tart

The 106th Bake: Chocolate Fudge Tart

This chocolate fudge tart took a while but was extremely worth it. It’s already half gone and I’ve barely had a slice. Daughter was going to have dessert with friends so took a full quarter, then son came in and wammo another quarter was gone. I’m thinking about putting the last half away for a rainy day in the freezer. It is made with walnut pastry, and has a decadent fudge centre full of walnuts ( I added Brazil nuts too, my favourite nut as I didn’t have enough walnuts.) It’s so good, I’m giving you the recipe right here so you can try it. Here’s the link to the book btw, FYIhttps://shop.bbc.com/the-great-british-bake-off-big-book-of-baking-20861.html

Believe it or not, there is no actual chocolate in this tart, just cocoa, but it comes out super chocolaty. To make the pastry I added walnut pieces to the flour, salt and caster sugar and whizzed. Then added butter to make a fine breadcrumb. After adding cold water the fine crumb turned into

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By Denise, ago

The 82nd Bake: Apricot Custard Tart

Delicious and creamy custard

Yum!!! Sweet treat

It’s coming up to that dreaded Christmas time, when we have to think about doing all those extra chores, buying presents, making Christmas cake (oh, tick,) Christmas mince pies and of course going to all those Christmas parties and lunches.  It can be quite stressful all this extra multitasking on top of our busy lives.  I’m taking the approach to try and do a little bit at time, tick off those present buying obligations while I’m already out doing something else, make the most of the sales.  It does take the pressure off.  It seems to be my philosophy in life actually, drip feed things to make them happen.  It’s how I aspire to write a novel too, 750 words a day, that’s 2500/week, 10,000/month and a novel in a year!  It’s amazing what you can achieve by drip feeding, anything, tidying the cupboards, reading, any thing you think you don’t have time for, you can do if you do a little bit a day.  Well this bake didn’t go exactly like that.  It sat on the bench unbaked for about 5 days, (while I drip-fed other things!) and by the time I went to bake, I had run out of eggs, usual story.  But I did it finally last night around dinner time which might not have been a sensible time to bake but it seems to be the story lately.  I prepared the pâte brisée, (which is just a fancy word for pastry) in a way I had never seen before, by (more…)

By Denise, ago