Tarte au citron

Tarte au citron3

I love a good tarty lemon tart.  I have a small lemon tree but it yields so many lemons. The good thing is that my Hubby loves Tarte au citrons or lemon tarts and I love making them.

I have made many tarts in my time and I’m constantly looking for an easy recipe.  I have found an Eric Lanlard tart shell recipe and this is the one I use all the time now.  The only difference with mine is that I use a food processor to make the job easier and faster. He uses the traditional method by rubbing the ingredients together using your hands. Feel free to do either of those methods.  The filling is inspired by Mary Berry.  Sometimes I use the same filling recipe to make a curd. I just cook it slowly untill thick.  This filling is quite tart, and that’s the way hubby likes it, you can use less lemon zest if you don’t like it as tart.

This recipe for the tart shell makes more than one shell.  You can freeze any left overs.  It can keep for about 2-3 months.  Just defrost in the fridge for 24 hours.

Tarte au citron2

Recipe

Sweet shortcrust pastry

  • 300g plain flour
  • 4 tbs caster sugar
  • 200g cold unsalted butter, chopped into cubes
  • 2 egg yolks
  • 2 tbs cold water
  • 2 tsp vanilla paste

Filling

  • 5 eggs, lightly beaten
  • 125ml thickened cream
  • 225g caster sugar
  • juice and zest of 4 lemons
  • icing sugar for dusting
  1. In a bowl of an electric food processor add the flour, sugar and butter.  Pulse until mixture resembles bread crumbs.
  2. Add the rest of the ingredients and process until the mixture comes together.  Turn off as soon as the dough comes together into a ball.
  3. Turn out onto a lightly floured bench and knead together for a minute.  Roll into a ball then cover with clingfilm and chill for about 30 mins in the fridge.
  4. After 30 mins, roll our the pastry on a lightly floured bench slightly bigger than your tart tin.
  5. Grease a loose bottom tart tin then gently lift the pastry onto the tin and press firmly but gently into place ensuring there are no gaps between the pastry and the tin.
  6. Let any excess pastry hang over the edge then trim.  Prick the base with a fork  cover and then chill the pastry for 30 mins.
  7. Turn on oven 180degC  (160degC fan forced)
  8. Blind bake pastry.  Place a large piece of baking paper over the base and sides of the pastry and fill the base with baking beans.
  9. Bake for 10-15mins or until just set, then remove the paper and beans and cook for a further 10mins or until golden.
  10. While the tart is baking, make the filling.  In a large bowl,  mix together all the filling ingredients.
  11. Pour filling into baked tart shell and bake 30-35mins until there is a slight wobble in the middle.
  12. Leave to cool slightly before removing from the tart tin.

Tarte au citron

My tarte au citron is served on my Maxwell and Williams marble tray 40cm x 30cm with Gold handle RPP $49.95

 

 

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The General Store. The Caramel Fudge.

fudge3

I was lucky to have to opportunity to experience online shopping for groceries with The General Store.

Now along with your 100% fresh Aussie produce from Aussie Farmers  Direct, you can recieve all your favourite household and pantry items from The General Store.

The General store has selected trusted brands at incredible prices, so you’ll always find your favourites. Together, Aussie Farmers Direct and The General Store are a one stop shop for everything your household needs all supplied in one convenient delivery.

The range on offer is extensive.  There are thousands of trusted brands and products to chose from.  The General store also provides a rating using their ‘Aussie Rating’ system allowing you to chose which products you would like to buy depending on their ‘Australian-ness’

To save time and money, epecially during the Christmas period, you can do your grocery shopping online and have it delivered straight to your door.  What I found the best thing about the delivery is that it is scheduled from midnight to 7am on your day of choice.  That means while you are asleep your goodies are being delivered.  It’s at your front door when you wake up!

The prices are very competitive.  They have specials that you can browse through.  They offer some great value family pack size options, which is great when you have many hungry mouths to feed.

Thanks to The General Store, I had the opportunity to browse and get some groceries, I wanted to see what was on special and make something with the groceries.  I managed to order a few items that were on special that week.

My online experience was great.  It was easy to navigate the site.  The products are catagorised for easy searching.  The page opens up firstly on their specials so you can browse to see if the products you want are on special that day.  If you do need help, they have a phone number you can call or contact them through their online webchat.

Since condensed milk was on special and the white cooking chocolate was reasonably priced,  I bought ingredients to make white chocolate and caramel fudge.  A favourite with the family. Win-win!  Below is my recipe for you to make it.

fudge1

Recipe:

  • 1 x 395g sweetened condensed milk
  • 220g brown sugar
  • 125g unsalted butter, chopped
  • 40ml glucose syrup
  • 30ml golden syrup
  • 180g white chocolate, chopped
  1. Grease and line 7′ x 10′ baking tray
  2. In a saucepan, melt the sweetened condensed milk, sugar, butter, glucose and golden syrup.
  3. Over a low heat, keep stiring for about 20mins until it has thickened and turned pale brown.
  4. Add the white chocolate.
  5. Pour over a sieve into the prepared tray.
  6. Refrigerate for about 2-4 hours or until firm

fudge2

Get online now and check out their online store.  It’s easy to do and more importantly, it’s convenient.

 

Aussie Farmers: Shop.aussiefarmers.com.au

The General Store: http://www.generalstore.com.au

#aussiefarmersdirect

Instagram: https://www.instagram.com/aussiefarmersdirect/

Twitter: https://twitter.com/aussiefarmersD

Facebook: https://www.facebook.com/AussieFarmersDirect/

 

Happy Shopping,

Cherrie

Dulce de leche brownies

Who doesn’t love gooey, caramelly, fudgey brownies? If there is someone who doesn’t, I have yet to meet them.  My family definitely loves them.

As I make brownues quite often, I try to change it up a bit.  In this case, I added dulce de leche.  This is a caramel made from slowly boiling a can of sweetened condensed milk.  In doing this the condensed milk changes colour and flavour.

To make the dulce de leche, submerge the can in water in a pot.  Slowly simmer for 2 hours.  I put on the timer on every 30mins to check the level of water.  Do not ever let the water dry out as this will make the can explode.  So if you do not a whole in your ceiling, please keep an eye on it.

Recipe

  • 1x can  sweetened condensed milk boiled in water for 2 hours then cooled.
  • 100g butter
  • 100g dark chocolate 
  • 125g caster sugar 
  • 3 eggs
  • 75g self raising flour 
  • 1 tbs cocoa powder 
  • Pinch of salt
  1. Pre-heat oven to 180degC
  2. Melt the butter with the dark chocolate in a bowl over a pot of slightly simmering water, stir
  3. Once the chocolate has melted, add the caster sugar, salt and eggs.  Use a wooden spoon to stir
  4. Sift in the flour and cocoa.  Stir to combine
  5. Pour the mixture into a 20 cm square baking tin
  6. Drop dollops of the dulce de leche into the batter
  7. Bake for 30-35mins 
  8. It’s ready when th sides are set but the middle has a slight wobble. Let it cool a little before cutting into it.


Bon Appetite,

Cherrie

A healthy strawberry and ricotta tart


I was looking for a dessert that is a bit on the healthier and lighter side as well as a dessert that my kids will like.  I found this Woman’s weekly recipe and I as eager to give this a try.  The coconut oil in the pastry not only gave it a lovely smooth texture but gave it a wonderful flavour. I loved the aroma of tart shell while I was baking it.  The low fat filling is a combination of ricotta and yoghurt, giving it a lighter texture.  The only thing I will do differently is to serve the tart with a strawberry sauce or compote.

I do have to say the family did enjoy the tart and I would make it again.  It’s perfect for a  light summer dessert and dare I say, served with vanilla ice cream.


Recipe:

  • 225g plain flour
  • 80g chilled coconut oil
  • 2 tbs sesame seeds, lightly toasted 
  • 60ml iced water
  • 500g soft ricotta cheese
  • 95 g Greek yogurt
  • 75g caster sugar
  • 3 large eggs
  • 1 tbs lemon zest
  • 500g strawberries, hulled
  • 2 tsp icing sugar
  1. In a food processor add the flour, coconut oil and sesame seeds.  Process until combined.  With the motor running, pour enough water until mixture just comes together into a ball.  Tip out onto a lightly floured surface and knead lightly. Shape pastry into a disc, wrap in cling film then refrigerate for 30 mins.
  2. Grease a loose-based tart tin.  Grate the chilled pastry into the tin then press into the base and sides of the tin.  Prick holes with a fork then refrigerate for 30 mins again.
  3. Preheat oven to 200degC (180degC fan forced).
  4. Place the tin onto an oven tray. Line the tart shell with baking paper and baking beans or rice.  Bake for 15 mins.  Remove the paper and beans and bake for another 15mins or until lightly browned.  Leave to cool.
  5. Reduce oven to 180degC (160degC fan forced) 
  6. Meanwhile, in large bowl mix together the ricotta, yoghurt, caster sugar, eggs and lemon zest until smooth. Pour mixture into the tart shell.
  7. Bake for 30-35mins or until filling is just set.
  8. Cool. Refrigerate until cold.
  9. Just before serving top with halved strawberries and dust with icing sugar 

The tart is served on my Maxwell & Williams Lanka oblong platter (40x28cm) RRP $39.95. I was approached to have this lovely platter gifted to me by Maxwell & Williams.  It was not hard to find a recipe that went along with the lovely pattern of the platter.  It is perfect for sharing platters when I have family and friends over for summer lunches and parties.

I hope you give this healthy tart a go and I hope you have a beautiful platter to serve it on like I do 🙂

Bon Appetite,

Cherrie 

Sticky date tart with toffee sauce


Sticky Date Tart2

I love sticky date pudding.  It’s my safety net dessert on a restaurant menu.  When I go out for dinner, I check out the dessert menu first.  I look for the sticky date or something similar first.  It’s my back up plan.  If I don’t see a dessert that appeals to me, I go to my back up… the sticky date.

I found a recipe that turns the sticky date pudding into a baked tart.  Serving it with toffee sauce and ice cream makes it a crowd pleaser. Who doesn’t love a good sticky date?!

Sticky Date Tart1

recipe:

For the pastry:

  • 150g chopped butter
  • 190g plain flour
  • 1tbs light brown sugar
  • 1 egg yolk
  • 2 tsp chilled water

For the filling:

  • 240g pitted dates, chopped into small pieces
  • 150ml milk
  • 1tsp bicarb of soda
  • 1tsp vanilla extract
  • 100g plain flour
  • 2 egg, lightly beaten
  • 2 tbs golden syrup
  • 100g brown sugar

For the toffee sauce:

  • 200g brown sugar
  • 50g unsalted butter
  • 250ml thickened cream
  1. In a food processor, combine the flour,  butter and sugar.  Pulse until mixture resembles breadcrumbs.  With the motor running, add the yolk and water until it forms a dough (add more water if needed).
  2. Turn onto a lightly floured surface and knead lightly until smooth.  Wrap in plastic and chill for 30mins.
  3. Meanwhile, start the filling.  In a saucepan over medium heat, place the dates and milk. Bring to just below boiling point, then remove from heat.  Stir in the bicarb of soda, then stand for 30 mins or until dates have softened.
  4.  Lightly grease a 36cm x 12cm loose bottom rectangle tart tin.
  5. Roll out the dough to 5mm thickness.  Ease into the tart tin and trim the edges.  Chill for another 10 minutes.
  6. Preheat the oven to 180degC (160degC fan).  Blind bake the tart shell with weights for 8-10 minutes.  Remove the weights and bake for a further 3-5 minutes until golden and dry.
  7. Reduce the oven to 160degC (140degC fan)
  8. Place the dates and milk in a food processor with the vanilla and pulse to combine. Transfer to a bowl and fold in the flour, eggs, golden syrup and brown sugar until just combined.  Set aside.
  9. For the toffee sauce, place all the ingredients in a saucepan over low heat.  Stir until sugar dissolves.  Cook for 2 minutes or until slightly thickened.
  10. Pour 1/3 cup of the toffee sauce into the tart shell, then spread the date mixture on top.
  11. Bake for 20-25mins until just set. Cool in the pan for 5 minutes.
  12. Serve warm, sliced with the remaining toffee sauce and a scoop of vanilla ice cream.

Sticky Date Tart3

Bon Appetite,

Cherrie

Spiced apple crumble cheesecake

Spiced Apple Crumble Cheesecake2

I love social media.  Everyone is on it nowdays in one form or another.  I use my Instagram to share what I’ve been up to in the kitchen and I use my Facebook to share family moments with my family and friends.

It has helped me to make new friends and to re-connect with the old.  It allows me to share my passion for baking and food in general with everyone.

This is how this recipe came about.  A friend reached out to me on social media and asked me about how I can incorporate Twinings Teas into a recipe.  After some thought, (and a current craving for cheesecakes), I came up with my spiced apple crumble cheesecake.  This is a no bake cheesecake making it light and perfect for the warmer weather.

Spiced Apple Crumble Cheesecake4

I soaked the tea bags in cream overnight.  It flavoured the cream making the taste of the apple prominent in the cheesecake.

Recipe:

cheesecake

  • 300ml thickened cream
  • 5 teabags of Twinings Chamomile and Spiced apple
  • 3tsp gelatin powder, dissolved in 1/4 cup of boiling water
  • 500g cream cheese, at room temperature
  • 395g can of condensed milk

caramelised apples

  • 3 medium sized granny smiths, peeled and cut into small chunks
  • 60g butter
  • 60g brown sugar
  • 1/2 tsp vanilla extract

crumble

  • 110g plain flour
  • 90g rolled oats
  • 60g desiccated coconut
  • 180g brown sugar
  • 100g butter, melted

Butterscotch sauce

  • 75g brown sugar
  • 75ml cream
  • 50g butter, chopped
  1. Warm up the cream in a small pot.  Do not let boil.  Add the tea bags and leave to soak overnight in the fridge.
  2. Make the caramelised apples.  Melt the butter and sugar together in a small pot. Add the apples and vanilla extract.  Simmer till the apples are nice and tender and taken on a little colour from the sugar.  Set aside to cool completely.
  3. Prepare a 20cm springform tin by greasing and lining the bottom.
  4. Make the crumble.  In a bowl add the dry ingredients and mix well to combine.  Add the melted butter and stir to ensure all the ingredients are well combined.
  5. Set aside 1/4 cup of the crumble then press the mixture into the tin then place in the fridge for 30mins.
  6. Make  the cheesecake.  Beat the cream cheese with an electric mixer until smooth then add the condensed milk and gelatin.  Beat until well combined.
  7. Take out the tea bags out of the cream.  In a separate bowl, pour the tea infused cream and whip till soft peaks.
  8. Fold the cream into the cream cheese mixture.
  9. Pour half of the cheesecake mixture into the tin then carefully spoon all but 4 tbs of the  caramelised apple. Pour the rest of the mixture on top.  Smooth out the top.  Place in the fridge to set for about 4 hours.
  10. Once set, garnish the top with the left over crumble and caramelised apple.
  11. Make the butterscotch sauce.  Place all the ingredients in a small saucepan, bring to the boil and cook for 5 minutes.
  12. To serve, drizzle with butterscotch sauce on slices of the cheesecake.

Spiced Apple Crumble Cheesecake1

Bon Appetite,

Cherrie

I scream, you scream, we all scream for ice cream (arctic roll)

Artic roll 4

July is ice cream month.

Even though it’s the middle of winter here in Melbourne, I can’t resist a large bowl of ice cream, especially if it’s Harry’s Peanut butter fudge or triple choc brownie.

After chocolate, ice cream was voted as one of Australia’s top comfort foods that makes us feel better.  Australians like to turn to comfort food to forget about the bad day they just had or to temporarily forget the daily stresses they face.  For me, I like to wind down after a long day at work by sitting under a cozy blanket on the couch in front of the TV while eating my way through a tub of ice cream.

To celebrate ice cream month, Harry’s ice cream sent me a few tubs to create something delicious.

Harry's ice cream

Firstly, the Knickerbocker Glory.

knickerbocker glory

 

This was Hubby’s idea.  He used to have these growing up in England.  I have to say, it wasn’t a thing here in Australia but it should’ve been!

It’s easy so you don’t really need a recipe for it.  You can layer anything you like.  I set some jelly at the bottom of the glass and also set the remaining in a separate bowl.  When ready to serve, I layered a scoop of vanilla ice cream, strawberry and chocolate syrups, meringue, more jelly and of course, Harry’s ice cream triple choc icream.  I topped with whipped cream (from a can, I know, the horror!).  Garnished with a glace cherry, a wafer and a Flake.

Next I created the peanut butter and jelly arctic roll.  This is another ice cream dessert that I didn’t know much about until my adult years.  An arctic roll is a British dessert, traditionally made of vanilla ice cream wrapped in a thin layer of sponge cake, which has raspberry sauce spread onto it.  I chose to use Harry’s peanut butter fudge ice cream.  You can use any ice cream flavour you fancy, really.

Artic roll 3

Recipe: (inspired by Paul Hollywood)

  • 475ml tub of Harry’s Peanut butter fudge
  • 125g strawberry jam

Swiss roll

  • 3 medium size eggs
  • 100g caster sugar plus extra for dusting
  • 100g self raising flour
  1. Preheat the oven 200degC (180degC fan forced)  and line a Swiss roll tin (22cm x 32cm)
  2. Take the ice cream out of the freezer to soften a little, enough to be able to mould.  Put on a piece of baking paper and shape into a thin sausage 25 to 30cm.  Wrap in the baking paper and put in the freezer until solid.
  3. To make the Swiss roll, whisk the eggs and sugar together in a large bowl for several minutes until pale and triple in volume.  The mixture should hold a tail when the whisk is removed.  Sift the flour over the egg mixture and fold in lightly.  Fold in one tablespoon of warm water.
  4. Pour the mixture into the tin and smooth it out and make sure it reaches all the corners.  Bake for 10-12 minutes or until golden brown.
  5. Cut a piece of baking paper a little larger than the Swiss roll tin and lay it on the bench.  Sprinkle with caster sugar.  Turn out the cooked sponge onto the baking paper, base upwards.  Carefully peel the paper from the base of the sponge.  Leave to cool completely.
  6. To assemble the roll, trim the long edges of the sponge so it’s neat.  Spread the jam over the sponge, leaving a 2cm gap along the edges.
  7. Unwrap the ice cream and place lengthways across the sponge. Use the baking paper to help you roll the sponge around the ice cream.  Use a bread knife to trim each end of the roll.  Place on a plate and serve straight away.

Artic roll 2

To celebrate ice cream month, Harry’s ice cream co is delivering ice cream to people who are in need of an ice cream emergency.

DAILY PRIZE: 10 Tubs of ice cream delivered right to your doorstep!

Tell Harry’s Ice cream Co why you’re screaming for ice cream and you could find an emergency supply of Harry’s Ice Cream delivered to your doorstep.

To Enter: Write on Harry’s Facebook wall or upload a photo to Harry’s wall describing your ice cream emergency and hashtag with #HarrysIceCreamCo and #IceCreamEmergency

Check out their Facebook page here for more details.

Bon Appetite,

Cherrie