Posts Tagged ‘cake’

Cakes & Bakes: Redcurrant mazarin tart

Thursday, July 23rd, 2015

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Half-eaten slice of redcurrant mazarin tart | H is for Home

Last week, you’ll remember that I set aside a small bowlful of redcurrants while I made the rest into jelly.

redcurrant mazarin tart ingredients

pastry ingredients for redcurrant mazarin tart base

What I had in mind for this extra was to make a redcurrant mazarin tart using a recipe I found in Secrets of Scandinavian Cooking… Scandilicious by Signe Johansen.

ball of pastry for redcurrant mazarin tart base

ball of almond pastry for redcurrant mazarin tart

It’s bit of a long-winded recipe to follow – the base, the almond paste (shop bought marzipan is much too hard) and the filling. But do give it a try, it’s worth the effort!

rolling pastry for redcurrant mazarin tart base

redcurrant mazarin filling ingredients

The amount of almond paste that is produced is slightly over what is needed. I plan on rolling the leftovers into little balls and then dipping them in melted dark chocolate; perfect little after-dinner petits fours!

uncooked redcurrant mazarin tart

redcurrant mazarin tart

The original recipe doesn’t call for leaving the tart in the oven while it cools, but I found mine needed a bit of a longer cook and it also helped stop the centre from sinking under the weight of all that fruit.

detail of a redcurrant mazarin tart

slice of redcurrant mazarin tart

The sweetness of the almond paste was a lovely match for the sourness of the redcurrants, balancing each other out. A little dollop of fraîche on the side is all you need to serve with it.

Redcurrant mazarin tart
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For the pastry base
  1. 200g/7oz spelt (or plain) flour
  2. 100g/3½ oz butter
  3. 50g/2oz caster sugar
  4. 1 egg
For the almond paste
  1. 150g/5oz ground almonds
  2. 200g/7oz icing sugar
  3. 2tsp almond extract
  4. 1 egg white
For the filling
  1. 340g/12oz almond paste
  2. 100g/3½ oz butter, softened
  3. 100g • 3½ oz plain flour (or cornflour)
  4. 6 tbsp caster sugar
  5. 2 tsp vanilla extract
  6. 4 eggs
  7. 300g/11oz redcurrants, rinsed and de-stalked
For the pastry
  1. In a food processor, pulse the flour and butter together, or mix by hand in a large bowl, until it resembles breadcrumbs
  2. Add in the sugar and then the egg, and continue to combine until the dough comes together
  3. Cover the pastry with cling film and shape into a disc about 1cm/½ in thick
  4. Put into the fridge for an hour, or the freezer for 20-30 minutes
  5. Make the almond paste while you wait for the pastry to chill
For the almond paste
  1. Put the ground almonds, icing sugar, almond extract and egg white into a food processor and combine until a thick ball of dough is formed
  2. Turn the paste out onto a work surface and knead it a few times. Roll it into a log and wrap in cling film until you're ready to make the filling
  3. Any unused paste will keep for a month in the fridge or 6 months in the freezer
For the pastry pt II
  1. Preheat the oven to 190ºC/375ºF/Gas mark 5
  2. Roll out the chilled pastry on a lightly floured surface until it is about 3mm/⅛ in thick (or as thin as you can roll it before it starts to crack) and about 30cm/12in in diameter
  3. Lift the rolled pastry into a 23cm/9in pie dish, cake tin or tart case (about 3cm-4cm/1¼ in-1½ in deep) and gently press into the sides and edges
  4. Trim any excess pastry from the rim. Prick the base of the pastry case with a fork, and blind bake on the middle shelf for 20-25 minutes or until golden brown
  5. Prepare the filling while you wait for the pastry case to cool
For the filling
  1. Put all the filling ingredients apart from the redcurrants in a food mixer
  2. Combine until the mazarin is smooth and even, and all the ingredients have been fully incorporated
  3. Turn the oven temperature up to 200ºC/400ºF/Gas mark 6
  4. Pour the mazarin filling into the cooled pastry case and carefully sprinkle the redcurrants over the top, gently pushing some of them into the mazarin mixture
  5. Bake on the middle shelf for 20-25 minutes until golden and well risen
  6. Turn off the oven, leave the oven door ajar and allow the tart to cool slowly in the oven
Adapted from Secrets of Scandinavian Cooking . . . Scandilicious
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Portuguese custard tarts

Thursday, July 2nd, 2015

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Pile of home-made Portuguese custard tarts

Justin requested these Portuguese custard tarts after seeing Bruno Pinho make them on TV recently.

Portuguese custard tart ingredients

We strongly recommend that you give them a try too – they’re absolutely delicious!

Making sugar syrup for Portuguese custard tarts

In 2012, Bruno appeared in the Welsh village of Caerleon and opened a bakery.

Making custard for Portuguese custard tarts

Can you imagine the joy of a new bakery opening in your town and trays of these delicious looking tarts appearing in the shop window?

Adding vanilla seeds to custard for Portuguese custard tarts

If you don’t happen to have a Portuguese bakery where you live, fear not – they’re very makable at home… the recipe is quite straightforward, but does need following properly to get perfect results.

Making puff pastry cases for Portuguese custard tarts

You can make your own puff pastry if your really keen, but we got excellent results using ready made.

Uncooked Portuguese custard tarts

The custard tartlets look lovely with their shiny golden brown finish – and they weren’t left to cool for long before we had to try one…then two… then three… then four!!

Portuguese custard tarts fresh from the oven

The cinnamon and vanilla come through well, but don’t over-power. The lemon stops them being cloying or claggy. They’re best eaten on the day, but we guarantee that this wont be a problem.

Portuguese custard tarts cooling on a wire rack

Crispy puff pastry and a sweet, moist filling… did we mention that they were delicious?

Try them yourself – we’ve added it to Pinterest!

Portuguese custard tarts
Yields 10
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
for the sugar syrup
  1. 250g/9oz caster sugar
  2. 1 cinnamon stick
  3. peel of ½ a lemon
for the filling
  1. 25g/1oz plain flour, plus extra for dusting
  2. 12g cornflour
  3. 300ml/10½fl oz milk
  4. 4 egg yolks, plus 1 whole egg
  5. seeds from one vanilla pod
  6. 300g/10½oz ready-made all-butter puff pastry
Instructions
  1. Preheat the oven to at least 230ºC/210ºC fan/450ºF/Gas mark 8
  2. For the sugar syrup, bring the sugar, cinnamon and lemon rind to the boil in a saucepan with 250ml/9fl oz water. Reduce the heat until the mixture is simmering, then simmer for 3 minutes. Set the syrup aside until completely cool. Once cool, discard the cinnamon stick and lemon rind
  3. For the custard filling, mix the flours together in a bowl. Pour in a little bit of milk and stir until any lumps are removed
  4. Bring the rest of the milk to the boil in a saucepan over low heat, stirring regularly
  5. Gradually add the boiled milk to the flour mixture and whisk for 1 minute, or until smooth and well combined
  6. Slowly whisk in the sugar syrup until well combined
  7. Whisk in the egg yolks, whole egg and vanilla seeds until smooth and well combined. Set aside
  8. Roll out the pastry onto a lightly-floured work surface into a rectangle measuring approximately 50x30/20x12in; but more importantly, to a thickness of 1mm
  9. With the longest edge of the pastry rectangle facing you, roll the pastry as tightly as possible, brushing it from right to left with water as you go. Cut the pastry roll into 2cm/¾in-thick discs that are ¼ larger than the holes of your muffin tin
  10. Place the discs over the holes of your muffin tin and press them down firmly to the bottom & sides
  11. Fill each pastry cases with the custard until they are almost, but not quite, full
  12. Bake for 20 minutes or until the pastry has risen and the surface of the custard is scorched
  13. Set aside to cool for at least 10 minutes before serving to allow the custard to set slightly
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Lemon & blueberry cheesecake

Thursday, June 18th, 2015

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Slice of home-made lemon & blueberry cheesecake | H is for Home

Right, it’s official, cheesecake is H is for Home’s favourite cake!

Home-made lemon & blueberry cheesecake ingredients | H is for Home

Hobnobs ground in a food processor | H is for Home

It’s by far, the most baked Cakes & Bakes entry.

Cheesecake biscuit base made using Hobnobs | H is for Home

Juicing & zesting lemons | H is for Home

This week, lemon & blueberry cheesecake joins the ranks.

Eggs broken into a small measuring jug | H is for Home

Cheesecake mixture and blueberry purée | H is for Home

I’ve used Hobnobs instead of the usual digestive biscuits for the base. Frozen blueberries are available in the supermarket all year round and at a fraction of the price of fresh.

Adding blueberry purée to cheesecake mixture | H is for Home

Lemon & blueberry cheesecake put into a water bath before baking | H is for Home

Home-made cheesecake isn’t difficult. The secret is cooking it long & low. Wrapping the tin with foil and placing it in a water bath (bain-marie) makes sure it cooks properly all the way through without burning. You want the slightest browning of the top.

Top of home-made lemon & blueberry cheesecake before topping with fruit | H is for Home

Home-made lemon & blueberry cheesecake | H is for Home

It feels like a very indulgent cake… but I know the blueberries count as one of your 5-a-day. It leaves just one question, do the lemons make it two? 😉

Detail of a home-made lemon & blueberry cheesecake | H is for Home

If you’d like to save this recipe, you can pin it from here.

Lemon & blueberry cheesecake
Yields 8
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Cook Time
1 hr 15 min
Cook Time
1 hr 15 min
for the base
  1. 200g/7oz Hobnobs
  2. 75g/3oz butter, melted
for the filling
  1. 500g/17½oz cream cheese
  2. 350g/12oz blueberries (fresh or frozen)
  3. 3 lemons, zest & juice
  4. 200g/7oz caster sugar
  5. 3 eggs
  6. 150ml/5fl oz sour cream
Instructions
  1. Preheat the oven to 150ºC/300ºF/Gas mark 2
  2. Grease the sides of a 20cm/8-inch spring-form cake tin
  3. In a small saucepan, melt the butter
  4. In a food processor, add the Hobnobs and grind to a fine crumb
  5. Add the ground biscuits to the butter and combine
  6. Empty the mixture into the base of the tin and smooth the surface evenly using the back of a tablespoon
  7. Bake the base for about 15 minutes then set aside to cool while you make the cake mixture
  8. Zest & juice the lemons. Set aside
  9. In the food processor you used to crumb the biscuit, add half the blueberries and lemon juice and purée
  10. In a stand mixer (or large mixing bowl if doing it by hand) add the cream cheese, sour cream and sugar and mix thoroughly
  11. Gently whisk the eggs in a measuring jug before adding them to the cheese mixture in 3 stages, mixing well after each addition
  12. Add the puréed blueberry & lemon juice mixture followed by the lemon zest, making sure it's well incorporated
  13. Boil a kettleful of water
  14. Before pouring the cheesecake mixture into the tin, wrap the tin in foil to make it water tight
  15. Put the tin into an oven tray (at least 5cm/1-inch deep)
  16. Pour the cheesecake mixture into the tin and put the oven tray & cake into the preheated oven
  17. Fill the oven tray to about ½cm/¼-inch below the rim with the boiled water
  18. Bake for 1 hour 15 minutes
  19. When cooked, turn off the oven and allow the cheesecake to cool in the oven, with the door ajar
  20. When completely cool, top with the other half of the blueberries and put in the fridge
H is for Home Harbinger http://hisforhomeblog.com/