Tag Archives: tart

Almond and Walnut Caramel Tart with an Easy Chocolate Sauce

30 Aug

What you will need:

1 Frozen shortcrust pastry flan
1 can of sweetened condensed milk (395 grams)
2 Tablespoons Vanilla
1 Tablespoon ground cinnamon
2 Eggs
1/3 compacted cup brown sugar
75 grams Almonds
75 Grams Walnuts

What to do:

Preheat the oven to moderate.
In a large bowl whisk together the eggs, condensed milk, vanilla, cinnamon and brown sugar.
Place the almonds and walnuts in the flan case and pour over the condensed milk mixture.
Bake in the oven for about 30 minutes or until the pie centre is set.
If you notice the crust becoming too brown cover it will foil and return to the oven.
Once cooked allow to set for at least 20 minutes before serving.
Serves about 8.

To make the Chocolate Sauce:

Simply melt 150 grams of milk chocolate over a saucepan of water. Add 1 Tablespoon of butter and 1 Tablespoon of milk. Whisk until combined and drizzle over the tart.

Baked Mixed Berry Tart with White Chocolate Ganache Cream

29 Aug


What you will need:

Pre-made uncooked frozen tart case or you can make your own
250 grams cream cheese
1 cup thickened cream
1 egg
3/4 icing sugar, sifted
1 tablespoon vanilla essence
500 grams frozen mixed berries
1/2 cup caster sugar
2 Tablespoons water

White Chocolate Ganache
150 grams white chocolate
80mL Cream

What to do:

Preheat the oven to moderate.
Partially cook your base until it starts to become slightly firm. (About 8 minutes)
Remove base from oven and allow to cool while you make the filling.
In a large bowl whip the cream cheese until soft and all the lumps are gone.
Add in the cream and continue to beat until fluffy
Add in the egg and vanilla and continue to beat.
Gradually sift in the icing sugar and beat until combined.
Arrange 350 grams of your berries in the bottom of the tart case and cover with the cream cheese filling.
Bake in the oven for about 20 minutes or until the filling thickens.
Allow the tart to cool and fully set in the refrigerator.
In a saucepan combine the caster sugar, berries and water. Cook until the berries loose their structure and the sugar is fully dissolved.
Using a sieve remove any of the seeds and lumps. You should end up with a bright light syrup.
Reheat the syrup in the saucepan again so it thickens. About 2 minutes.
Swirl the syrup onto the top of the tart. You will have extra for serving.

Make the White Chocolate Ganache Cream

Melt the white chocolate in a saucepan or heat proof bowl over a pot of simmering water.
Stirring occassionally with a metal spoon.
In a bowl beat the cream until light and fluffy.
Add in the melted white chocolate and beat until well combined.
Serve with the chilled tart.

Serves about 8.


Get every new post delivered to your Inbox.

Join 6,423 other followers