200g Chocolate
200ml Cream
Fruit/berries to decorate.
Melt the chocolate and cream for the ganache in a saucepan, chill.
When ganache is firm beat until fluffy.
Spread into cold pie shell.
Decorate with fruit/berries, chill until ready to eat.
Simple Chocolate Fruit Tart
200g Chocolate
200ml Cream
Fruit/berries to decorate.
Melt the chocolate and cream for the ganache in a saucepan, chill.
When ganache is firm beat until fluffy.
Spread into cold pie shell.
Decorate with fruit/berries, chill until ready to eat.
Chocolate, Praline and Hazelnut Tart
A chocolate themed cooking competition at Mon Ami, a tart of course, but which one?! After reading some wonderful things about a dark chocolate tart with praline I thought this one might be a lovely idea for the competition.
Alas it only came second, but was a delicious tart nevertheless.
Ingredients
1x Pie Shell, parbaked
160ml Cream
40ml Milk
200gm Chocolate (61% cocoa solids), finely chopped
Milk chocolate praline filling
150gm Hazelnuts, roasted and skins removed
175gm Caster sugar
300ml Cream
400gm Dark chocolate with whole roast hazelnuts, finely chopped
Milk chocolate praline filling
Combine sugar and 60ml water in a small saucepan,
stir over medium-high heat until sugar dissolves.
Bring to the boil, cook until dark caramel in colour (4-5 minutes), pour over nuts.
Stand until cool and set (8-10 minutes), process in a food processor until finely ground.
Bring cream to the simmer in a small saucepan over medium heat,
add chocolate, stir until smooth, remove from heat,
stir in two-thirds of praline mixture (reserve remaining to serve).
Spoon into pastry case, smooth top, refrigerate until just set (1½-2 hours).
Combine cream and milk in a small saucepan, bring to the simmer over medium-high heat.
Add dark chocolate, remove from heat, stir until smooth.
Spread over tart, refrigerate until just set (45 minutes-1 hour).
Cut into wedges with a hot knife and serve immediately scattered with reserved praline.
Alas it only came second, but was a delicious tart nevertheless.
Ingredients
1x Pie Shell, parbaked
160ml Cream
40ml Milk
200gm Chocolate (61% cocoa solids), finely chopped
Milk chocolate praline filling
150gm Hazelnuts, roasted and skins removed
175gm Caster sugar
300ml Cream
400gm Dark chocolate with whole roast hazelnuts, finely chopped
Milk chocolate praline filling
stir over medium-high heat until sugar dissolves.
Bring to the boil, cook until dark caramel in colour (4-5 minutes), pour over nuts.
Stand until cool and set (8-10 minutes), process in a food processor until finely ground.
Bring cream to the simmer in a small saucepan over medium heat,
add chocolate, stir until smooth, remove from heat,
stir in two-thirds of praline mixture (reserve remaining to serve).
Spoon into pastry case, smooth top, refrigerate until just set (1½-2 hours).
Combine cream and milk in a small saucepan, bring to the simmer over medium-high heat.
Add dark chocolate, remove from heat, stir until smooth.
Spread over tart, refrigerate until just set (45 minutes-1 hour).
Cut into wedges with a hot knife and serve immediately scattered with reserved praline.
First ever market stand!
Cuba St in Wellington, NZ is quite well known as one of the funkiest and quirkiest streets in the city. One of the biggest and most fun days in the Capital is the Cuba St Carnival which gets bigger every year! One of the stars of Cuba st is Mighty Mighty, which is one of those places that sums up Cuba st and NZ without even trying.
Once a month Mighty Mighty dedicate half of the floor space to have a market, which I have picked up some very nice little treasures! After having a lovely chat with the organisers last time I was there, I thought it would be fun to have stall and sell slices of pie :) This means I will get to make a few new pie ideas from my notebook (which has now surpassed the 40 ideas mark) but also to remake a few favourites! So on the 5th of September I will be at the Mighty Mighty Market seeing if anyone wants to buy a slice or two of pie...
Once a month Mighty Mighty dedicate half of the floor space to have a market, which I have picked up some very nice little treasures! After having a lovely chat with the organisers last time I was there, I thought it would be fun to have stall and sell slices of pie :) This means I will get to make a few new pie ideas from my notebook (which has now surpassed the 40 ideas mark) but also to remake a few favourites! So on the 5th of September I will be at the Mighty Mighty Market seeing if anyone wants to buy a slice or two of pie...
Chocolate, Butterscotch and Rosewater Birthday Cake
A while ago one of my friends from work asked me if I would like to make a cake for her partners 30th Birthday, for about 60 people!! So of course I said I would love to! It took a few weeks to decide which flavours would work.
After a couple of trial runs we eventually decided on a layered chocolate sponge cake. The layers were drizzled with a butterscotch rosewater syrup and filled with a butterscotch mousse filling. The cake was then topped with a generous layer of whipped dark chocolate ganache.
After a couple of trial runs we eventually decided on a layered chocolate sponge cake. The layers were drizzled with a butterscotch rosewater syrup and filled with a butterscotch mousse filling. The cake was then topped with a generous layer of whipped dark chocolate ganache.
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