Tuesday, 19 October 2021

coconut tart with Bonne Maman Mango-Peach Conserve


I'm a jam on toast girl, but I'm also here for jam sandwiched sponges, scones with jam and cream, and definitely jam baked in a pie. Bonne Maman mango and peach conserve is lovely in this tart, the perfect sweet yet slightly sour foil for the moist coconut frangipane and crisp, buttery pastry. It has me thinking about stone fruit, one of my favourite things about summer in Sydney. 

The tart is delicious warm from the oven with ice cream or custard, but on a balmy summer evening I'll serve it with coconut cream, whipped chilled from the fridge, fresh mango and peaches, and the tart hit of raspberries. 

I think I need to stop for a while with the bakewell inspired recipes, very happy to finish with this beauty.


coconut tart 

150g caster sugar
60g desiccated coconut
70g ground almonds
50g plain flour
1tsp baking powder
pinch salt
150g butter, soft at room temperature
3 large eggs, 150g shelled
1/2 tsp coconut extract
125g Bonne Maman Mango-Peach Conserve
tart shell, recipe below

• preheat oven to 170ºC, 150ºC fan
• add the caster sugar, desiccated coconut, ground almonds, flour, baking powder and salt to a food processor fitted with the blade and pulse a few times to combine. Add the butter, eggs and coconut extract and blitz until smooth, 20-30 seconds
• spread the jam over the base of the tart shell, pour the batter over the jam and level with the back of a spoon
• bake for 45 minutes until puffed and golden, and the centre of the tart feels firm when pressed gently, remove from the oven and leave on a rack to cool
• serve warm or at room temperature with whipped coconut cream, whipped cream, ice cream or enjoy as is
• store in an airtight container for up to 4 days




tart shell

190g plain flour
100g cold butter, cut into 1cm cubes
40g icing sugar
1 large egg yolk, reserve the white to use as a wash
1-2 tbsp cold water

• have your tart pan handy, I use a 20cm by 4.5cm loose bottom tin
• tip the four and butter into the bowl of a food processor fitted with the blade, pulse until the mixture resembles large breadcrumbs, add the icing sugar and give it a quick pulse to combine
• use a fork to whisk together the egg yolk and 1 tablespoon of iced water, add to the food processor, pulse in long bursts until the mixture starts to clump, you may need to add the second tablespoon of water, perhaps more if your flour is particularly absorbent
• tip the clumpy mix onto your bench and use your hands to bring it together into a ball, flatten the ball into a disc, about 1cm thick, wrap in cling wrap and refrigerate for at least an hour
• remove the pastry from the fridge, let it sit on the bench for 10 minutes, then roll on a lightly floured bench to 3-4mm thick, turning as you go. Carefully place the pastry over the tin, ease into base and up the sides, be sure to gently press the into the join where the base meets the sides. Roll a rolling pin over the tart tin to trim the excess pastry, a slight bulge may appear in the pastry at the edge of the tin, gently press to flatten, then return the tart shell to the fridge for half an hour. Keep the pastry off cuts, just in case, for repairs
• towards the end of the chilling time, preheat your oven to 180ºC (160ºC fan) and place a baking tray in the centre of the oven
• take a sheet of baking paper slightly larger than the tin, screw it into a ball and open it a few times to soften it, line the pastry case with the paper, and fill with pastry weights right up to the rim (I use a mix of dried lentils and beans). Place the tin in the oven on the hot tray and bake for 20 minutes, remove the paper and weights, use the reserved pasty to mend any holes or cracks that have appeared, gently prick the base all over with the tines of a fork, and return to the oven for 5 minutes, or until the base no longer looks wet. Whisk the reserved egg white and a teaspoon of water with a fork, use a pastry brush to paint the inside of the tart shell with the egg white wash. Return the tart shell to the oven for a final 10 minutes until golden. Remove from the oven and cool on a rack, when completely cold it is ready to fill



Sunday, 17 October 2021

mango and passionfruit tiramisu




Tiramisu has so many things I love, the cloud of light, creamy mascarpone, alcohol soaked sponges, and that rich chocolate cocoa powder hit, but I find the coffee just too bitter. This fruit version is coffee and cocoa free, so sweeter than the original, and a fabulous make ahead dessert for a summer soirée. I had a big bag of "scruffy mangoes" so went a bit nuts with the mango roses, pretty, but completely unnecessary, just cut the extra mango into slices and have an extra half an hour to yourself. Square and rectangular dishes are traditional for tiramisu, and work really well with the savoiardi biscuits, but once they've been dunked the sponge fingers break really easily so any shaped dish will do, I'm always looking to use this beautiful glass dish, love seeing the layers. This is the latest in my series of recipes developed for Harris Farm Markets. Feels like summer already!




mango and passion fruit tiramisu
serves 8

3 mangoes, plus 1 for decoration
10g caster sugar
1 tbsp lemon juice
1 egg, plus 2 egg yolks
60g caster sugar
50 ml triple sec
250g mascarpone
1 tsp vanilla paste
150ml thickened cream
100ml passion fruit juice, plus 2 passionfruit for decoration
100ml triple sec
200g savoiardi biscuits

• peel and slice the flesh of 3 mangoes, keep the fourth for decorating the finished tiramisu, place in a bowl, sprinkle the 10g caster sugar over the sliced mango, add the lemon juice and stir to combine. Set aside
• find a heatproof bowl that fits snuggly over a saucepan, add an inch or so of water to the pan and bring to a simmer. Put the egg, yolks, sugar and alcohol in the heatproof bowl and whisk to combine. Turn the heat down so the water in the pan is just barely bubbling, then place the bowl over the pan and whisk, whisk, whisk! Keep whisking until the egg/sugar combo is thick and creamy and the sugar has dissolved, the mixture will feel hot and smooth to the touch. Set aside to cool.
• in a clean bowl, whip the mascarpone and vanilla until smooth, add the cream and continue whipping to soft peaks.
• combine the passion fruit juice and triple sec in a flat bottomed dish large enough to fit a savoiardi biscuit, dip the biscuits, one at a time, in the liquid and form a layer of on the base of your serving dish. Spread half the sliced mango over the biscuits, and top with half of the mascarpone mixture.  Repeat with the remaining biscuits, mango, and mascarpone. Cover the dish with cling wrap and place in the fridge for at least 4 hours, the layers need to get to know each other, over night is even better.
• when you are ready to serve, slice the remaining mango, use it and the additional passion fruit to decorate the tiramisu, and serve immediately.
• cover leftovers and store in the fridge for up to 3 days

Friday, 15 October 2021

cocoa, espresso and hazelnut whirls


These could be my favourite biscuits, big claim I know! Melt in the mouth buttery shortbread, with the fabulous flavour combination of hazelnut, coffee and cocoa. Winner winner...

On the subject of winning, there's a giveaway on my instagram account, click here to find out how to win a beautiful KARMME mini clutch. Perfect for nights out, party season is fast approaching! In the meantime, bake these, they're wonderful.

cocoa, espresso and hazelnut whirls
(makes 12 sandwich cookies)

100g unsalted butter, soft at room temperature
25g icing sugar
1/2 tsp vanilla paste
95g plain flour
4g cocoa powder, approximately 1 1/2 teaspoons
1g espresso powder, a good pinch
15g cornflour
25g roasted hazelnuts, finely chopped

• preheat your oven to 180ºC (160ºC fan)
• in a stand mixer fitted with the paddle attachment, whip the butter and sugar until light and fluffy, add the vanilla and mix until combined
• sift together the remaining ingredients, then sift again over the butter and sugar, then beat on the slowest speed until smooth and streak free
• use a piping bag fitted with a star tip to pipe 24 swirls onto a lined baking tray, sprinkle half of the cookies with the chopped hazelnuts
• bake for 14 minutes, then cool on a rack 
• when completely cool, use a piping bag fitted with a plain round tip to pipe a small mound of ganache on the flat side of the nutty cookies, gently sandwich together with the remaining cookies 
• store cookies in an airtight container for up to 3 days, if it's particularly warm, pop the container in the fridge, the cookies will soften more quickly if refrigerated


white chocolate and hazelnut ganache

90g white chocolate
40g thickened cream
40g hazelnut butter
5g nutella

• put the white chocolate and cream in a microwave proof bowl, microwave on 60% power for 30 seconds, stir, return to the microwave for 10 second blasts if necessary, until the chocolate has melted
• add the hazelnut butter and nutella, stir until smooth, chill in the fridge until firm enough to pipe


Wednesday, 6 October 2021

cherry and almond loaf


Since I revisited the bakewell tart last month, I've been preoccupied with all things frangipane. This recipe is in essence, a bakewell in loaf form. It's studded with fat black cherries, from a can, don't judge they're perfect, and draped in sour cream and almond icing. It's giving me Christmas vibes. This style of icing is always going to be sweet, if it's not your thing, leave it off, but sprinkle the batter with the raw sliced almonds before you pop it in to bake, and once it's cooled, a dusting of icing sugar if you feel so inclined. This cake is super moist, it will travel well for a picnic, but is perfect at home with a cup of tea or coffee.

My loaf pan is long and narrow, 25cm x 7.5cm x 7.5cm, but any small to medium sized loaf pan will work, although you may need to adjust the cooking time. If your tin is larger, start to check if it's ready after 50 minutes, insert a skewer (or piece of uncooked spaghetti) into the centre of the cake, it will come out clean if the cake is baked. If the skewer is coated in wet cake mix, give it another 10 minutes and check again. If there are just a few damp crumbs sticking to your skewer, check in 5 minute increments until it's cooked. A smaller tin will take longer to cook your cake, but don't go too small, it shouldn't be more than 3/4 full with batter. I whipped this up in minutes in my magimix food processor, I've been using it so much recently it's living on the bench, I'm campaigning for a butler's pantry...

cherry and almond loaf

180g caster sugar
150g ground almonds
70g plain flour, plus an extra tablespoon to dust the cherries
1tsp baking powder
1/4tsp salt
180g butter, soft at room temperature, plus a little extra for greasing
3 jumbo eggs, 165g shelled
1/2 tsp almond extract
1 x 425g can stoneless black cherries
25g sliced almonds
almond and sour cream icing, recipe below

• preheat oven to 170ºC, 150ºC fan
• drain the cherries in a sieve, then pat dry with kitchen paper, set aside
• tip the sliced almonds onto a lined baking tray, place in the oven for 10 minutes until fragrant and golden
• grease a loaf pan and line with baking paper, set aside
• add the caster sugar, ground almonds, flour, baking powder and salt to a food processor fitted with the blade and pulse a few times to combine. Add the butter, eggs and almond extract and blitz until smooth, 20-30 seconds
• toss the cherries in the extra flour to lightly coat
• remove the blade from the processor, and use a spatula to fold half of the cherries through the batter
• pour into the loaf pan, and gently press the remaining cherries into the batter
• bake for 60-65 minutes until puffed and golden, and a skewer inserted into the centre of the cake comes out clean, remove from the oven and leave on a rack to cool
• when completely cool, drizzle the icing over the loaf, and sprinkle with the flaked almonds 
• store in an airtight container for up to 3 days


sour cream and almond icing

100g icing mixture
2 tbsp sour cream
1 tsp warm water
couple of drops of almond extract

• mix the sour cream, warm water and almond extract together until smooth
• sift the icing mixture into a small bowl, make a well in the centre and add 3/4 the sour cream and almond mixture, stir, gently at first, until combined and lump free. The icing will be quite thick, so it can hug your cake, add the extra liquid if required then use right away, before it starts to set.






Friday, 10 September 2021

passion fruit and coconut delicious pudding



If you're familiar with the classic lemon delicious pudding, you know where I'm going with this, a raft of fluffy sponge floating in a tangy sauce that's a kind of custard/curd hybrid.  The winter flush of passion fruit are still fabulous, even as we head into an unseasonably balmy weekend, and this pudding is literally sunshine in a bowl.

A neat trick for juicing your passion fruit, scoop the flesh into a food processor, give it a quick blitz, then push it through a sieve. The pudding is baked in a water bath so it's super tender, leftovers are still good reheated, the sponge will absorb the sauce, becoming more mousse like over time. If coconut is not your jam, just sub it for extra milk.


passion fruit delicious pudding
serves 8

80g butter, at room temperature, plus extra for greasing
320g caster sugar
100ml passion fruit juice, from approximately 6-8 passion fruit
35ml freshly squeezed lime juice
4 jumbo eggs, separated (150g whites, 70g yolks)
70g self-raising flour
270ml can light coconut milk
230ml milk
icing sugar, for dusting
cream and/or ice cream to serve

• preheat your oven to 180ºC (160ºC fan)
• fill a kettle with water, set aside
• grease a 1.5 litre baking dish, place it inside a larger baking dish or roasting tray, set aside
• in the bowl of a stand mixer fitted with the paddle, a hand held mixer will work well too, beat the butter and sugar on medium speed until well combined and the colour has lightened
• add the egg yolks one at a time, beating well after each, scraping the bowl with a spatula as you go
• add the flour, mix until just combined, then with the mixer on low, slowly add the milk and coconut milk, finally stir through the passion fruit juice and lime, put the kettle on to boil
• in a clean bowl, whisk the egg whites to firm peaks, tip them onto the batter and gently fold through using a whisk or large metal spoon
• pour the batter into the baking dish, add the boiling water to the roasting pan, you want it to come half way up the side of your baking dish, carefully transfer to the oven, bake for 40-45 minutes until puffed and golden
• leave to cool for 5 minutes, dust with icing sugar and serve immediately with your choice of pouring cream, whipped cream (yes please!) or ice cream
• leftovers are good for 3 days, store covered in the fridge, and reheat to serve


This recipe is one of a series I'm developing with Harris Farm Markets a fabulous family owned and run fruit, vegetable and grocery business here in Australia, their stores are a treasure trove of beautiful produce!

Thursday, 2 September 2021

bakewell tart

I love Bakewell tart, in all its forms, and not just from a nostalgic childhood attachment. There are large tarts, mini tarts, slices, layer cakes, it can be plain or iced, made with any flavour of jam, even fruit mince at Christmas, just please, no candied peel. This version is a modest 20cm tart, baked in a 4.5cm deep loose based cake tin, but any tart or pie tin of similar dimensions will work well. There's a little flour and baking powder in the recipe, it's not traditional, but I love the lightness and lift it adds. Raspberry or cherry jam are my favourites, I used the ends of a jar of raspberry here, maybe about 2 tablespoons, don't be like me, use the recommended 4, you want a good jammy layer for flavour and sweetness. The tart was made in my Magimix food processor, it comes together so quickly, with minimum washing up!

As always I use jumbo eggs, they weigh about 55g without the shell, if you have smaller eggs it's a good idea to weigh them to get the same amount. If you need to add a partial egg, beat it first then carefully add to reach the desired weight. I wouldn't worry too much about the weight of the yolk in the pastry, you'll likely need slightly more water if your egg yolk is smaller, the end result maybe slightly firmer, but so many things influence the pastry it's not worth worrying about.

For something sweeter, and my youngest's "preferred" bakewell, try John Whaite's bakewell slice, it's a winner.


bakewell tart

180g caster sugar
180g ground almonds
40g plain flour
1tsp baking powder
1/4tsp salt
180g butter, soft at room temperature
3 jumbo eggs, 165g shelled
1/2 tsp almond extract
25g sliced almonds
4 tbsp raspberry jam
tart shell, recipe below

• preheat oven to 180ºC, 160ºC fan
• add the caster sugar, ground almonds, flour, baking powder and salt to a food processor fitted with the blade and pulse a few times to combine. Add the butter, eggs and almond extract and blitz, on medium if your processor has a speed setting, until smooth, 20-30 seconds
• spread the jam over the base of the tart shell, pour the batter over the jam and level with the back of a spoon, sprinkle the flaked almonds over the top
• bake for 35-40 minutes until puffed and golden, and the centre of the tart feels firm when pressed gently, remove from the oven and leave on a rack to cool
• serve warm or at room temperature with whipped cream, ice cream or just as is
• store in an airtight container for up to 4 days




tart shell

220g plain flour
120g cold butter, cut into 1cm cubes
50g icing sugar
1 egg yolk, I use a jumbo, reserve the white to use as a wash
2 tbsp cold water

• have your tart pan handy, I use a 20cm by 4.5cm loose bottom tin
• tip the four and butter into the bowl of a food processor fitted with the blade, pulse until the mixture resembles large breadcrumbs, add the icing sugar and give it a quick pulse to combine
• add the egg yolk and 1 tablespoon of iced water, pulse in long bursts until the mixture starts to clump, you may need to add the second tablespoon of water, perhaps more if your flour is particularly absorbent
• tip the clumpy mix onto your bench and use your hands to bring it together into a ball, flatten the ball into a disc, about 1cm thick, wrap in cling wrap and refrigerate for at least an hour
• remove the pastry from the fridge, let is sit on the bench for 10 minutes, then roll on a lightly floured bench to 3-4mm thick, turning as you go. Carefully place the pastry over the tin, ease into base and up the sides, be sure to gently press the into the join where the base meets the sides. Roll a rolling pin over the tart tin to trim the excess pastry, a slight bulge may appear in the pastry at the edge of the tin, gently press to flatten, then return the tart shell to the fridge for half an hour. You will have pastry left over, keep a walnut sized piece, just in case for repairs, form the rest into a disc, wrap in cling wrap and stash in the freezer for a future pastry adventure, it will keep for a month.
• towards the end of the chilling time, preheat your oven to 180ºC (160ºC fan) and place a baking tray in the centre of the oven
• take a sheet of baking paper slightly larger than the tin, screw it into a ball and open it a few times to soften it, line the pastry case with the paper, and fill with pastry weights right up to the rim (I use a mix of dried lentils and beans). Place the tin in the oven on the hot tray and bake for 20 minutes, remove the paper and weights, use the reserved pasty to mend any holes or cracks that have appeared, gently prick the base all over with the tines of a fork, and return to the oven for 5 minutes, or until the base no longer looks wet. Whisk the reserved egg white and a teaspoon of water with a fork, use a pastry brush to paint the inside of the tart shell with the egg white wash. Return the tart shell to the oven for a final 10 minutes until golden. Remove from the oven and cool on a rack, when completely cold it is ready to fill.






Monday, 16 August 2021

vanilla Viennese whirls



Vanilla Viennese Whirls
(makes 12 sandwich cookies)

These little biscuits combine some of my favourite things, buttery melt in the mouth vanilla shortbread, a gently sweet whipped white chocolate and vanilla ganache, and tart fresh raspberries. They're not overly sweet, most of the sweetness coming from the white chocolate, and even that is tempered by the freshness of the berries; if you'd prefer something sweeter, replace the raspberries with your favourite jam or curd. For anyone feeling a little bit extra, dip the finished cookie sandwich in melted chocolate, and if you can,  wait for them to set...


cookies

100g butter
25g icing sugar
1 tsp Queen organic vanilla paste
100g plain flour
15g cornflour
12 raspberries, cut in half

• preheat your oven to 180ºC, 160ºC fan
• line an oven tray with baking paper
• place the butter in the bowl of a stand mixer, a hand held mixer also works well, beat the butter with a spatula to ensure it is soft then sift the icing sugar over the top. Use the whisk attachment to whip the butter and sugar until pale and fluffy, add the vanilla, mix to combine
• sift the flour and cornflour over the butter mixture, mix gently until well combined
• spoon the mixture into a piping bag fitted with a medium star tip, and pipe 24 swirls onto the baking paper lined tray, allow a couple of centimetres between each swirl
• bake in the centre of your oven for 12-14 minutes, the biscuits will be just barely golden around the edges
• cool on a wire rack, when completely cold, pair 2 like sized cookies, pipe a swirl of ganache the flat side of a cookie, top with a raspberry half, then gently press its matching pair on top
• cookies are best eaten on the day they are made, store any left over in an airtight container in the fridge for up to 5 days, bring to room temperature to eat.


whipped ganache filling

100g white chocolate
35ml thickened cream
1 tsp Queen organic vanilla bean paste

• finely chop the white chocolate and place it in a non metal heatproof bowl with the cream
• heat on full power in a microwave for 30 seconds, remove and stir, return to the microwave for 10 second blasts until the chocolate has melted and the ganache is smooth
• cool to room temperature, then refrigerate until a stiff but spreadable consistency
• add the vanilla then use an electric mixer to whip the ganache until fluffy and light
• transfer the ganache to a piping bag fitted with a 5mm round tip and you are ready to fill your cookies