As much as I love a good kitchen-based project, there some things that I would rarely, if ever, bother to make myself. I’d put pastry pretty high on that list, especially when you can buy such fantastic stuff ready-made by companies like Auckland-based French bakery Paneton*. I’ve loved their products for years and the buttery, super-flaky puff pastry has saved me on many a desperate dinner occasion.  In exciting news for chocolate lovers, their chocolate pastry is brilliant too.

My go-to showstopper dessert for a big crowd of people is the Pecan Praline Tart in Dean Brettschneider’s Pie book – essentially, chocolate pastry filled with praline-studded milk chocolate ganache, topped with dark chocolate ganache and a scattering of praline crumbs. But on a long run recently (which is when I do my best thinking about food), I started thinking about something lighter that would have more of a contrast with the pastry. Here’s the result…

Easy Raspberry Ripple Tart

Raspberry ripple tart

I used the Paneton brand discussed above for this tart – it’s very dark, rich and buttery – but if you want to make your own I’d recommend the Dean Brettschneider recipe above. It will be delicious either way. This serves 8-10 depending on greed.

For the raspberry curd:

2 cups frozen raspberries

1 Tbsp water

juice of 1 lemon

6 egg yolks

1 cup caster sugar

80g unsalted butter

For the tart:

About 300g chocolate pastry

1 cup cream

Extra raspberries, for garnishing

Start by preparing the tart shell. Heat the oven to 180C. Grease and line a 30 x 10cm tart tin. Ease the pastry into the tin, leaving plenty of overhang. Chill for 20 minutes.

Bake blind for 10 minutes, then remove the weights and paper and bake for another 10 minutes until the pastry is dry to touch and crisp. Remove to a rack to cool. Trim any overhang (the resulting pieces are a good cook’s perk, though you will struggle to get any if there are little helpers around) and set aside.

To make the raspberry curd, put the raspberries and the water in a small saucepan and set over medium heat. Cook for three to five minutes, until the fruit collapses, then remove from the heat. Push the raspberries through a fine sieve, discarding any seeds. This should make about 120ml (just under half a cup) of puree. Squeeze in enough lemon juice to make it up to 150ml. Set aside.

Whisk the egg yolks and sugar together, then pour into the saucepan you used earlier. Add the butter and raspberry-lemon juice. Set over medium heat and bring to a simmer, stirring constantly (this will take about five minutes). When the mixture is bubbling, remove from the heat. Stir well and transfer to a bowl to cool completely. Cover and refrigerate until ready to assemble the tart.

About an hour before serving, whip the cream to soft peaks. Fold in the curd to create a ripple effect, then pour this mixture into the pastry shell. Carefully put the tart in the fridge until ready to serve. Decorate with more raspberries before serving. A shower of grated chocolate – white or dark – wouldn’t go amiss on top, either. This serves 8-10 depending on greed.

But wait, there’s more…

It’s highly likely that you’ll end up with some leftover pastry when making this tart. If you can stop yourself from eating it raw, I recommend turning it into easy ice cream sandwiches. All you need to do is cut the pastry into rounds, bake for about 10 mins at 180C and let cool. While you’re waiting, cut the ice cream into the same shapes and freeze. Sandwich the biscuits together with ice cream, dust with icing sugar and serve. This makes about 10 tiny ice cream sandwiches, which is just enough to leave them all wanting more.

*Please note, this is NOT a ‘sponsored’ post. In other words, I have not received any payment to say nice things about Paneton. In the interests of full disclosure, Paneton did send me a packet of their chocolate pastry to try recently. I was so impressed by it that I’ve since bought it twice more with my own hard-earned money (and I’ll definitely buy it again). I don’t think you can get a better recommendation than that!

Remember when coconut oil was going to save us all? I’m not sure it’s happened yet, given that the world needs saving more now than ever before. If you’ve doubted that coconut oil is a miracle product, this podcast will be music to your ears. If you’re like me, and love coconut purely for reasons of greed and culinary usefulness, you might be interested in this week’s Three Ways With… column, which features three delectable recipes for coconut in various forms (including oil, though it is most definitely not a recipe with any health claims).

I make no health claims for the following recipe either, except to say that making – and eating – it makes me extremely happy. Since happiness is closely related to wellness, I think I can justifiably say that a slice of this is very good for you.

Spicy Persian Love Cake
This recipe is an adaptation of Sam Mannering’s Persian Love Cake, which seems itself to be adapted from an internet-famous recipe by Australian chef Gerard Yaxley. I was inspired to make this version after Karen Dennison of Coyo sent me some of her wares to try. While Coyo’s chocolate coconut yoghurt is outrageously good (rich, yet with a tangy finish) and the passionfruit one is lovely, I was most taken with the chai version, which is made with Hakanoa ginger syrup. To stop myself from eating through a tub in one go, I turned the rest into this just-as-addictive cake.

1/2 cup dried dates
1/2 cup walnut halves (about 40g)
1 1/2 cups whole almonds (about 200g)
1 scant cup lightly packed brown sugar
80g soft unsalted butter
1 egg
3/4 cup Coyo Chai coconut yoghurt
finely grated zest of two oranges

Heat the oven to 180C. Grease and line a 20cm tart tin (or springform cake tin).
Soak the dates in boiling water for five minutes, then drain.
Put the nuts in a food processor and whiz to fine crumbs. Add the dates, sugar and butter and whiz again until well combined. Press half of this mixture evenly into the prepared tin, creating a 1cm-ish rim at the sides.
Add the egg, yoghurt and orange zest to the remaining mixture in the food processor and whiz again until smooth. Carefully pour this mixture into the tin.
Bake in the preheated oven for 30-35 minutes, until the top is dark golden and the middle is just set (it will continue to firm up as it cools). Cool on a rack, then refrigerate until ready to serve. Cut into thin wedges – a little goes a long way – and serve with more yoghurt or whipped cream. Any leftovers keep well in the fridge.

How do you feel about the so-called healing powers of coconut?

I don’t want to be a weather bore, but Wellington is having the most dismal summer ever. I mean, really. On Monday I was so cold at work I had to borrow a jacket destined for the lost property box. On Tuesday I ended up buying a winter coat. On Wednesday I wore it. Yesterday it rained so hard I had to wring my wet clothes out when I got home – and that was after sitting in the car for AN HOUR because the weather wreaked havoc on the traffic. Harrumph.

Tangelo and cinnamon sorbet. Yum!

But today the sun has come out and it seems like the long weekend might even be fine. Ish. Which means it might be more appropriate to tell you about the Three Ways With Frozen Treats column I wrote two weeks ago. Here it is, for your reading pleasure. Bonus points if you can identify the model in the photo.

Have a great weekend, everyone. May the sun shine on you, wherever you are!

I read something last week about how ‘invisible prisons’ – jobs, societal pressures, parenting, caring for older relatives – meant that modern women are shackled with more responsibilities than their mothers and grandmothers. I don’t know if that’s true. Personally, if that’s the price I have to pay for being able to vote, drive, own property and be generally free to do what I like, I’m fine with it. But last week I did find myself wishing I did a bit less. There’s nothing like racing home after work on the night of the school production and remembering en route that you were supposed to bake something for the cake stall to give you conniptions, is there?

Now, I know I could have ignored the cake stall request, or I could have been more organised and done it a few days in advance. But I didn’t do either of those things. Instead, I whipped up this slab of deliciousness in 20 minutes, while concurrently making boiled eggs for dinner and getting the child in and out of the bath. We then made it to the show on time, and all the lovely mothers (it’s always mothers, isn’t it?) who are so good they even RUN THE CAKESTALL cooed over the slice and wanted the recipe. In that moment, I felt a little bit less like a failure and more like a contributing member of society, even if my child was appearing in the show with a whopper of a black eye. But that’s another story.

Chunky white choc, orange and cranberry slice
There are a zillion versions of this slice and the world probably doesn’t need another one, but if you have weeks where the wheels are coming off and yet you still need to ‘bake’, this will save your bacon. Or bakin’. Or something.
Anyway, this version is better than all the others because it’s big and chunky, and therefore more satisfying to eat. It’s also slightly less sweet than some versions. If you’re very, very short of time, you may like to know that it’s possible to pre-crush the packet of biscuits with the full tin of condensed milk while you’re stopped at the lights. Also, if you don’t have quite enough biscuits, add a little more coconut. Or use less butter. If you’re reading this while running to the shops, a 200g packet of dried cranberries will give you enough for the base and the topping, while a 250g block of Whittaker’s white chocolate will fulfill all your chocolate needs.

100g butter
1/2 a tin (about 3/4 cup) condensed milk
300g plain sweet biscuits, bashed to large crumbs (keep a few big pieces in there for texture)
1 cup desiccated coconut
125g white chocolate, roughly chopped
zest of an orange
1 cup dried cranberries

For the icing:
125g white chocolate
50g butter
1 cup icing sugar
juice of an orange (use the one you zested above)
1/2 cup dried cranberries

Line a 20 x 25cm tin (or thereabouts) with baking paper, leaving enough overhanging the sides that you can use to pull it out later.
Melt the butter and condensed milk together over low heat in a large pot. Let cool briefly, then tip in the biscuits, coconut, most of the orange zest, cranberries and chocolate. Stir to mix, then tip into the prepared tin. Press down (the overhanging paper will help here) to smooth the top. Put in the freezer.
Use the same pot to make the icing. Melt the butter and white chocolate over very, very low heat. Sift in the icing sugar and stir well, then squeeze in a little orange juice at a time until it forms a thick, spreadable mixture. Pour over the biscuit base, then sprinkle the cranberries and reserved orange zest on top. Return to the freezer for 5-10 minutes before slicing and racing out the door.
If your life is more leisurely, let the icing set in the fridge before slicing. Store in an airtight container in the fridge.

 

Remember whoopie pies? They were going to be the new cupcakes, or the new macarons, but I don’t think they ever really took off. A shame, really; it’s always sad when little cakes never grow up to reach their full potential. Perhaps they’ll make a comeback (if slip dresses over white t-shirts, like we wore in the late 90s, can make a resurgence this summer, then surely there’s hope for the whoopie pie). I’m hoping I can get ahead of the pack on this one and I might have made the thing to do it.

Spicy Gingerbread Whoopie Pies With Creamy Apple Filling

Spicy gingerbread whoopie pies with creamy apple filling

This is a recipe with three stages, but it’s not hard. Just make the apple compote the day before, so it has time to chill in the fridge. The pies can be filled in advance and stored in an airtight container.

For the apple compote:
2 apples, peeled, cored and diced
3 Tbsp caster sugar
3 Tbsp water
1/2 tsp ground cloves

For the pies:
1 large egg
150g caster sugar
100g butter, melted
150g sour cream
60ml milk
1 tsp vanilla
3/4 tsp baking soda
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp grated nutmeg
250g plain flour

For the cream cheese filling:
200g cream cheese, at room temperature
50g butter, at room temperature
1/2 cup icing sugar
1 tsp pure vanilla

To make the apple compote, put all the ingredients in a small pot and set over medium heat. Cover and bring to a simmer. Cook for 10 minutes, until the apple is soft. Whip to a puree with a fork, then transfer to a bowl. Cover when cold and store in the fridge.

To make the pies, heat the oven to 160C and line two baking trays with baking paper.
Put the egg in a large bowl and beat until thick. Continue beating and gradually add the sugar. Beat until pale and thick, then add the butter, sour cream, milk and vanilla. Beat to combine, then sift in the dry ingredients. Fold together until combined. Spoon into a piping bag with a wide nozzle and pipe small rounds of the mixture (about the size of a tablespoon) on the prepared trays, leaving room for spreading. You can also spoon the mixture on to the trays, but piping gives a nicer finish.
Bake for 10-12 minutes, until the pies are risen and golden brown. Remove to a rack to cool.

To make the filling, beat the cream cheese, butter, icing sugar and vanilla together until smooth. Fold in the apple compote and transfer the mixture to a piping bag fitted with a large nozzle (or use a plastic bag and snip off the end). Pipe a generous tablespoon or so of mixture onto the flat side of a pie half and top with another. Dust with icing sugar and serve – or store in an airtight container. Makes about 32 little pies.