Chocolate Caramel Tart

Method:

  • Place butter and sugar in the bowl of a mixer and mix on medium for 3 minutes.
  • Scrape down the sides and add the egg yolk and beat well.
  • In another bowl whisk together the flour and cocoa powder.
  • Add to the butter mixture all at once. Then mix in at lowest speed until it just comes together (it will have small and medium clumps). Any more and it will become sticky and difficult to work with.
  • Scrape dough into tart pan. Press into the bottom of the tart and outward using the heel of your palm. Use your fingers to pull the tart up the edge. Chill for an hour in the fridge. Reserve a little bit of dough to patch the shell later if necessary.
  • Preheat the oven to 350F.
  • Bake tart shell for 15 minutes.
  • Check to see if the dough has cracked, if so patch it with the reserved dough. Bake for another 10-15 minutes, keeping an eye on it to ensure it doesn't burn. Cool on wire rack.
  • Make the caramel: In a saucepan, whisk together sugar, corn syrup, and water and bring to a boil. Cook over medium-high heat until a medium-dark amber colour, swirling occasionally. Take off heat and add the cream, butter, and sour cream. Stir together until smooth. Pour into cooled tart shell and let cool to room temperature, then place in the fridge to chill and set.
  • Make the ganache: Bring cream to a boil in a 1-qt. saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Pour ganache evenly over tart and refrigerate until set, 4–5 hours.
  • Sprinkle tart with sea salt, slice, and serve chilled.
  • SERVES 8-10.

Peter Gordons Spiced Banana, Pecan, Chocolate and Maple Syrup Pastie

Method:

  • Preheat oven to 200 °C.
  • What you want is 4 rounds of pastry, about 18cm each in diameter. Roll out the pastry to 4mm thick.
  • Heat up a wide pan, add the butter and cook till it goes a nut-brown colour – but don't burn it.
  • Add the maple syrup and spices and bring to the boil, then add the banana slices and gently cook them for 4 minutes over a moderate heat. They will turn to mush if overcooked or stirred too much, so go gently.
  • Just before you take them off the heat, mix in the pecans, then tip onto a tray to cool completely.
  • Beat the egg with a pinch of salt and brush it around the outside edges of the pastry discs.
  • Divide the banana mixture into 4 and place it in the centre of each disc, then sprinkle on the chocolate.
  • Fold one side of the pastry over the filling to give you a pastie shape, pressing the edges together firmly and expelling any air pockets.
  • Press the edges together with a fork dipped into a little flour, then brush the pasties with egg-wash and sprinkle with the sugar.
  • Bake in the centre of the oven for 30 minutes, or until the pasties have gone a lovely dark golden colour.
  • © Recipe copyright 2006 Peter Gordon.

Deep Fried Banana

Method:

  • Coat banana in caster sugar and shake off any excess.
  • Deep fry @ 19oC for a minute or until golden and crispy.
  • Serve right away with toffee sauce and meringues!
  • Toffee Sauce can be bought pre-made in M&S or make your own :-)

Key Lime Bars

Method:

  • Heat oven to 350ºF.
  • Grease square pan, 9x9x2 inches.
  • Mix cookie crumbs and butter thoroughly with fork. Press evenly in bottom of pan.
  • Refrigerate while preparing cream cheese mixture.
  • Beat cream cheese in small bowl with electric mixer on medium speed until light and fluffy.
  • Gradually beat in milk until smooth.
  • Beat in lime juice and lime peel.
  • Spread over layer in pan.
  • Bake about 35 minutes or until center is set.
  • Cool 30 minutes.
  • Cover loosely and refrigerate at least 3 hours until chilled.
  • For 36 bars, cut into 6 rows by 6 rows.
  • Garnish with lime peel.
  • Store covered in refrigerator.

White Chocolate Lime Bars

Method:

  • Heat oven to 350ºF.
  • In medium bowl, mix 3/4 cup flour, 1/4 cup sugar, 1/4 cup butter, the pecans, salt and egg yolk.
  • Press on bottom and 1/2 inch up sides of ungreased square pan, 9x9x2 inches.
  • Bake about 20 minutes or until golden.
  • In medium bowl, beat 1 cup sugar, 1 tablespoon flour, the lime peel, lime juice, 3 eggs and the food color with electric mixer on medium speed until slightly thickened.
  • Pour over baked layer.
  • Bake 25 to 30 minutes or just until no indentation remains when touched lightly in center.
  • Cool completely, about 1 hour.
  • In 1-quart saucepan, heat baking chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until smooth.
  • Stir in water until spreadable.
  • Spread cooled bars with glaze.
  • Refrigerate 30 minutes.
  • For bars, cut into 6 rows by 6 rows.
  • Top each with raspberry.
  • Store covered in refrigerator up to 48 hours.

White Chocolate-Fudge Torte

Method:

  • Heat oven to 400°F.
  • Spray 9-inch springform pan with nonstick cooking spray.
  • In large saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly until smooth.
  • Cool 35 minutes or until completely cooled.
  • Meanwhile, beat eggs in small bowl at high speed for 5 minutes or until triple in volume.
  • Fold eggs into cooled chocolate until well blended.
  • Pour into sprayed pan.
  • Bake at 400°F. for 15 to 20 minutes.
  • Cake edges will be set but center will jiggle when moved.
  • Cool in pan on wire rack for 1 1/2 hours or until completely cooled.
  • Refrigerate 1 1/2 hours or until firm.
  • Heat white chocolate and 3 tablespoons whipping cream in heavy small saucepan over low heat, stirring frequently, until chocolate is melted.
  • In large bowl, beat cream cheese, powdered sugar and crème de cacao until smooth.
  • While beating, slowly add white chocolate mixture until smooth.
  • In chilled small bowl, beat remaining whipping cream until stiff peaks form.
  • Fold into white chocolate mixture.
  • Fold in miniature chocolate chips.
  • Spread over cake.
  • Refrigerate until firm, 1 hour or overnight.
  • To prepare sauce, drain raspberries, reserving syrup.
  • Add water to syrup to make 3/4 cup.
  • In small saucepan, combine syrup mixture and cornstarch; mix well.
  • Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries.
  • Refrigerate until cold.
  • Serve sauce with dessert.
  • Store in refrigerator.

Rice Pudding

Method:

  • Place the rice, sugar and milk in a saucepan and slowly bring to the boil.
  • Reduce the heat to low and cook gently for 45-50 mins.
  • Keep stirring so it doesn't burn.
  • At the end of cooking the cooked rice will be bigger.
  • Serve with cream and warm jam.
  • ENJOY! :-)

Mascarpone and Ginger Crème Brûlée

Method:

  • Preheat the oven to 150C/300F/Gas 2.
  • Put the ramekins into a roasting tin and pour in enough hot water to come halfway up the sides of the ramekins.
  • Put the cream, mascarpone and vanilla seeds (or extract) in a pan and heat until almost boiling, then remove the pan from the heat and stir in the ginger until well combined.
  • Whisk the egg yolks and sugar together in a bowl until pale and fluffy.
  • Gradually add the ginger cream, whisking all the time. (I like to include the bits of ginger in the crème brûlée, but if you don’t want them, place a sieve over a measuring jug and pour the cream mixture into it to sieve out the ginger.
  • Using a wooden spoon, push the ginger mix left in the sieve to get as much flavour as you can, then discard the ginger bits.)
  • Divide the cream mixture equally between the ramekins, then place them (still in the roasting tin) in the oven for about 30 minutes, or until the brûlées begin to set.
  • They should still wobble like jelly in the very centre, but should not be too liquid, nor completely set.
  • It is very easy to overcook these so check after 20 minutes to see how they are doing.
  • Then check every five minutes after that as some ovens are much more powerful than others.
  • Remove the brûlées from the oven and from the roasting tin and leave to cool, then place in the fridge for at least one hour.
  • Sprinkle about one tablespoon of brown sugar evenly on the top of each brûlée, making sure the tops are completely covered.
  • Using a cook’s blowtorch, caramelise the sugar until dark brown and crisp.
  • A very hot grill works too.
  • Leave to cool a little and then serve immediately.

Hokey Cokey (or the middle of a crunchie bar)

Method:

  • Melt the sugar and syrup together till sugar is all melted in the syrup and bubbling (be careful not to burn them)
  • When all is melt stir in the bicarbonate of soda quickly.
  • The mix will all bubble up.
  • Whilst this is happening transfer to a greased tray and let to harden. 
  • mash into little piece and enjoy.
  • You could also dip them in melted chocolate for an extra treat.
  • WARNING - VERY ADDICTIVE!!

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