White Chocolate, Blueberry and Macadamia Nut Tart

This weekend we had a lot of guests coming over for a BBQ, so I set about planning the menu and of course needed a good pudding to end it all so I decided I really wanted to make a tart of some sort, after much thinking I went for a white chocolate and macadamia nut tart but decided to add blueberries into it some how...due to the fact I had loads of them left over :)) I traweled through the Internet and couldn't find anything like it which I was pretty pleased about and the morning of the BBQ I set about recipe developing...I know a bit silly really :(! I made the tart case, and the blueberry compote to go in the bottom and then made the filling and put it all together and popped it in the oven for 35 minutes! Well when it came it it was still very jiggly...not exactly what I was hoping for so I allowed it to cool and popped it into the freezer to set while I panicked and made another pudding just incase the white chocolate, blueberry and macadamia nut tart didn't set! But a miracle happened....it set and not only that, it was amazing! I mean this tart was absolutely fantastic, all my guests loved it and there wasn't a crumb left after most had seconds. I must say I was pretty relieved and we still had a lovely second pudding to tuck into as well which I will also share with you...orange and cardamon polenta cake :)

White Chocolate, Blueberry and Macadamia Nut Tart

1 1/4 cup plain flour

150g butter

1/4 icing sugar

1/2 cup macadamia nuts (toasted)

2 egg yolks

2 tbsp milk

Blueberry compote

100g blueberries

1 tbsp caster sugar

1/2 tsp lemon juice

Filling

250g white chocolate

2 eggs

1 1/2 cups double cream

1/4 cup caster sugar

1 tsp vanilla extract

1/2 cup macadamia nuts (toasted)

Pre heat the oven to 170/160c fan

In a food processor, add your flour, sugar, toasted macadamia nuts and blitz until the nuts are finely chopped.

Add the butter and pulse until you get fine bread crumbs. 

Add the egg yolks one at a time and blitz, then add the milk until the the dough comes together and wrap in cling film and pop in the fridge for at least an hour, don't overwork the dough as it will result in tough pastry) 

Roll out the pastry between two pieces of baking paper and gently place into your 23cm tart tin. Don't worry if it breaks, any leftover dough can be used to patch up any bits. Try not to handle the dough too much as this can make it tough. Prick the bottom of the tart with a fork.

Scrunch up some baking paper and pop into the pastry case and fill with baking beans.

Place in the pre heated oven for 15 minutes and the remove from the oven and take out the baking paper and baking beans and pop back in the oven for another 5-8 minutes. Remove from the oven and allow to cool

Blueberry compote-

In a small bowl add the blueberries, sugar and lemon juice and gently heat until the blueberries start to break down, continue to simmer for a further 3-4 minutes.

Filling-

Melt the white chocolate either in a microwave or in a bowl over a pan of water, and then allow to cool.

Add the toasted macadamia nuts to a food processor and blitz until finely chopped. (Resembles breadcrumbs)

In a bowl pour in the cream and whisk with a hand mixer until you get stiff peaks.

In another bowl add the caster sugar and eggs and whisk until light and fluffy, add the vanilla extract, macadamia nuts and the melted chocolate and mix together.

Pour the double cream into the sugar mixture and fold in gently.

Pour the blueberry compote into the pastry case and spread around the bottom.

Pour the chocolate/cream mixture into the pastry case

Pop into the pre heated oven (170/160c) for 35 minutes

It will still be wobbly when it comes out, so allow to cool and pop into the fridge over night or in a freezer for around 2 hours to set

Sprinkle with some icing sugar and decorate with a few blueberries and enjoy this wonderful dessert

Bakewell Ice Cream

I seem to have been a bit MIA recently...so I have several recipes that I want to fill you in on, one of them being another ice cream flavour that I've been working on! One of my favourite desserts is a Bakewell tart and I've recreated it in muffin form and cake form so why not in an ice cream...honestly it really works and its almost like your biting into a Bakewell tart...yummy hehe :))

Bakewell Ice Cream

1 can (14 ounces) Condensed milk
2 cups (475ml) Double Cream
6 tsp almond extract
3-4 heaped tbsp raspberry jam

In a bowl, stir together condensed milk and almond extract. In another bowl, whisk the double cream until you get stiff peaks (easier using an electric whisk) With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a large tupperware tub and spoon the raspberry jam into the ice cream mixture and using a skewer swirl it round.
freeze until firm, usually about 6 hours and enjoy :)

You can of course add some fresh raspberries in to it as well :)

Easter Hazelnut and Mascarpone Tart

Easter is nearly upon us so here's another easter inspired recipe...must say it is hard to get into the easter baking spirit with snow outside :(

Easter Hazelnut and Mascarpone Tarts

Hazelnut pastry case

180g plain flour
60g icing sugar
3 tbsp hazelnuts ,toasted, skins removed
90g butter , cold and cubed
1 egg yolk
1-2 tbsp cold water

Filling

250g Mascarpone
4 heaped tbsp Ricotta
2 tbsp icing sugar
1/2 tsp vanilla extract

Nutella (optional)
Mini eggs for decoration
Chocolate to drizzle

Heat the oven to 190C/fan 170C
Whizz the hazelnuts in a food processor until roughly chopped
Tip the flour, sugar into the food processor with the hazelnuts and add the butter. Whizz until the mixture resembles fine breadcrumbs. Add the egg yolk and 1 or 2 tbsp cold water, then pulse to a soft dough. Take out of the processor and gently bring the pastry together (don't over work the pastry as it will become tough), wrap in cling film and chill for 30 minutes.

Roll the dough out and use it to line a tart tin (I used 4 individual tart tins) then chill for 15 mins. Line the pastry case with baking parchment filled with baking beans. Bake for 15 mins, then remove the paper and beans and cook for a further 5-10 mins until the pastry is cooked through

Mix the mascarpone until soft and add the ricotta and mix thoroughly.
Add the icing sugar and vanilla extract and whisk in. Chill until the pastry cases have cooled down.

Once the pastry case(s) have cooled down, spread some Nutella onto the bottom of the tart and top with the mascarpone filling, spread this gently and evenly.

Top with some mini eggs and a drizzle of melted chocolate

I did half with Nutella at the bottom and half without and both tasted yummy :))

A very summery dinner :)

Well as the sun is shining, I made a very summery dinner and wow was it nice and I must say, I almost forgot it was still just above freezing outside :)) I love it when food can do that!

Wild Mushroom, Spinach and Manchego cheese tart with a Walnut Pastry

Walnut pastry
60g walnut
250g plain flour
125g butter
Pinch of salt
1 egg yolk
2 tbsp water chilled

Filling
300g wild mushrooms - mixture
Good handful of spinach
100g Manchego cheese grated
300ml double cream
3 eggs
Salt and Pepper

Olive oil for frying

Make up the pastry
First of all toast the walnuts in the oven for about 5 minutes and allow to cool
Add the walnuts and half the flour to the bowl of a food processor and pulse until walnuts are broken up.
Add the remaining flour, butter and pinch of salt and blitz until you have a fine breadcrumb consistency.
Add the egg yolk and blitz. Add a tbsp of water at a time until the dough comes together.
Tip onto a floured work surface and gently work to form a smooth ball (the trick is not to over work as you don't want it to be tough)
Wrap in cling film and place in the fridge for at least half an hour.

Roll out the dough and fill a tart tin. Blind bake at 200/190 fan for 20 minutes and remove baking beans and bake for a further 5 minutes.

Reduce the oven temp to 190/180 fan
Slice the mushrooms and fry for a couple of minutes until they just start to go soft.
Fill the pastry case with the spinach, top with the mushrooms and then the grated Manchego cheese.
Mix together the double cream and eggs and some seasoning and pour this over the other ingredients in the pastry case
Place in a pre heated oven for 30-35 minutes. Serve warm


Roasted Cherry Tomatoes and Aubergine with rosemary, garlic and cannellini beans
(Of course feel free to substitute the beans to butter beans or flageolet beans if you wanted)

10 Cherry tomatoes
1 Aubergine cut into cubes
Rosemary
4 Garlic cloves
5 tbsp Garlic oil
1 tin of cannellini beans

Add all the ingredients to a roasting tray and add to a pre heated oven (180/170 fan) and roast for 15-20 minutes
The cannellini beans will go soft so if you prefer yours harder then please feel free to either add them in the last 5 minutes of cooking or add just before serving. (This is a large side dish so reduce if only serving to a few people)

All served with a rocket salad with peppers, tomatoes, roasted red peppers and artichoke hearts and walnut and seeded soda bread