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Dark Chocolate Walnut Oat Tart

“When you select the right kind of chocolate it is like giving your insides a hug. Everyone needs a chocolate hug”
Jean Kelsey

Dark Chocolate Walnut Oat Tart for times when you need a little more chocolate in your life. I know I just shared a chocolate cheesecake a few days ago, yet while doing that, I remembered this tart. How could I not have shared this too? So much chocolate, so little time!! This is a particular favourite since it has two things that I use most while baking. Yes indeed, oats and walnuts! Add to it brown sugar and ghee/clarified butter, and magic is guaranteed!Oat & Walnut Cookie Pies with Dark Chocolate GanacheOat & Walnut Cookie Pies with Dark Chocolate Ganache It’s another simple fuss free recipe but delivers a sinful punch. I use a cookie dough for the biscuit base. Feel free to bake mini pies like those above, or cookies as below, with the dough instead if you like, maybe top them with a ganache. I really enjoyed making the Dark Chocolate Walnut Oat Tart.Oat & Walnut Cookies I love that recipes are so easily interchangeable, such fun to play around with, It’s not a lot to do actually because the biscuit base/cookie dough is a two step procedure, basically from the jar of one food processor into the bowl of the stand mixer. I use the basic recipe quite often.

Lime Curd, Homemade, ThermomixIt works well each time. This Mascarpone Lime Curd Walnut Oat Tart is testimony. The same cookie dough biscuit base again, topped in a spoon licking good mascarpone & lime curd topping! Hopefully I’ve got you convinced to give the Dark Chocolate Walnut Oat Tart a try. If not this one, then maybe do a variation on it!

Dark Chocolate Walnut Oat Tart
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Dark, divine, delicious is how this tart turned out to be topped with dark chocolate ganache! A healthy biscuit base makes the Dark Chocolate Walnut Oat Tart even better. You can make cookies with the same dough, as also use different fillings to top the tart.
Servings Prep Time
2 tarts {7" each} 10 minutes
Cook Time Passive Time
20 minutes 2-3 hours
Servings Prep Time
2 tarts {7" each} 10 minutes
Cook Time Passive Time
20 minutes 2-3 hours
Dark Chocolate Walnut Oat Tart
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Dark, divine, delicious is how this tart turned out to be topped with dark chocolate ganache! A healthy biscuit base makes the Dark Chocolate Walnut Oat Tart even better. You can make cookies with the same dough, as also use different fillings to top the tart.
Servings Prep Time
2 tarts {7" each} 10 minutes
Cook Time Passive Time
20 minutes 2-3 hours
Servings Prep Time
2 tarts {7" each} 10 minutes
Cook Time Passive Time
20 minutes 2-3 hours
Ingredients
Oat Walnut Cookie Base
Dark Chocolate Filling
Servings: tarts {7" each}
Instructions
Oat Walnut Cookie Base
  1. Preheat the oven to 180C.
  2. Place oats, walnut halves, brown sugar and baking soda in jar of chopper. Blend in short bursts until you get a uniform brown sugar like consistency, just until it feels like moist breadcrumbs.
  3. Don't overwork the blender or the walnuts will release oil.
  4. Transfer to bowl of stand mixer, flat mixer attachment, add the clarified butter/ghee, egg and vanilla extract and mix at speed 4 until it comes together like cookie dough.
  5. Line the base of the tart tins with parchment paper. Divide the cookie dough between the two. Work up t the edges, and then flatten the base.
  6. Bake in a preheated oven for 20 minutes, then cool completely on cookie rack.
Dark Chocolate Filling
  1. Warm the chocolate with the cream in the microwave, agitate it with a balloon whisk, added a splash of milk, agitate it a bit more. {Agitate means to whisk briskly until smooth & glossy}
  2. Once it chilled in the fridge for 30 minutes turned it into the baked shell, and let it set for about 2-3 hours.
  3. Top with dark chocolate shavings and dust with cocoa before serving.
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Mascarpone Lime Curd Walnut Oat Tart“There is nothing in this world more motivating than cheese.”

Mascarpone Lime Curd Walnut Oat Tart. It was a tart that was meant to happen. For two reasons. One I had made a batch of cookies earlier and in my carelessness had forgotten to record the weight of clarified butter. Yes, clarified butter, my new favourite pantry ingredient. The second reason was of course that there was a cheese contest running on Better Butter, a website I love contributing to. Oh, and a third reason – WE ♥ CHEESE AT HOME!!

Lime Curd, Homemade, ThermomixSo I decided to get to work essentially to remake the cookie dough for the biscuit base. It’s not a lot to do actually because the biscuit base is a two step procedure, basically from the jar of one food processor into the bowl of the stand mixer. Loads to be thankful for. The Hamilton Beach Blender/Chopper is going strong and is great to have on my shelf. Tropical Mango Cooler Then of course there is the work-a-holic kitchen helper. Now I wonder what I did for all these years? It’s an absolute boon to have the KitchenAid Stand Mixer on my counter. From whipping a sponge, to churning out butter, to kneading bread dough to a one step cookie dough, that’s all  I use. What do I love most? That it keeps my hands free, and that the quality of the gadget is fab. Did I mention cold pressed juices? ♥♥♥. You can find my recipe for the Tropical Mango Cooler on the Kitchen Aid Blog.Lime Curd, Homemade, ThermomixTalk about my love for kitchen appliances. Last but not the least the Thermomix. Makes to coolest and most delicious lime curd. In goes everything and out comes lime curd! No standing, no stirring, nothing. You just need to turn the buzzer off once it’s ready, and transfer the lime curd into clean jars! I made a batch a couple of days ago, and that happily found its way into the Mascarpone Lime Curd Walnut Oat Tart.lies 1000Our lime tree has been quite productive of late and has amazed us with a full crop of limes. Beautiful organic, thin skinned, no seed beauties. There’s nothing like home grown produce, the joy unparalleled. While we had a constant flow of lemonade through summer, I always enjoy making lime curd. Lime Curd, Homemade, ThermomixI don’t enjoy the taste on its own because for me it’s a little too ‘eggy’ {not for some friends who happily eat it out of the jar}. Yet add some to whipped cream, an frosting/filling or buttercream and the taste comes alive. Beautiful, citrusy, zingy, clean, fresh, summery is how this tart turned out to be topped with mascarpone lime curd! Mascarpone Lime Curd Walnut Oat TartI had made a batch of walnut, lime rosemary,walnut shortbread this past winter, so I knew that lime and walnuts pair quite well. While the initial plan for the tart was chocolate, the Better Butter contest changed that a bit. I had mascarpone cheese in the fridge, so the easiest filling turned out to be this! Of course it helped that I had made the lime curd two days ago and it was well chilled.Dark Chocolate Walnut Oat TartAnd because the process was so simple, because the Mascarpone Lime Curd Walnut Oat Tart was so good, and because walnuts and oats are good for you, also because the tart turned out to be so popular, I made another one. Actually a half batch, and this time gave it a dark chocolate filling as per original plan. Addictive good stuff!  So for a 7″ tart shell I made a ganache with 150g 70% dark couverture chocolate, 85g single cream and 15ml full fat milk. Warmed the chocolate with the cream in the microwave, agitated it, added a splash of milk, agitated it a bit more {with a balloon whisk}. Once it chilled in the fridge for 30 minutes turned it into the baked shell, and let it set. Took about 2 hours and we had tart!

Mascarpone Lime Curd Walnut Oat Tart
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Beautiful, citrusy, zingy, clean, fresh,summery is how this tart turned out to be topped with mascarpone lime curd! A healthy biscuit base makes the Mascarpone Lime Curd Walnut Oat Tart even better. You can make cookies with the same dough, as also use different fillings to top the tart.
Servings Prep Time
2 7" tarts 1 hour
Cook Time
20 minutes
Servings Prep Time
2 7" tarts 1 hour
Cook Time
20 minutes
Mascarpone Lime Curd Walnut Oat Tart
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Beautiful, citrusy, zingy, clean, fresh,summery is how this tart turned out to be topped with mascarpone lime curd! A healthy biscuit base makes the Mascarpone Lime Curd Walnut Oat Tart even better. You can make cookies with the same dough, as also use different fillings to top the tart.
Servings Prep Time
2 7" tarts 1 hour
Cook Time
20 minutes
Servings Prep Time
2 7" tarts 1 hour
Cook Time
20 minutes
Ingredients
Mascarpone Lime Curd Filling
Servings: 7" tarts
Instructions
Oat Walnut Cookie Base
  1. Preheat the oven to 180C.
  2. Place oats, walnut halves, brown sugar and baking soda in jar of chopper. Blend in short bursts until you get a uniform brown sugar like consistency, just until it feels like moist breadcrumbs. Don't overwork or the walnuts will release their oil.
  3. Transfer to bowl of stand mixer, flat mixer attachment, add the clarified butter/ghee, , egg and vanilla extract and mix at speed 4 until it comes together like cookie dough.
  4. Line the base of the tart tins with parchment paper. Divide the cookie dough between the two. Work up t the edges, and then flatten the base.
  5. Bake in a preheated oven for 20 minutes, then cool completely on cookie rack.
Mascarpone Lime Curd Topping
  1. Whisk the mascarpone with a balloon whisk until light and smooth. Whisk in the lemon curd. Don't over mix else the topping will lose volume. Pipe into the pie shell
  2. Using a microplane zester, grate over some lime zest. Garnish with fresh mint leaves. Chill until ready to serve.
Thermomix Lime Curd
  1. Place sugar into TM bowl, mill for 15 seconds on speed 10.
  2. Add zest, mill for 20 seconds on speed 10.
  3. Scrape down jug, add butter, eggs and lime juice. Cook for 20 minutes at 90°C on speed 2, without measuring cup.
  4. Insert measuring cup and mix for 25 seconds at speed 6. Pour into 2 hot washed jam jars with twist-off lids and close immediately. Cool completely before storing in the fridge.
  5. Note: You can use the same measurements to make a stove top version. Cooking times might differ.
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“Cut my pie into four pieces, I don’t think I could eat eight.”
Yogi Berra

Light pumpkin pie 1Light Pumpkin Pie. It’s difficult to not think pumpkin and get deluged by orange thoughts once fall is in the air. Come autumn, and pumpkin pie spice is the on the top of my head. It breaks my heart to say goodbye to stone fruit when summer draws to a close, and somewhere in the hot summer months I always forget the charm of fall. These days there’s loads of pumpkin on the table.

orangeOh the orange hues. persimmons, pumpkin {which is there pretty much all the year around here though}, and the little bitter kumquats. Such bright colours and so much fun! It’s around this time that the boy will gently come and request for a pumpkin cake on Halloween. For him it’s customary to ask. For me, it’s another opportunity to experiment. With a steady source of good quality pumpkin pie spice from the sister in the US, I am happy to take the pumpkin route.

fresh pumpkin pureeThe pumpkin pie came along in a hurry as usual. The ingredients were very basic with fresh pumpkin puree and some left over condensed milk thrown in. There was an orange sitting on the counter so in went some zest as a last minute thought, then a dash of Grand Marnier to compliment it. You can always skip the liqueur, but try and add the orange zest. The flavour  orange zest added was amazing.

Light pumpkin pieWhenever I experiment with pies or cakes, there is a sense of panic on the other side. Will it set, won’t it set. Will it slice cleanly, or maybe not??? Then again, hope it tastes OK! Heaved a mighty sigh of relief when it left the pan easily and didn’t flow like lava. YES! It had set. A few pictures, then a slice later, a sense of jubilation. It set beautifully AND was firm enough to be sliced, staying light and moussey!

Light pumpkin pieThe boy wolfed down a couple of slices in the evening. Is it dessert Mama he asked, before eyeing another slice. It was his after all, made on personal request. I would have done him a pumpkin pie latte on the side but I got a little lazy.

Light pumpkin pieThe husband gave it a thumbs up too. Is it pie, is it cake I asked? Cheescakey he said. It’s a pie that thinks it’s a cheesecake I guess.

  • [print_this]Recipe: Light Pumpkin Pie
    Light Pumpkin Pie

    Summary: Bursting with orange and fall flavours, this Light Pumpkin Pie is simple to make and quite addictive to eat. It’s a pie that thinks it’s a cheesecake. Serves 8

    Prep Time: 15 minutes
    Total Time: 1 hour 30 minutes
    Ingredients:

    • Biscuit Almond Crust
    • 115g digestive biscuits
    • 35g whole almonds
    • 40g brown sugar
    • 1/2 tsp pumpkin pie spice
    • 70g unsalted butter, chilled, grated
    • Pumpkin pie filling
    • 250g fresh pumpkin puree
    • 100g condensed milk
    • 150g brown sugar
    • 25g cornstarch
    • 1tsp pumpkin pie spice
    • Zest of 1 orange
    • 3 egg yolks
    • 3 egg whites
    • 1tsp Grand Marnier or pure vanilla extract
    • Single or whipped cream to serve, optional

    Method:

    1. Biscuit Almond Crust
    2. Preheat oven to 180C
    3. Place all ingredients in bowl of food processor and pulse briefly on high speed until breadcrumb like mix
    4. Turn into 8″ loose bottomed baking tin or 9″ pie dish, press down and up firmly to make a base and about 1/2″ high side.
    5. Bake for 15 minutes until light brown. Leave to cool slightly while you make the pumpkin pie filling.
    6. Pumpkin pie filling
    7. Place egg whites in clean large bowl and whip to stiff peaks.
    8. Place remaining ingredients in bowl of food processor and blend until smooth.
    9. Fold beaten egg whites gently into the pumpkin mixture.
    10. Turn over baked pie crust and bake for approximately 1 hour, or until firm when touched in the centre.
    11. Allow to cool completely in the tin, and chill overnight.
    12. Serve with unsweetened single or whipped cream.

    [/print_this]

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