Chocolate, pear & vanilla tart

One year has passed since I held my daughter for the very first time.
One year since I became a mother and learned the real meaning of true love.
One year filled with more happiness, fatigue, love and amazement than the twenty five before it.
For me, this year has passed much too fast.

Each day I try my best to lock every moment I spend with her safely in the vault of my heart. For I know that soon, the particular squeal she makes when I 'find her' will disappear. And the way she smiles so proudly as she hands me whatever crumb, coin, paper remnant she has found on the floor will soon fade away. For she will never be as young as she is today, and with each day that she changes, some things are lost to make way for the new.

But today, which never held any significance to me,  is now so utterly precious since it became the day my daughter was born.

Although you will not read this dearest daughter, I want to wish you a wonderful birthday. I wish that life will give you more happy birthdays than you can dream of, each one more magical than the last. I wish that I will be there to share them with you and to help you blow out your candles until you can do it yourself. And most of all, I wish that one day, you will love someone as much as I love you.

Happy Birthday Valentine

xx

Chocolate mousse & caramel tarts

Life is full of so many magical things. One particular joy I had the pleasure of experiencing recently was the beaming smile of a friend's child. One look at his cherubic face, lit up brighter than the evening star, and I was grinning ear to ear, filled with warmth and love. I wish my smiles were as pure as those of babes. Being around children helps to remind you of the multitude of possibilities of happiness. I have seen little ones giggle with glee at the sight of a funny face, or laugh hysterically at the sound of paper being torn in two. Joy in the little things, that's the key to happiness.

One of life's small pleasures is chocolate. Even my husband marvelled recently at its ability to induce bliss from the moment it begins to melt on your tongue, 'no other food has that effect on me' he said in between mouthfuls of cocoa goodness.

"Other things are just food. But chocolate’s chocolate." - Patrick Skene Catling

I couldn't agree more.

Excuse the ganache in this shot, the ugliness is thanks to some clingwrap and refrigeration.

 

ease: 3/5.
prep time: 2hours & 30mins for the pastry to be ready.
cooking time: 4hours to chill caramel, mousse and ganache.
total: 6hours & 30mins.

taste: 3.5/5. Ooey gooey fluffy chewy with a little crunch as well.

The mousse was fluffy and luxurious whilst the ganache was rich and fudgy. I think I took the caramel a whisper too far as it edged towards a slight bitterness, and to be able to stand up against the chocolate you need that sweetness instead. The pastry was nice and crumbly and overall it was a pleasant dish, but for some reason it just didn't 'knock my socks off'. Perhaps too many layers of sweetness without a spice or some contrasting flavour? I really don't know why I didn't love this more.

would I make it again: No - too time intensive for me without a big enough payoff.

recipe: http://www.citrusandcandy.com/2010/03/chocolate-and-caramel-mousse-tart.html

Raspberry & creme fraiche tart with lavender honey

I have watched the clock tick over as I sat here wondering how to begin. A long absence has spun cobwebs in my brain and remembering how to write and how to begin feels like learning to walk after months spent in bed; incredibly foreign and daunting.

Perhaps I should start by way of explanation; I was not the cause of the extended break in transmission, rather an error on behalf of our internet provider is where the blame solely lies. What was meant to be two weeks without the information highway whilst we upgraded our plan, turned into over six weeks, making me feel as though I was shut away in some cabin in the middle of nowhere, against my will.
At first I struggled with the lack of email, weather checking, blog reading and Facebook updates, but eventually, as with everything, I became accustomed to my technologically-reduced life. So accustomed in fact, that when my husband informed me the internet had finally been restored, it didn't even cross my mind to check my email, as I couldn't even remember I had one as I had instead kept in touch with friends and family by phone only for those six weeks. I had to rack my brain to remember which sites I liked to visit and what I needed to perhaps, catch up on.

Which also explains my tentative return to blogging, attempted only after my husband asked me, 'so when are you going to start blogging again?'

So I have begun with a recipe that I made and photographed during the pre-blackout era, and I will endeaveour to get back into the swing of things and resume my regular weekly posts as well as catching up on all of the lovely blogs I follow as quickly as possible.

Have you taken a break this year, whether voluntary or due to circumstance?

Raspberry & creme fraiche tart with lavender honey
adapted from Epicurious.com

For crust:

1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
100g cold unsalted butter, cut into 1/2-inch cubes
1 large egg

For filling:

200g cream cheese, softened
3/4 cup crème fraiche
3 1/2 tablespoons lavender honey
4 cups raspberries

Make crust:
Pulse together all crust ingredients in a food processor just until mixture resembles coarse crumbs. Put tart pan on a baking sheet and press dough evenly onto bottom and up side of tart pan with your fingertips. Chill shell, covered, on baking sheet until firm, about 30 minutes.

Put oven rack in middle position and preheat oven to 170°C. Line shell with a buttered sheet of heavy-duty foil (buttered side down) and fill shell one third of the way up with pie weights.

Bake (on sheet) until edge is pale golden, 20 to 25 minutes. Carefully remove pie weights and foil, then bake until edge and bottom are golden, about 20 minutes more. Cool completely in pan on a rack.

Make filling:
Beat cream cheese in a bowl with a handheld electric mixer at high speed until smooth, then add crème fraiche and 1 1/2 tablespoons honey and beat until combined well. Spread filling evenly in shell, then top with raspberries. Heat remaining 2 tablespoons honey in a very small saucepan over moderately low heat, stirring constantly, until liquefied, then drizzle over raspberries. Serve with additional melted honey on the side.

ease: 4.5/5.
prep time: 38mins.
cooking time: 30mins for pastry shells.
total: 1 hour & 8mins.

taste: 3.5/5. Fresh & simple with a touch of luxury.

I chose to add all the honey to the cream mixture (which I doubled - also used equal parts creme fraiche to cream cheese). Despite using a lavender honey I couldn't really taste the lavender, instead I would sprinkle lavender buds to increase the lavender flavour if you wish.
I made four mini tarts. I did find that the crust was a little on the tough side and I had to use some force to cut into it. Aside from that the fresh, tart raspberries work well with the sweet, luxurious cream and buttery crust.

would I make it again: No - although the flavour combo is lovely, hubby isn't a fan of tarts unless they are super amazing.

recipe: http://www.epicurious.com/recipes/food/views/Raspberry-Creme-Frache-Tart-with-Lavender-Honey-235494

Marinted feta, zucchini, pea & mint tarts

Despite the lashings of rain punishing my bedroom windows, the air was too laden with moisture to sleep with even the slightest covering of thread. And although I do not like to slumber in only my unmentionables without a sheet to offer some modesty, I had to neatly push it aside, unlike my husband who preferred to violently kick his covers off and force them to the end of the bed in a tangled mess. We are certainly opposites when it comes to sleeping styles. I barely move once I find a comfortable position, normally curled up on my left, and stay put without emitting even a peep, my beloved, on the other hand, thrashes about wildly for a good half hour or so before passing out in the most visually uncomfortable looking positions whilst muttering all sorts of nonsensical jargon with the occasional arm going rogue and whacking the headboard, or sometimes even my face...but onto my point.

On sticky, humid nights I find I wake up worse for wear and that the days seems to weigh me down with their heavy air leaving me with a sheen of glistening sweat that never seems to evaporate. Once the evening shade is drawn and our tummies yearn for their last meal I can barely muster enough energy to think about what to make, let alone making it. It's nights like these you want something, quick, light and easy. So thank God for recipes like this one.

Marinted feta, zucchini, pea & mint tarts
(serves 2)

1 sheet ready-rolled puff pastry, slightly thawed,
2 small zucchini, cut lengthways into thin ribbons using a vegetable peeler
2 spring onions, thinly sliced
1/2 cup (70g) frozen peas, thawed on paper towel
100g Marinated feta
1/4 cup mint leaves, roughly chopped
Extra virgin olive oil, to drizzle

Preheat the oven to 220°C. Line a tray with baking paper.

Place the puff pastry on the prepared tray and prick all over using a fork. Place in the freezer until ready to use. Place a baking sheet or a pizza stone in the oven to heat.

Add zucchini, onion and peas to a bowl, and season with black pepper.

Remove the pastry from the freezer and divide the zucchini mixture between pastry rectangles, leaving a 1cm border, then top with pieces of feta. Remove the baking sheet from the oven and transfer the baking paper with the tarts to the hot baking sheet. Bake the tarts for 15-18 minutes until the pastry base is crisp and sides are golden brown.

Scatter with mint and drizzle with a little olive oil. 

ease: 5/5.
prep time: 5mins. I did not include the eggwhite from the original recipe, it wasn't necessary.
cooking time: 13mins.
total: 18mins.

taste: 4/5 - the perfect light dinner on a Spring evening.

On nights when the air humidly clings to me like a toddler wanting attention, slaving away over a volcanic stove becomes something to dread. But what to do when your tummy is grumbling and you can't spend another night eating take out? This recipe is the solution. I spent all of five minutes tossing the veggies into a bowl (yes, I used frozen peas) before sprinkling them onto a sheet of puff pastry and then popping it into the oven. Before the commercial break came they were already gloriously puffed and the cheese just beginning to liquefy and singe. Despite the ridiculously short amount of prep and cooking time, these babies weren't short on taste. If I was to take a bite out of Spring I'm pretty sure this is what it would taste like. The vibrant mint, sweet peas and cool zucchini gave the dish a wonderful freshness and vitality and paired beautifully with the creamy, tangy goat's cheese (I always use this Meredith Dairy Marinated goat's cheese in case you were wondering, and no, I am in no way affiliated with them, I just love me some of their cheese :) and the crunchy savoury pastry. I have made these twice in the last two weeks alone when the weather has steamed up my kitchen more than the car Jack and Rose were getting busy in.

would I make it again: Yes - already have.

recipe: http://www.taste.com.au/recipes/3890/persian+feta+zucchini+mint+tarts

White chocolate, honey & goat's milk tarts

I awoke to a lilac glow gracefully stretching her ballerina legs through the part in the curtain. Only the corner of the room shimmered in the pre-dawn light, the rest remained untouched in their sullen grey. I rubbed the dream-sleep from my eyes and deftly snatched my phone, I have always been able to transition from sleep to a functional waking state within seconds of my awakening, unlike my husband who remains in a hazy trance until lunch time...

The clock flashed 6:03am, nine minutes until dawn was expected to arrive. I turned to my beloved, his mouth slightly open, his face frozen in a dream somewhere, some-place. It's wonderful to watch people in this restful state, between worlds, the seriousness and weight of being an adult hidden away. I always stare in wonder at how innocent and child-like my husband seems when he slumbers. I almost prefer him this way...

I touched his face tenderly with the back of my index finger, tracing the contour of his cheek bone. His eyelashes fluttered briefly from my caress but it did not interrupt his repose. I slid out of the bed and slipped on my robe to stop the morning chill from piercing my warmth with its cold tendrils. After feeding the birds, who seemed to have risen even earlier than I, most likely in their quest to catch the worm, I searched for something to make my husband. I wanted it to be akin to dreaming, to make his transition to alertness gentler. If I had to choose a food that symbolised the Land of Nod it would have to be milk and honey; as comforting as sleep's embrace.

The image of this dish alone spoke softly of children's dreams and feather-light kisses. And so this is what my dearest awoke to...

ease: 4/5.
prep time: 1 hour & 30mins.
cooking time: 35mins.
total: 2 hours & 5mins.

taste: 3/5. For the sweet tooths.

There was no tart nor tang nor deep chocolate depth to break up the silky sweetness of the honey, milk and white chocolate trio. Although they offered different shades of sweetness, it was all too 'one note' for me; I need some discord to add interest.

Flavour aside the texture was wonderful and the crust added the perfect 'toughness' for the delicateness of the dish.

would I make it again: No - too 'goodie goodie' for me I am afraid.


recipe: White chocolate, honey & goat's milk tarts

Fennel, onion & goat's cheese tarts

This week has been quite the Twilight episode.

If you live in Australia, you no doubt heard about Melbourne's exciting encounter with a super cell storm - I, like almost all Melbournians, have never seen anything quite like it. I was fortunate enough to get home a mere five minutes before the skies turned a midnight black and everything became silent - and not that 'all is calm, all is right' silent, that eerie 'something terrible is a-comin' silent. It wasn't long before a strange helicopter whirring sound enveloped everything and then BAM. A huge ball of ice hits the kitchen window. BAM. Another smashes into the roof. BAM. BAM. BAM. BAM. BAM. You get the picture. Most of the hail was passion-fruit-sized and it's destructive fury was indescribable.

The entire CBD was in knee deep water and snow, every street closed down, every tunnel and most highways. Large building roofs collapsed, shopping centres flooded and it even began to rain inside cinemas. It took over 10 hours before people could drive home, if their cars hadn't washed away or been punch-holed that is. Truly freaky stuff.

Well that was on Saturday, and it's now blue skies and sunshine all the way. You gotta give Melbourne Weather a hand, he keeps it fresh.

ease: 5/5.
prep time: 1 hour (includes chilling time).
cooking time: 30mins.
total: 1hour & 30mins.

taste: 4/5. Crusterific!

Surprisingly, what I loved most about this dish, was it's perfect crust. I don't think I will use any other for savoury tarts from now on it was that great.

The filling is subtle, I was actually hoping for a stronger aniseed flavour from the fennel, but it strolled modestly with the onion and egg filling, all taking equal flavour portions. The goat's cheese should be mild, I went for a slightly more pungent one and it added too much bitterness to this delicate tart - something creamy and slightly salty would be perfect. Hubby loved this more than I did.

would I make it again: Yes.


recipe: Fennel, onion & goat's cheese tarts

Aria Chocolate Tart

Well, hello again March, it's been far too long indeed.

I won't deny it - my song belongs to the late summer breeze and turning leaves that is the beginning of Autumn. To me, March is a collection of the best moments of the previous Seasons - Summer's gentlly warming touch, Spring's painted bouquet, and Winter's invigorating zephyrs. My heaven would be a year of March's.

Month-infatuation aside, I also get excited when it's bounty of beautiful Autumnal produce arrives. Yes, my beloved Nectarine's will slowly bid me farewell, but to help fill the void are Brilliant Berries, Fleshy Figs, Charismatic Corn and Put-me-at-ease Pumpkin to name a few.

I scurry about digging up Autumn recipes to place in my cooking basket, ready and waiting. Whilst I was selecting which ones would make the cut, I needed something to make this week, something special. I saw this tart on Masterchef and wondered if it could defeat the Triple Chocolate Praline Tart that has more requests than any other dish but takes a touch too long to make on the day.

Spinach, feta & tomato slice

Public holidays, wonderful things really.

Whilst hubby and I love our Sundays, having only one day each week to indulge our own interests without even a thought of work sometimes isn't enough. And that is what makes public holidays all the more sweeter.

This particular one happens to be a Melbourne only holiday - the grand Melbourne Cup. Whilst many don their best frocks to see the horses up close and personal, or head down to the local TAB to place bets, or even visit a friend or family for the Aussie tradition of a good old BBQ complete with pulling a horse's name out of a hat for a fun $2 house bet, hubby and I decided we would do what we needed most - absolutely nuthin'.

No visiting, no driving, no changing out of our pyjamas. Home bound we will be. I will most likely use this time to teeter around the kitchen, making something or other, followed by a thick novel, first words yet unread. Hubby will no doubt be on the Xbox, catching up with his 'old friends' with perhaps an afternoon stroll with the dog to stretch his game legs.

Yes, public holidays really are wonderful.

ease: 5/5.
prep time: 35mins til ready to go into oven as a whole.
cooking time: 35mins.
total: 1 hour & 10mins.

taste: 4/5. Simple but strewn with flavour. The flaky pastry gives way to iron-rich wilted spinach woven between strings of melted cheese and morsels of sweet tomatoes that must be eaten with caution lest their piping hot pulp burn your taste buds.
I sometimes worry tarts like these will be overwhelmingly eggy or rubbery - this is neither. The egg merely provides the base upon which the vegetables and cheese leap off to sensitively tantalise your taste buds.
I used slightly less spinach and a couple more tomatoes. I also blind baked my tart with pie weights.

would I make it again: Yes.

recipe: Spinach, feta & tomato slice - Good Taste - November 2009, Page 63

Lemon, Poppyseed & Yogurt Tart

This weekend was stuffed liked a stomach at a 12 course degustation.

Apart from our work hours on Saturday we also managed to squeeze in shopping, errands and another visit to my grandmother Sofia's house for more recipes from her kitchen (results coming soon). Luckily we were blessed with copious amounts of sunshine and an extra hour of sunlight thanks to daylight savings to get everything done.

This tart was meant to be eaten on Sunday, but as its particular recipients were not attending Sofia's kitchen part II, I stored what I had begun to assemble in the fridge and rescheduled its baking for the following day.


This morning 8:50am truly felt like 7:50am and I was a little sleepy eyed and wobbly on my feet (you might think a 8:50am wake up is late, but I realise that once the tiny stomping of feet come along I will never be able to sleep in anywhere close to 8-something, so I am enjoying it while it lasts).

After driving my husband to work I spent a good hour or so nibbling through a bowl of yoghurt and home-made muesli pondering what I should do today as I caught up on a weekend's worth of blogs. During my regular opening of the refrigerator door, I spied with my little eye a half-made, postponed tart desperately waiting to be made. It might not have been intended for my tummy, but in 45mins it would very well be heading there.

ease: 4.5/5.
prep time: 1 hour & 30mins (includes chilling and thawing time).
cooking time: 45mins.
total: 2 hours & 15mins.

taste: 3/5. This tart was originally baked for my gluten-free in-laws,however they cancelled their visit and it was left for me and my sugar-loving husband to eat.
I am not a fan of the texture of rice flour, I find it too 'gritty' so the base wasn't to my taste at all. Whilst the light, airy filling was pleasant, I would have loved more lemon, and probably more sugar for my sweet tooth. For a very healthy dessert it is lovely, but I love my naughty treats so I didn't enjoy this as much as people who actually have a gluten-free diet probably would.

would I make it again: No - I have plenty more gluten-free recipes to try that I might love as well.

recipe: Poppyseed, Lemon Yogurt Tart, the French way

Walnut & Armagnac tart

Doorbells frighten me.

The shrill, penetrating racket of a doorbell makes my spine tingle. It might seem like a weird phobia to you, but to me a doorbell signals that someone is actually standing on my doorstep, most likely peering in through whatever crack they can in their efforts to spot a moving figure.

I was 14 years old when I discovered my phobia. 'Why so old?' you might ask. Well before that particular age, to even get to my front door you first had to be let in through the steel door on our 7ft tall solid concrete fence. The doorbell, which was connected to a video monitor that allowed you to see who exactly was on the street, ringing your bell, merely signified that I had to press a button, whilst still indoors, to unlock the street door. After that they had to walk up 10 large steps to get to our actual front door which I would then unlock and open. If someone I didn't know rang our doorbell, I would be able to see them, via monitor, without them seeing me at all, and I could easily ignore it and go on with what I was doing, happily knowing that there were TWO doors separating us. I felt safe and I was phobia free.

Then we ended up moving (which we did frequently during my teenage years) and we no longer had a fort-knox style house that kept people comfortably away. The first time I was home alone and the doorbell rang I almost gave myself a heart attack. I couldn't get to the door to see who it was, without the person at the door seeing me (there was an extremely large rectangular window beside the door which never got a blind *thank you mum and dad for mocking my phobia*). Thus I would try to crawl to another room (and yes I actually crawled) which allowed me to sneak a peak through a window to see who was there.

I still do this whenever the doorbell rings when I am not expecting anyone; I stealthily creep towards it like a cat to a mouse, and then try to catch a glimpse undetected before unlocking the door. Even when I am expecting someone, I will wait by the front window so that I can see them coming and open the door before they arrive. Doorbells = panic attacks.

I only realised today that with my husband at work all day, should the doorbell ring, I will have to answer it everytime. Maybe I will get used to the sharp, piercing sound and not feel like hiding under my blankets. And perhaps I will learn to not be as shy (which is where this phobia probably stems from), as it does hinder me somewhat socially.

As you know, I have been spoiling my husband this week, I tell him it is simply because I love him, but truthfully, I want him to realise how wonderful it is being around me 24/7 so that he won't want to stay back at work; being at home = yummy food (and awesome company :). Today I used some of the Armagnac that was purchased for yesterday's Chicken dish to make a simple tart to go with creamy vanilla ice cream.


ease: 4.5/5.
prep time: 1 hour & 40mins (to blind baking stage).
cooking time: 30mins.
total: 2 hours & 10mins.

taste: 3.5/5. The Armagnac really stars in this tart. The first taste you get is that deep, alcohol which eventually evaporates to the crunchy walnuts, plump raisins (substitute for muscatels) and slightly chocolate-y crust. You don't really taste the custard-like filling which is really weird .
I made one tart rather than 6 individual ones and I did not have enough filling, even when I added 40ml Armagnac to the filling mixture (which may have increased the Armagnac taste further).
I didn't make the ice cream to go with it, but I have a feeling it may have improved the overall taste of the tart. It does seem a little 'lacking' on its own.

would I make it again: No.

recipe: Walnut & Armagnac tart

Dark Chocolate Tart with Gingersnap Crust

Photo taken when tart was cold from refrigeration - when warm the chocolate looks like mousse.

Where have I been? Five days since my last post is quite a stretch for me, I like to post regularly, daily if possible as I am always churning something out of my kitchen so the chances of one being lucky enough to have it's photo taken is quite good.

The lack of posts has been due to the lack of enjoyment in my food lately. My blasted digestive system is not playing ball with me at the moment. I haven't had much of an appetite, which for me is absolutely horrible as I love to feast.

My stomach is still quite grumpy, but that hasn't stopped me from making something sweet for Father's Day. I could not simply have my father over for tea without offering him something to glide his fork through in between sips. To counter the tummy aching effects the chocolate would no doubt cause me, I found a recipe that included ginger, which for me is an effective digestive aid that settles my tummy and satisfies my appetite.

Blood test results should be back soon, I hazard a guess that I might be lacking in some trace mineral or perhaps my refined sugar intake is just too high. I may just have to limit myself to making one sweet, not-so-healthy treat per week *sigh*.


ease: 5/5.
prep time: 10mins.
cooking time: 30mins.
total: 40mins.

taste: 4/5. This tart is to be eaten warm or at room temperature. It is lusciously thick and densely mousse-like in texture and only the purest of creamy chocolate in taste. The crust juxtapositions this by being incredibly crunchy, crumbly and with a ginger kick. I did find however, that the crystallised ginger almost overpowered the chocolate, and most definitely smothered the crust's subtlety. I love to eat chunks of the sugared rocks, but with this they are a little too rough in their robustness.

would I make it again: No - and only because I feel that the Triple chocolate praline tart has simply ruined me for any other chocolate tart.

recipe: Dark chocolate tart with gingersnap crust

Banana & blueberry tarts

Freshly washed bed sheets are magical.

Slipping in between soft, crisp cool sheets fills me with joy, overwhelming satisfaction and comfort. As you can tell I find happiness in small things; I don't need rainbows and fireworks (although they are a turbo boost of happiness) to be chipper, I can be blissfully happy burrowing into my bed or waking up to a stream of sunshine misting my room with golden rays.

Whilst I may overall, be in a state of contentedness, my life is more frequently peppered with moments of happiness rather than pockets of negativity. On the whole, I think my state of mind tips the scale towards optimism. It's hard to stay angry or glum when being nuzzled by your dog or seeing a happy bird singing through the kitchen window.

On those days I wake up with a smile and a Disney-esque effervescence that would put most cartoon princesses to shame, I try to wring as much out of it as I can as you never know how long it will last. Today, after some light cleaning, I decided to pass on some of my cheer to my boys by making them an unexpected sunny treat as a tribute to a gloriously sunlit day.


ease: 5/5.
prep time: 8mins.
cooking time: 10mins.
total: 18mins.

taste: 3.5/5. The puff pastry gave the tart a lack of substantiality. The sweet bananas went beautifully with the tart, juicy blueberries but when eaten with the ice cream it turned into a soggy nothing- it wasn't filling in the slightest. Afterwards I tried one on its own once it cooled down and it was much better as the pastry had firmed up, hubby actually wanted more.

Watch as they cook - the recipe states 15mins but after 10 they were burning.

would I make it again: No, these were a little too light for me.

recipe: Banana & Blueberry Tarts

Triple chocolate praline tart

Do you ever have those days where you say, to hell with it, I'm going all out?

Well today I was feeling decadent, and decided that for dinner with my family I would make rich, creamy, over-the-top foods, sure to satisfy your taste buds and no doubt expand your waistline. My kind of food :). To follow a Cauliflower Pecorino soup (highly recommended) I thought what better than a TRIPLE chocolate tart - you can never have too much of a good thing.

I apologise for the photos but as you can imagine, everyone dived into this and I had to take photos of the remnants that managed to survive the next day. As a whole tart it really is gorgeous looking, the chocolate ganache topping is super shiny (obviously without the cling wrap marks in the photos). To make it a little snazzier you could probably put a little gold leaf in the center.


ease: 3.5/5. Takes a long time.
prep time: 2 hours & 35mins - to the blind baking stage.
cooking time: 5 hours - they recommend 1 hour for the final chilling stage but after 2 hours it still wasn't set, I would probably recommend 3 hours.
total: 7 hours & 35mins.

taste: 5/5. Oh My God - this tart is freakin' divine! Everyone loved it, as they would. It is a chocolate lovers dream. The bitter chocolate crust is like a cookie in texture, it gives way to crunchy, hazelnut toffee milk chocolate center which melts on your tongue upon impact, and then the bittersweet ganache topping comes in and brings it all together. It is the sort of tart you keep making trips to the fridge for. Well worth the HUGE amount of chilling time.
I made the following modifications:

• I used Lindt milk chocolate
• I did not bother to roast and skin the hazelnuts
• I used a raw cocoa (could not find Dutch process)
• A side note: my crust was a little dry and crumbly, but I kept it as written.

would I make it again: Do you need to ask?

recipe: Triple chocolate praline tart

Kaffir lime & coconut tart

After a visit to one of my favourite restaurants, Persimmon, I felt inspired to tackle a dessert that takes more than an hour to make.

I have had this recipe bookmarked for such along time, but the amount of eggs alone has always deterred from making it. Well today was the day and although it was time consuming, it wasn't that difficult.

A word of warning, I layered baking paper on the bottom of the pan but not on the sides. When I tried to remove the tart from the pan the crust had completely stuck to the non-stick sides and it fell apart. So I apologise for the crummy pictures, to see a better end result check out the recipe link, the tat looks quite lovely.


ease: 3.5/5. Be prepared to be standing over the stove for a while.
prep time: 39mins.
cooking time: 30mins
total: 1hour & 9mins.

taste: 3.5/5. The lime butter is lovely; really citrusy and decadent, but also quite rich. The coconut macaroon crust works beautifully, the little slices of kaffir lime fill your mouth with the powerfully perfumed taste of lime. I do think flaked coconut would have made a nicer crust, I just couldn't find it. This got scored lower because it is soooo very rich, unless you are feeding lots of people with it I doubt you will finish it.

would I make it again: No, just too many eggs considering I pay over $10 for 12 which make it incredibly rich.

recipe: http://gourmettraveller.com.au/kaffir_lime_and_coconut_tart.htm

Tomato, feta & basil quiche

The trees are shaking their leaves angrily whilst the rain drums down onto the concrete. Weather like this makes me want to hibernate...it also makes me hungrier.

I was going to make a classic salad of feta, cherry tomatoes and basil, but it felt too summery for today's weather, I needed something warm and cheesy. So I turned my salad into a quiche. As I was not planning on making this today I made a few errors, like forgetting to put the cheese on the bottom, so I put it on the top. I also did not bother to bake for as long as directed - I halved each baking time and used 4 single tart pans.

Before this home I never really had a garden with flowers. So far through two seasons there has been an abundance of flowers and I have taken an abundance of pictures. I don't know the names of most them (due to my genetic lack of a green thumb). Once I get a better camera I will probably take some better pictures, but for now they will have to suffice.


ease: 3.5/5. You have to bake twice.
prep time: 30mins to blind bake and make filling.
cooking time: 20mins. My four little tarts were cooked in this time.
total: 50mins.

taste: 3.5/5. Not bad, the fresh ingredients on the top make the dish. I also sprinkled some balsamic on it as it was a little dry.

would I make it again: No.

recipe: http://au.lifestyle.yahoo.com/b/better-homes-gardens/8619/tomato-feta-and-basil-quiche/

Yoshi's 10th Bday!

It was Yoshi's Bday today and we had Dad and Anthi over - tomorrow Mum and Dominic will be over so the lucky doggie gets a two-day celebration. I made him a doggie cake out of small dog biscuits. For the adults I made a Rhubarb Cream Tart.

Ease: 3/5. A little time intensive as you have to wait a while for things to cool before you can assemble and then chill again.

Taste: 2.5/5. I didn't enjoy the rhubarb with the creamy base - don't think the flavours worked well together; would have been better topped with strawberries. The others liked it but I didn't even finish my slice.

Would I make again: No - because I wouldn't eat it.

Recipe here: http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=4043