Posts Tagged ‘tart’

Cakes & Bakes: Mushroom and broccoli quiche

Thursday, December 12th, 2013

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slice of mushroom and broccoli quiche with side salad

It’s been a while since our Cakes & Bakes series featured something savoury – it’s been very cake-heavy of late! In order to redress the balance, here’s a very easy-to-make and very tasty mushroom & broccoli quiche.

You can buy a range of quiches quite cheaply in any supermarket – but you just can’t beat a home-made, straight-out-of-the-oven version though! Pair it with a side salad for a healthy, hearty afternoon meal.

Cakes & Bakes: Mushroom and broccoli quiche

Yield: 6-8 slices

Cakes & Bakes: Mushroom and broccoli quiche

Ingredients

  • For the pastry
  • 110g/4oz plain flour
  • pinch of salt
  • 50g/2oz Stork or other margarine, cubed
  • 2tbs cold water
  •  
  • For the filling
  • 25g/1oz butter
  • 1 medium onion, finely chopped
  • 8 closed cup or chestnut mushrooms, chopped
  • 2-4 stems of tenderstem or purple sprouting broccoli (depending on length)
  • 2 large eggs
  • 275ml/½pint double cream
  • sea salt & freshly milled pepper to taste (we swear by Bart Bristol Five Blend peppercorns)
  • 75g hard cheese such as mature cheddar or Gruyère, grated
  •  

Instructions

  1. Sift the flour & pinch of salt into a medium-sized mixing bowl
  2. Add the cubes of Stork gently rubbing them into the flour until it resembles crumbly breadcrumbs
  3. Sprinkly over the cold water, 1tbs at a time bringing together the mixture with your hands until it forms a smooth ball of dough and the bowl is clean
  4. If it's still a bit crumbly you may need a few more drops of water. Be careful not to add too much
  5. Wrap the ball of dough in cling film (Saran wrap) and refrigerate for at least half an hour
  6. Preheat the oven to 170ºC/350ºF/Gas mark 4
  7. Once chilled, roll out the dough into a circular shape (with a circumference slightly larger than the dish)
  8. Carefully ease the rolled out pastry over the top of a flan dish or shallow tin. Press the pastry into the sides and base of the dish.
  9. Prick the base all over with a fork or skewer
  10. Bake the empty pastry base for 15-20 minutes
  11. Remove from the oven while you prepare the filling
  12. Heat the butter in a medium-sized saucepan on a low heat and soften the onions in it for a few minutes
  13. Stir in the chopped mushrooms and cook for half and hour or so, stirring often, until the liquid has evaporated
  14. Using a slotted spoon, evenly put the onion & mushroom mix on the pre-baked quiche base and lay the spears of broccoli on top
  15. In a measuring jug or similar, whisk the eggs together thoroughly before adding the cream and whisking again. Season with salt & pepper before pouring over the tart filling
  16. Sprinkle the cheese evenly over the top
  17. Bake for 35-40 minutes until the centre is set and the cheese nicely browned
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-mushroom-broccoli-quiche/

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Cakes & Bakes: Manchester Tart

Thursday, November 21st, 2013

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Square of Manchester tart on a plate on an orange background

I’ve been meaning to try to make a Manchester tart for ages. It’s a fairly local dish although not all that common to find… and consists a host of things we both love! Bananas, dessicated coconut, jam and custard. A Northern dish made from exotic ingredients like bananas and coconut!

I found and slightly adapted a Marcus Wareing recipe I found online. There are lots of stages – it’s not quick to whip up, but it’s a scrumptious, filling dessert – I’ll be making it again soon!

Cakes & Bakes: Manchester Tart

Serving Size: 6-9 slices

Cakes & Bakes: Manchester Tart

Ingredients

  • Base
  • 150g unsalted butter
  • 100g caster sugar
  • 1 free-range egg, beaten
  • 175g plain flour
  • 1 tsp baking powder
  •  
  • Filling
  • 200g raspberry jam ( I used some of the raspberry jelly I made in the summer )
  • 2 tbsp caster sugar
  • 3 tbsp rum
  • 50g unsalted butter
  • 4 medium bananas, sliced
  •  
  • Custard
  • 560ml semi-skimmed milk
  • 3 free-range egg yolks
  • 3 tbsp caster sugar
  • 4 tbsp custard powder
  •  
  • Topping
  • 50g dessicated coconut

Instructions

  1. Preheat the oven to 180°C/160°C Fan/Gas mark 4
  2. Lightly grease or line the base of an 18cm/7inch square cake tin with baking paper
  3. Cream the butter and sugar until fluffy. Beat in the egg, then fold in the flour mixed with the baking powder
  4. Flatten the mixture into the tin using a small angled palette knife and bake for 12-15 minutes or until light golden
  5. Remove from the oven and allow to cool in the tin for 30 minutes
  6. Spread the dessicated coconut evenly on a shallow baking tray and toast in the oven for no more than 5 minutes. Shaking once or twice to get an even colour
  7. For the filling, spread the cooled base with the jam/jelly
  8. Heat a large frying pan over a high heat. Add the sugar to the pan and melt to form a caramel, swirling all the time
  9. Carefully add the rum (I had an unplanned flambé experience!), then whisk in the butter
  10. Add the banana slices and toss gently or turn with tongs until coated & caramelised
  11. Layer on top of the raspberry jam/jelly, then place in the fridge for 30 minutes
  12. For the custard, put the milk in a saucepan, bring to the boil, then reduce the heat
  13. In a bowl, whisk the egg yolks, sugar, custard powder and an extra splash of milk together until smooth
  14. Pour a little of the hot milk on to the mixture, whisk well, then add it back to the hot milk
  15. Cook the custard over a low heat, stirring constantly with the whisk, until the mixture is very thick
  16. Pour the custard on to the banana caramel mixture then sprinkle the toasted coconut on top
  17. Refrigerate for 30-40 minutes until the tart is set
  18. Slice & serve
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-manchester-tart/

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Cakes & Bakes: Asparagus & Gruyère Tart

Thursday, June 13th, 2013

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slice of asparagus & gruyère tart on a plate with mixed salad

We love asparagus. It’s only around for a few weeks in late spring – the tinned stuff is awful – hence the relatively high price of the fresh spears. I saw a recipe on the Chez Foti blog for an asparagus & gruyère tart and thought it looked so delicious that I’d have to give it a try.

asparagus & gruyère tart

I think it turned out really well. We had it hot, straight out of the oven with some baby Jersey Royals and again the day after cold, with a bit of salad on the side. Here’s the recipe…

Cakes & Bakes: Asparagus & Gruyère Tart

Total Time: 30 minutes

Yield: 4-6 portions

Cakes & Bakes: Asparagus & Gruyère Tart

Ingredients

  • For the pastry
  • 130g plain flour, plus a little extra for rolling
  • 65g butter, straight from the fridge, cut into small blocks, plus a little extra for greasing
  • pinch salt & pepper
  • 1 egg yolk & a little cold water
  • For the tart filling
  • 450g bunch asparagus, washed
  • 3 free range eggs
  • 200ml half fat crème fraîche
  • 1 heaped tsp Dijon mustard _(I used wholegrain mustard and it tasted fantastic!)_
  • 100g of Gruyère, grated
  • salt & pepper
  • 1tbs finely grated fresh Parmesan

Instructions

  1. Start by making your pastry. It's easiest & quickest in a food processor, but can be made by hand too. If using a processor blitz the flour, salt, pepper and butter together until the mixture resembles breadcrumbs. Add the egg yolk and blitz again. With the processor still on, add a little very cold water and continue to add until the mixture starts to come together in one piece. Remove from the processor, shape together, wrap in cling film and place in the fridge for at least 30 minutes before using
  2. Alternatively, if you’re making by hand place the flour, salt, pepper and butter in a large bowl. Rub the fat into the flour with your finger tips until the mixture resembles breadcrumbs. Stir in the egg yolk and a little very cold water with your hands. Continue to add water until the mixture comes together in one piece. Shape together, wrap in cling film and place in the fridge for at least 30 minutes
  3. Pre-heat the oven to 200ºC/Gas Mark 6
  4. Whilst the pastry’s resting, make your filling. Snap off the tougher ends of the asparagus and discard, slice the remaining ends into 1-2cm slices, retaining spheres approximately half the width of your tart or quiche case. Steam over boiling water for 3-5 minutes until almost tender. Immerse in cold water, drain and set aside
  5. Lightly beat the eggs then stir in the crème fraîche, Dijon mustard, grated Gruyère, and pinches of salt black pepper. Set aside
  6. Lightly grease your chosen flan case with butter
  7. The pastry should now be rested. Roll out on a floured surface into a round slightly bigger than your case. Transfer to the case. Hang any excess of pastry over the sides. Prick the base all over with a fork. Place a piece of greaseproof paper over and fill with baking beans to weight down the pastry. Bake for 20 minutes in the hot oven, remove the beans and bake for a further 5 minutes While still hot, trim the pastry around the top of the tart case to make a neat edge
  8. Place the small slices of asparagus in the bottom of the tart case. Pile on the crème fraîche filling Carefully arrange the asparagus spheres in a pretty ‘sunshine’ design on the top. Sprinkle over the Parmesan
  9. Bake for 30-35 minutes until firm to touch and golden brown on top

Notes

http://hisforhomeblog.com/cakes-bakes/cakes-bakes-asparagus-gruyere-tart/

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Tart for tart’s sake

Wednesday, October 13th, 2010

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ingredients ready to make chocolate tart with mocha ganache

Regular readers will know that we’re quite partial to a chocolate cake or tart.

bowl of broken dark chocolate pieces and coffee granules

Justin demanded asked very nicely if I would make the chocolate mocha ganache tart that appeared before our eyes in Stella magazine recently.

chocolate ganache mix in vintage T G Green bowl with whisk

It was quite a lengthy procedure, but I like baking so it wasn’t too great a hardship.

finished chocolate tart with mocha ganache

Also, having just sampled the first slice, I can confirm that it was well worth the effort!

 detail of finished chocolate tart with mocha ganache

It has an exquisite, subtle coffee flavour and beautiful smooth texture.

slice of chocolate tart with mocha ganache on a vintage Denby Arabesque plate

We’ve got a couple of friends coming over for a bite to eat later – we might give them a small piece!

Recipe: Serves 6 generously

For the pastry:

  • 175g (6oz) butter, softened
  • 150g (5½oz) icing sugar
  • 2 eggs
  • 350g (12oz) flour
  • 50g (1¾oz) ground almonds
  • 40g (1½oz) cocoa powder

For the ganache:

  • 125ml (4fl oz) milk
  • 2 tbsp coffee beans, whole
  • 65g (2½oz) sugar
  • 6 egg yolks
  • 2 tbs instant coffee
  • 275g (9½oz) dark chocolate, 66% cocoa solids, broken into small pieces
  • 225ml (8fl oz) double cream
  • 2½ tbsp cocoa powder

In the bowl of an electric mixer with a paddle (I used the K-beater), combine the butter with the sugar until smooth. Add the eggs one at a time, scraping down the bowl with a spatula. Slowly add the dry ingredients until blended. Wrap in clingfilm for 3 hours or overnight.

Preheat the oven to 180ºC/350ºF/gas mark 4. Lightly flour the work surface and roll the pastry into a circle 3mm (⅛in) thick. Transfer to a loose-bottomed 25cm (10in) tart tin. Line with paper and baking beans. Bake for 12 minutes, then remove the beans and paper and bake for a further 4 minutes. Leave to cool.

In a small saucepan bring the milk and coffee beans to a simmer, remove from the heat, cover and leave to infuse for 20 minutes. In a heatproof bowl whisk the sugar and egg yolks to combine. Put the instant coffee and chocolate in a separate heatproof bowl. Strain the milk and discard the beans. Return the milk to the pan, add the cream and bring to a simmer. Pour the hot milk on to the egg yolks in a very thin stream, whisking continuously. Return the mixture to the pan and place over a low heat. Cook gently but don’t allow it to simmer, stirring until it is thick enough to coat the back of a spoon. Immediately pour this into the bowl of chocolate, and stir to melt. In a small pan simmer 100ml (3½fl oz) water with the cocoa powder to dissolve it. Whisk it into the ganache.

Pour the ganache into the tart shell and chill for at least three hours to set. Once cold, slice and serve with ice cream or whipped cream.

What a Tart!

Friday, March 5th, 2010

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slice of chocolate and salted caramel tart on vintage 'Aztec' plate with matching cup & saucer

Last week I watched the first episode (which was all about chocolate) of Raymond Blanc’s new series on BBC 2, Kitchen Secrets. The programme reminded me of a chocolate & salted caramel tart recipe that I’d torn out from a recent Telegraph Stella weekend magazine. It turned out so well and tasted so delectable that I thought I’d share it with you!

Chocolate & salted caramel tart

Yield: serves 8

Chocolate & salted caramel tart

Ingredients

  • For the pastry
  • 300g/10½oz plain flour
  • 3 tbsp cocoa powder
  • 150g/5½oz butter
  • 3 tbsp caster sugar
  • 1 egg yolk
  • 2 tbsp water
  • For the caramel
  • 250g/9 oz golden granulated sugar
  • 6 tbsp water
  • 100ml/3½ fl oz single cream
  • 125g/4½oz salted butter, melted
  • ½ tsp sea salt flakes, plus extra to decorate
  • For the chocolate filling
  • 125/4½oz good quality dark chocolate, broken into chunks
  • 85g/3oz butter
  • 1 egg plus 2 yolks
  • 3 tbsp caster sugar

Instructions

  1. To make the pastry, put the flour, cocoa and butter into a food processor and whiz until the mixture looks like breadcrumbs. Add the sugar and whiz again. Mix the egg yolk with the water and add that. Process again until the mixture comes together in a ball. You may need to add a little more water. Wrap in cling film and leave to rest in the fridge for half an hour. Roll out the pastry on a lightly floured surface and use to line a deep 24cm (9 in) tart tin with a removable base. Carefully trim the excess from the rim and keep to patch up any holes later on. Put in the fridge or freezer to chill until firm. Preheat the oven to 200ºC/400ºF/gas mark 6.
  2. To make the caramel, put the sugar and water into a heavy-bottomed saucepan. Heat slowly so that the sugar dissolves. Once it has, turn up the heat and boil until the syrup turns to caramel – you will know by the smell and colour. Be careful not to take it too far and burn it. Once it has reached the caramel stage, stir in the cream – stand back as it will hiss and spit – and the butter. Add the salt and stir to help everything to melt and blend. Leave to cool.
  3. Prick the base of the tart case, line with greaseproof paper or foil and fill with baking beans. Bake blind for 12 minutes, then remove the paper and beans and leave to cool a little. Pour in the caramel. Turn down the oven to 180ºC/350ºF/gas mark 4.
  4. To make the filling, melt the chocolate with the butter in a bowl over a pan of simmering water. Remove and leave to cool a little. Whisk the eggs and sugar using an electric beater until the mixture is light and fluffy and has increased in volume. Stir in the chocolate and butter. Pour over the caramel and put in the oven. Bake for 12 minutes. Leave until cool enough to handle, then carefully remove the rim and put the tart on a plate. Decorate with a very light scattering of sea salt flakes and serve.
http://hisforhomeblog.com/cookery/what-a-tart/

chocolate and salted caramel tart with one slice removed

It’s incredibly rich – you won’t need a big slice – a dollop of crème fraîche makes a perfect accompaniment.

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