July 21, 2013

Chocolate and Pear tart


Last Sunday I made a delicious chocolate and pear tart which was a hit with my family. The pastry had to be refrigerated which made it a little time consuming to prepare however it can be prepared a day in advance.

Step 1:

1.5 cups plain flour
1 tbsp icing sugar
140g cold butter chopped
1 egg yolk
2 tbsp iced water

1. Add flour, icing sugar and butter and process in a food processor until crumbly.
2. Add the egg yolk and water, you may need to add a little extra water and process until combined.
3. Knead the dough on a floured surface.
4. Cover the pastry and refrigerate for 30 minutes.
5. Grease a round pie dish, I used a fluted pie dish. If you want to remove the tart from the dish line with baking paper.
6. Roll the dough between two sheets of baking paper. Once rolled to fit the dish lift into dish and press into the base and side.
7. Cover and refrigerate for another 30 minutes.
8. Cover the pastry with  baking paper and fill with rice.
9. Place in a preheat 200 degree fan forced oven and bake for 15 minutes. Remove the baking paper and rice and back uncovered for 10 minutes. Cool

Step 2:

Chocolate and pears:
1/2 cup caster sugar
2 cups water
4 pears, peeled, halved and cored
200ml thickened cream
200g chocolate
2 egg yolks
1/2 cup caster sugar

1. Place the caster sugar and water in a saucepan and dissolve the sugar over a low heat. Raise the heat, bring to the boil and simmer for a couple minutes.
2. Peel, halve and core the pears and add to the simmering syrup and poach for 5 minutes. Remove from the heat and cool.
3. Boil the cream in another saucepan. Lower the temperature and melt the chocolate into the cream.
4. Add the egg yolks and caster sugar and whisk, remove from the heat and cool.
5. Place the drained pears in the cooled pastry shell.
6. Pour the chocolate mixture into the shell, you don't want to entirely cover the pears.
7. Refrigerate till set (it will take at least 1.5 hours to set).
8. Enjoy!

Serves 8

July 8, 2013

Banana and pear bread

Over the past few days I have been watching the last two bananas in the fruit bowl slowly change colour. At this stage the only choice they have is the bin or in a cake.

Luckily for the bananas I have a sweet tooth so cake it is!

2 ripe bananas roughly chopped
2 pears roughly chopped
2 cups self raising flour
1 tbsp baking powder
2 eggs
1 cup brown sugar
150gm melted butter
1/2 cup milk
1 tsp cinnamon

1. Grease and line a bread tin. Preheat oven to 180 degrees Celsius.
2. Roughly chop banana and pear into 2cm squares.
3. Add melted butter and brown sugar to a bowl, mix.
4. Add eggs and mix. 
5. Sift flour and baking powder into the mixture and stir.
6. Add the milk.
7. Fold the bananas and pears into the mixture, once combined fold into the prepared tin.
8. Place the tin into the oven and cook for 45 - 50 minutes.
9. Allow to stand for 10 min, serve warm with butter and cream or at room temperature.

July 4, 2013

White chocolate and cranberry muffins

Tomorrow at work we are having a bake sale to raise money for charity. My contribution will be the white chocolate and cranberry muffins I baked earlier this evening.

2.5 cups of self raising flour
140g butter slightly melted
1 cup caster sugar
250ml milk
1 egg
100g dried cranberries
120 white chocolate roughly chopped

1. Preheat oven to 180 degrees Celsius. Grease a 12 hole muffin tin.
2. Sift flour into a bowl. Stir in butter, sugar, milk and egg and stir until well combined.
3. Add cranberries and white chocolate.
4. Spoon into the muffin tin.
5. Bake for 20 minutes. Stand for 5 minutes and turn onto a wire rack.