Have I told you about the amazing book Lily Vanilli’s Sweet Tooth? Subtitled ‘recipes and tips from a modern artisan bakery’ it is an incredible collection of fantastical baked goods with gorgeous photos to match. I was sent a review copy in my day job as a journalist and I couldn’t wait to get this book into my kitchen to try out the recipes. If you have a loved one who is into baking, buy them this book.
I chose the ‘hot toddy tarts’ as my first foray, as I love the idea of alcohol in baked goods. Maybe it is the lush in me, or maybe it is the extra dimension of taste that booze brings, but I just love adding the hard stuff to cakes and tarts.
These lovely wintery tarts use a super simple pastry that requires no fussiness – you don’t need to rest it and knead and spend yonks getting it right. It is a bit rustic but it tastes fab.
The book serves these with home-made caramelised lemon slices but I skipped this [coz I’m lazy].
130g butter, diced, at room temperature
130g caster sugar
150g plain flour
50g cocoa powder, sifted
pinch of sea salt
drop of vanilla
125ml double cream
200g dark chocolate broken into small pieces
50g burnt butter
Pinch sea salt
LET’S GET TO IT:
Preheat oven to 180C.
Cream butter and sugar in bowl of electric mixer until combined, about one minute. Add flour, cocoa powder, salt and vanilla and beat until it just comes together in a crumbly mess.
Press into base and sides of muffin tray [line holes with crosses of baking paper, allowing some overhang, for easy removal] and place in fridge for 30 minutes.
Line with baking paper and fill with baking beans and blind bake for 15 minutes.
Remove beans and paper and smooth surface of shells using back of spoon, then bake for another 10 minutes, then place on wire rack to cool completely.
To make filling heat cream in pan until it starts to simmer then remove from heat and add chocolate. Leave to melt for a minute then stir until melted.
Whisk in burnt butter, whisky and salt and combined.
Allow to cool then pour into tart shells.
Serve with double cream, or as is.