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White Chocolate, Cherry and Cabernet Tart

White Chocolate, Cherry and Cabernet Tart

White Chocolate and Red Wine? Introducing the tart that breaks ALL the rules.

When La Motte sent me a bottle of their 2018 Cabernet Sauvignon, dark chocolate was the obvious pairing. BUT the wine’s elegance, velvety smooth tannins, and notes of cherry, oak, and blackcurrant make white chocolate the perfect pairing! ⁠

The tart case is filled with a cabernet and cherry compote infused with cinnamon and orange zest then topped with a white chocolate mousse. It’s a pairing worthy of any special occasion.⁠

White Chocolate, Cherry and Cabernet Tart

Makes 1 x 30cm tart

Serves 10-12

Cherry Cabernet Compote

1 x 400g tinned cherries

Zest of 1 orange

60ml La Motte 2018 Cabernet Sauvignon

1/2 tsp ground cinnamon

1 tbsp cornflour

For the cranberry compote, place the cherries,  orange zest, La Motte 2018 Cabernet Sauvignon, cinnamon and cornflour in a small saucepan over medium heat and stir until thickened and glossy – about 5 minutes. Set aside to cool. 

Pastry

145 g salted butter, at room temperature

80 g icing sugar, sifted

1 large egg yolk

½ tsp pure vanilla extract

225 g cake flour, sifted

For the pastry, place the butter and icing sugar, yolk and vanilla into a food processor and process until smooth. Add the flour and pulse until the pastry just starts coming together. Shape this into a disc,, wrap in plastic wrap, and chill until firm, about 2 hours.

White Chocolate Mousse

250g The Kate Tin White Baking Chocolate Drops

30g salted butter

310 ml milk

3 large egg yolks

3 tbsp granulated white sugar

2 tbsp cornflour

3 tsp unflavoured gelatin powder, softened in 3 tbsp water

50g The Kate Tin White Baking Chocolate Drops, melted

250ml whipping cream

For the white chocolate mousse, place the white chocolate and butter into a large bowl, and place, fine mesh sieve over top, then set aside. Heat the milk in a medium saucepan over medium heat to just below a simmer. In a separate bowl, whisk the egg yolks, sugar, and cornstarch together. Pour the hot milk into the egg mixture gradually, whisking constantly. Return the liquid to the saucepan and continue to whisk over medium heat until a glossy and thickened custard is created, about 4 minutes. Remove the pan from the heat and stir in the softened gelatin. Pour the custard mixture into the fine mesh sieve and strain over the white chocolate and butter. Whisk together until the chocolate and butter have melted completely into the custard. Cool to room temperature.

Remove the chilled pastry from the fridge and roll out on a lightly floured work surface, until 2-3mm thick. Grease a 30cm perforated tart ring with butter. Line the tart case with the pastry; start by pressing the ring into the rolled out pastry to make the base. Cut 2-3 long strips of pastry to wrap around the outside. Place the lined tart onto a perforated silicone mat and refrigerate for at least 30 minutes. 

Preheat the oven to 160 degrees celsius and bake the tart shell for about 15 minutes or until golden. Once baked, set aside to cool. Brush the tart case with the melted chocolate. 

Whip the cream to stiff peak stage then gently fold into the cooled white chocolate mixture. Spoon the cooled cherry cabernet compote into the tart case then top with half of the mousse. Place the rest of the mousse into a piping bag with a star nozzle and pipe rosettes onto the top of the tart. Refrigerate to set. Decorate with white chocolate curls and gold leaf, if desired. Serve with 2018 La Motte Cabernet Sauvignon. 

Baked Stone Fruit with Amaretti Crumble

Baked Stone Fruit with Amaretti Crumble

Juicy baked peaches, plums, nectarines and cherries topped with a crunchy amaretti topping. A super easy and quick dessert that lets the seasonal fruit do all the work.

You could easily adapt this recipe to use apples, pears, mixed berries, pineapple or any other fruit. All that’s standing in the way of perfection, is topping it with homemade vanilla bean ice cream – get my recipe here.

Baked Stone Fruit with Amaretti Crumble

Prep time:  20 minutes

Cook time: 40 minutes

Serves: 4

Ingredients: 

1kg mixed seasonal stone fruit (peaches, plums and cherries)

1 tsp vanilla extract

50g (60ml) soft brown sugar 

Crumble:

100g cake flour  

100g amaretti biscuits

75g ground almonds

30g soft brown sugar

50g salted butter

Vanilla bean ice cream, to serve (click here to make your own)

Method:

  1. Preheat the oven to 200°C.
  2. Stone the fruit and cut into halves. Place in a 20x30cm baking dish. Add the vanilla and sprinkle the sugar over. Toss to combine.
  3. Roast in the oven for approx. 20 minutes or until softened.
  4. Meanwhile, place flour, almonds and crushed amaretti in a medium bowl. Melt the butter and combine with the dry ingredients along with the honey to form a crumble.
  5. Scatter the crumble topping over the roasted fruit and pop back in the oven for 20 minutes, or until golden and bubbling. Serve warm with a scoop of ice cream.

Vanilla Bean Crème Brûlée Tarts

Vanilla Bean Crème Brûlée Tarts

Crème Brûlée is everyone’s favourite dessert. And what’s not to love about it? Hearing the sugar crack when you plunge your spoon through the caramelized toffee on top is sheer bliss. The silky smooth custard, the hint of real vanilla; these are all things that make crème brûlée a classic that you shouldn’t really mess with. Which is exactly why I’m about to change it! I have a killer crème brûlée recipe but have always felt the dessert needs short, buttery pastry to complete it – so I encased the custard filling in it to make tarts. The result is pure heaven!  Find the recipe below…

Vanilla Bean Crème Brûlée Tarts

Serves 4

 
SWEET PASTRY
 
250g cake flour
 
 
120g salted butter, coarsely chopped
 
3 large egg yolks  

FILLING

185ml fresh cream

1 x The Kate Tin Gourmet Vanilla Bean, split

2 large egg yolks

40g Natura Sugars Golden Caster Sugar + extra, to top

    For the pastry, blitz the cake flour and icing sugar in a food processor to combine, then add the butter and continue blitzing until the mixture resembles fine breadcrumbs. Add the 3 egg yolks and blitz until just combined. Tip out the pastry onto a clean work surface and bring the pastry together with your hands to form a ball. Wrap in cling film and refrigerate 1 hour. Preheat the oven to 180C (or 160C for fan-assisted ovens). Roll out the pastry on a lightly flour-dusted work surface to 0,5cm thickness and line 4 fluted, loose-bottomed tart tins (10cm-diameters) with the pastry. Trim the edges with a sharp knife and refrigerate to rest, 1 hour. Once the pastry case has chilled, line it with baking paper, fill with baking beans or pulses, and blind-bake in the preheated oven, 8 –10 minutes, until crisp and light brown and crispy. Remove from oven, take out the baking beans and discard the baking paper used for the blind baking. Return the pastry case to the oven to bake, a further 8 –10 minutes. Allow to cool on a wire rack. For the brûlée, lower the oven temperature to 140C (120C for fan-assisted ovens). In a small saucepan, heat the fresh cream along with the split vanilla pod and seeds to just below boiling point. Cream the 2 egg yolks and castor sugar together in a medium bowl. In a steady stream, pour the warm vanilla cream into the egg mixture while whisking continuously. Strain the mixture through a sieve, discard the bits and divide the filling among the baked pastry cases. Bake, 35 – 40 minutes, until set and the centre wobbles slightly. Remove the tartlets from their tins and allow to cool down to room temperature. Store the tartlets in the fridge until needed. They can keep for 2 days in the fridge. Sprinkle a layer of sugar over each tartlet and brûlée them, using a kitchen blowtorch.

    TIP: If a kitchen blowtorch is not available, preheat the oven’s grill and place the tartlets underneath the grill for a couple of seconds to caramelise.

     

    Burnt Honey Yoghurt Tarts with Cornflake Pastry

    Burnt Honey Yoghurt Tarts with Cornflake Pastry

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    These burnt honey yoghurt tarts are the result of craving dessert for breakfast but still not wanting breakfast, just dessert with breakfasty ingredients. Makes sense, right?! 

    SPONSORED

    Salted Honey Yoghurt Tart with Cornflake Crust

    These little tartlets are a fun dessert that screams childhood breakfast nostalgia. The filling is soft and velvety with butterscotch flavours which works so well with the extra cornflake crunch in the pastry. If you haven’t discovered the joys of burnt honey, well, stick around because it’s my latest obsession and I’m putting it in everything! 

    Here are a few other reasons you should be baking with yoghurt:

    1. The acidity in the yoghurt activates the baking powder which makes whatever you’re baking incredibly fluffy and light.
    2. It’s an incredible substitute for other dairy products such as mascarpone, creme fraiche and even mayonnaise
    3. The fat helps prevent baked goods from drying out and going stale fast.
    4. It adds a tanginess that helps prevent the bakes from becoming overly sweet.
    5. Its a perfect topping or garnish which will cut through richness and sweetness better than cream or ice cream! 

    Salted Honey Yoghurt Tart with Cornflake Crust

    I know these burnt honey yoghurt tarts may look a bit tricky to make but looks are definitely deceiving in this case. From the super crunchy pastry packed with cornflakes to the salted honey yoghurt filling that’s slightly salty, sweet and tart – this is one of those desserts that take absolutely no effort to make with show-stopping qualities! If you want to make one single tart, that’s totally possible. Just use a 20cm tart tin and continue as normal. And if you’re not up to making the pastry, crush cornflakes and combine with enough melted butter just to bind them together then press into the tart cases for a cheat’s crust that will also do the trick! 

    Salted Honey Yoghurt Tart with Cornflake Crust
    Serves 8
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    Amount Per Serving
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    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Cornflake Crust
    1. 200g cake flour
    2. 120g Corn Flakes, lightly toasted plus extra to serve
    3. 60g icing sugar
    4. 125g cold salted butter, chopped
    5. 1 large egg
    6. 2 tbsp NutriDay Double Cream Yoghurt
    Filling
    1. 175g (125ml) honey, plus extra to serve
    2. 1 tsp vanilla extract
    3. 120g salted butter
    4. 50g golden caster sugar
    5. 30ml cake flour
    6. 1 tsp fine salt
    7. 3 large eggs, lightly beaten
    8. 125ml Nutriday Double cream Yoghurt, plus extra to serve
    9. 4 tsp apple cider vinegar
    Instructions
    1. For the pastry, place flour, corn flakes and icing sugar in a food processor and blend to fine crumbs. Add butter and blend until it resembles breadcrumbs. Add the egg and 2 tbsp NutriDay Double Cream Yoghurt, and blend until it just comes together. Flatten into a disc, wrap in plastic wrap and chill for at least 30 minutes.
    2. Preheat the oven to 200°C (180°C fan-forced). Grease 10 x 10cm tart tins or one 20cm tart tin.
    3. Roll out pastry between 2 sheets of baking paper to 5mm thick. Line the base and sides of the prepared tins, trimming excess.
    4. TIP If you’re worried about your pastry shrinking, I don’t trim the pastry from the sides of the tins but leave it overhanging. If the pastry does shrink during baking then it won’t be noticeable as we’ll trim the baked pastry from the sides with a sharp knife afterwards.
    5. Chill for 15 minutes. Line with baking paper and fill with pastry weights.
    6. Blind bake for 20 minutes, then remove weights and paper and bake for a further 10 minutes or until golden. Remove from oven and reduce temperature to 180°C (160°C fan-forced).
    7. To make the burnt honey place 175g (125ml) honey in a small saucepan over high heat. Bring to the boil and cook for 5–6 minutes or until very dark brown and starting to smoke, 160°C on a sugar thermometer. Remove from heat and carefully add 1 tbsp water, swirling to combine.
    8. To make the filling, add the butter and vanilla to the burnt honey in the pot, allow to melt completely before taking off the heat. In a large separate bowl, whisk together the sugar, flour and sea salt. Stir in the melted cooled butter mixture until combined. Whisking rapidly, slowly pour in the eggs. Add the NutriDay Double Cream Yoghurt and vinegar and pour the mixture into the baked pie shell.
    9. Bake for 35-40 minutes (for a large tart) or 15 minutes (for small tarts), until the pie is golden brown on top, slightly puffed with a slight wobble in the centre. Remove from the oven and allow to cool completely at room temperature.
    10. Serve the tarts topped with a dollop of yoghurt, drizzled with honey and a sprinkle of cornflakes.
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    The Kate Tin https://thekatetin.com/

    Chocolate Silk Tart with Coffee Meringue

    Chocolate Silk Tart with Coffee Meringue

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    From the buttery bitter chocolate pastry to the velvety smooth chocolate filling and torched pillowy meringue, every mouthful of this tart is pure heaven! 

    SPONSORED

    Today is World Chocolate Day but you know I don’t need a day to celebrate that – I celebrate it all year round! I’ll never pass up an excuse to indulge, though so it seems like a good enough occasion to share this incredible dessert which I’ve created using the delicious Nutriday Double Cream Yoghurt!

    I absolutely love including yoghurt into my baking as it adds a nice tang to desserts which balances out the sweetness (you know how I love my not-too-sweet desserts!). Chocolate and yoghurt are a match made in heaven for this exact reason – the one provides sweetness and bitterness and the other acidity and creaminess. Let’s start with the base: I made a rich, buttery chocolate pastry and instead of ice water, I’ve used the Nutriday Double Cream yoghurt – the acidity helps keep the pastry nice and short. It’s a stroke of genius if I do say so myself. I’m pretty sure I’ll never make pastry any other way again! 

    The chocolate silk filling is a baked chocolate ganache, enriched with cream, double cream yoghurt and eggs. When baked in the oven, it sets to a slight wobble which gives you a silky smooth chocolate truffley texture that melts in your mouth! The key is to not over bake it – the filling will go from shiny to matte and wobble like jelly. That’s when you know it’s ready. 

    And then there’s the crowning glory – the coffee meringue. *Sigh!* With a texture like marshmallow, you might want to make extra to make up for the amount you’ll eat… I’ve blowtorched the top of mine because I love playing with fire, but you could totally put the pie under a preheated grill set to the highest setting and let it toast that way. 

    If you’d like to see how I made this baby, you can follow me over on Instagram – I often do step-by-step baking on my Insta Stories and it’s a great way to learn some of the techniques you need to master to perfect your bakes. Happy World Chocolate Day, everyone! 

    Chocolate Silk Tart with Coffee Meringue
    Serves 8
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    Amount Per Serving
    Calories 0
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    % Daily Value *
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    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Chocolate pastry
    1. 50g cocoa powder
    2. 400g cake flour, plus extra for dusting
    3. 250g salted butter, chilled and cubed
    4. 130g icing sugar
    5. 6 large egg yolks, at room temperature
    6. 60ml NutriDay Double Cream Yoghurt
    Silky Yoghurt Chocolate Filling
    1. 60g butter
    2. 125ml cream
    3. 240g dark chocolate, chopped finely
    4. 50g caster sugar
    5. 125ml NutriDay Double Cream Yoghurt
    6. 2 large eggs
    Coffee Meringue
    1. 3 large egg whites
    2. 160g caster sugar
    3. 2 tsp instant coffee dissolved in 1 tsp hot water
    Instructions
    1. Preheat the oven to 180 °C (or 160 °C for fan-forced). Grease a 24-cm round springform tart tin and place it on a standard baking tray.
    2. To make the pastry, place the cocoa, flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. Gradually add the egg yolks and yoghurt to form a dough. Flatten into a disc, wrap in plastic and refrigerate for 1 hour. Roll the pastry out to 5 mm thick and line the prepared tart tin, allowing the pastry to roughly hang over the sides (we’ll trim it later), and prick the base with a fork.
    3. Refrigerate again for 30 minutes, then blind bake in the preheated oven for 15 minutes. Remove the paper and weights, and bake for another 5-10 minutes until crisp.
    4. To make the filling, bring the butter and cream to the boil and immediately pour over the chocolate. Allow to stand for 2-3 minutes then stir until smooth. Allow to cool until lukewarm then whisk in the caster sugar, yoghurt and eggs.
    5. Pour into the cooled tart case and bake for 12 minutes. Allow the tart to cool in the pan slightly, trim the pastry edges with a sharp knife and allow to cool completely in the refrigerator.
    6. Just before serving, make the coffee meringue, place egg whites, instant coffee and sugar in a heatproof stand mixer bowl. Place over a saucepan of gently simmering water and stir with a whisk until sugar dissolves and egg mixture is hot. Remove from heat. Whisk to stiff peaks until cool. Pile the meringue on top of the chocolate tart and use a blowtorch to caramelise the top of the meringue. Serve immediately.
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    The Kate Tin https://thekatetin.com/

    Mango Tarte Tatin

    Mango Tarte Tatin

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    Sticky caramelised mango, crisp buttery puff pastry and creamy vanilla ice cream? What’s not to love about a mango tarte tatin! 

    Getting a Tarte Tatin right takes a little effort but sticky caramelised mango and crisp buttery pastry will always be a result well worth the work! Here are a few of my tips to make the perfect Tarte Tatin. 

    1. I learnt (the hard way) that if you’re making a Tarte Tatin with soft fruit high in sugar (banana, pineapple, peaches etc) that placing a disc of baking paper on the bottom is a good idea. Unless you have a killer non-stick pan, you’ll end up chiselling your Tarte Tatin off the bottom. 
    2. You’re only as good as the quality of your fruit. You can make a Tarte Tatin with just about any fruit but it HAS to be just the right amount of sweetness and firmness. Basically, read-to-eat. 
    3. Don’t be too scared to take your caramel to the bring of burning. It should be a deep orange/red colour and start smoking slightly. This is SO important as it removes some of the sweetness and balances everything perfectly! 
    4. Handle the puff pastry with care – if it’s pre-rolled then simply unroll it and cut out a circle (if it’s a very hot day, place the disc in the fridge for 15 minutes). The key thing here is to keep all the layers of butter in the puff pastry intact and firm so they melt while baking to give a super flaky crust. 
    5. Don’t be impatient. It’s going to be tempting to turn it out straight from the oven, but let it cool briefly for 5 minutes. Resting it allows the caramel to set slightly and keeps everything together. 

    If you bake this baby, don’t forget to share it with me on social media! Tag me @thekatetin on Facebook, Instagram or Twitter and use the hashtag #TheKateTin

    Mango Tarte Tatin
    Serves 4
    Print
    Prep Time
    20 min
    Cook Time
    20 min
    Total Time
    40 min
    Prep Time
    20 min
    Cook Time
    20 min
    Total Time
    40 min
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    Amount Per Serving
    Calories 0
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    % Daily Value *
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    Polyunsaturated Fat 0g
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    Protein 0g
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    Ingredients
    1. 1 x 400g sheet frozen puff pastry, thawed
    2. 80g (90ml) caster sugar
    3. 1 vanilla bean, split, seeds scraped
    4. 1ml (¼) ground cardamom
    5. 25g salted butter, cubed, plus extra to grease
    6. 2 tbsp water
    7. 2 ripe mangoes, sliced thickly
    8. Ice cream, to serve
    Instructions
    1. Preheat the oven to 180°C, gas mark 4.
    2. Using the pan as a guide, cut the pastry sheets into around. Refrigerate.
    3. Using cooking spray, generously grease a non-stick or cast iron pan. Cut a round of baking paper to fit the bottom of the pan and set aside,
    4. In a separate pan, combine the sugar, vanilla seeds and 30ml water and stir consistently over low heat until the sugar has dissolved.
    5. Increase the heat and allow the sugar to caramelise. Add the butter and water, swirl through. Pour caramel in another bowl. LIne the pan with the piece of baking paper. Pour the caramel into the base of the pan, fan the mango slices on top, overlapping them over each other and top with the pastry round.
    6. Place the pan in the oven and bake for 20 minutes or until puffed and golden. Cool for 5 minutes before inverting onto a serving plate, remove baking paper and top with vanilla ice cream.
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    The Kate Tin https://thekatetin.com/