Chocolate and Vanilla Tart

As chocolate plays an intricate part of romance and being wooed in general I thought that this was the perfect dessert for a romantic meal for two. Last year I posted this recipe and a vegetarian meal of Butternut Squash and Feta Filo Parcels as the main course. I thought that I should spruce up the photography for this decilate and fingerlicking of dessert in order to it justice. I think that no romantic meal is complete without chocolate and this is my pièce de résistance for any meal..... a dark chocolate and vanilla pie served with soft whipped cream and a dusting of icing sugar....perfect!

How To Make Mince Pies

There is one thing that gets me in the festive mood, baking mince pies! They are the perfect treat on a cold day or catching up with old friends home for Christmas, all in front of an blazing open fire. My pies have to have a light crisp, sweet pastry and the filling with a splash of Brandy.

Jam Tarts

Long story short my son thinks that when the Vikings pillaged Ireland they came for, wait for it Jam Tarts! Now how, I hear you ask did he come up with that, well I have to say I am to blame!

Strawberry-Rhubarb Pie

This is like summer in a pie dish, I just love the colours of the fruit all wrapped in flaky pastry. My father grows both strawberries and rhubarb in his garden and this is perfect for when both crops are in abundance. The rhubarb season starts in March and goes out of season in October, then the strawberry season starts in May and lasts until November, plenty of opportunity to make this slice of summer!! 

Serves 6-8

Ingredients:
Pastry:
200g Plain flour
100g Cold butter, cubed
1 tsp Caster sugar
1 tsp Vanilla extract
3-4 tbsp Cold water (more if needed)

Filling:
300g Fresh strawberries, washed
300g Rhubarb, washed
150g White sugar
30g Cornflour
½ tsp Ground cinnamon
½ tsp Mixed Spice
¼ tsp Salt
3 tbsp Water
1 Egg, beaten

Method
Preheat the oven to 230ºC/450ºF/Gas Mark 8, grease and flour a deep 22cm x 5cm, (9 inch x 2 inch) Pyrex pie dish or similar, tap the excess flour out into your hand, set aside.

To make the pastry needed (375g just in case you're buying shop bought):
Sift the flour (if only to remove the lumps!) into a large bowl, stir in the caster sugar and cold diced butter. With only your fingertips, rub the butter into the flour until it resembles breadcrumbs. Add the vanilla extract and the water, a tablespoon at a time until the pastry starts to come together. Tip out onto a lightly floured surface, gently bring together, wrap in cling film (I like to pat the pastry into a flat disc shape as I find it chills quicker). Allow to "rest" in the fridge for at least 30 minutes.

Meanwhile make the filling:
Wash and dice both the rhubarb and the strawberries, mix together in a large bowl.

Add the sugar, cornflour, cinnamon, mixed spice, salt and water to the bowl. Mix gently to coat the fruit (don't be afraid to get your hand in there and give it a good mix)

Roll out about two thirds of the "rested" pastry on a lightly floured surface until it is large enough to line the base of the Pyrex pie dish.

I find lifting pastry a bit tricky at times, so I use my rolling pin, place the rolling pin in the middle of the rolled out pastry, gently fold the pastry over the pin, then use the rolling pin to lift the pastry and lay it into the dish.

Tip the filling into the pastry case, roughly trim the edges, leaving about 2cm (1 inch) of pastry overhanging the dish.

Roll out the remaining pastry and either cut with a lattice cutter or cut into 2 cm (1 inch) strips and weave over the top of the pie (see picture below, try to remember your national school teacher teaching you how to weave a paper basket, under one..over one!)

 Dampen the edges of the pastry with the beaten egg and press the lid into place, pressing firmly but gently.

Use your fingers scallop the edges of the pastry. Brush the whole pie with the beaten egg (or milk if you prefer).

I usually place the pie on a baking tray, just in case the juices boil over and drip onto my oven. Bake at 230ºC/450ºF/Gas Mark 8, for 10 minutes, then reduce the heat to 190ºC/375ºF/Gas Mark 5 for a further 50 minutes or until the pastry is golden brown and the juices are bubbling.

Serve with warm with  ice cream or cold with warm custard.

Blueberry Frangipane Tart

 

I stocked up on fresh blueberries while out shopping a couple of months ago. They were on a multi-buy with 100% extra, too much to resist!! I immediately made a batch of Blueberry Muffins and froze the remainder. Freezing blueberries takes not but a moment, rinse under running water, weed out the mouldy ones. Place them on a couple of sheets of kitchen roll and dry thoroughly (important, otherwise they'll stick together while freezing), then place them in a single layer on a large plate or tray and freeze. When they are completely solid, tip them into a container or freezer bag, label and place back into the freezer until needed. I wouldn't keep them for more than 3 months though. As you can see above, I don't thaw the berries before using them in baking, anything to make life that bit easier and sweeter!!

This tart was inspired by Neven Maguire's Apple and Almond Tart.

Serves 8

Ingredients
344g Packet of ready rolled shortcrust pastry or All in one Shortcrust pastry
100g Butter or margarine (I used Stork from the tub)
100g Icing sugar, sifted
25g Plain flour
100g Ground almonds
2 Eggs, lightly beaten
1 tsp Vanilla essence
200g Fresh or frozen blueberries
Icing Sugar for dusting

Method
Preheat oven to 190C (375F), Gas mark 5. Roll out the pastry on a lightly floured surface (I roll my pastry until it is almost see through) and line a 23cm (9in) loose-bottomed flan tin. Use a small ball of pastry to push the pastry right into the corners. For a more professional look, use the handle of a wooded spoon to push the pastry into the fluted edge of the tin. Trim and chill for 15 minutes to allow the pastry to rest.





Meanwhile to make filling, place the butter or margarine and the icing sugar in a large bowl and beat until light and fluffy, using an electric hand beater.





Beat in the flour and almonds and then gradually beat in the eggs and vanilla. Continue to beat for 5 minutes until light and fluffy. Spread the frangipane filling in the pastry case and level out.





Lightly sprinkle the blueberries over the filling. Don't push them into the filling as they will sink while cooking (it will taste great either way)





Bake the tart for 25-30 minutes or until the pastry is cooked through. The top should be firm in the centre and golden brown. Cool slightly in the tin on a wire rack, dust with icing sugar.





I like to serve this with pouring cream while it is still warm or with warm custard if it is served cold.





Related Reading:
Pick Your Own: How to Freeze Berries (with step by step photos)
Diet.ie: Health Benefits of Blueberries

James Martin's Quiche Lorraine

A classic that is worth trying and it is brilliant served either hot or cold, ideal for alfresco dining. If you are new to pastry making the I suggest you avoid the all butter shortcrust pastry in this recipe and try the Handmade Shortcrust Pastry which is made with margarine, it is much easier to handle and roll out or if you are short on time then go down the ready rolled route.
Either way this has been a trip down memory lane for me, making quiche (not since home economics class in the Convent of Mercy, Kilbeggan) and it tastes much better than I remember. I wondered then why blind baking was necessary, my ever patient home economics teacher informed me that it stops the pastry getting soggy on the bottom and nobody wants a soggy bottom!

serves 6-8

Ingredients
For the pastry
175g Plain flour, plus extra for dusting
Salt
75g Butter, plus extra for greasing (alternatively use 270g ready made pastry)

For the filling
250g English cheddar, grated
4 tomatoes, sliced (optional)
200g Bacon, chopped
5 Eggs, beaten
100ml Milk
200ml Double cream
Salt
Freshly ground black pepper
2 Sprigs of fresh thyme

Method
To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.

Roll out the pastry on a light floured surface and line a 22cm/8½inch well-buttered flan dish.

Don't cut off the edges of the pastry yet. Chill again.

Preheat the oven to 190C/375F/Gas 5. Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans (I used uncooked rice which I pushed right to the edges of the flan tin, otherwise it will bubble up, I know this firsthand because this photograph was my second attempt!).

Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base.

Reduce the temperature of the oven to 160C/325F/Gas 3. Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them. Fry the bacon pieces until crisp and sprinkle over them over the top. Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and cheese.

Sprinkle the thyme over the top. Bake for 30-40 minutes or until set (especially in the middle, it will be firm to the touch). Remove from the oven and allow to cool and set further. Trim the pastry edges to get a perfect edge and then serve in wedges.

To freeze the quiche: Allow to cool completely, then wrap in cling film. Freeze for up to 3 months. Reheat from frozen, in a preheated oven, for 15-20 minutes, or until piping hot throughout

Minced Beef Pie

This is an old fashioned Irish recipe that I got from an 1980's cookbook that was only sold abroad, titled Traditional Irish Recipes. My father is the owner of the copy I've been using and he guards it closely, I got it on loan on condition that I return it pretty sharpish because my mother got this copy in Haiti!
It is full of old recipes like Yellowman (honeycomb) and homemade buttermilk. I decided that this recipe was the most appealing and made it, but without the stout, it was a great success here and well worth the effort. My Pyrex dish is fairly large so I could have easily fed six adults and I've made a second pie and frozen it, I think I'll defrost it and then reheat it in the oven.

Serves 4-6

Ingredients
500g - 750g Minced Beef
2tbsp Oil
1 Onion, chopped
1tbsp Tomato puree
1 ½ tbsp Plain flour
75g Mushrooms, chopped (Optional)
250ml Stout or Beef stock
Dash of Worcestershire sauce
250g - 350g Ready rolled shortcrust pastry or Step- by- step handmade shortcrust pastry.

Method
Preheat the oven to 200C/400F/Gas Mark 6. Grease and flour an ovenproof pie dish. My glass Pyrex dish is 22cm across and 4cm deep so it took all 750g of the beef to fill the dish, if your dish isn't as deep then 500g should be enough. I greased and floured the dish in order to slip the pie out of the dish to serve.
Heat the oil in a large deep frying pan over a medium heat and fry the onion until soft. Add the beef and cook for 6-7 minutes until completely browned. Stir in the tomato puree and cook for another 2-3 minutes. Stir in the flour, add the stock and a couple of dashes of Worcestershire sauce, stirring all the time. Bring to the boil, reduce the heat, cover and simmer for 20 minutes. Remove from the heat to cool.

Meanwhile roll out two thirds of the pastry fairly thinly and larger that your pie dish.

Gently drape the pastry over the dish and press into the edges.

Trim the edges with a sharp knife, pour the slightly cooled minced beef into the pie dish. Brush around the edges of the dish with the beaten egg.

Roll out the remaining pastry and lay on top, trim with a knife, press down firmly with a fork until the lid is sealed.

Cut a X to let out the steam, brush with the beaten egg and bake for 20-25 minutes, or until golden brown.