping cream
Method
Heat the cream in a small pan then remove from the heat.

Add the chocolate to the hot cream and stir till melted. Pour the Ganache over cooled fig layer of cake.

Place in the fridge to cool until you want to serve the cake.

Christmas Mince Pie Pops

DSC_0009 (1)

As we hurtle towards Christmas I feel like a spectator on the sideline watching everyone in a frenzy of shopping, pre Christmas gatherings, work functions etc. I would normally take part, I love Christmas with it’s trees and decorations, carols, yummy treats and families coming together. This year has been different, I don’t seem to be able to muster the enthusiasm but instead just find myself bobbing along with the flow of things. It’s been an exhausting year, endless travel with quite a stressful and busy job. Making far too many people redundant as the business down sizes only to have my own employment in the balance next year. Keeping positive, perhaps the universe is telling me it’s time for a fresh start, time to do something else? So instead of revving up I find myself slowing down, putting my feet up, taking time out for a lazy surf and chilling at the beach. The Christmas menu hasn’t even been thought of but it will happen…no worries as we say here. Hardly a Christmas treat has graced my ovens let alone my blog (except for the 47 Christmas cakes I have baked and sold but that’s part of a business). As we prepare to kiss 2012 behind and relish new beginnings in 2013 I leave you with a small treat, Christmas Mince Pie Pops.

I first saw pie pops over at Linda’s beautiful blog Call Me Cupcake, only then to find I am so behind and they are common knowledge in other countries. They even have pie pop makers, oh my goodness which rock have I been hiding under! So here is my version of pie pops, filled with a sweet Christmas fruit mince and chocolate. You can use your favourite Christmas pie filling or try mine. My shortcrust pastry has a little more butter in it than the regular half fat to flour. A tip from a French chef I worked with. It guarantees a short crust but if you have ‘hot’ hands’ I recommend you use a food processor for the crumb rather than the old fashioned way. It’ll keep the butter from melting.

So hows your year been and what are you hoping for next year?

Wishing you all a wonderful festive season where ever you are and however you celebrate and I will see you back in 2013!

This is also my submission to our monthly Sweet New Zealand challenge which is hosted this month by Lydia over at Lydia Bakes where you will find a lot more Kiwi sweet treats.

Ingredients – makes 12

300g sweet shortcrust pastry (recipe here)

200g sweet mince pie filling (recipe here)

12 pop sticks (bake proof not plastic)

Method

Pre heat oven to 180C

Roll pastry out to 1/2 cm thick

Using a cookie cutter approx 8cm diametre, cut out 24 pastry rings. Re-roll any bits and pieces to make more circles.

In half the circles cut out a star shape (or whatever mini cutter shape you have) for the lid of the pie.

Take the other half of the circles and place a teaspoon of mincemeat in the centre.

Wet the outer ring with a little water so the base and lid will stick together.

Lay the pop stick half way across the pie and fruit and press slightly into the pastry.

Place the lid on top of the pie and press the edges together, particularly around the pop stick so it will hold when baked.

Place on a 2 non stick trays and bale for 20-25 minutes until golden brown.

Remove from tray when cooled. If any pie filling oozes out onto the tray loosen pie pop from tray before it cools so it doesn’t stick.

sweetnz

Spelt & Rye Spiced Biscuits

The smell of baked mixed spice wafting through the house is what truly defines Christmas for me, it takes me back to the years I lived in Frankfurt , the shops where full of the best every Christmas confections, biscuits and cakes. If I could transport myself there for a few days over Christmas I would visit the Weihnachtsmarkt with my good friend Petra, drink Gluewein by the Christmas tree and subject her to English carols with my cat warbles. We would eat sausages & sauerkraut and fill our bags with Lebkucken and marzipan treats, well I would anyway, Petra wouldn’t need to as she can pop them in her shopping bag anytime. Viel spass meine liebe freundin und trink eins fuer mich auf dem Markt!

But it is another friend who inspired me to bake spiced cookies in November, I had been chatting to Arfi of Homemades on Twitter about baking ammonium (hirschhornsaltz) used in Swedish spiced biscuits and where to buy the ingredient which doesn’t seem to be available here. All the talk of Christmas biscuits and spices had me longing for some goodies all day so I rushed home and put these together. I have used a combination of Spelt and Rye Flour, the Rye leaves little kernels in the mouth after the biscuit is gone which I love, a bit nutty. If you don’t like that texture then stick to all Spelt flour.

If anyone knows where we can buy Ammonium Carbonate, Bakers Ammonia in NZ  please let me know.

This is also my entry to our monthly blogging event Sweet NZ which is being hosted this month by Lucy over at The Kitchenmaid. Do pop over to her blog and see what she is up to as well as our Kiwi round up of sweet treats at teh end of the month.

Ingredients

150g butter

100g brown sugar

200g spelt

100 rye

2 tsp ground ginger

2 tsp ground cinnamon

1/2 ground cardamon

1/2 tsp ground nutmeg

2 Tbsp water

slivered almonds to garnish

Method

Pre heat oven to 180C. You will need 3 baking trays.

Beat together the butter and brown with an electric mixer until creamy.

Add flour & spices to the butter mixture and mix until just combined (maybe a little crumbly).

To form the dough add the 2 tablespoons of water and knead dough together slightly

Flatten the dough and wrap in plastic wrap and refrigerate for 15 minutes.

To roll the dough out lay the dough between two sheets of greeseproof paper and roll dough to approximately ‘cheese cracker’ thickness.

Refrigerate in sheet form for 10 minutes, it’s easier to cut chilled dough.

Cut out biscuits with your preferred cookie shape. I used mini circles which made about 45 and place the biscuit shapes onto a non stick baking tray.

Decorate with slivered almonds if you wish.

Bake biscuits for 10 minutes. The biscuits will be dark brown due to the spelt and rye flour.

Allow to cool.

The biscuits will keep for a week in an airtight container.

Salted Caramel Doughnuts & Salted Caramel Apples on Stick – Happy Halloween!

I’m still on my salted caramel crusade, I think I probably just need to buy a box of the Bohemian chocolates that we sampled at the Chocolate Festival in Wellington and get over it. I mean a batch of doughnuts and caramel toffee apples in one weekend for a household of two is ridiculous and hubby doesn’t eat fruit and also decided he didn’t like salted caramel either… a little strange I know. I became the good neighbour, fobbing off my wares, sharing the love and the calories…cough..cough, that’s what friends are for right? I fried these doughnuts this time but I have been known to bake them in the past just like a bread roll and they are still rather good.

The toffee apples are for Halloween, it’s a funny treat isn’t it? An apple a day keeps the dentist away they say, I’m sure the dentist has a heart attack over these apples but no more so than when we get to pay our dentist bill. I went last week, just a routine check and teeth clean by the hygienist and it cost more than a whole orchard of apples and the toffee together, I should have taken him some toffee apples so we could all have broken out in a cold sweat together.

Ingredients – Doughnuts, makes 8

350g plain flour

70g brown sugar

1tsp instant yeast

165ml luke warm milk

1 free range eggs

70g butter, melted

vegetable oil for frying

Method

Combine the flour and sugar in a bowl.

Add the yeast to the milk and put aside for a few minutes until it starts to ferment. Then whisk the yeasty milk together with the eggs and melted butter. Add to the flour mix and combine into a dough ball.

Knead the dough for 8-10 minutes and press dough out on a floured working surface to approximately an inch thick.

Using a medium & very small cookie cutter, cut the doughnuts out with the large cutter and the cut the centres out of each doughnut with the small cutter. Place the doughnuts and the ‘whole’ separately on an oiled tray to prove, leaving enough space between them to double in size.

Oil the top if the doughnuts and cover the whole tray with a plastic bag, you’ll need to use 2 trays

Re-knead any dough left over and cut out further doughnuts.

Once dough is doubled in size they are ready to bake.

Heat approximately 300ml of vegetable oil to 190C in a heavy bottom pan, enough to be half the depth of the doughnuts. If you don’t have a themometre just do a test with a little piece of dough to check when it is hot enough. Its should slowly brown.

Add 2 to 3 to the pan and fry the doughnuts for approximately 1 minute then turn and fry for the same amount of time on second side.

Remove from saucepan with a slotted spoon and allow doughnuts to cool on kitchen paper.

Make the caramel at this stage and once it is ready the doughnuts will be cool enough to dip.

Ingredients – Caramel

1 cup brown sugar

100g butter

3 Tbsp water

1tsp salt

Method -Caramel

Combine the sugar, butter & water in a saucepan over low heat until the sugar has melted, stirring constantly.

Increase the heat and bring the caramel up to 146C (you will need a sugar thermometre)

Once it has reached temperature turn the heat off and lett it settle for a minute then dip both the doughnuts & apples into the caramel.

You can add an extra sprinkle of salt to the caramel if you wish.

Microwave Lemon Curd, Lemon Victoria Sandwich Cake, Lemon Shortbread Biscuits

My friend and neighbour asked her children to pop down into the garden to pick some lemons off their tree, keep them entertained while dinner was being prepared. I suppose the trick with young children is you need to be specify exactly how many lemons you want them to pick otherwise it turns into a game and they merrily pick away all the lemons within reach which is what happened and why I was the receiver of an armful of beautiful, thick skinned, very large juicy lemons. We use a lot of lemons and limes in a week but this was even a little too many for us in our every day cuisine so I decided to make lemon curd. When you lead a busy life and are permanently rushed for time, standing over a pot stirring and waiting for curd it to thicken could be hit and miss, if like me you are attempting to multitask at the same time.  I decided to give the microwave method a go and hoped I wouldn’t end up with lemony eggs as I wasn’t sold on the idea apart from the time factor. I was amazed how easy it was, with no scrambled egg in sight, as a result I will never toil over a stove again to make curd. The key is to cook the mixture in short bursts in the microwave and whisk in between every burst of cooking time. I normally treat my curd like gold and if you get a jar you are honored indeed when it takes so long to make I tend to hide it at the back of my cupboard but this method was so quick I gave all the jars of curd away with the same speed it was made, knowing I can whip up a batch any time.

Once you have a batch of lemon curd, the dessert table beckons you to bake, easy shortbread turns into delightfully special treats and the traditional Victoria Sandwich Cake becomes a little more royal.

This is also my submission for our monthly blogging event Sweet New Zealand which is being hosted by Sue over at Couscous and Consciousness

Microwave Lemon Curd

Ingredients -4 x 200ml jars

4 lemons, juice & zest

4 eggs

100g sugar

100g butter

Method

Sterilise your jars & lids by boiling in water for 10 minutes.

Whisk together the lemon juice, zest, sugar and eggs in a plastic bowl, I use plastic because it doesn’t heat as much as glass or ceramic (less likely to get scrambled egg).

Add the butter to the bowl.

Place bowl in microwave on high for 1 minute , remove and whisk. The butter will only be partially melted.

Heat again for 1 minute in microwave, remove and whisk. If the butter has already melted and the liquid is getting warm start heating for 30 seconds bursts only and remove from microwave in between each 30 seocnds and whisk before heating again.

Once the lemon curd has thickened it is done. Pour into sterilized jars and seal with lid.

Lemon Curd Shortbread Biscuits – makes 12 minis

Ingredients
50g sugar

100g butter

150g plain flour

1/4 tsp vanilla paste or seeds of 1/2 bean

Method
Pre-heat oven to 200C

Place sugar, flour, butter into a food processor and whiz them until they resemble breadcrumbs.

Then pulse slowly until the mixture comes to a dough, do not over mix at this stage.

Remove biscuit dough from the food processor and place between 2 sheets of greaseproof paper.

Roll the shortbread out to 1/2 inch thick and use a biscuit cutter to cut out circles. With half of the biscuits cut out a smaller whole in the centre, I used a large piping nozzle. Re-roll the scraps of dough and cut out further biscuits until all the dough is used.

Place on a non stick baking tray with a little space between biscuits and bake for 20 minutes until golden brown, remove from the oven and allow to cool.

To serve, add a dollop of lemon curd to the base biscuit and top with a ‘wholy’ biscuit. Biscuits can be stored in an airtight container for a week without their curd filling. I recommend adding the curd before you serve them.

Lemon Victoria Sandwich Cake

Ingredients
250g SR Flour

250g butter

200g sugar

4 free range eggs

1/4 tsp vanilla paste or seeds of 1/2 bean

Method
Preheat the oven to 180C

Butter and line with greaseproof paper the base and sides of 2 x 20cm cake tins

Place the butter, vanilla bean seeds or paste and sugar in a large bowl and beat or whisk together until pale and fluffy.

Add the eggs one at a time  beating well between each addition.

Fold in the flour with a large metal spoon, taking care not to knock out too much air.

Spoon the mixture into the tins and smooth the top.

Bake cakes in the centre of the oven for 30 minutes, do NOT be tempted to open the oven before this time is up as this sponge cake is sensitive and likely to sink if not fully cooked. Cake will be golden brown when cooked and spring back when touched.

Remove the cakes from the oven and allow to cool for 10 minutes before removing from the tin and transferring to a cooling rack.
Allow to cool completely before filling with lemon curd and whipped cream.

Filling & Assembly
Whip 300ml of whipping cream to soft peak

Spread 200ml of lemon curd over the base sponge and top with whipped cream

Place second sponge on top of cream and dust top with icing sugar

Vanilla Roasted Strawberries with Cinnamon Meringues & Thumbprint Shortbread Biscuits

You know it is strawberry season in our house, not by the abundance of strawberries in the fridge or fruit bowl but by the morning wake up call. As the season approaches the wake up call on hubby’s IPhone changes and sings out ‘Strawberry Fields Forever’, by the Beatles. The strawberry fields are calling him back to work, spring is here and its time to sell these little ruby jewels into market. it’s also a little ironic that I am a Liverpudlian and he chooses a Beatles song. Do you have a favourite alarm call and does it change with your mood? When things have been a bit tough I have been known to have Lily Alan playing in the morning, her songs always make me laugh but also drive everyone bonkers all day singing them.

Continuing on with my roasted strawberry series from last week, here are two other recipes to use your roasted strawberries with. Serving them with cinnamon meringues and whipped cream is the perfect summer dessert or make a thumbprint biscuit a little more decadent, instead of using jam add a roasted strawberry to the biscuit after they are baked.

Cinnamon Meringues
Ingredients
3 Egg Whites
100g icing sugar
1/2 tsp cinnamon powder
Method
Pre-heat oven to 120C and line two baking trays with greaseproof paper.
Place egg whites in a clean large bowl with a pinch of salt.
Whisk egg whites to soft peak.
Sift in icing sugar gradually while whisking.
Once the meringue is whisked to stiff, sprinkle the cinnamon over it in the bowl.
Taking a dessert spoon, scoop out a spoonful of meringue covered in some cinnamon and drop onto the lined baking tray.
Each scoop will have varying amounts of cinnamon but this adds to character.
Bake in the oven for 50 minutes. They should be crisp on the outside and soft/chewy in the centre.
Allow to cool and serve with cream & strawberries.
Store meringues in an airtight container.

Thumbprint Biscuits
Ingredients
2oz or 60g sugar
4oz or 120g butter
4oz or 120g plain flour
2 oz or 60g ground almonds
1 egg
1/4 tsp vanilla paste or seeds of 1/2 bean
Method
Pre-heat oven to 200C
Place sugar, flour, butter, ground almonds into a food processor and whiz them until they resemble breadcrumbs.

Add the egg and pulse slowly until the mixture comes to a dough, do not over mix at this stage.

Remove biscuit dough from the food processor and divide 12 equal portions.

Roll each portion into a ball and place onto a nonstick baking tray and pres the centre down with your thumb, almost all the way through.

At this stage you would add a blob of jam for thumbprint biscuits but I have baked mine naked so I can top them with strawberries.

Bake for 20 minutes until golden brown, remove from the oven and allow to cool.

Top each one with a roasted strawberry and some of the strawberry syrup from roasting.

Eat immediately otherwise the strawberries will make the biscuit soft. Store biscuits separate to strawberries if not eating them all at once!

Roasted Strawberries in Vanilla Syrup with Scones

Roasting fruit is the perfect cooking method that allows the fruit to retain it’s colour, shape and flavour. I always roast my rhubarb and making the strawberry tarte tatin last week I was wishing for more baked fruit but not necessarily in a pastry case. Jamie’s method of cooking fish ‘en papilotte – in a parcel’ came to mind and I decided this should give the strawberries the same texture and flavour as the tarts. I just use vanilla syrup to sweeten the strawberries slightly, if you don’t have syrup, use seeds from a vanilla bean or half a teaspoon vanilla paste and a tablespoon of sugar. It’s a great alternative to jam for your cream teas, less sugar and still the full aroma of the fresh strawberry.

Ingredients

1 chip/punnet strawberries (approx 12 small)

2 Tbsp vanilla syrup (I used Equagold)

Method

Pre heat oven to 180C

Wash & hull the strawberries and place in a bowl with the vanilla syrup, toss the strawberries through the syrup.

Take enough greaseproof paper to make a parcel to hold your strawberries.

Place the strawberries on one half of the greaseproof paper with the vanilla syrup. Fold the other half over the strawberries and then fold the three open sides over twice to make a parcel. Click Here for a YouTube demo, it’s done a little differently and I make my parcel round the fruit but it gives you the idea.

Place strawberry filled parcel onto a baking tray and roast for 12 minutes. Strawberries should just start to soften but hold their shape still. Don’t over roast or you will end up with a ‘mush’.

Allow to cool and serve with scones and cream

Ingredients – scones

200g Self Raising Flour

50g butter

1 Tbsp icing sugar

150ml milk

Method for Scones
Preheat oven to 200C degrees centigrade.

Place flour, butter and sugar into a bowl.

Using your fingers, rub mixture together until it resembles fine bread crumbs. Or use a food processor.

Form a well in the centre of bread crumb mix and add the milk, kneed gently to form a soft dough.

Transfer scone dough onto a floured board and press the dough out with hands (rather than using a rolling pin) until it is about 2cm thick.

Use a round cookie cutter to cut out the scones or slice the scones, it should make 8

Place on a baking tray and bake for 15 minutes or until golden brown. If you tap the bottom of one they should sound hollow when cooked.

Simple Strawberry Tarte Tatin with Vanilla Syrup

It may be a tad early for strawberries, most currently in the shops are still from overseas but rumour has it from the man in the know at Best Berries (my hubby) is that they are just about to pick their first crop. I have been doing a bit of photography for him to glam up their website site a bit, hubby even pilfered my camera to take shots of their new swanky strawberry chariot.

To kick start the season off, here is a very simple recipe with few ingredients, I have been experimenting with Equagold Tahitian Vanilla Syrup which was one of our generous Conference Sponsors this year. Thank you Equagold, I am enjoying using your product.

But before I dive into the recipe, congratulations to Kirsten and Lucy who won the double passes to Taste of Auckland! It going to be a splendid event and I hope to see you there. For those not as lucky as our two winners you can still grab some early bird tickets on line.

Ingredients – makes 6

1 large punnet/chip strawberries or 18-24 small/medium strawberries (enough to fit 3 to 4 in each muffin tin base)

2 Tbsp Equagold Vanilla Syrup

100g ready bought puff pastry or 1 sheet

Method

Preheat oven to 180C, fan bake

Wash & hull the strawberries and place in a bowl with the vanilla syrup

Toss the strawberries through the vanilla syrup.

Using large muffin tin (6 per tin normally) place 3 to 4 strawberries in the base of each tin

Roll out the puff pastry to 1/2 ich if not using a ready rolled sheet

Using a large cookie cutter, slightly larger than the top of your muffin tins so there is enough pastry to tuck down the sides, cut out 6 pastry circles and place each one on top of the strawberries

Tuck the pastry down the sides with a butter knife around the strawberries to make a little shell that will hold the strawberries once turned out.

Bake in the oven on the top shelf for 20-25 minutes, until golden brown.

Remove from the oven and cool for 5 minutes.

To turn the tarts out, use a rubber spatular and slide it under the pastry and strawberries and turn the whole tart over.

I tried turning the whole tin over but that didn’t work so it is best to remove them one by one.

Serve warm as they are or with whipped cream

%d bloggers like this: