Salted Caramel Macadamia Tart with Chocolate Ganache

Matthew loves anything with salted caramel, so I knew this would be right up his alley.

I used a 28 cm metal flan tin with a loose bottom. If your tin is a bit smaller the filling will be thicker and you may have a bit more pastry left. Use a shallow tin rather than a deep one you would use for a quiche.

1 batch of Sweet Shortcrust Pastry made into a 25-30 cm pastry shell
Or 1 bought pastry shell
400g macadamia nuts
Salted Caramel:
1 cup sugar
¼ cup water
1 cup cream
80g unsalted butter
1 tsp salt
Chocolate Ganache:
1 cup cream
1 Tbs liquid glucose (corn syrup)
300g dark chocolate
30g unsalted butter
To serve:
Sea salt flakes
Whipped cream

Make pastry according to the recipe at the link. Follow the instructions down as far as refrigerating for 15 mins. Bake 10 mins, remove paper and weights, then bake for a further 8 minutes (instead of 3 minutes), or until fully cooked and golden. Place macadamia nuts in a large non-stick frying pan and stir over moderate heat until slightly coloured. Spread over the base of the pastry shell.

For the salted caramel, heat sugar and water in a saucepan over medium heat until sugar dissolves, then cook, without stirring but swirling from time to time, until it turns into a rich amber caramel (10-14 minutes). Carefully add cream and stir until smooth. Remove from heat and stir through butter and salt. Spoon evenly over the nuts in the tart shell, then leave to set.

For chocolate ganache, bring cream and glucose to the boil in a saucepan then remove from heat. Add chocolate broken into squares and butter, stirring until melted. Allow to cool for a few minutes, stirring occasionally, until glossy. Spread ganache over the salted caramel, then stand in a cool place until set. Serve at room temperature or chilled with flakes of sea salt scattered on top. It’s very rich so cut into small servings. Whipped cream is optional.

Serves 12-16

Lemon Curd & Almond Bread & Butter Pudding

When I was growing up in England bread and butter pudding was a popular dessert. My mother made it regularly, using stale bread, butter, dried fruit, sugar, milk and eggs. Nothing fancy, but always one of my favourites. Using up stale bread, rather than giving it to the birds or throwing it away, was something you did automatically if you had lived through the Second World War.

This version is slightly more complicated with the addition of cream, nuts and lemons. Home made lemon curd provides an added zing, but if you don’t have time buy a jar from the supermarket. If you do find time to make a couple of jars it will keep in the fridge, unopened, for a couple of months and is a useful addition to a number of easy desserts such as Blueberry Parfaits.

1 loaf brioche bread
About 1 cup lemon curd
2 cups cream
½ cup milk
Finely grated rind and juice of 1 lemon
4 eggs
4 heaped Tbs sugar
Flaked almonds
Almond Butter:
150g blanched almonds (whole or slivers)
60g butter at room temp
1 heaped Tbs sugar
Finely grated rind and juice of 1 lemon
pinch of salt
To serve:
Fresh cream or crème fraiche
Icing sugar

Make or buy the lemon curd. Make the almond butter: place almonds in food processor and process till fine, then add remaining ingredients and mix well.

Slice brioche into 1 to 1.5cm slices. Use a cookie cutter to cut rounds as big as you can from each slice. Butter a deep 8-10cm pudding tin or dish. Place all the cut offs from the brioche in the bottom then spoon about half the lemon curd over the brioche. Spread one side of each brioche slice with some almond butter and arrange over the surface, nut butter side down and slightly overlapping, if you have enough slices to do so.

Place cream and milk in a small saucepan and bring to the boil. In a bowl whisk eggs, sugar, lemon juice and rind – just enough to combine, using a hand whisk. Pour in the hot cream and whisk to combine. Pour this mixture evenly over the brioche. Sprinkle with flaked almonds and set aside for an hour or more. Dessert can be made several hours ahead or even the day before and kept refrigerated and covered. A shower cap makes a great cover!

Preheat oven to 170°C. Bake dessert for 30-40 minutes or until puffed and golden. If it starts to get too brown, cover loosely with a piece of foil and/or turn the oven down a bit.

When cooked, spoon remaining lemon curd over the top, dust with a little sifted icing sugar and serve with cream.

Serves 8

 

Gluten-Free Dairy-Free Walnut Cake

This is an adaptation of a recipe I’ve had for decades. To make it gluten and dairy-free, for a friend who can’t eat either and who was coming for afternoon tea, I used oil instead of butter and walnut flour instead of flour. It was just as good.

 

4 eggs
¾ cup sugar
½ cup vegetable or coconut oil
2 Tbs cocoa
4 tsp baking powder
1½ cups walnut flour (see note below)
2 generous cups coarsely chopped walnuts
Syrup:
½ cup sugar
½ cup water
2 Tbs rum or brandy (optional)
To serve:
2-3 Tbs icing sugar
Fresh berries (optional)

Preheat oven to 180°C. Place eggs and sugar in a large bowl and whisk with electric beaters until thick and pale. Whisk in the oil, then fold in the sifted cocoa and baking powder, the nut flour and the chopped walnuts.

Scrape into a round 25cm (9″) cake tin, greased and bottom lined with paper. Or use a silicone pan which you don’t need to grease or line. Bake for 25-30 mins or until firm to touch when pressed in the middle, but don’t overcook. Spoon the hot syrup evenly over the hot cake then leave to cool in the tin. Remove cake from tin and dust with icing sugar just before serving. Keeps for 3-4 days in a sealed container.

Syrup: place sugar and water in a saucepan. Heat till sugar has dissolved, then boil for a minute or two. Add rum or brandy.

Note: make walnut flour by blitzing walnuts in food processor until fine. Measure after blitzing.

Variations: use pecan nuts, almonds, hazelnuts, macadamias or pine nuts instead of walnuts. This recipe is a good way to use up leftover small amounts of various nuts.

Lemon Delicious Pudding

This popular Australian and New Zealand dessert was in the repertoire of all grannies and mothers in law when I got married and moved to Canberra from the UK in the 1970s. As it bakes, the pudding separates, leaving a light sponge on top and a delicious lemon sauce underneath. Many Canberrans have a lemon tree in their garden making this an ideal winter dessert.

4 eggs
50g butter at room temp
1 cup sugar
Grated rind of 1 lemon
1 cup self-raising flour, sifted
1 cup milk
2/3 cup lemon juice
To serve:
Icing sugar
Whipped cream or thick pouring cream

Preheat oven to 180°C. Separate eggs and place yolks in the food processor with ¾ cup of the sugar and the remaining ingredients. Mix until combined, stopping halfway to scrape down the sides. Place the whites in a bowl and whip with electric beaters until soft peaks form. Add remaining ¼ cup sugar and continue beating until you have a shiny meringue.

Scrape the mixture from the food processor into the meringue and fold it all together, gently but thoroughly, with a spatular. Tip mixture into a buttered pie dish or individual ramekins, place in a roasting pan or large dish and add boiling water to come halfway up the pudding dish. Bake for 35 minutes, or until just set and golden. Individual puddings will take less time than one big dish. Don’t overcook or the lemon sauce will be absorbed into the topping and disappear.

Dust with icing sugar and serve warm with cream.

Serves 6

Chocolate Biscuit Cake

This quick cake requires no baking making it great for last-minute entertaining. Serve it with raspberries or raspberry coulis and cream. Add a dash of brandy or a liqueur to the coffee mixture for a more grown-up flavour. It’s adapted from a recipe I found in an IKEA cook book.

250g unsalted butter
250g dark chocolate
1 cup icing sugar
2 eggs
1 tsp vanilla essence
1 cup hot water mixed with 1 heaped Tbs instant coffee
1 packet of plain rectangular biscuits such as Marie (you need 23-25)
To serve:
Icing sugar
Raspberries or raspberry coulis
Whipped cream or pouring cream

Cut butter into cubes and place in microwave-safe bowl with the chocolate, broken into squares. Cover, otherwise it will splatter. Heat for about 2 minutes on high, stopping halfway to stir, or until melted.

Meanwhile place icing sugar in food processor and process to remove any lumps, then add the eggs. When mixed add the melted butter and chocolate and the vanilla essence.

Line a loaf pan with foil or plastic wrap. If using a silicone pan you don’t need to line it. Spoon about 4 tablespoons of chocolate mixture into the pan and spread over the base. Dip each biscuit briefly in the coffee mixture before arranging them in the cake pan. Lay a single layer of biscuits over the chocolate, then continue alternating chocolate and biscuits, ending up with chocolate.

Refrigerate for several hours or overnight. Remove cake from loaf pan, dust with icing sugar, then slice and serve with fresh or frozen raspberries or raspberry coulis and whipped or thick pouring cream.

Serves 8-10

Crème Caramel

Crème Caramel and Crème Brulée are my two favourite desserts. They’re quite similar in terms of ingredients, but one has a liquid caramel sauce while the other has a crunchy caramel topping, achieved with a blow torch.

The raspberries you can see in the photo were ones I had frozen from our garden a couple of months ago. I took them out of the freezer about half an hour before serving, so they just had time to thaw, but not to go squashy.

My Dad lived to the ripe old age of 90 and this was what he had for his last meal. I can see his face now, savouring every mouthful. I can’t think of anything I’d rather have for my Last Supper.

¾ cup sugar
1/3 cup water
5 eggs, thoroughly beaten with a fork
1 tin sweetened condensed milk
3 cups fresh milk (or a mixture of cream and milk)
1 tsp vanilla essence
To serve:
Thick pouring cream
Fresh or frozen berries, just thawed
A dusting of icing sugar

Preheat oven to 170°C. Heat sugar and water in a heavy saucepan and stir until sugar has dissolved. Boil without stirring until you have a rich caramel, swirling the pan so that it colours evenly without burning. Tip into a lightly oiled ovenproof dish with a capacity of 1.5 to 2 litres (I used a metal ring mold) and swirl around so that it coats the sides of the dish as well as the bottom.

Beat remaining ingredients together thoroughly with a balloon whisk, then pour through a sieve on top of the caramel, discarding any bits of egg in the sieve. Place the dish in a baking tin and add enough boiling water to come halfway up the sides. Bake for 50 minutes, remove and cool, then chill for several hours or overnight.

Loosen around the edges with a thin-bladed knife, then tip the Crème Caramel onto a serving plate. If all the caramel doesn’t come out, place the baking dish or tin in a bowl of very hot water to melt it, then pour it over the dessert. Serve with cream, fresh berries and a dusting of icing sugar.

Serves 8-10

Mango and Passionfruit Ice Cream Cake

The December/January edition of Delicious magazine had a photo on the front of a really quick and easy Mango and Passionfruit Ice Cream Cake which was just perfect for a recent birthday party we hosted.

The recipe uses a bought pavlova so it’s only possible for readers who live in Australia, where you can buy a pavlova base in any supermarket. Readers elsewhere will have to make their own pavlova or modify the recipe and mix 500g of broken up store-bought meringues into the ice cream. The recipe also uses a four litre carton of store-bought ice cream. Easy peasy.

It was absolutely delicious, but a number of variations occurred to me, so I have listed them below. You will no doubt come up with a few of your own.

If you use homemade ice cream rather than store-bought you will need to take the cake out of the freezer 10-15 minutes before serving because homemade ice cream always freezes much harder than store-bought and the cake will be too difficult to slice.

1 x 500g store-bought pavlova base
4L vanilla ice cream
12 passionfruit
A few drops of yellow food colouring (optional)
1/3 cup whisky or water
½ cup sugar
300ml whipping cream
2 ripe but firm mangoes, thinly sliced

You will need a springform cake pan 25cm in diameter with a clip closure – i.e. the same diameter as the pavlova. Choose a flat serving plate which will fit in the freezer. Place the pavlova on the plate then undo the springform pan and take out the base, which you don’t need. Place the ring over the pavlova so it sits down on the plate, then close it.

Spoon the ice cream into a large mixing bowl and let it stand for a few minutes to soften slightly while you add the pulp of 8 of the passionfruit and, if liked, a few drops of yellow food colouring. Mix gently but thoroughly then spread on top of the pavlova, smoothing the top. Freeze overnight – no need to cover.

Place whisky or water, sugar and pulp from the remaining 4 passionfruit into a small saucepan. Heat gently, stirring, till sugar has dissolved then simmer for 6-8 minutes or until thickened, then cool. Can be made ahead and kept in a jug or jam jar.

To serve, whip cream until stiff and slice mango thinly. Remove ice cream cake from freezer. Briefly hold a tea towel wrung out in very hot water around the sides, run a thin knife around the outside of the cake, then release the clip and lift off the tin. Spread whipped cream over the top, cover with sliced mango and drizzle with passionfruit sauce. Serve immediately.

Serves 16

Four Variations: 

  • Use chocolate ice cream, cover the whipped cream with strawberries, whole or sliced if large, then drizzle with chocolate ganache
  • Use plain vanilla ice cream or Quick Raspberry Ice Cream, cover the whipped cream with fresh raspberries, then drizzle with raspberry coulis
  • Dissolve 4 Tbs instant coffee in 2 Tbs hot water then mix thoroughly into the ice cream, mix about 200g broken up Halva into the whipped cream and drizzle with chocolate sauce
  • Use caramel or salted caramel ice cream, cover the whipped cream with sliced bananas and toasted macadamias or peanuts (optional), then drizzle with caramel sauce

 

Cinnamon Doughnuts

Cinnamon doughnuts are a guaranteed winner with kids. You’ll be their best friend for life.

I recently came across this quick and easy recipe based on choux pastry and decided to make them for afternoon tea while the grandkids were staying. Traditional doughnuts contain yeast, which means making the dough in advance and I never seem to get around to it when we have a house full.

You don’t need a deep fat fryer – I just used a wok. The doughnuts don’t come out as perfect rounds, but it doesn’t matter, they taste delicious.

Sixteen cinnamon doughnuts were made and polished off in less than half an hour. You know you’ve hit the jackpot with the grandkids when instead of saying “Try it, you might like it” you’re saying “Okay how many have you had?” in order to work out who gets the last one.

The grown ups liked them too. You could serve them as dessert for “big kids” with chocolate sauce and a scoop of vanilla ice cream.

Love the half-peeled lurid green nail polish, don’t you?

100g butter
½ tsp salt
1 Tbs sugar
1 cup plain flour
4 eggs
About half a litre vegetable oil
To coat the doughnuts:
3-4 Tbs sugar
1 tsp cinnamon

Place butter, salt and sugar in a medium saucepan and heat until butter has melted. Remove from the heat and using electric beaters add the flour and mix until combined. Beat in the eggs, one at a time. If you have time you can refrigerate the mixture for a while at this stage to make it firmer for scooping. I didn’t have time.

Meanwhile heat the oil in a wok or deep saucepan until hot enough to cook the doughnuts – test it by putting a small bit in. Cook about 8 doughnuts at a time, using a large spoon or an ice cream scoop to make them. Cook on one side for a minute or so then then flip them over.

Remove doughnuts from the oil with a slotted spoon and roll them in the mixed sugar and cinnamon. Serve immediately.

Makes about 16

Mango Kulfi

To make traditional Indian or Pakistani ice cream, known as Kulfi, you begin by cooking sweetened flavoured milk over a low heat, stirring continuously to stop it from sticking and burning, until the volume is reduced by half. The milk takes on a distinctive flavour due to the caramelization process and this is the base you use to make the ice cream.

Having read a few articles and recipes online, I decided to replace the cooked milk with what is called Manjar or Dulce de Leche in South America. If you can’t find this use a can of Nestle Caramel Top n Fill, which is readily available in Australian supermarkets.  Kulfi can be made in any flavour, but mango kulfi is very popular in India, so as I had a packet of frozen mango in the freezer I thought I would give it a try.

This method of making ice cream in a food processor with frozen fruit virtually turns your food processor into an ice cream machine. As the frozen fruit breaks up it freezes the other ingredients. As you can see from the photo of the Kulfi when it was ready to go into the freezer, it already had the consistency of ice cream. Quick Raspberry Ice Cream is another recipe on this blog which uses this speedy food processor method. You can use any frozen fruit but the pieces must be fairly small or the motor will struggle.

250g Dulce de Leche or Manjar (or 1 can Nestle Caramel Top n Fill)
300ml cream (thickened, whipping, double)
1kg frozen mango pieces (I bought mine at Aldi)
Ground cardamom to taste
Pinch of salt
Grated rind and juice of 1 lime (save a little zest for garnish)
Lime Syrup to serve (optional)
Juice of 1 lime
½ cup water
¼ cup sugar
Lime zest

Place Dulce de Leche or Caramel topping in food processor with cream. Process until mixed and then, with the motor running, slowly add the mango cubes through the feed tube. Depending on what size food processor you have, you may need to make the Kulfi in two batches. Mine was just big enough. Keep mixing until all the mango cubes have been pureed, stopping to scrape down the sides with a spatula from time to time. Add cardamom (half a teaspoonful then mix and taste and see what you think), the salt and the lime zest.

Scrape Kulfi into a plastic container, cover and freeze for 3-4 hours or overnight. Remove from freezer 15 mins before serving. Scoop into bowls, drizzle with lime syrup and garnish with a little lime zest.

Lime Syrup: Place lime juice, water and sugar in a small saucepan and heat to dissolve sugar. Continue cooking until reduced by a third to a half and syrupy. Cool.

Serves 8-10

Salted Caramel Pots de Creme

As we were about to fly out of Los Angeles I was browsing through cookbooks in the airport bookshop and came across one published by a restaurant in LA called Gjelina. Some of the recipes made my mouth water, so a visit to this restaurant is definitely on the “to do” list for next time.

Salted Caramel (or Butterscotch) Pots de Crème is one of Gjelina’s signature dishes and everyone says they’re to die for. As with all good recipes, word has got around and there are now several different versions online. Before attempting to make them I read through several variations, as well as numerous comments from readers who had tried them. The variations included different amounts of egg yolks and cream, how long to cook the desserts to ensure they set and whether to serve them with whipped cream or crème fraîche. Our verdict is that they are nice with either, so it’s up to you.

This dessert is sweet and sinful but OMG it’s good.

75g butter
½ cup brown sugar
600ml cream
1 tsp salt
1 tsp vanilla essence
3 egg yolks
Caramel:
½ cup sugar
6 Tbs water
To serve:
Whipped cream or Crème fraîche (or sour cream)
Maldon salt flakes

Preheat oven to 165°C. Melt butter and brown sugar then let it bubble over moderate heat for 3-4 minutes. Swirl pan occasionally and watch it doesn’t burn. Whisk in the cream slowly with a balloon (hand) whisk. Return to the boil, stirring then add the salt and vanilla. Whisk egg yolks in a mixing bowl then pour in the hot cream mixture, whisking all the time. Strain through a sieve and pour into 6 small ramekins or coffee cups.

Place ramekins in a baking dish or pan and pour boiling water to come halfway up. Cover with foil then bake for 45 minutes to an hour, or until set but still slightly wobbly. Cool then refrigerate for 4 hours or overnight, covered.

Caramel: Place sugar and water in a pan and heat until dissolved. Cook over moderate heat, swirling the pan from time to time, until whisky-coloured. Pour a little caramel on top of each dessert, tipping so it covers. The caramel will set hard and you need to serve the desserts soon afterwards. If you do this stage ahead of time and put the desserts back in the fridge the caramel may become chewy. Actually it’s quite nice but much harder to eat chewy toffee than hard caramel in polite company! So I suggest you add the caramel topping close to serving time..

Serve the pots de crème with whipped cream or crème fraîche or sour cream and a few flakes of Maldon salt flakes.

Serves 6