Blood orange tart

This year we have a good crop of blond oranges. In my nearby stores at least. And because they are really delicious and much better than ordinary oranges I cannot help but buy every time I am in store. And since I have them… I bake more and more. Today recipe is easy tart with condensed milk filling infused with blood oranges and lots of slices of fresh fruit on the top. Delicious and refreshing. Enjoy!

 

1 tart ø 10 inch

 

Ingredients for the base:

  • ½  cup softened butter
  • 5 tablespoons icing sugar
  • 1 egg
  • 2 tablespoons cocoa powder
  • 1 ¾  cups all purpose flour

Filling:

  • 300 ml (1 can) sweetened condensed milk
  • zest of 1 blood orange
  • ¾ cup (185 ml) blood orange juice (I used 3 oranges)
  • 2 tablespoons whipping cream
  • 2eggs
  • 2 tablespoons corn starch/corn flour

Topping:

  • ½  cup + 1 tablespoon  (150 ml) whipping cream
  • 2-3 tablespoons icing sugar
  • 2 blood oranges

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and cocoa powder, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. If it is very flaky and not elastic add cold water, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Preheat oven to 350°F /180°C. Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan with prepared pastry and press to place properly. Place the parchment paper over the base and weight the pastry with ceramic balls, peas, bean or another baking pan (empty). Bake blind for 15 minutes. Remove from the oven and discard weight.

Make filling: in a bowl mix together condensed milk, blood orange zest and juice. Add cream and eggs, mix with a fork or balloon whisk until smooth. Add corn starch, mix until incorporated.

Pour the filling over pre-baked base (could be still warm) and bake for 30 minutes (until filling is set on the whole surface). Cool after baking then place the tart to the fridge for at least 2 hours (or overnight).

Before serving beat whipping cream with icing sugar until stiff. Peel and slice oranges. Decorate the tart with fruit slices and cream splashes.


 

Category: Pastries/tarts.

Tags: orange.

Blood orange madeleines with pink icing

Madeleines are small French cookies shaped as shells. They are not flaky, rather are kind of small sponges, lightly crunchy outside and fluffy and soft inside. Because recently I discovered how to bake them perfectly keep creating more flavours. And in blood orange season this was the natural choice. And here we have: orange (also in colour) madeleines with orange icing (pink in colour). Only natural flavours and colours, full taste and pleasure. Enjoy!

 

18 pieces bigger madeleines or 24 standard sized

 

 Ingredients:

  • ½  cup + 1 teaspoon (120 g) butter, melted
  • 1 tablespoon blood orange zest
  • 2 tablespoons (30 ml) blood orange juice
  • ½ cup minus 1 tablespoon (90 g) sugar
  • 3 eggs
  • 1 egg yolk
  •  ½ cup + 2 tablespoons (100 g) all purpose flour
  • 6 tablespoons (60 g) almond flour
  • 1 ¼  teaspoons baking powder
  • pinch of salt

Icing:

  • ½ cup (100 g) icing sugar
  • 2 tablespoons blood orange juice

 

 

 

Melt the butter. Remove from the heat, add blood orange zest and juice. Set aside.

In a bowl of a stand mixer beat together eggs, egg yolk and sugar until light and fluffy (about 5 minutes). In separated bowl mix together flour, baking powder and salt. Add to egg mixture and mix with rubber spatula until combined. Stir in melted butter, mix with spatula. Place dough mixture into the fridge for overnight.  

Next day preheat oven to 380°F (190°C) – preferably on convection oven mode. Grease madeleine pan/s with melted butter and place to the freezer for 10 minutes. Then fill each hole with dough. Place the madeleines pan on the cookie sheet and put together on the upper oven shelf. Bake for 15 minutes (bigger and ticker madeleines) or 10 minutes (standard sized). They should be set and springy when touched in the center. Cool on a wire rack.

Icing: beat icing sugar and orange juice until smooth, thick but still liquid mixture. Dip each cookie in to cover half of the surface with icing. Place to the wire rack to set.

 

 

Category: Cookies.

Tags: Orange.

Meyer lemons’ poppy seed madeleines

Madeleines are small French cookies shaped as shells. They are not flaky, rather are kind of small sponges, lightly crunchy outside and fluffy and soft inside. Lemon madeleines are popular taste. I added Meyer lemons which are hybride of lemons and mandarines and have very aromatic, herbal flavour. And a little poppy seed for variety. Almond flour added nice texture and moisture. Cookies turned out very delicious and delicate. Enjoy!

 

20 pieces bigger madeleines or 30 standard sized

 

 Ingredients:

  • ½  cup + 1 teaspoon (120 g) butter, melted
  • 1 tablespoon Meyer lemon zest
  • 2 tablespoons (30 ml) Meyer lemon juice
  • ½  cup sugar
  • 3 eggs
  • 1 egg yolk
  •  ½ cup + 2 tablespoons (100 g) all purpose flour
  • 6 tablespoons (60 g) almond flour
  • 1 ¼  teaspoons baking powder
  • pinch of salt
  • 1 tablespoon poppy seeds

 

 

 

Melt the butter. Remove from the heat, add lemon zest and juice. Set aside.

In a bowl of a stand mixer beat together eggs, egg yolk and sugar until light and fluffy (about 5 minutes). In separated bowl mix together flour, baking powder, salt and poppy seeds. Add to egg mixture and mix with rubber spatula until combined. Stir in melted butter, mix with spatula. Place dough mixture into the fridge for overnight.  

Next day preheat oven to 380°F (190°C) – preferably on convection oven mode. Grease madeleine pan/s with melted butter and place to the freezer for 10 minutes. Then fill each hole with dough. Place the madeleines pan on the cookie sheet and put together on the upper oven shelf. Bake for 15 minutes (bigger and ticker madeleines) or 10 minutes (standard sized). They should be set and springy when touched in the center. Cool on a wire rack. Before serving you may pour icing over or dust with icing sugar.

 

 

Category: Cookies.

Tags: Lemon, Poppyseed.

Meyer lemons tart

Recently I bought Meyer lemons for the first time in my life. They are hybrid between lemons and mandarins. The zest is dark, almost orange in colour, inside looks typical. They should be less sour and tangy than ordinary lemons. Mine were very sour but in addition more fragrant and herbal. Especially the zest has intensive smell and savour. To prepare this tart you may also use ordinary lemons. In any case this is delicious and citrus refreshing dessert. Enjoy!

 

1 tart ø 10 inch

 

Ingredients for the base:

  • ½  cup softened butter
  • 5 tablespoons icing sugar
  • 1 egg
  • 2 tablespoons cocoa powder
  • 1 ¾  cups all purpose flour

Filling:

  • 300 ml (1 can) sweetened condensed milk
  • zest of 1 lemon
  • ¾ cup (185 ml) lemon juice (I used 3 lemons)
  • 2 tablespoons whipping cream
  • 2eggs
  • 2 tablespoons corn starch/corn flour

Topping:

  • 4/5 cup (200 ml) whipping cream
  • 3-4 tablespoons icing sugar
  • 1 lemon

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and cocoa powder, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. If it is very flaky and not elastic add cold water, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Preheat oven to 350°F /180°C. Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan with prepared pastry and press to place properly. Place the parchment paper over the base and weight the pastry with ceramic balls, peas, bean or another baking pan (empty). Bake blind for 15 minutes. Remove from the oven and discard weight.

Make filling: in a bowl mix together condensed milk, lemon zest and lemon juice. Add cream and eggs, mix with a fork or balloon whisk until smooth. Add corn starch, mix until incorporated.

Pour the filling over pre-baked base (could be still warm) and bake for 30 minutes (until filling is set on the whole surface). Cool after baking then place the tart to the fridge for at least 2 hours (or overnight).

Before serving beat whipping cream with icing sugar until stiff. Decorate the tart with cream balls and optional with lemon slices/lemon zest.


 

Category: Pastries/tarts.

Tags: lemon.

Mochi

Mochi are Japanese cake/cookies. It is hard to say what they exactly are because it is not a cake in the Western culture meaning. It is a dessert shaped as a ball or oval made of rice flour. The rice dough could be neutral or flavoured with flavour of choice for instance matcha tea. Inside of mochi is usually red bean paste filling. Mochi are soft, slightly sticky, slightly chewy, not very sweet, glutenfree. Something like dumpling. They are hard to describe, I recommend to try!

 

about 25 pieces

 

 Ingredients:

  • 1 cup (150 g) rice flour Mochiko
  • 1 cup (200 g) sugar
  • 2 tablespoons matcha powder/freeze-dried strawberry powder
  • ½  teaspoon baking powder
  • 1 cup (250 ml) water
  • ¾ cup (185 ml) full-fat coconut milk
  • corn starch/corn flour for dusting

Red bean paste:

  • 200 g red bean (canned in water)
  • 2 tablespoon solid fat of your choice (butter, lard, coconut oil)
  • 2 tablespoons sugar

 

 

Red bean paste: drain bean, rinse with water and place to the sauce pan. Add water to cover. Bring to the boil, then simmer about 50 minutes until starts to fall into pieces. Drain, pass through the sieve to remove rind. Return to the saucepan, add fat and sugar (you may add more if you like sweet desserts), heat stirring constantly until thicken. Remove from the heat, cool.

Dough: in a bowl mix together flour (Mochiko is crucial), sugar, baking powder and flavouring powder of your choice (strawberry, matcha or something else). This recipe calls for one batch of mochi in one taste, I made mochi two times – one batch of matcha flavoured, the second batch of strawberry flavoured. In a second bowl mix together water and coconut milk. Add wet ingredients to dry ingredients and mix with the spoon until smooth, elastic dough.

Line 9 x 13 inch shallow ceramic, glass or metal baking dish with parchment paper. Spoon the dough (the layer will be low) to the baking pan and bake at 275°F (135°C) for about 1 hour. The dough is ready when is soft, elastic and dry to the touch. Cool in pan.

Remove cooled dough from the pan and cut off hard and over baked strips around the edges. Divide the remaining cake into squares about 2 ½  x 2 ½ inch each. Place one square at the time on the palm of your not dominant hand. Place small ball of the bean paste in the middle and fold corners to the middle to cover the filling. Shape in hand as ball or oval. Make sure you dusted hands and working surfaces with corn starch to avoid stickiness. Dust each mochi with thin layer of corn starch after you shape it. Store in air tight container up to four days.


 
 

Category: Cookies.

Tags: bean, glutenfree, matcha, strawberry, vegan.