Ruby chocolate mousse tart with raspberries

Easy tart on the shortbread base which could be make as a pastry or crushed cookies. The filling is a chocolate mousse. I made it using ruby chocolate (pink in colour and slightly raspberry in taste) but you may use any kind of chocolate you like. The top decorated with whipped cream and raspberries fulfil the taste of this simple yet sophisticated dessert. After you cut a slice and brew fresh coffee in your domesticity you start to feel in an elegant cafē like. Enjoy!

 

1 classic tart ø 10 inch or deeper ø 8 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:

  • 1 tablespoon gelatine
  • ½ cup (130 ml) milk
  • 1 tablespoon sugar
  • 280 g ruby chocolate (or white chocolate with 2 tbsp freeze-dried raspberry powder or milk chocolate or milk and dark chocolate half to half)
  • 1 ½ cups (360 ml) whipping cream

Top:

  • 1 cup (250 ml) whipping cream
  • 3 tablespoons icing sugar
  • 150 g fresh raspberries

 

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, 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. 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.

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. Fill the shell with parchment paper and scatter over any kind of weight e.g. ceramic balls, beans, peas or another baking pan. Bake blind for 15 minutes. Remove weight, bake the base for further 7 minutes. Remove from the oven and cool. You may also prepare the base with graham crackers (170 g), crushed to the sand texture and mixed with 50 g melted butter. That base should be baked for 10 minutes.

Make filling: place the gelatine in a small bowl and cover with cold water. Set aside for 10 minutes. Heat milk until warm (not hot). Remove from heat and add bloomed gelatine, mix until melt. Melt the chocolate in a bain-marie or microwave. Stir in milk with gelatine and mix until combined. In a bowl of a stand mixer whip the cream until stiff peaks. Gradually add cream to the chocolate mixture mixing with rubber spatula. Spoon the mousse on prepared base and place to the fridge for 4-5 hours at least, preferably for overnight.

The next day whip the cream with icing sugar until stiff peaks. Fill the pastry bag with cream mixture. Remove tart from the fridge, remove from the pan. Place on a serving plate. Decorate the top with whipped cream stars and put raspberries inbetween.


 

Category: No-bake cakes.

Tags: chocolate, glutenfree, raspberry.

Pavlova with cranberry curd and blood oranges

Pavlova is an easy dessert – meringue covered with whipped cream and fruits. The perfect meringue is white, crunchy outside with soft foamy inside. Despite there is only few ingredients preparing could be problematic and needs some attention. It is important here to follow all steps and baking rules carefully. I describe below how I made it but your appliances and ingredients may vary so keep an eye on. If your meringue starts to be too dark (beige in colour) reduce the oven temperature. If it is still sticky after baking extend the baking time (but not too much because the meringue will burst). The temperature of egg whites and adding sugar step by step are also crucial. If you do not want to make cranberry curd you may use store bought as well. Or just eat meringue with whipped cream and cranberry puree. Enjoy!

 

1 meringue ø 7 inch

 

 Ingredients for meringue:

  • 5 egg whites of extra large eggs
  • 1 ¼ cups (250 g) caster sugar
  • ½ teaspoon cream of tartar or pinch of salt
  • 1 tablespoon corn starch/corn flour
  • 1 teaspoon white vinegar

Cranberry curd:

  • 150 g cranberries (fresh or frozen)
  • 1 tablespoon lemon juice
  • ½ cup (100g) sugar
  • ¼ cup (55 g) butter
  • 1 egg
  • 1 egg yolk

Top:

  • 200 ml whipping cream
  • 2 blood oranges

 

 

Place the egg whites in a metal bowl of a stand mixer and start to beat on lower speed. When whites start to be frothy add cream of tartar or salt and gradually increase beating speed until soft peaks form. Still beating gradually add sugar (one tablespoon at the time – add the next tablespoon only when the previous dissolved). Repeat until use all sugar beating on high speed.  The mixture should be stiff and glossy. Try a bit of mixture between your finger tips – if you cannot detect sugar the mixture is ready. If not beat longer until all sugar dissolved. Add corn starch and vinegar and beat until incorporated.

Preheat oven to 250°F (120°C). Place a piece of parchment paper on the baking sheet. Draw a circle 7 inch in diameter. Spoon the meringue mixture inside the circle and form the shape you like with rubber spatula. Bake in traditional oven for 1 hour and 15 minutes. Meringue is ready when dry to the touch. Turn off the oven and leave the cake inside with the door ajar (place the wooden spoon between the door and oven) for overnight.

Make cranberry curd: heat cranberries and lemon juice in a sauce pan until fruits pop. Transfer to the blender and blend until smooth puree. Transfer puree to a heatproof bowl. Set the bowl over a pan of gently simmering water. Add the sugar and butter and stir until dissolved and melted. Put the egg and egg yolk in a bowl and beat together. Pour them through the sieve into the cranberry mixture. Stir the mixture constantly over the heat until the curd thickens and lightly coats the wooden spoon (it could take 10 to 20 minutes). Once it is ready set aside to cool.

Next day remove the meringue from the oven and carefully discard the parchment paper. Place meringue on a serving plate. Whip the cream until stiff peaks. Gradually add cranberry curd, one tablespoon at the time, still beating. Spoon the cranberry cream over the meringue. Decorate with sliced blood oranges and cranberry fruits.


 
 

Category: Meringue/macarons.

Tags: cranberry, glutenfree, orange.

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.