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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: Strawberry slices 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.

desserts, food blogging, restaurant food, tarts

Custard Tart

Custard Tart
Deep Filled Custard Tart with Toffee Sauce, Glazed Bananas and a Sultana Syrup.

A wonderful dessert to follow a Sunday lunch.

Pastry: (for six tarts)
300g plain flour.
180g unsalted butter – cold.
1 large egg.
70g caster sugar.
2-3 tabls cold water.
Pinch of salt.

Egg Custard:
3 eggs.
30g caster sugar.
400ml whole milk.
1 tsp vanilla extract.
Fresh nutmeg for grating.

Toffee Sauce:
100g sugar.
300ml double cream.
50g butter.

Sultana Syrup:
200ml water.
3 dessert spoons of sugar.
bay leaf.
3 cloves.
slice of lemon.
slice of orange.
50g of sultanas.

Glazed Bananas:
3 small ripe bananas.
15g of icing sugar and some for dusting.

Hazelnuts optional.

Method/Cook:

Pastry:
Add flour and salt to a bowl and rub in the cold butter to a fine crumb.
Lightly hand whisk the egg and sugar together.
Add the egg and sugar mixture to the flour mix to form a dough.
If needed, add cold water, a tablespoon at a time, if the dough is a little dry.
Once the dough is made place in the refrigerator to chill – 1 hour.
Divide pastry into 6 equal portions.
Roll out each portion of pastry and line six round 9cm/3.5″ baking rings. I use non-stick egg rings with a depth of 4cm/1.5″
After lining rings with pastry ‘bake blind’ (see note) for 10 minutes at gas 6 or 400°F / 204°C. After 10 minutes remove parchment paper and baking beans and bake for a further 5 minutes.
Once tart cases are baked remove from the oven and leave to cool – do not remove the rings at this point.
Note: Baking blind. Line your uncooked pastry cases with parchment paper, bottom and sides, fill each ring with baking beans or dried peas. This stops the pastry from rising at the base and falling in at the sides.

Custard filling:
Lightly hand whisk the eggs and the sugar together in a bowl.
Heat the milk and vanilla in a pan until just warm.
Pour the warm milk onto your egg and sugar mixture and hand whisk together.
Transfer the mixture to a pouring jug and pour into your cooled pastry tart cases.
Once you have filled your pastry cases with custard, grate the top of each tart with fresh nutmeg.
Place in the oven and bake for 30 minutes or until custard has set. Gas 6 or 400°F / 204°C.
When cooked, remove from the oven and set aside.

Toffee Sauce:
Place sugar in a thick bottomed pan over a low heat – do not stir as sugar will crystallize before turning to a caramel.
When the sugar melts and starts to turn a golden brown remove from the heat.
Add the cream and butter – be careful at this point as the caramel is extremely hot and will bubble up as you add the cream.
On a low heat continue to stir until all the ingredients have formed a smooth sauce.
Note: On adding the cream, some of the the caramel will go hard and sticky. This caramel will melt as you stir cook the sauce out.
Once ready set aside.

Sultana Syrup:
Place all the ingredients except the sultanas in a pan.
Bring to a simmer and simmer for a further ten minutes.
Add the sultans and simmer until the liquid has reduced by half. Leave to cool.

Glazed Bananas:
Slice bananas into 5mm / 1/4″ slices and place on a non-stick baking tray lined with parchment paper.
Dust each slice with icing sugar and place under a medium grill until each slice turns a light golden brown. Or us a blowtorch if you have one.

To Serve:
Top your cooked tarts with a little of the toffee sauce and serve with the glazed bananas and sultana syrup. Dust with icing sugar.
Hazelnuts can be used to garnish for a little extra texture.
Note: The toffee sauce and syrup can be served warm as can the tart – enjoy.

desserts

Chocolate Mouse Cheesecake

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An indulgent chocolate dessert to grace any dinner party.

 

Recipe/ingredients:

You will need a 25cm x 6cm cake tin. Spring loaded if you have one, but not essential. Electric whisk and a balloon whisk.

For the chocolate cheesecake mouse:
200g dark chocolate – 70% cocoa.
3 large eggs separated.
200g cream cheese.
300ml double cream.
100g caster sugar. (Split sugar into two measures of 60g and 40g.)
1 and a 1/2 leaves of gelatin.
1 tsp vanilla essence/extract.
Juice of half a small lemon or a tablespoon of brandy.
1 tbls of cocoa powder for dusting.

For the base:
120g melted butter.
300g digestive biscuits.
5g of butter for greasing tin.

Method:

For biscuit base:
Grease cake tin with thin layer of butter, then line base and sides of tin with greaseproof paper.
Crush biscuits to a crumb by putting in a strong plastic bag and hitting with a rolling pin – or use a food processor.
Once the biscuits have been crushed place into a bowl and mix with the melted butter.
Put the biscuit mix into your lined cake tin. Using the back of a dessert spoon press and smooth the biscuit mixture down evenly to create your biscuit base.
Set aside in a refrigerator to chill for 1 hour.

For chocolate cheesecake mouse:
Put gelatin in a dish of cold water to soften.
Break chocolate, into heat proof bowl, and place over a pan of simmering water to melt.
Whip the double cream to soft peaks and set aside in a refrigerator.
Thoroughly mix cream cheese with 40g of caster sugar, set aside.
Over a pan of simmering hot water, whisk 3 egg yolks, vanilla and lemon juice (or brandy) for 5 minutes with an electric whisk. Be careful not to scramble the yolks.
Add softened gelatin to the egg yolk mix and continue whisking until combined and all the gelatin has melted.
Add the melted chocolate to the egg yolks, and using a balloon whisk, mix until all the chocolate is combined. Remove from heat and set aside. See Note.
In a clean bowl whisk the egg whites to stiff peaks then whisk in 60g of sugar to create a meringue.
You are now ready to combine the cream cheese, whipped cream, and meringue to the egg yolk and chocolate mixture.
With a balloon whisk, combine the cream cheese and double cream together.
Now add cream cheese and double cream mixture to the chocolate and egg yolk mixture – mix thoroughly with balloon whisk.
Now fold in the meringue with balloon whisk. Once combined, pour into your lined cake tin and level off the surface.
Chill overnight and enjoy.

Serve with a fruit compote of your choice – I chose cherry.

Tip: Before removing from the tin, leave at room temperature for 30 minutes. This will prevent the tin dragging the sides of the cheesecake as you lift if off.

Tip: Dust each serving with cocoa powder.

Note: If your chocolate and egg yolk mixture splits, or becomes to thick, whisk over a pan of simmering water to loosen. Add an extra dessert spoon of lemon or brandy if need be, and all will be good.

Thanks for taking the time to read my blog.

chocolate cheesecake, chocolate mouse, desserts, food blogging, food photography, thefoodygrail.com

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