Chocolate Caramel Banoffee Tarts

Fridays, I have off.  I have had to train myself to go and do something I enjoy on these days otherwise  I can fritter the time away at home accomplishing what feels like nothing (even though it is not).  So I took off today to Ruben in Parnell Road.  Except I couldn't find it (incorrect street number on referring blogs) even though I wandered up and down a few times.  Fortunately I'd already spied Vaniye where I'd purchased some croissants for the weekend so I returned for a second time that morning and sat in their small but tastefully elegant space with a crisp, buttery almond croissant in all its gorgeousness and a good coffee.

Later I headed across town to the Capitol Cinema to take in the movie, Frances Ha, which I'd spotted but not had a chance to get to at the recent Auckland Film Festival.  It was funny to hear the elderly woman behind me commenting at the closing credits "well that was a lot about not much at all".  We were probably not the film's target audience age group really but the lead actress plays her part so endearingly well that she won me over.  Filmed in black and white and with nods to Woody Allen, it was amusing and sometimes awkward as it follows the late-twenties Frances as she tries to find her way in life (and homes).

What all this has to do with chocolate banoffee pies, I have no idea, except I had no other way of introducing them so I decided to waffle on about what I'd done today.

After our food bloggers' afternoon tea, I promised I'd share this recipe so here it is. This is the first time I've ever made banoffee pies (or in this case, chocolate caramel banoffee tarts) but I can assure you it will not be the last.  They are very tasty and not too decadent as they are only a mouthful or two!

If you make the tart shells ahead of time (they will keep for a couple of days in an airtight tin) it makes for a reasonably easy assembly on the day of eating.  I am sure they will also freeze well too.

The recipe used mini-muffin tins for cooking.  However I found these made tiny cases that were too small for the filling and the pastry too thick so I used tart tins.  Leave the banana slices and cream topping until you are ready to serve (brushing a teensy bit of lemon juice on the banana will stop it from  browning).

I'm sharing this recipe at Sweet New Zealand, hosted this month by Sweets & Brains.

Chocolate Caramel Banoffee Tarts

1 1/2 cups (225g) plain flour
1/4 cup (40g) icing sugar
1/4 cup (25g) cocoa powder
185g (6oz) cold butter, chopped coarsely
1 egg yolk
2 tsp iced water
1 small banana
1/3 cup (80ml) whipped cream

chocolate caramel filling

60g (2oz) butter, chopped coarsely
1/4 cup (55g) brown sugar, firmly packed
1 cup (300g) sweetened condensed milk
30g (1oz) good quality dark chocolate, chopped coarsely
2 tsp golden syrup or treacle


Place the sifted flour, sugar, cocoa and butter in a food processor and process until crumbly.  With motor running, add egg yolk and enough of the iced water to make ingredients cling together.  Turn the dough onto a floured surface (it will be still be crumbly) and knead gently until smooth.  Wrap in plastic and refrigerate for 30 minutes.

Grease two 12-hole tart tins.  Roll out half the pastry between two sheets of plastic wrap or baking paper until just under 5mm (1/4 thick).  Cut out rounds to fit the holes in your tart tins (use the thin rim of a round wine glass or drinking glass to cut if you don't have anything else - just not your expensive crystal and a heavy fist!).

Ease the pastry neatly into the holes.  Repeat the process with the other half of pastry.  Prick the bases of the tarts with a fork and refrigerate again for 30 minutes.

Preheat oven to 220 degrees C.  Bake cases for about 12 minutes - watch carefully to ensure the tops do not burn.  Remove from the oven and leave in the tins for 5 minutes before removing to a cake rack to cool.  The cases can be made two days ahead.  Store in an airtight container if you are not going to use immediately.

chocolate caramel filling

Stir the butter and sugar in a small saucepan over a low heat until the sugar dissolves.  Add the condensed milk and stir for 5 minutes or until the mixture boils and thickens (make sure it does not catch on the bottom of the saucepan).

Remove from the heat and stir in the chocolate and golden syrup (or treacle) until smooth.  Remove from the heat.

Divide the hot caramel filling into the pastry cases.  Leave to cool and then refrigerate for 1 hour.

When ready to serve, place a slice of banana on top of each tart (brush very lightly with lemon juice if they will be sititng for a while - this stops the banana going brown) and then either pipe or dollop some whipped cream on the top.  Dust with sifted cocoa powder if you wish.

Etcetera ... Afternoon Tea in the Country

Excuse me while I just ease or squeeze myself into the comfy trackpants and settle on the couch for a rest. I've just had afternoon tea with some food bloggers here at my home and there was so much good food that I am fit to burst. I didn't quite manage to taste everything but I have a little stash to try at work tomorrow. Well, there's got to be some good bits about a Monday back at work, isn't there?

I've "known" (in the blogging sense) Arfi since I first starting reading food blogs a few years ago and I finally got to meet her today.  Arfi blogs at HomeMadeS and arrived not only with some unusual little treats but a box of her homegrown limes and cartons of eggs for the rest of us to make use of.  Thank you Arfi, it was a pleasure to have you here.

Arfi didn't have too far to come as she lives nearby.  The others, making the road trip from Auckland, were:

Mairi, fellow Scot and author of Toast.

Alli of Pease Pudding and busy baker at her Pop Up Patisserie in Waimauku, as well as blogging and cookery classes when she has time!

Carmella at Easy Food Hacks.

Gillian from So So Simple.

Thanks for your lovely contributions and company.

The air was afresh with citrus notes. Mairi had delved into Ottolenghi's Jerusalem and baked a loaf bursting with flavours of orange marmalade and coconut.  In a similar, yet different, vein, Carmella produced a moist orange almond cake.  Alli had little iced lemon polenta cakes, luscious little lemon tarts and chocolate raspberry tarts. Gillian brought a crunchy chocolate slice and Arfi tempted us with some exotic looking delights.

In a state of doubt as to whether anything I made would succeed, I attempted two recipes, the star of which were some mini chocolate banoffee tarts.  Next up on my list were vanilla cupcakes with an apricot cream cheese icing.  The swirls on the cupcakes were thanks to this tutorial on Lydia Bakes - by far the quickest, simplest, easiest and most successful icing tutorial I have ever watched.  I was pleased with the results.

Alli was bemused with me for using recipes to make sandwiches but I swear these are the best cucumber sandwiches I have ever made and the salmon and herb cream cheese ones came a close second.

Most of us drank tea and I picked Twining's New Zealand Earl Grey which is a fragrant bergamot tea with orange blossom.  So refreshing, I managed four cups served in Bill's grandmother's tea set making its first official outing here. I think the plates matched the salmon very well.

Watch out for upcoming posts on those banoffee tarts and cupcakes (the sandwiches might get a look in too).

Mocha Mousse & Caramelized Oranges

When I was younger I’d take the cut half of an orange and dip it straight into the sugar bowl. I assume mum wasn’t watching at the time although, given my sweet tooth, it may have been something she encouraged.

I was tempted to do a similar thing with our latest crop of oranges just to sweeten them up a little.  They are just a tiny bit tart to eat au naturel.   

A quick flick through an old cookbook and I came up with these retro caramelized oranges – a little sticky syrup to sugarcoat the citrus.

From there it wasn’t too hard to think of a chocolate match – or in this case chocolate and coffee – for a winning combination.  Oh, and did I mention there’s also lemon liqueur, for a little extra citrus kick?  This mousse really has a lot going for it. 

The caramel sauce turned out less sticky than it was originally.  I am going to suggest that this was the result of it mingling overnight with the juice from the oranges and not another unsuccessful attempt at a toffee sauce by me.  It didn't matter, the rich, dark mocha mousse was heaven.

This will be my entry to Sweet New Zealand hosted this month by the talented Nicola who has a wonderful blog at Homegrown Kitchen.

Mocha mousse & caramelized oranges

Makes about 6-8 serves

175g (6oz) dark chocolate, at least 70% cocoa

2 tbsp strong black coffee

4 eggs, separated

1 tbsp Limoncello or Cointreau liqueur

Mocha Mousse

Break chocolate into pieces and place the chocolate and coffee in a heatproof bowl over a pan of simmering water.  Do not let the water touch the base of the bowl.  Heat gently until the chocolate melts, stirring occasionally.  Remove from the heat and allow to cool for a couple of minutes.

Beat the egg yolks and gradually stir into the chocolate mixture.  Add the liqueur and stir to combine.

In a clean mixing bowl, beat the egg whites until stiff with an electric mixer. Now, using a metal spoon, fold a tablespoon of the egg whites into the chocolate mixture to loosen it.  Gently fold in the rest of the chocolate mix into the egg whites until thoroughly combined. Be patient, it needs gentle folding and cutting movements to retain all the air, which makes the mousse light.

Spoon into individual ramekins or glasses and chill in the fridge for several hours, preferably overnight.

Serve with the sticky oranges on the side or on top and some whipped cream.

Caramelized oranges

4 oranges

115g sugar

150ml water

Using a sharp knife, peel and remove the pith of the orange, keeping the shape intact.  Slice into rounds, remove the pips and set aside.

Place the sugar and half the water in a saucepan and dissolve the sugar slowly over a gentle heat.  Once dissolved, increase the heat and boil until it turns a rich, caramel colour.

Remove the pan from the heat and immediately pour in the remaining water being careful not to splash any of the hot caramel. 

Return the pan to a gentle heat and dissolve the caramel.  Remove from the heat and leave to cool before pouring over the oranges.

Chill in the fridge before serving.

If you don’t want to serve the mousse with the oranges, a chocolate coated coffee bean or two on top finishes it off nicely.

Pistachio & Ginger Slice

The kitchen hand is in danger of being fired for failing to follow instructions. He was given precise directions on size when he offered to cut this slice into pieces. I even showed him a photo from a recipe book of the desired shape and size (I’m not being anal, he’s very visual, you know).  Some time later, a baking tin arrived in front of me with a completely different take on what I’d imagined.  Hmmm.  Fortunately for him I was not in possession of a sharp knife.  His reasoning was that they'd been made (by me, I might add) for a group meeting of his camera club and the smaller size would go further and be easier to handle. And because this slice, irresistible as it is, is not for the faint-hearted and should be made for sharing, I’ll let him off – just this once.

Pistachio & Ginger Slice

Makes 20-30 
(depending on who’s cutting)

2 ½ cups standard flour, sifted 


1 cup caster sugar 


2 tsp ground ginger 


1 tsp baking powder 


250g cold butter, chopped

Ginger icing:

150g butter 


¼ cup golden syrup 


1½ tbsp ground ginger 


1½ cups icing sugar, sifted

Pistachio topping:

About ½ cup pistachios, shelled & toasted (see recipe below)

Preheat oven to 180C.

Put the flour, sugar, ground ginger and baking powder in a food processor and pulse to combine.  Add the chopped butter and process until mixture resembles fine breadcrumbs.

Press into a 20cm x 30cm tin lined with baking paper.  It will look quite crumbly at this stage but as the butter heats it comes together.

Bake for 35-40 minutes or until golden and firm to the touch.

Pistachio topping

While the slice is cooking, toast the pistachios in a dry pan over a medium heat for a few minutes, stirring frequently, until lightly browned.  Be careful not to let them burn.  Chop into smaller, but not too small, pieces and leave some whole.

Ginger icing

Put the butter, golden syrup and ginger in a saucepan over medium heat and cook for 2-3 minutes or until the butter is melted.

Stir through the sifted icing sugar and pour immediately over the slice. Refrigerate for about half an hour, then sprinkle over the pistachio topping.  Place back in the fridge and leave for about an hour or until the icing is set.

Cut into squares or slices – whatever size you want, I won’t be watching.

Slightly adapted from a basic ginger crunch recipe from Donna Hay

Pear & Walnut Gingerbread Cakes

When someone asked me for a recommendation for a dessert recently this one tripped off my tongue with no hesitation.  Spicy gingerbread, pears and warm butterscotch sauce are just the perfect combination for a winter pudding. I’ve been making this one since I first discovered it in Cuisine magazine seven years ago. 

After passing the recipe on to said friend, I then hankered to bake it myself.  That said, there was no foreseeable need for a large cake in our mini-household of two.  So I fell back on my tried and trusty Plan B – make smaller cakes!  The beauty of this was that those not consumed immediately are ready in the freezer for those days when I can’t resist something sweet with coffee (every day, then?).

The recipe given is for the entire cake and I urge you to make it whole.  The finished cake looks amazing with a circle of halved pears drizzled with butterscotch sauce.

However, if you want to make the smaller cakes, use lightly greased friand or cupcake tins.  I halved the recipe (and used one pear instead of three) and instead of creaming the first portion of butter and sugar to line the tin, I creamed all the butter and sugar (without adding any extra ingredients at this first stage) and dropped in about a teaspoon to line each friand mould. Into each tin, I placed two slices of pear. I omitted the walnut halves completely.  I then added the remaining ingredients (including the walnut pieces) to the creamed butter and sugar and continued as per the recipe stated.  I cooked the cakes for about 20 minutes.  Just test them by pressing lightly on top with your fingertips or inserting a cake skewer in the centre.  The halved recipe made about seven little cakes.

And as for the butterscotch sauce - who could resist it?  Well apparently I could after I failed to make it properly on this occasion.  I think I may have overcooked it as it hardened immediately when it was poured over the pudding.  Resembling wax drips from a candle I was then able to lift it off completely, looking like a toffee-coloured, plastic mould.  Oh well, fortunately the cakes were just divine even without the sauce.

Pear & Walnut Gingerbread Pudding with Butterscotch Sauce

Serves 6-8

210g butter

250g muscovado sugar

3 ripe pears, peeled, halved & cores removed (with a melon baller if you have one)

6 walnut halves

2 eggs

2 tablespoons treacle

250g flour

1/2 cup walnut pieces

1/2 tsp baking powder

2 tsp bicarbonate of soda

1 tbsp ground ginger

1/2 tsp each ground cinnamon and cloves

150ml warm milk

Preheat the oven to 175°C.

Cream 60g of the butter and 90g of the sugar and spread over the base of a 24cm-diameter cake tin.

Place the pear halves, core side down, on top of the creamed butter and sugar. Dot the walnut halves in between the pear halves.

Cream the remaining butter and sugar then beat in the eggs and treacle. Stir in remaining ingredients until well mixed but do not beat. Pour the mixture over the pears and walnuts.

Place in the oven and bake for 50-60 minutes or until you can tell the pears are tender when a skewer slides easily through a pear half to the bottom of the tin and the middle of the pudding batter is cooked.

Serve with the hot butterscotch sauce and a dusting of icing sugar.

Butterscotch sauce

240g caster sugar

240g brown sugar

2 tbsp golden syrup

250ml cold water

1½ tbsp butter

½ tsp vanilla essence

Put the sugars, golden syrup and 150ml of the cold water into a saucepan and bring to the boil, stirring to dissolve the sugars and syrup.

Once boiling, stop stirring and boil until a little dropped into a glass of cold water forms a soft ball (5 minutes).

Remove from the heat, add the butter, the remaining water and vanilla and mix well, but do not beat.

Cool. It will become quite hard and crystallize once cold.

Just before serving, bring to the boil to melt and dissolve any sugar crystals.

Recipe from Ray McVinnie

Cuisine magazine Issue 111, July 2005

Soft-centred Chocolate Puddings

I don’t know if it’s the colder weather but something is bringing on my constant hankering for things sweet, particularly those of the dark chocolate kind. 

Unusually for me, when I arrived home from work I dove straight into the pantry and set to work.  No guilt feelings about “spoiling my tea” – a refrain from childhood which has stuck with me.  I wasn’t in any mood for guilt trips today.  Dessert was coming early.  There were cravings to satisfy.

Not much more than half an hour later I was consuming one of these little beauties.  Not before the obligatory photo shoot though - hurried due to the impending natural shut down of light (and the fact that I just wanted to eat one!).

I first came upon these at a friend’s house when a guest brought along all the required ingredients and set about rustling these up, employing whipping assistants (no, really!) and effortlessly presenting the puds in pretty pastel ramekins of different shades.  Glorious.

So here they are – impressive yet simple.  Serve them with single or whipped cream if you like but they tasted just fine on their own.  Craving satisfied – tick.  For now…..

I'm submitting these for Sweet New Zealand.  This month the very lovely Sue from Couscous & Consciousness  will be hosting.  More details here - check out the entries from 1 July.

Soft-centred chocolate puddings

Serves 4

200g (7oz) good quality dark chocolate, chopped

100g (3 ½ oz) unsalted butter, chopped

3 eggs, lightly beaten

115g (1/2 cup) caster sugar

2 tbsp plain flour

Preheat the oven to 200°C (400°F).

Place the butter and chocolate in a heatproof bowl set over a saucepan of simmering water (make sure the water does not touch the bowl).  Stir until just melted.

Mix the eggs, sugar and flour in a bowl until just combined.  Gradually pour in the chocolate mixture, stirring all the time.

Pour the chocolate mix into four 1-cup size (250ml) ovenproof ramekins and place on a baking tray.  Bake for about 15 minutes until the edges are set.

Dust with icing sugar – or don’t.  It’s up to you.

As easy as that.

Raspberry Lamingtons

I confess that for years I have failed to understand the appeal of lamingtons.  Lamingtons (popular in New Zealand and Australia) are pieces of sponge cake, dipped in jelly (or chocolate), coated in coconut and topped with whipped cream and raspberry jam.

It so happens that my experience of them has always involved those that arrived at morning teas on black plastic trays with transparent plastic covers.  Yes, you get the picture - they were shop-bought.

Now that old-fashioned baking is trending as retro, home-made (or café-made) lamingtons are popping up everywhere and I’m beginning to understand. In their purest form, they are transformed into something lighter, fresher and tastier. Less stodge, more delicate. I found myself thinking these actually taste quite good.  So finally, I made some myself.

I'm not going to say I'm a complete convert but I am no longer avoiding them, so long as I know they are homemade.  And they are such pretty little things with their pink, sprinkly coats topped with whipped cream and jam.

Raspberry Lamingtons

Sponge

115g butter, softened
150g caster sugar
2 eggs
180g flour
1 tsp baking powder
115ml milk
1 tsp vanilla

Jelly

1 packet raspberry jelly crystals
1 1/4 cups boiling water

Toppings

2 cups desiccated coconut
¾ to 1 cup cream, lightly whipped
1/3 cup raspberry jam


Preheat the oven to 180 degrees C.

Line a 20cm square tin with baking paper.

For the sponge, cream the butter and sugar until light and fluffy.  Add the eggs one at a time.

Combine the flour with the baking powder and combine the milk with the vanilla.  Add the flour mix and the liquid mix alternatively into the creamed mixture.

Spread into the lined tin and bake at 180 degrees C for 20 minutes.  Leave to cool.  Once the sponge is cold, cut into squares.

Make the jelly according to packet instructions (I used jelly crystals) and set it partially until it is the consistency of egg whites.

When the jelly is about the right consistency, freeze the squares for about 15 minutes (this will stop them getting all crumbly when you dip them in the jelly).

Dip each square evenly into the jelly, then dip in the coconut and leave to set.

When ready to serve, make a score across the top of the squares with a knife and spoon or pipe in a good dollop of whipped cream.  Dot with a teaspoon of raspberry jam.