Monthly Archives: June 2017

White Chocolate Truffle Tarts

White Chocolate Truffle Tarts for Dessert

White Chocolate Truffle Tarts

WHITE CHOCOLATE TRUFFLE TARTS

This is a decadent dessert for anyone wanting to make something that little bit special. I have had this recipe for 14 years now and although I don’t make it as often as I should it is a good one to go back to. Please enjoy!

Makes 10-12 tarts

Ingredients

250 g plain flour
2 tablespoons caster sugar
150 g chilled butter, diced
2 medium egg yolks
2 tablespoons ice water
¼ teaspoon ground cardamon
350 g white chocolate, chopped into pieces
400 ml double cream
1 teaspoon cocoa

Method

Preheat oven to hot (200°C). In a bowl combine flour and sugar. Rub in butter with fingertips until mixture resembles fine breadcrumbs. Add yolks and water and mix into a dough. Wrap in plastic wrap and refrigerate 30 minutes.

Grease a 12-cup medium muffin tray. Roll pastry out to 3 mm thick and cut into rounds to line muffin cups. Prick bases with a fork and chill 20 minutes.
Line cups with grease-proof paper and fill with rice. Bake 10 minutes. Remove paper and rice and bake 5 minutes or until golden. Set aside and allow to cool.

Sprinkle cardamon over chocolate. Bring cream just to the boil and add chocolate. Stir until chocolate has melted and is smooth. Whisk until mixture thickens. Chill 20 minutes. Spoon into pastry cases and dust with cocoa to serve.

Hints

Keep these tarts in a sealed container in the fridge for about three days.

Source:

Herald Sun, Tuesday, April 15, 2003
Recipe submitted by Kate McGhie

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Zucchini and Ricotta Strudel

Zucchini and Ricotta Strudel sliced.

Zucchini and Ricotta Strudel

ZUCCHINI AND RICOTTA STRUDEL RECIPE

This zucchini and ricotta strudel recipe is 9 years old  now, and boy has the time gone. I used to make a variation of this using spinach leaves and tasty cheese. You can also use silverbeet and tasty cheese as well or add some grated carrot. This recipe is easier than doing the smaller parcels which take longer. The filo also tends to dry out when doing the smaller parcels as well. This can be served with vegetables or salad for a nutritious meal any time of the year. Another great way to sneak some extra veg to the kids too. Please enjoy!

Serves 4

Ingredients

3 zucchini, grated
1 teaspoon sea salt
1 bunch chives, finely chopped
1 egg
500 g low-fat ricotta cheese
100 g low-fat feta cheese, crumbled
Freshly ground black pepper
8 sheets filo pastry
¼ cup extra virgin olive oil
1 bunch lemon thyme,leaves removed

Method

Preheat oven to 180°C. Line an oven tray with baking paper. Put zucchini in a colander and sprinkle with salt, stir through and allow to stand for 15 minutes. Rinse with cold water, drain well and pat dry with paper towel. Transfer to a bowl.

Add chives, egg, ricotta and crumbled feta. Season with pepper and beat with a wooden spoon until combined.

Lay a sheet of filo pastry on a clean surface and brush sparingly with olive oil. Sprinkle with some of the thyme leaves. Top with another layer of filo and repeat procedure until all 8 sheets are used.

Spoon ricotta mixture across long side of filo, leaving a 5 cm space at each end. Roll up to form a log, folding sides over filling as you go. Put log, seam side down, on prepared oven tray. Brush with remaining oil and bake for 35-40 minutes until golden and serve immediately.

Hints

The strudel is best eaten within a few hours of baking.

If the pastry goes a little soft on standing, reheat it in a low oven to crisp it up.

Work fast with the filo pastry or it will dry out and start to crack, cover remaining sheets with a damp towel if necessary.

Source:

Better Homes and Gardens, Page 114 – September 2008

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