Pineapple and cardamom tart

I made this tart many times in the hopes to make the perfect one. I tried a few recipes and they didn’t work as I hoped they would, so I went back to the drawing board. Finally I made the pie as I wanted and this is the result. The filling is made from 2 big pineapples, sugar and cardamom. As the pineapples I had were very ripe and sweet, I used only 120g sugar for the filling. As there are 6 big servings, this means a portion has less than 25g added sugar and 150g fruit.

 Pineappale and cardamom tart

Ingredients for the pastry:
– 175g plain white flour
– 75g soft butter
– 15g sugar
– 1 egg

Ingredients for the filling:
– 2 fresh pineapples
– 120g sugar
– 1 spoon of cornflour
– 1 tsp cardamom
– icing sugar to decorate

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Lemon meringue pie

It’s botanical week at GBBO. This time I’ve made the signature: Lemon meringue pie, decorated with edible flowers and enjoyed with flower tea. I love Lemon meringue pie, it’s one of my favourites.

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I love flower tea, it looks amazing and the flavour is quite subtle.

Ingredients for the pastry:
– 175g plain white flour
– 75g soft butter
– 15g sugar
– 1 egg

Ingredients for the lemon filling:
– 120g sugar
– 30g cornflour
– 300ml water
– 3 drops of lemon flavouring (optional)
– 3 lemons
– 3 egg yolks

Ingredients for meringue:
– 150g sugar
– 3 egg whites
– 2 spoons water

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Breakingwell tart

I think Breaking Bad was my favourite series, I loved every episode and Walter White’s struggle and how he changed through the years. The idea of the series could easily go wrong: a teacher is cooking meth with one of his old students, but it’s amazing. If you didn’t watch it, do it.
Our theme for this year’s Halloween will be Breaking Bad so I’ve decided to pair this theme with the Pastry Week from Great British Bake Off, as the technical challenge was Bakewell Tart.

breakingwell-tart

I was thinking of naming my tart: Baking Bad tart, but it would seem like a cooking disaster and not a reference to Breaking Bad. Another thing I love about this recipe is that I can share my legal-meth recipe, trust me, it will meth-in-the-mouth (I just had to make this pun).

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My Bakewell tart… before Breaking Bad.

 

Ingredients for the Bakewell tart, pastry:
– 175g plain white flour
– 75g soft butter
– 15g sugar
– 1 egg

Ingredients for the filling:
– 75g soft butter
– 75g sugar
– 2 eggs
– 75g ground almonds or hazelnuts
– 100g raspberry jam with whiskey (or any other type of raspberry jam, I had that one in the fridge)
– 30g flaked almonds

Ingredients for icing:
– icing sugar
– water

Ingredients for meth: (this is something I never thought I would say on my blog)
– sugar
– blue food colouring
– flavouring

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Matcha pie

I mentioned in my lime pie recipe that I had for an afternoon tea at home. As for the lime pie, I made the matcha pie with a baked pie dough as I’m not too keen on the biscuits&butter base. You can make them with the base you like best.

Matcha pie

For 2 small pies:
– 80g white plain flour
– 40g butter at room temperature
– 200ml light condensed milk
– 2 free range egg yolks
– 1 tsp of matcha powder
– 50 ml milk

Make the dough by mixing the flour with the soften butter. Try not to handle the dough a lot as it gets harder to work with. Knead the dough very quickly on the worktop. Let the dough rest in the fridge for 15-20 minutes if it’s too soft.

Preheat the oven to 150C or 130C fan.

Roll the dough and put it in the baking trays. Make the filling by mixing the condensed milk along with the egg yolks. After the yolks are incorporated, add the matcha powder dissolved in the milk and mix thoroughly. Pour the mixture and bake it for 25 minutes. Set the oven at 200C or 180C fan and bake for another 10-15 minutes. Check if the filling is set and take it out of the oven. Leave it to cool for a few minutes, then take it out of the baking tray.

Do you like making desserts with matcha?

Lime pie

A few days ago I’ve made Afternoon tea at home, you can read more about it on my lifestyle blog. I made 3 sandwiches. For dessert I’ve obviously made scones, ones with raisins and others with chocolate chips. For patisserie I made chestnut mousse, but without the apple, chocolate cupcakes with strawberries, lime pie and matcha pie.

I made the pies with a baked pie dough as I’m not too keen on the biscuits&butter base. You can make them with the base you like best.

Lime pie

For 2 small pies:
– 80g white plain flour
– 40g butter at room temperature
– 200ml light condensed milk
– 2 free range egg yolks
– lime from 2 medium limes

Make the dough by mixing the flour with the soften butter. Try not to handle the dough a lot as it gets harder to work with. Knead the dough very quickly on the worktop. Let the dough rest in the fridge for 15-20 minutes if it’s too soft.

Preheat the oven to 150C or 130C fan.

Roll the dough and put it in the baking trays. Make the filling by mixing the condensed milk with the egg yolks. After the yolks are incorporated, add the lime juice and mix thoroughly. Pour the mixture and bake it for 25 to 30 minutes. Check if the filling is set and take it out of the oven. Leave it to cool for a few minutes, then take it out of the baking tray.

Do you like lime pie?

Matcha scones

I cooked a few times with matcha, I’ve made matcha biscuits and a few other things, like cheesecake. This time I’ve made Matcha scones and I liked the subtle flavour of the matcha.

 Matcha scones

Ingredients for 6 scones:
– 115g self-raising flour white
– 110g self-raising flour wholemeal
– 1 tsp of matcha
– 1 teaspoon baking powder
– 35g butter at room temperature
– 25g sugar
– 1 egg
– 110 ml milk
– clotted cream or butter and jam for serving

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Toffee Nakd scones

I saw many recipes with Nakd and I wanted to develop a recipe with them. As I was in a mood for scones, Toffee Nakd scones seemed like the obvious choice.

Toffee Nakd scones

Ingredients for 6 scones (I made 7 smaller by mistake):
– 115g self-raising flour white
– 110g self-raising flour wholemeal
– 1 pack of Toffee Nakd nibbles (40g)
– 1 teaspoon baking powder
– 35g butter at room temperature
– 25g sugar
– 10 drops of Buttery caramel flavouring (optional)
– 1 egg
– 110 ml milk
– clotted cream for serving
– jam for serving

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