White Chocolate Persimmon Tartlets

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Hello Wonderful readers!

It’s persimmon season and I just can’t get enough of this lovely fruit. If you follow me on Instagram you will see what I mean when I say ” I LOVE PERSIMMON” πŸ™‚

So, we have been trying to stay healthy for three weeks now and I must tell you that it is not an easy task! Every time a “cake idea” strikes me, I have to remind myself how we have decided not to have too much butter and sugar. Yes, I know there are alternatives, but cake is best with eggs and butter and sugar and milk! Maybe it’s because we have been conditioned to like cake that way from the age of 1 (like on your first birthday).

Given the above circumstances, I made a batch of these amazing tarts and I had one! just one! So that I did not eat anymore I made sure they were left home (by home, i mean my parents home) that evening! Oh, how I cried the next day just for a little bit of that yummy filling and that soft crumbly crust 😦

Anyway, the fact is, its not easy to stay healthy with all those distractions in the super market. But you just got to try. So for me, weekends’ mean we can have pizza and biriyani. (in moderation). Yippee.

Today being a Friday, I plan on making pizza for dinner. I have the dough resting and my chicken marinating. I will share that recipe with you next week. Just to make it healthier I made the pizza dough in whole wheat flour :p. Yes an oxymoron! Healthy Pizza! Whaaaatttt r u saying????!!!

Ingredients for the tart shell

  1. Flour – 500 gms
  2. Butter – 250 gms ( cold)
  3. Sugar – 5 tbsp ( powdered)
  4. Cold water – a few tsps ( enough to bring the dough together)

Instructions :-

  1. In a bowl of a food processor, combine cold butter and flour
  2. Process on slow till the mixture resembles bread crumbs
  3. Then add sugar and slowly add one tsp of water at a time while the mixture is on at a low speed
  4. Stop adding water as soon as the dough comes together
  5. Tip out the contents of the bowl onto a cling wrap sheet and ball up the dough with the cling wrap
  6. Store the tart dough in the fridge till required

Ingredients for the filling :-

  1. White Chocolate – 250 gm
  2. Cream – 200 ml
  3. Eggs – 2 egg yolks
  4. Vanilla extract – 1 tsp

Instructions :-

 

  • In a microwavable bowl, combine cream and white chocolate
  • Heat at medium power pausing at one minute intervals to mix the ingredients
  • Once the chocolate cream mixture has melted and combined take it out of the microwave and cool to room temperature

 

  1. Then add the vanilla and eggs. Whisk well with a fork ( do not over whisk as it will curdle)

Assembling the tart :-

  1. Roll out the cooled tart dough to the size of your tart pans.Butter your tart pan liberally and then line the tart pans with the rolled out dough
  2. Bake in a preheated oven for 10 – 15 mins at 180 C
  3. Once they are ready, take them out of the oven and let them cool down
  4. Now slowly pour the white chocolate cream mixture into the tart shells
  5. Bake for another 20 mins at 180 C. You will see the mixture start to rise a little and bubble. Once the sides of the tart shell are slightly golden, take them out of the oven and set aside to cool
  6. Serve with fresh cut persimmon

 

 

 

 

 

 

Sticky Date Pudding Cake

 

 

 

 

I love dates! I think they are absolutely healthy and a great substitute for sugar. But this cake does need lots more that just the sugary sweetness of the dates itself. The life of this cake is the dates in it and the butterscotch sauce. I have had sticky date pudding at grand buffets and once at a wonderful christmas dinner at a dear friends place. This is her version of the pudding but I was too lazy to put them in individual ramekins and therefore this is my Sticky date pudding cake. But I must tell you, that this cake is very very decadent and if you are trying to lose weight, this is not your cake!!!! My husband caught me scraping the little bits off the cake tin before I even took the photos. It is really good! sweet and crunchy cause of the wall nuts and if you want you could add whipped cream or vanilla ice cream. But this cake is so sweet on its own, you really do not want to add any more sweetness to it.

I should tell you, that after I cut a piece for the photos, I fed my baby a pieces of the cake. And from that moment he refused to have his own food. He skipped lunch and even now if he sees me with a smaller plate he thinks its cake! Lesson, do not feed you baby cake!! Just not yet!!

First for the Butter Scotch Sauce

Ingredients:-

  1. Brown sugar- 200gms
  2. Butter – 50gms
  3. Cream – 200 ml
  4. Vanilla Extract -2 tbsp

Instructions :-

  1. In a pot add sugar and butter and bring to a simmer. (Do not mix or stir at this point)
  2. Once the mixture begins to simmer add in the cream. At this point the sugar butter mixture should have begun to boil and bubble
  3. Take it off the flame and whisk well. Add vanilla and let it cool completely

 

For the Cake

Ingredients :-

  1. Dates – 250gms
  2. Water – 312 Ml
  3. Baking Soda – 1 tsp
  4. Butter – 60 gms at room temperature
  5. Flour – 190 gms
  6. Baking Powder – 1 tsp
  7. Brown Sugar – 150gms
  8. Eggs- 2 at room temperature
  9. Vanilla Essence – 1 tsp
  10. Walnuts – 1 cup
  11. Chocolate chips – 1/2 cup

Instructions :-

  1. In a pot, add water and dates. Bring water to slow boil and let the dates cook till they are soft and mashable
  2. Once the dates have cooked well, take the pot off the heat. Add baking soda and butter into the dates. You will see the mixture froth up and bubble. Set aside to cool down (make sure you bring the dates to room temperature before you follow the next steps
  3. Meanwhile preheat your oven to 180C and butter and line your cake pan. I used my 6inch pan.
  4. In a bowl, mix flour, baking powder and brown sugar. Make sure you whisk the this mixture once, so as to ensure there are no lumps of sugar.
  5. In another bowl, beat eggs and vanilla essence
  6. Now in batched of three, first add the egg mixture to the dates and then the flour mixture. Make sure you add them slowly and mix till combines well. (Like in all cakes, I do not over work the batter for this one too)
  7. Now pour your batter into the pan and pop it into the oven and bake for 30 – 40 mins or till the tooth pick inserted comes out clean
  8. Once done, let the cake rest for a while before removing it from the cake pan
  9. Serve with the butterscotch sauce and sprinkle nuts and chocolate chips as much as you like πŸ™‚

 

TipsΒ 

  1. Use seedless dates
  2. Make sure your cream and butter are at room temperature for best results
  3. I heat my butterscotch for just a few seconds in the microwave before serving it