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Fruit Tart with Liquorice Ice Cream and Blackcurrant Jelly.

fruit tart with liquorice ice cream
Fruit Tart with Liquorice Ice Cream. Served with Chocolate Cream and Blackcurrant Jelly

A melt in the mouth sweet pastry filled with a tangy fruit compote and topped with a dark chocolate cream. But it doesn’t stop there; Jelly and ice cream will take you back to your childhood…Mmm liquorice and blackcurrant.

Ingredients: Makes 6 tarts.

Liquorice Ice Cream: (makes approx’ 500ml)
3 egg yolks.
75g sugar.
300ml whole milk.
30ml double cream.
20g skimmed milk powder.
1/4 tsp salt.
1 tsp vanilla extract.
1 1/2 tspns liquorice powder.
1 tsp liquorice syrup.
1g ice cream stabiliser. (Optional)

Pastry for tart cases:
200g plain flour.
125g chilled butter.
50g caster sugar.
1 beaten egg.
Pinch of salt.

Blackcurrant Jelly:
100ml blackcurrant cordial (50% juice).
100ml summer fruit juice.
1 level tsp Agar Agar or jelling agent you prefer.
Note: I prefer agar agar as it sets to a gel at room temperature and makes wonderful soft jellies.

Fruit Compote:
180g Frozen summer fruits.
3 dessert spoons sugar.
Juice of 1/2 lemon.
3 tbls of cold water.
1 heaped tsp of cornflour.

Chocolate Cream:
150g Dark chocolate (70% cocoa)
110ml skimmed milk.
35ml double cream.
1 1/2 tsps sugar.
1 tsp vanilla extract.

Garnish:
6 fresh strawberries
6 sprigs of mint.
Zest of 1 large orange.
Or use fresh fruits of your choice.

Method/cook:

Ice Cream:
Mix 2 dessert spoons of the sugar with the ice cream stabiliser. Set aside.
In a thick bottomed pan heat the milk, cream, milk powder, salt vanilla, liquorice powder and syrup to 82°C / 180°F. Note: Bring to a simmer if you don’t have a thermometer.
When the milk mixture has reached the required temperature, remove from the heat, and leave to cool for 3 mins’. Stir in the sugar and stabiliser mix.
With a whisk, cream together your egg yolks and remaining sugar in a heat proof bowl.
Now add your hot milk mixture to the egg yolks and sugar to create a custard – combine with a hand whisk.
Note: Make sure that your milk mixture isn’t to hot as it will scramble the egg.
Pour the custard back into your thick bottomed pan, and on a low heat, stir until the custard thickens. When the mixture coats the back of a spoon remove from the heat.
Note: If you have a thermometer. Heat and stir the custard to 60°C / 140°F and cook until the custard has thickened, about 5 mins’.
Strain the custard into a clean bowl and leave to cool.
Once cool refrigerate until chilled.
Once chilled, churn your custard in an ice cream maker.
Store your finished ice cream in a suitable container in the freezer.
Note: You can make this ice cream without the stabiliser but it will freeze to a firmer texture.

Jelly:
Heat all the ingredients to just boiling.
Pour the hot fruit liquid into an oblong mould or dish, lined with cling film. Pop any bubbles that may form. Set aside to set. (See image)
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Tart Pastry cases:
Rub the chilled butter into the flour and salt.
Combine the sugar and the beaten egg.
Make a dough by combining the the egg mix to the flour mix.
Wrap in cling film and chill until pastry is firm.
Note: Initially this pastry mix is quite sticky. Have some extra flour ready to sprinkle over your hands when combining into a dough. Refrigerate the dough overnight, if you can, as it will help when it comes to rolling out.
When the dough has chilled divide into 6 equal portions and roll each piece into a circle – large enough to line 10cm tart cases.
Line six 10 cm tart cases with pastry. Bake blind for 10 minutes at gas 6 or 200°C/400°F
After 10 mins’ remove tart case from the oven. Remove parchment and baking beans and bake for a further 5 mins’ at gas 3 or 160°C/325°F.
Once baked remove from oven and leave to cool.
Note: Baking blind – line uncooked pastry tarts with parchment and weight down with baking beans, dried peas or rice. This stops the bases of the tarts rising (See image)
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Fruit Compote:
Except for the cornflour, in a pan, heat all the ingredients to a simmer.
Mix the cornflour with 2 tabls of water and add to the simmering fruit mixture.
When fruit mixture thickens remove from the heat and set aside to chill.
Note: Don’t be tempted to add extra sugar to the compote. A slight tang or sourness is required to balance out the overall sweetness of the final dish.

Chocolate Cream:
Put all the ingredients into a pan and heat gently. As the chocolate melts whisk all the ingredients together until smooth.
Place in a clean receptacle to cool. Once cooled, place in refrigerator to firm to a piping consistency.

To serve:
Dust the edge of each tart case with icing sugar.
Half fill the tart cases with fruit compote. Top with a swirl of chocolate cream.
Turn out the jelly and cut into cubes. Arrange on the plate with slices of strawberry.
Tip: Slices of strawberry will stick to the sides of the moist jelly cubes – it gives a little height and interest to the dish.
Pipe more chocolate swirls around the plate.
Place a scoop of ice cream topped with orange zest with your finished dish.
Enjoy.

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Chocolate and Orange Easter Bread

Easter Bread. Chocolate and Orange.
Chocolate and orange Easter Bread.

A sweet treat for Easter – or any occasion really.
This recipe is my own and, with a method similar to baking a Stollen, is very easy to make. It uses a simple fortified dough (containing eggs and butter) and takes little kneading. Give it a go.

Ingredients:

For the dough:
10″ or 25.5cm non-stick baking tin – greased and lined with parchment paper.
600g Strong Flour – plus some for kneading.
150ml warm milk – blood temperature.
200g unsalted butter – must be unsalted.
1 whole egg and 1 egg yolk.
2 tsps salt.
2 tabls caster sugar.
25g dried active yeast or 50g fresh yeast.
1 tsp vanilla extract.
Butter for greasing.

Filling:
180g Chocolate spread.
55g crushed Pistachio nuts.
Zest from 3 large oranges.

Glaze:
1/4 jar of Apricot jam.

Decoration:
1 packet of mini eggs.

Method:
In a large bowl stir 50g of butter into the warm milk.
When the butter has melted into the milk add the yeast, sugar and 2 heaped tablespoons of flour – taken from the 600g of flour that you have already weighed.
Tip: To remove any lumps of flour from the ferment – lightly whisk with a hand whisk.
Leave the milk and yeast mixture to ferment for 30-40 minutes. The mixture will bubble and quadruple in size.
In a second large bowl combine the flour, sugar and salt and rub in the remaining 150g of butter, until all the butter has dispersed into the flour. Make a well in the centre.
In a separate bowl lightly whisk, with a fork, the egg, egg yolk and vanilla.
When the ferment is ready add, with the eggs and vanilla, to the flour and butter mix.
Combine all the ingredients into a dough. Knead on a floured surface for 5 minutes.
Once kneaded, put the dough into a floured bowl, cover with cling film and leave to prove in a warm place until doubled in size.
Note: The first prove can take 2 hours.
Note: Unsalted butter is essential for the ferment, as salt will prevent yeast from activating.
Note: If you think that the dough is a little dry, add a touch more warm milk. If it’s to wet/sticky add a touch more flour.

Rolling the dough:

Once the dough has proved, roll out, on a lightly floured surface, into an oblong shape, approx’ 18″ x 13″ or 46cm x 33cm (see image 1 – below) and 1/4″ or 6mm in thickness.
Once rolled out to the required size, cover with chocolate spread and sprinkle with crushed pistachio nuts and the zest of the oranges. (see image 2 – below)
Roll up the dough into a sausage shape. Once rolled continue to roll the dough back and forth lightly stretching the length to approx’ 21″ or 53cm.  (See image 3 below.)
Once rolled to the desired length, trim 1/2″ or 1cm off each end.
Now, with a sharp knife, cut the dough into even pieces – approx’ 1 and a 1/4″ or 3.5cm in length.
Arrange the cut pieces of dough in a greased and lined baking tin. (see image 4 – below)
Cover with cling film and leave to prove in a warm place for 2 hours.
Once proved bake in a preheated oven on Gas 6 or 190°C / 375°F for 30-35 minutes.

Note: Don’t cram the baking tin with cut dough pieces – leave room for the dough to expand while proving. Any pieces that won’t fit in the tin just bake as separate buns and have with a cuppa’.

Glazing:

When Easter Bread is baked, remove from the oven.
Gently heat 4 tablespoons of Apricot jam in a pan until melted and liquid.
Remove the, warm, baked Easter Bread from the baking tin place on a wire rack.
Spoon the melted apricot jam over the warm bread, and using a pastry brush, make sure that the top and sides are covered with the apricot glaze.
Leave to cool, then store in an airtight container.

Decorate with mini eggs, if you so wish. Enjoy.

Image 1.                                                                   Image 2.
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Image 3.                                                                                          Image 4.
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