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

 

 

 

 

 

 

Gluten free Pistachio and Almond cake with poached Persimmon and cream

 

 

 

 

 

 

 

There was a time when I would sing so loud that people would stare at me from across the room. But I couldn’t care. I sang cause the world would just rush to my tongue and I couldn’t hold them back. Same way as how you touch leaves on a “touch me not” plant. You just can’t stop till the entire bush is closed and no more leaves are spread open. Emotions have a way of being trapped and locked up in music. Any kind of music. Music, the rain makes on a stormy night; music that a car makes when you do 100 mph on a highway; music that a tin can makes when you drag it over a muddy road. Some times we make noises and some times we make music. Music that takes us back to memories. Memories that we might not be able to label happy or sad, angry or mad. The same thing happens when you make food. If you love time travelling then I suggest you learn to sing or pick up a few pots and pans and get going! Make some thing that your mum makes on birthdays. Sing a song that you sang in the 6th grade and was a hit! When I cook, I love listing to acoustic covers of all my favourites songs. And trust me, the food just tastes better.

I have decided to make food that runs with the seasons. Food that runs in the family and food that makes music in my home. Yes. Food can make music too. Like when you snap a carrot into two, cut leeks fast, the sound that your whisk makes when you wanna make meringue nests. Ok I wanna continue this post but I have a Β little bunny rabbit running around me .. some one needs my attention and I think its criminal to be here.. So bye bye for now… see you on the next post…..

This recipe is adapted from the book Indulgent Cakes and it is divine!!!!

Leaving you with the recipe

Ingredients :-Β 

  1. Blanched almonds –Β 2 cups
  2. Confectioners Sugar – 2 cups
  3. PistachioΒ – 2 + 1/2 cups (not the salted kind)
  4. Cardamom Powder – 1/2tsp
  5. Lemon Rind – 2 tsp
  6. Eggs – 2
  7. Egg White – 5
  8. Green Colour – ( optional) depending on how dark you want it
  9. Almond Flakes – 1/2 cup
  10. Whipping Cream – 300ml
  11. Greek Yoghurt – 1/2 cup
  12. Sugar – 2 cups

 

Instructions :-

  1. Preheat oven to 160Β°C. Grease a round cake pan and line base with baking paper
  2. Process blanched almonds, pistachios, icing sugar and cardamom until fine; transfer to a large bowl. Stir in rind, eggs and egg whites. Tint green with a few drops of colouring. Spread mixture into pan; smooth surface. Sprinkle evenly with flaked almonds
  3. Bake cake for 1 1/4 hr; because this cake contains no flour it is tricky to test for doneness using a skewer, instead expect the cake to dome slightly, have a cooked smell and a golden top. Cool cake in pan
  4. Meanwhile, make poached persimmons. Split vanilla bean lengthways; scrape seeds into a large saucepan, add bean to pan with sugar, the water and rind. Stir over low heat until sugar dissolves; bring to the boil. Reduce heat to a gentle simmer, add persimmons, covering with a round of baking paper (this keeps them submerged); cook for 8 minutes or until just tender. Cool persimmons in syrup
  5. Beat cream and yoghurt in a small bowl with an electric mixer until soft peaks form
  6. Place cake on a cake plate or stand; dust with extra sifted icing sugar. Serve with poached persimmons and cream