Tag Archives: pastry

Spicy Mexican chocolate tart

18 Sep

Spicy Mexican chocolate tart . The Hungry Mum

I am going through a spicy and sweet stage. I always thought of spicy as something to have at dinner – laksa, anyone? – but as my love of baking increases, so does my curiosity with combining different tastes.

My light bulb moment with this spicy Mexican chocolate tart came one night when I was looking in the pantry for a nightcap of spiced rum and a nibble of chocolate.

I saw a bottle of my favourite tequila sitting alongside some dark chocolate and cinnamon and lo and behold – a glamorous dessert was born. The flavours of Mexico – spice from the cinnamon, heat from the chilli, tequila – shine through.

The Hungry Mum. Spicy Mexican chocolate tart

It goes without saying that this is an adults-only dessert – even if your young ‘un has a taste for chilli the fact that the tequila isn’t cooked off means it isn’t suitable.

This recipe is made of up several different steps, all of which can be done a day before you want to serve the tart. All the steps are simple and fuss-free, yet the finished product looks (and tastes) luscious.

If you do nothing else I would recommend making the candied red chilli the night before. This gives the sugar syrup and chilli a decent getting-to-know-you time, resulting in a better, less harsh flavour.

Ensure you deseed the chilli to remove most of the heat, and use big chillis, not the teeny heat-packing birds eye variety.

I used the excess sugar syrup left-over from making the candied red chilli to dress a chocolate cake – I will share that recipe soon.

This tart can serve 8 generously, or 12 if you cut into smaller squares.

GATHER:

Dough:

115 grams butter, melted

¼ cup caster sugar

1 ¼ cups plain flour

1 teaspoon cinnamon

Tequila chocolate ganache:

125 grams best quality dark chocolate, chopped roughly

½ cup pouring (single) cream

1- 2 tablespoons tequila – the amount required will depend on the quality of your liquor.

Candied red chilli:

1 large red chilli, deseeded and cut into fine strips. You will only use about 1/3 of the chilli

150 mL water

150 grams caster sugar

Spicy Mexican chocolate tart + The Hungry Mum

LET’S GET TO IT:

Candied red chilli:

Make a sugar syrup by combing the water and sugar in a small pan over a low heat. Stir frequently until the sugar has dissolved, then simmer for 20 minutes (stirring and scrapping the bottom) until syrup is thick and reduced.

Remove from heat then add sliced red chilli to pan. When pan and syrup are cool cover with plastic wrap and place in fridge overnight.

Dough:

In a large bowl stir together all the crust ingredients with a spoon until a soft dough forms – this should take about one minute.

Spray a 35cm x 4cm rectangular tart pan with removable base with non-stick cooking spray and press the dough all over the base and up the sides of the pan. Using the bottom of a glass helps with this.

Cover with plastic wrap and place in fridge for half an hour.

Preheat the oven to 180C.

Remove plastic wrap from tart and use a fork to prick the pastry base all over.

Bake for 20-24 minutes, until lightly golden.

Remove from oven and set aside to cool.

Ganache:

In a small saucepan place the chocolate with the cream and stir over a low heat until melted, thick and glossy – keep a close eye on it as you don’t want it to burn or boil. Allow to stand 15 minutes, then stir in the tequila, tasting as you go.

Stir to combine.

Spicy Mexican chocolate tart - The Hungry Mum

To assemble:

Remove chilli from syrup (you don’t need the syrup) and place chilli on sheet of baking paper.

When pastry base has cooled to room temperature pour in the ganache (give it a quick stir first) then decorate the top with the candied chilli.

Slice in thin wedges to serve.

Spicy Mexican chocolate tart

Ricotta and honey tart – a perfect dessert recipe

25 Jul

The Hungry Mum - Ricotta and honey tart

I blog almost nothing but sweet things but truth be told I do not have a sweet tooth. I crave savoury things, with a specific nod to the cheese family. Give me brie or give me death.

Many of my fav desserts – which I daren’t make lest I scoff the lot – have a cheese element: tiramisu, baked cheesecake, red velvet cake with cream cheese frosting, cheese platter…

I have new cheese-esque addition to the top dessert list after recently baking this incredibly easy and delicious ricotta and honey tart. Continue reading

Mini berry pies on a stick, or heart pastry pops.

3 Jun

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How much squee can one dessert hold? While scientists furiously debate the matter I’ll make a punt on saying – lots. I made these oh-so-adorable desserts at a recent family gathering, where I did my usual over-the-top baking trick.

I just couldn’t resist this treat – it was so fun and as it was quick to make [using my pastry cheat] I could dedicate my time to the [many] other bakes I was presenting.

Anything on sticks has instant appeal but these little pies would be perfect presented sans stick. They are the perfect little size for a high tea or even a lunch box treat.

I bought mini paddle pop sticks for this as I had my doubts about putting plastic lollypop sticks in the oven.

I was inspired by this recipe from http://www.cookingchanneltv.com but I cheated all the way. I used frozen shortcrust pastry (home-made pastry would inevitably taste better but to quote that hilarious meme, ain’t nobody got time for that) and shop-bought jam instead of all the from scratch options.

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Gather:

2 sheets thawed sweet-crust pastry sheets

Favourite jam / preserves [I used berry]

Caster sugar

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Let’s get to it:

Preheat oven to 180C and line two baking sheets with non-stick baking paper.

Use a hear-shaped biscuit / cookie cutter to cut out small hearts. Place half on the baking tray.

Place a small dollop of jam into the centre of each half – do not overfill if they will explode during baking.

Place a stick into each pop then place another heart on top. Use fork to firmly press done edges, then sprinkle with caster sugar.

Bake for 11-18 minutes, depending on the size of your hearts. Allow cooling before serving.

PS – these kept for quite a few days in a sealed contained in a dark, cool place.

Donna Hay easy chocolate and caramel tart for dessert

15 May

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This is the ultimate after diner treat for those who live by the credo that there’s no such thing as too sweet.

I love Donna Hay, I love her recipes and I especially love her dessert and baked recipes. They are doable and punch way above their weight in terms of effort versus result. Continue reading

Mini Iced Vovo tarts – dessert for Australia Day

27 May

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When I saw the post for iced VoVo tarts by the wonderfully named Frocks & Frou Frou blog I knew I would be making it sooner rather than later. Iced VoVos are an iconic Australian biscuit made by Arnotts: a shortbready biscuit base topped with raspberry jam, marshmallow & dessicated coconut. So sweet. So yum. So want one now…

Lilli from Frocks & Frou Frou made everything from scratch. I didn’t [except the strawberry jam which I had the fridge] but I imagine the homemade pastry would have added to the taste.

She also made the marshmallow topping from scratch but I was just too lazy. One day I will try her full recipe as her tarts looked so cute. If you want to check it out here it is: http://frocksandfroufrou.com/2012/04/iced-iced-vovo/

These are tiny but super, doper sweet. I could manage just one but my sugar junkie Miss 4 loved them as did her little friends. So maybe try these for a kid’s party – they will love them. Continue reading