Happy Easter
Posted: March 26, 2013 Filed under: Getting Married | Tags: chocolate, easter, eggs, recipe, tart Leave a comment
While the kids hunt the garden for hidden Easter treats and unwrap brightly coloured chocolate filled eggs, we’ve got the perfect recipe for an adults only Easter indulgence that’s easy to make yet beautifully rich in flavour.
When we think Easter, we think dark, rich chocolate, roasted nuts, rich caramels, candied peel and creamy liqueurs. Here we share one of our favourite chocolate tart recipes that blends the perfect amount of chocolate with beautifully flavoured liqueurs.
Like our guru Stephanie Alexander says, the only way to enjoy chocolate is by having not too much, not too often and only the very best quality.
Enjoy and Happy Easter from all of us here at Katering.
Easter chocolate tarts
12 x 10cm ready made tartlet shells
1 ¼ cups thickened cream
225g good quality dark chocolate, finely chopped
2 eggs, beaten
12 mini easter eggs
Gold leaf
Double cream to serve
Preheat oven to 160C. Place the tartlet shells on a baking tray lined with baking paper.
Heat cream in a small saucepan over medium heat until just comes to the boil. Add the chocolate and stir until melted and well combined. Place the eggs in large jug, gradually whisk in the melted cream. Pour into the tartlet shells and bake for 10-12 minutes or until just set. Sit an easter egg on top and set aside to cool. Top with gold leaf.
Spike your cream with 2 tablespoons Kahlua or Frangelico for an adults only treat.
Stone Fruit Crostata
Posted: March 12, 2013 Filed under: Getting Married | Tags: cooking, entertaining, fruit, recipe, summer Leave a comment
What better to way to use the last of summer’s stone fruits than to make a homemade crostata. The perfect summer dessert for a family dinner or when entertaining, this dish celebrates all that we love about summer in Sydney – fresh, light and full of flavour.
Finding some rare spare time over the weekend, Kate used her favourite crostata recipe to create a beautiful Sunday night treat. Her tip, use plenty of fruit and be light on the pastry so that the filling spills through the centre. We share her famous recipe with you below.
Stone fruit crostata
Makes 6
Pastry
1 ½ cups plain flour, sifted
125g chilled butter, chopped
1 tb caster sugar
1 tb finely grated lemon rind
1 tsp ground cinnamon
pinch salt
1 tb ice cold water
Filling
2 plums, stoned and cut into thin wedges
2 peaches, stoned and cut into thin wedges
2 nectarines, stoned and cut into thin wedges
150g raspberries
½ cup caster sugar
1 cup fresh bread crumbs
1 tb finely grated lemon rind
1 tb caster sugar
½ cup roughly chopped raw almonds, toasted
1 egg, whisked
2 tbs demerara sugar
Place the flour and butter in the bowl of a food processor and pulse until fine breadcrumbs, add the sugar, lemon rind, cinnamon and salt and pulse until just combined. Add the ice cold water and pulse until the mixture forms a ball. Press to form a disc, wrap in plastic wrap and refrigerate for 30 minutes.
Meanwhile, place the plums, peaches, nectarines, raspberries and sugar in a large bowl and toss until well coated in the sugar. Set aside.
Place bread crumbs, lemon rind, sugar and almonds in a medium bowl and toss to combine.
Preheat the oven to 180C. Line a baking tray with baking paper. Roll the pastry out between two sheets of baking paper until 3mm thick. Cut 6 x 12cm rounds and place on the baking tray. Top with 2 tablespoons breadcrumb mixture and a handful of fruit. Pull the pastry up to cover the sides of the fruit, brush with egg and sprinkle with demerara sugar.
Bake for 35-40 minutes or until golden. Serve with double cream or ice cream.
K A T E R I N G 