Pear and Walnut Bread

A classic combination of pears and walnuts in a moist quick bread.

Makes 1 25-cm (10-inch) cake

Recipe category: Quick Breads

• 120g (1 cup) walnut pieces
• 375 g (3 cups) plain (all-purpose) flour, divided
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon Kosher salt
• 1 tablespoon Vietnamese cinnamon
• 1 teaspoon freshly ground nutmeg
• 170 g (¾ cup) unsalted butter, soft but cold
• 450 g (2 cups) caster sugar
• 3 large eggs, lightly beaten with a fork
• 453 g (2 cups) pears, fresh and ripe, grated (grate just before use to prevent browning)
• Seeds from 1 vanilla bean or 2 teaspoons pure vanilla extract
• Confectioners’ sugar, to dust

1. Preheat oven to 180° C (350° F). Grease 10-cup tube pan with vegetable cooking spray. Dust with flour tapping out any excess. Place walnut pieces on rimmed baking sheet. Roast until fragrant, 8 to 10 minutes. Remove from oven. Let stand until cooled completely. Transfer to small bowl, add 2 heaping tablespoons of flour and stir to combine well.
2. In a large bowl, whisk together the remainder of the flour, baking soda, baking powder, salt, cinnamon and nutmeg until combined well.
3. In large bowl, using wooden spoon, stir together butter and sugar until well combined. Add the lightly beaten eggs and vanilla seeds (or extract) and stir until well blended. Add the pears and stir to combine.
4. Pour the butter mixture into the flour mixture and stir together until just combined and mixture is evenly moistened. Add the walnut mixture and again, stir together until just combined.
5. Transfer mixture to prepared tube pan and using small offset spatula, level the surface. Bake, rotating pan halfway through baking time, until golden and cake tester inserted in centre of bread comes out clean, 60 to 70 minutes.
6. Remove from oven and transfer to wire rack. Let stand in the pan, 10 minutes. Invert from pan and let stand, top side up, until cooled completely.
7. To serve, dust with confectioners’ sugar.
8. Buon Appetito!

Recipe published on October 11, 2013 by Grace Massa Langlois for Grace’s Sweet Life

Blackberry and Almond Shortbread Cake

This blackberry and almond cake is simple to prepare but so delicious. This cake freezes beautifully, so make an extra one to have on hand when life is a little too chaotic and you don’t have time to bake.

Makes 1 23-cm (9-inch) cake

Recipe category: Cake

• Shortbread Pastry
• Blackberry Jam

Blackberry Jam

• 906 g (4 cups) fresh blackberries, stemmed and washed
• 450 g (2 cups) caster (superfine) sugar
• 45 ml (3 tablespoons) freshly squeezed lemon juice

1. In bowl of food processor, process blackberries until coarsely chopped. Transfer the mixture to large sauté pan.
2. Add sugar and lemon juice and stir to combine well. Bring mixture to a boil over medium-high heat, stirring occasionally. Cook until thickened, about 15 minutes (jam will continue to thicken as it cools).
3. To remove seeds, press the blackberry mixture through fine mesh sieve into heatproof bowl with flexible spatula, discard seeds. Let stand uncovered until completely cooled. Cover and transfer to the refrigerator to chill until ready to use.

Shortbread Pastry

• 313 g (2½ cups) plain (all-purpose) flour
• 1 teaspoon baking powder
• ½ teaspoon Kosher salt
• 170 g (¾ cup) unsalted butter, soft but cold
• 225 g (1 cup) caster (superfine) sugar
• 2 large eggs, reserve whites from 1 egg for egg wash
• Zest from 1 lemon
• Seeds from 1 vanilla bean (reserve pod for another use)
• ¼ teaspoon pure almond extract
• 2 cups seedless blackberry jam
• 2 teaspoons freshly squeezed-lemon juice
• 27 g (¼ cup) sliced almonds
• Sanding sugar (coarse sugar), demerara or turbinado sugar

1. Preheat oven to 180° C (350° F). To prepare springform pan, unlatch and remove sides, flip the removable base over so that the lip is facing down. Line removable base with sheet of nonstick baking paper with 5 cm (2-inch) overhang and, reassemble pan. (Flipping the base over makes it much easier to remove the cake from the base because it easily slips off the baking paper because the lip is facing down.) In medium bowl, whisk together flour, baking powder and salt until combined well.
2. In bowl of stand mixer fitted with paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 5 minutes.
3. Reserve whites from 1 egg (for egg wash). Place the remaining 1 egg plus 1 egg yolk in small bowl and lightly beat with a fork. To the butter mixture, add the egg mixture, lemon zest, vanilla seeds and almond extract and beat at medium speed until well blended, 2 minutes.
4. Gradually add the flour and beat at low speed until flour disappears and mixture is well blended.
5. Remove bowl from mixer and gather the pastry into a ball. Evenly divide the pastry dough into two pieces. Wrap one piece in plastic and transfer to the refrigerator to chill.
6. Place the other piece in the prepared springform pan and with your fingers press evenly over the base and about 5 cm (2-inches) up the sides.
7. In small bowl stir together blackberry jam and lemon juice until combined well.
8. Spoon jam into pastry shell and spread evenly spread to sides with offset spatula.
9. Remove the other piece of pastry from the refrigerator and transfer to sheet of nonstick baking paper. Using lightly floured rolling, roll out pastry into a 26 cm (10¼ inch) round. Carefully transfer pastry round to freezer and chill until almost firm, about 10 minutes. (Pastry is extremely soft and will tear easily, chilling it until almost firm makes it much easier to transfer to the surface of the cake.)
10. Remove round from freezer and carefully peel off paper. Set the pastry round on top of the springform pan and let stand until the pastry starts to soften. When pastry is softened, carefully press down until the pastry touches the surface of the jam layer and then pinch the top pastry edges to the base pastry shell edges to secure.
11. Lightly beat egg white with a fork. Using pastry brush, evenly coat the surface of the pastry with egg wash. Sprinkle almond slices all over the surface of the cake and then sprinkle with sanding, demerara or turbinado sugar.
12. Bake, rotating pan halfway through baking time, until golden, 40 to 50 minutes.
13. Remove from oven and transfer to wire rack. Let stand in tin, 10 minutes. Unlatch and remove sides and let stand on wire rack allowing cake to cool completely.
14. Buon Appetito!

Recipe published on September 20, 2013 by Grace Massa Langlois for Grace’s Sweet Life

Nutella Cookies {Farfallette con la Nutella}

Makes about 7½ dozen 8 x 2½ cm (3 x 1-inch) bowtie cookies

If you can locate the Italian “00” flour I recommend using it instead of the all-purpose because I find the pastry dough is tenderer. If you would like to sweeten the pastry, add 1-tablespoon sugar after beating the cream cheese.

• 250 g (1 cup + 2/3 tablespoon) Philadelphia cream cheese, soft but cold
• 226 g (1 cup) unsalted butter, soft but cold
• Seeds from one-half vanilla bean
• 375 g (3 cups) Italian “00” flour or plain (all-purpose) flour
• 340 g (about 1½ cups) Nutella
• 30 ml (1 ounce) Rum or whisky, to seal pastry (water can be used as well)
• Silver dragées, to decorate, optional
• Confectioners’ sugar, to dust

1. To prepare pastry dough, in bowl of stand mixer fitted with paddle attachment, beat cream cheese, scraping down sides, bottom of bowl and paddle attachment a couple of times, until smooth.
2. Add butter and vanilla seeds and beat until well blended (smooth) and seeds are evenly disbursed.
3. With mixer running, gradually add flour and beat until combined well.
4. Remove bowl from mixer. Form pastry dough into a ball (in bowl) and transfer to lightly floured work surface.
5. Preheat oven to 180° C (350° F). Line 2 rimmed baking sheets with nonstick baking paper.
6. Shape and pat down dough to form a rectangle shape. Cut pastry dough into two pieces and wrap one piece in plastic (to prevent drying out). (Work with one piece of dough at-a-time to prevent it from drying out as you cut, fill and shape.) Lightly dust the surface of the pastry and rolling pin with flour. Roll out dough into a square shape with a thickness of about 3 mm (about 1/8 inch). Trim rolled out pastry into a neat square with fluted pastry wheel.
7. Using fluted pastry wheel, cut pastry into 6 x 6 cm (about 2½ x 2½ inch) squares. (If you would prefer smaller cookies, cut smaller squares but I would recommend cutting squares no smaller than 5 x 5 cm or 2 x 2 inches. If you make smaller cookies, use a little less filling.)
8. Spoon ¾ teaspoon Nutella in the centre of each pastry square.
9. To shape cookies, work with one pastry square at-a-time, fold one pastry square corner over the filling. Moisten the corner with rum (whiskey or water). Bring the opposite pastry square corner over the first corner so that the corners overlap and press to seal. Dab the surface of the overlapping corners with rum, place a dragée in the centre and press down gently to seal.
10. Transfer shaped cookies to prepared baking sheet with offset spatula. (Gather up scraps and wrap in plastic. Repeat rolling, cutting, filling and shaping with other piece of pastry dough. Gather all the scraps, shape into rectangle and again, repeat the process of rolling, cutting, filling and shaping.)
11. Bake one tray of cookies at-a-time, rotating sheet halfway through baking time, until golden, 10 to 15 minutes.
12. Remove from oven and transfer cookies to wire rack with offset spatula. Let stand until warm, dust with confectioners’ sugar and then let stand until cooled completely.
13. Store in airtight container with sheets of baking paper in between layers of cookies.
14. Buon Appetito!

Blackberry Hand Pies

Makes 8 9 x 19 cm (3½ x 7-inch) and 5 6 x 11 cm (2½ x 4½-inch) hand pies

• Sour Cream Pastry Dough
• Cream Cheese Filling
• Blackberry Pie Filling

Sour Cream Pastry Dough

Chill cubed butter in the freezer for about 10 minutes and chill flour in the refrigerator for about 20 minutes before beginning preparations.

• 250 g (2 cups) plain (all-purpose) flour
• 250 g (about 1 cup + 1¾ tablespoons) unsalted butter, cut into 1 cm (about 2/3-inch) cubes
• 120 ml (½ cup) sour cream, 14%

1. In bowl of food processor, process flour and butter until the mixture resembles fine breadcrumbs.
2. Add the sour cream and pulse until the pastry dough begins to form a ball and pulls away from the sides of the bowl.
3. Transfer pastry dough to clean work surface, shape into a ball, cut the ball evenly into two pieces. Place one piece on sheet of plastic wrap and shape into a rectangle, and then wrap in plastic. Repeat with the remaining piece. Transfer pastry to the refrigerator and allow it to rest and chill, 30 minutes.
4. Work with one piece of pastry dough at-a-time. Transfer pastry to lightly floured sheet of non-stick baking paper. Lightly dust surface of pastry and rolling pin with flour. Roll pastry into 18 by 36 cm (7 by 14 inch) rectangle with thickness of about 3 mm (1/8 inch). Transfer rolled pastry on parchment to rimmed baking sheet and refrigerate until firm, about 20 minutes. Repeat with the remaining piece of pastry dough.
5. Work with one sheet of pastry at-a-time. With long side facing you, cut dough crosswise into four 9 by 18 cm (3½ by 7-inch) strips. Then cut each strip in half. Repeat with the remaining sheet of pastry. Dust off any excess flour with pastry brush.
6. Using the tip of a sharp paring knife, cut vents into half of the pastry squares. The vented pastry squares will be used as the top of the hand pies. Return all squares to two rimmed baking sheets lined with nonstick baking paper and chill in the refrigerator until firm, about 15 minutes. Gather scraps and gently knead into a ball. Chill and rest pastry in refrigerator, 30 minutes. Transfer pastry to large sheet of nonstick baking paper lightly dusted with flour; lightly dust rolling pin and surface of pastry with flour. Roll the leftover pastry to a thickness of 3 mm (1/8 inch) and cut five 13 cm (5-inch) rounds. Dust off any excess flour with pastry brush and place rounds on baking sheet lined with nonstick paper. Transfer to refrigerator and chill, 20 minutes.
7. Proceed to assembly.

Cream Cheese Filling

• 113 g (4 ounces) cream cheese, soft but cold
• 42 g (1/3 cup) confectioners’ sugar, sifted
• Seeds from one-half vanilla bean
• 1 large egg yolk

1. In medium bowl, using electric hand mixer beat cream cheese until smooth.
2. Add the confectioners’ sugar and vanilla seeds and beat, scraping down sides and bottom of bowl a couple of times, until smooth.
3. Add the yolk and beat until well combined. Transfer filling to airtight container and refrigerate allowing it to chill, 30 minutes.

Blackberry Pie Filling

• 360 g (2½ cups) fresh blackberries
• 113 g (½ cup) caster (superfine) sugar
• 1/8 teaspoon salt
• Finely grated zest of half an orange or lemon
• 13 g (1 tablespoon + 2 teaspoons) cornstarch

1. Place blackberries in large bowl. Add sugar, salt and lemon zest; stir gently to combine well.
2. Using fine mesh sieve, sift the cornstarch over top of the berry mixture and gently stir to combine well.

Egg Wash

• 1 large egg
• 15 ml (1 tablespoon) whole milk
• Pinch of salt

1. Combine all ingredients in a small bowl. Using a fork lightly beat to combine well.

To Assemble Hand Pies

I like to lightly brush a simple warm blackberry jam glaze over the surface of the pies immediately after removing them from the oven. It gives the pastry a glossy finish but it also gives the pastry a hint of blackberry flavour. If you would like to glaze the pastry, combine blackberry jam with a little water in a saucepan, heat over low heat and then strain through fine mesh sieve. Reheat in between batches. Make sure to lightly coat the pastry to keep the texture of the pastry crispy. For this batch of hand pies I used about 80 ml (1/3 cup) jam.

• Sanding sugar or turbinado sugar

1. Work with one sheet of pastry at-a-time and work with one pastry square at-a-time. Brush   edges of pastry-square with egg wash.
2. Spoon ½ tablespoon cream cheese filling in the centre of the pastry square and spread in a row, and then top with 2 tablespoons blackberry filling.
3. Place a vented square on top and press firmly to seal edges. Trim all edges with fluted pastry wheel. Transfer to rimmed baking sheet lined with nonstick baking paper arranging four pies per baking sheet.
4. Transfer hand pies to freezer and chill until firm, about 1 hour.
5. Preheat oven to 190° C (375° F). Lightly brush the surface of the pies with egg wash and sprinkle with sanding sugar. Bake one sheet of hand pies at-a-time, rotating pan halfway through baking time, until pastry is golden and juices are bubbling, about 35 to 40 minutes (about 30 minutes for smaller hand pies).
6. Remove from oven, and transfer to wire rack to cool.
7. Serve warm or at room temperature.
8. Buon Appetito!

Mini Triple Chocolate Mousse Cakes with Grand Marnier Cherry Sauce

These cakes are almost to pretty to eat but with three layers of chocolate goodness they’re too difficult to resist.

Total Time: 3 hours 20 minutes

Prep Time: 2 hours 35 minutes

Cook Time: 45 minutes

Makes 12 5 x 8 cm (2 x 3-inch) mini cakes and a few extra glass desserts

• Almond Torta Caprese
• Tempered Chocolate Discs, to decorate
• Extra Dark Chocolate Mousse
• Semisweet Chocolate Mousse
• White Chocolate Mousse
• Grand Marnier Cherry Sauce – Purée and Compote
• Caramel Dipped Cherries, to decorate
• Edible Flowers, to decorate

Almond Torta Caprese

Makes one 23 x 33 cm (9 x 13) cake and one 23 cm (9-inch) cake or 1 25 cm (10-inch)

If making one 25 cm (10-inch) cake increase baking time to 45 to 55 minutes.

• 200 g (about ¾ cup + 2 tablespoons) unsalted butter, extra for greasing tins
• 6 g (1 tablespoon) good quality unsweetened cocoa powder, sifted, extra for dusting tins
• 200 g (7 ounces) good quality dark chocolate, 60% or 70%
• 6 large eggs, separated
• 200 g (¾ cup + 2 tablespoons) caster (superfine) sugar, divided
• 300 g (2 cups) almonds, toasted
• ¼ teaspoon salt
• 16 g (1 package) Paneangeli or Bertolini Yeast for Cake with Vanilla

1. Preheat oven to 180° C (350°F). Using large pastry brush, grease one 23 x 33 cm (9 x 13 inch) rectangle-shaped baking tin and one 23 cm (9-inch) round baking tin with softened butter. For the rectangle-shaped tin, line the base and the two long sides with nonstick baking paper leaving 2½ cm (1-inch) overhang. Line the base of the round tin with nonstick baking paper. Dust both tins with cocoa powder tapping out any excess. (For this recipe only the larger cake will be needed. When the round cake is completely cooled, wrap in plastic then place in resealable plastic bag and store in the freezer for another use.)
2. In large heatproof bowl set over saucepan of just simmering water, gently heat chocolate and butter over low heat until butter and chocolate are melted. Remove from heat, add the cocoa and stir to well combine. Set aside and allow chocolate mixture to cool slightly, 3 minutes.
3. Meanwhile, place toasted almonds in food processor. Reserve 140 g (½ cup + 2 tablespoons) sugar and add the remaining 57 g (¼ cup) to the food processor bowl. Process nuts and sugar to coarse breadcrumb (not to flour consistency because you want the cake to have some texture). (Processing the nuts with some of the sugar prevents the nuts from releasing oils and turning into a paste.) Transfer to small bowl; add the salt and yeast for cake and whisk to combine well.
4. Add the egg yolks to the melted chocolate mixture and stir to well combine with wooden spoon. Gradually add the reserved sugar, stirring to well combine.
5. Add the almond meal mixture and stir to just combine.
6. In medium bowl, using handheld electric mixer beat egg whites on high speed until soft peaks form.
7. Add one third of the egg white foam to the chocolate mixture and stir to combine well, this will loosen the mixture.
8. Using large flexible spatula fold the remaining egg white foam in two additions into the chocolate mixture, folding until just combined.
9. Transfer about two-thirds of the batter to the larger tin and the remaining one-third to the round tin. Tap each tin on the counter to release any air bubbles that may have formed. Bake each cake, rotating tin halfway through baking, until a cake tester inserted in the centre comes out with a few moist crumbs attached, 15 to 17 minutes.
10. Remove from oven and transfer to wire rack. Allow cake to cool in tin on wire rack, 10 minutes. Carefully invert to wire rack lined with baking paper and allow cakes to stand, upright, until completely cooled.
11. Cut twelve 8 x 8 cm (3 x 3-inch) nonstick baking paper squares and arrange on rimmed baking sheet. Place one ring mould on each baking square. Line ring moulds with acetate paper collars or nonstick baking paper collars making sure the collars extend 2½ cm (1-inch) above the rim, set aside.
12. Cut twelve cake rounds using cookie cutter (same size as the ring moulds). Place one round in the base of each mould. Cover the moulds with sheet of baking paper to prevent drying out the cakes and set-aside. Prepare Extra Dark Chocolate Mousse.

Extra Dark Chocolate Mousse

• 395 ml (1 2/3 cups) heavy cream, 35%
• 4 large egg yolks
• 56 g (¼ cup) caster (superfine) sugar
• 30 ml (2 tablespoons) light corn syrup
• 30 ml (2 tablespoons) water
• 113 g (4 ounces) good quality extra dark chocolate, 70%, finely chopped then melted
• 1 teaspoon pure vanilla extract
• Pinch of salt

1. In large bowl using handheld electric mixer, beat heavy cream at high speed until soft peaks form, about 4 minutes. Transfer to airtight container, cover and transfer to the refrigerator. Let chill, 1 hour.
2. In large bowl, using handheld electric mixer, beat egg yolks at high speed until pale and frothy, about 5 minutes.
3. Meanwhile, in small saucepan, bring sugar, corn syrup and water to a boil over high heat, stirring until sugar and corn syrup are dissolved. Stop stirring and continue to cook until clear, large bubbles form, about 1 minute.
4. Reduce mixer speed to medium. Carefully and gradually pour the hot syrup into the egg yolk foam while beating consistently. Increase speed to high; beat until thickened, about 5 minutes.
5. Add the melted chocolate, vanilla and salt to the egg yolk foam and stir to well combine with large flexible spatula.
6. Remove whipped cream from refrigerator. Stir one-third of the whipped cream into the chocolate mixture (to loosen mixture) then fold the remaining whipped cream into the chocolate mixture in two additions.
7. Press the mousse through fine mesh sieve into clean, large bowl and discard solids.
8. Transfer mousse to large pastry bag fitted with large plain tip. Pipe 2½ cm (1-inch) layer of mousse on top of each of the cake discs. If necessary, use the back of a demitasse spoon to evenly spread mousse to edges of moulds. Cover the moulds with a sheet of baking paper and transfer to the refrigerator. Allow the mousse to set, about 1 hour. Transfer moulds to the freezer and allow mousse layer to chill until firm, about 15 minutes. Prepare Semisweet Chocolate Mousse.

Semisweet Chocolate Mousse

Recipe Note: The semisweet chocolate mousse is not as firm as the extra dark chocolate mousse because semisweet chocolate contains less cocoa butter. The more cocoa butter in the chocolate the firmer the texture of the mousse. If you’re not comfortable piping this layer because it’s not as firm, spoon the mousse in the moulds instead.

To prepare this mousse follow the instructions for the Extra Dark Chocolate Mousse. Also, use the same ingredients as above but replace the extra dark chocolate with good quality semisweet chocolate, 60%. If you like, prepare the whipping cream for both batches at the same time (but this is the only preparation that can be done in advance). Pipe 2½ cm (1-inch) layer of mousse on top of the firm extra dark chocolate mousse. Cover the moulds with a sheet of baking paper and transfer to the refrigerator. Allow the mousse to set, about 1 hour. Transfer moulds to the freezer and allow mousse layer to chill until firm, about 15 minutes. Prepare White Chocolate Mousse.

White Chocolate Mousse

• 6 g (3½ sheets) Dr. Oetker extra gold gelatine sheets
• 340 g (12 ounces) good quality white chocolate, finely chopped
• 590 ml (2½ cups) heavy cream, 35%, divided
• 1 vanilla bean, split and seeded

1. Place gelatine sheets in small bowl of very cold water and allow sheets to soften, 15 minutes.
2. Prepare ice water bath, fill large bowl half full with ice, cover ice with cold water.
3. Place chocolate in large heatproof bowl and set over pan of just simmering water. Gently heat chocolate over low heat stirring occasionally until chocolate is melted.
4. Reserve 415 ml (1¾ cups) heavy cream. In small saucepan, heat the remaining 180 ml (¾ cup) heavy cream, vanilla seeds and bean over medium heat until small bubbles begin to form around the edges of the pan. Remove from heat.
5. Remove gelatine sheets from water, squeeze out any excess water, and add to warm cream; stir until sheets are dissolved.
6. Strain the cream mixture through fine mesh sieve into melted chocolate, and stir to well combine. Discard solids. Place the bowl over the ice water bath. Chill, stirring occasionally, until the chocolate mixture is thickened and falls in ribbons.
7. Meanwhile, in large bowl, using handheld electric mixer beat the reserved heavy cream at high speed until soft peaks form.
8. Remove chocolate mixture from ice water bath. Stir one-third of the whipped cream into the chocolate mixture (to loosen) then fold the remaining whipped cream into the chocolate mixture in two additions with large, flexible rubber spatula.
9. Press the mousse through fine mesh sieve into large bowl and discard solids.
10. Transfer mousse to large pastry bag fitted with large plain tip. Pipe a 2½ cm (1-inch) layer of mousse over the firm semisweet chocolate mousse. If necessary, use the back of a demitasse spoon to evenly spread mousse to edges of moulds. Cover moulds and return to the refrigerator. Allow mousse to set, about 1 hour.
11. For best presentation, one hour prior to plating mini cakes, transfer to the freezer and allow the cakes to firm up, 30 minutes. This step will ensure easy removal of the paper collars. Once cakes are firm, immediately remove collars and transfer to the fridge to thaw, 15 minutes. Proceed to plating.

Tempered Chocolate Discs

Recipe Note: If you struggle tempering chocolate like I do (one task I can’t seem to master) I’ve found a wonderful product, Mycryo, which makes tempering chocolate very easy. Mycryo is 100% pure cocoa butter in powder form and Callebaut produces it. I am going to provide directions for tempering chocolate using the seeding method below but if you have Mycryo or you’re going to purchase please follow the tempering instructions for dark chocolate at the Callebaut website. Please note I am using 200 g (7 ounces) dark chocolate therefore add 1% Mycryo which is 2 grams to the chocolate after step 2 in the Callebaut instructions.

• 200 g (7 ounces) semisweet chocolate, 60%, very finely chopped

1. You will require two baking sheets of the same size. Cut four strips of acetate paper measuring 40 x 10 cm (16 x 4-inches). Reserve two acetate sheets and arrange two sheets on one overturned baking sheet leaving as much space as possible in between, set aside. (Have another rimmed baking sheet ready to go.)
2. To temper chocolate, place two-thirds chocolate (133 g or 4 2/3 ounces) in large heatproof bowl and set bowl over saucepan of just simmering water over low heat. Gently melt chocolate until it reaches temperature of 48° C (118° F).
3. Remove from heat, add the remaining chocolate and stir until chocolate cools to temperature of 29° C (84° F).
4. Set the bowl back over the simmering water and gently heat chocolate to temperature of 32° C (89° F).
5. Immediately spread the tempered chocolate onto the acetate sheets using large offset spatula. Create a thin layer, about 1 to 2 mm thick (about 1/16 inch).
6. Carefully transfer acetate sheets to the back of the reserved baking sheet and transfer to refrigerator. Allow chocolate strips to chill until almost set. Meanwhile transfer any chocolate remaining on the baking sheet to bowl and wash and dry baking sheet. (Do this quickly because it doesn’t take long for the chocolate to set. Make sure baking sheet is not hot, use cold water to wash sheet.)
7. Remove chocolate strips from refrigerator and use 6 cm (2¼ inch) cookie cutter to cut 12 discs. Make sure to clean cutter in between cuts. Cover each chocolate strip with a sheet of reserved acetate paper. Place the clean baking sheet over top (essentially your sandwiching the chocolate discs between the baking sheets). Return to refrigerator and chill until completely set.

Cherry Sauce – Cherry Purée and Cherry Compote

Recipe Note: I picked up an amazing tip, which would work wonderfully in this recipe because it ties in the almond flavour from the cakes (wish I could remember where I got the tip). When you crush cherry pits they give you an almond flavour. I gave the tip a try. I crushed the pits with a hammer (that was quite the task), wrapped them in cheesecloth and dropped the bundle into the cherry compote and purée. It did give off a mild almond flavour but I didn’t get as deep an almond flavour as I would’ve liked but considering the short cooking time in both the purée and compote I was satisfied with the amount of almond flavour I was able to extract. It’s purely optional in both elements but give it a try if you’re curious and keep it in mind for other things, like cherry jelly or jam.

Cherry Purée

• 400 g (about 14 ounces) fresh sweet cherries
• Juice and finely grated zest of 1 medium orange  (about about 60 ml or ¼ cup)
• 60 ml (¼ cup) water
• ½ leftover vanilla pod
• ¼ teaspoon Makera or Vietnamese cinnamon
• 60 ml (¼ cup) Grand Marnier or Brandy, optional (add an extra 2 tablespoons water and an extra 2 tablespoons orange juice)

1. Wash, pit and stem cherries. If using, reserve pits and transfer to resealable plastic bag. Cut the cherries in four and place in small saucepan. Place the bag of pits on cutting board and crush them with a hammer. Place the crushed pits in cheesecloth, tie to secure and add to the saucepan (this step is optional – see recipe note).
2. Pour the orange juice and water over the cherries and add the vanilla pod and cinnamon, stirring to well combine.
3. Cook over medium-high heat until cherries are very tender, about 15 minutes. Add the liqueur in the last 3 minutes of cooking time.
4. Remove from heat, remove pits (if using) and add the orange zest.
5. If you feel comfortable processing hot mixtures, immediately purée the mixture either using stick blender or processing in blender, or food processor. If you don’t feel comfortable processing hot mixtures, set aside to cool, 5 minutes then process.
6. Strain the mixture through fine mesh sieve into heatproof container. (I like to strain it a few times to ensure a smooth purée.)
7. Let stand at room temperature until cooled completely then cover and refrigerate to chill until plating mini cakes. (For best flavour, remove the purée from the refrigerator 30 minutes prior to plating to allow it to come to room temperature.)

Cherry Compote

• 85 g (¼ cup + 2 tablespoons) caster (superfine) sugar
• 30 ml (2 tablespoons) water
• 400 g (about 14 ounces) fresh sweet cherries
• Juice from 1 medium orange (about 60 ml or ¼ cup)
• 30 ml (2 tablespoons) Grand Marnier or Brandy (optional, add an extra 2 tablespoons orange juice if you omit the liqueur)
• ½ leftover vanilla pod
• ¼ teaspoon Makera or Vietnamese cinnamon
• ½ teaspoon cornstarch

1. Wash, pit and stem cherries. (I like to cover my hand over the pitter so that I catch the pit when it’s extracted so I can ensure the cherries are pit-free.) If using, reserve pits and transfer to resealable bag. Place the bag of pits on cutting board and using a hammer crush them. Place the crushed pits in cheesecloth, tie to secure, and set aside (this step is optional – see recipe note).
2. To prepare caramel, in small saucepan, combine sugar and water. Cook over medium heat, stirring until sugar is dissolved. Stop stirring and continue to cook sugar syrup, swirling the pan occasionally and brushing down the sides of the pan with pastry brush dipped in water until golden amber colour.
3. Add the cherries, orange juice, liqueur, vanilla pod and cinnamon and stir until caramel is dissolved (it will go hard but don’t worry it will dissolve). Add the bundle of pits.
4. Cook until cherries are tender, about 7 minutes. When the cherries have cooked for about 4 minutes remove some of the juice and transfer to a heatproof bowl. Add the cornstarch and stir until it is dissolved. Pass through fine mesh sieve into the mixture and stir until well combined. Continue to cook for 3 minutes to cook the cornstarch out.
5. Remove from heat and immediately transfer to heatproof container and then transfer to the refrigerator, uncovered, and allow it to chill until warm. Remove bundle of pits. (If not plating right away, remove from refrigerator 30 minutes prior to plating to allow compote to come to room temperature for best flavouring).

Caramel Dipped Cherries

I recommend preparing the caramel dipped cherries as close as possible to serving time because the caramel tends to liquefy. Depending on humidity levels, I recommend preparing no earlier than 2 hours prior to serving. If you prefer to pit the cherries, I would prepare no sooner than 1 hour before serving time (the natural juices tend to liquefy the caramel quicker).

• 24 stemmed sweet cherries
• 295 g (1¼ cups + 1 tablespoon) caster (superfine) sugar
• 80 ml (1/3 cup) water

1. Wash and thoroughly dry cherries. (Do not pit because the juice will liquefy the caramel – make sure to advise guests that the cherries have the pits in them.) Line small rimmed baking sheet with nonstick baking paper.
2. In small saucepan, combine sugar and water.
3. Cook over medium heat, stirring until sugar is dissolved. Stop stirring and continue to cook the syrup over medium heat, occasionally swirling the pan (to even out colouring) and washing down sides of the pan with pastry brush dipped in water (to remove sugar crystals that form around the edges of the pan) until amber colour.
4. Meanwhile prepare work surface (you must work quickly when dipping cherries otherwise the caramel may harden), place heat trivet on work surface (so that you can set the saucepan on top when dipping cherries) place prepared baking sheet on the work surface as well.
5. When caramel is done, transfer saucepan to trivet. Dip each cherry in caramel covering about three-quarters of the cherry, let excess caramel drip off and transfer to prepared baking sheet. Repeat until all the cherries are dipped. (If the caramel hardens set over medium-low heat, do not stir the caramel but swirl the saucepan occasionally until the caramel is liquid again.)

To Plate Mini Cakes

If the crispearls, edible flowers or popping sugar (pop rocks) are not readily available, you can place the chocolate disc directly on the white chocolate mousse layer, then top with the caramel dipped cherry, this will look equally beautiful. I made these cakes for a special event and I wanted to add some extra special touches, the popping sugar provided a little whimsy to the plate. Instead of the crispearls you could always improvise and add some chocolate covered espresso beans or chocolate covered peanuts, try to locate something on the smaller side. The crispearls also add some texture, the cake layer and disc add texture already but again I wanted to add a few unexpected extras. The popping sugar I used was very pale in colour virtually naked to the eye, which was perfect because the tingle on the tongue was a surprise.

• Callebaut Dark Chocolate Crispearls, optional
• Edible Flowers, optional
• Popping Sugar (pop rocks), optional

1. Carefully transfer individual cakes to dessert plates with offset spatula.
2. Using tweezers, cover the surface of each cake with a layer of crispearls.
3. Using tweezers, carefully place a tempered chocolate disc on top of the layer of crispearls. (It’s best not to handle the discs with your hands especially if you have warm hands.) If you don’t have tweezers quickly place the disc on top with small offset spatula. Top with caramel dipped cherry.
4. Spoon cherry purée onto plate and use the back of the spoon to drag it across the plate. Using tweezers arrange a few cherries from the compote on top of the purée.
5. Decorate with edible flowers and sprinkle with popping sugar.
6. Buon Appetito!

Caramel Mousse and Dulce de Leche Cheesecake Mini Cakes

Makes one 18 cm (7-inch) cake plus six 8 x 5 cm (3 x 2-inch) mini cakes or twelve 8 x 5 cm (3 x 2-inch) mini cakes

• Dulce de Leche
• Graham Wafer Crust
• Dulce de Leche Cheesecake Filling
• Caramel Mousse
• Hazelnut Praline

Dulce de Leche

I used the new Eagle Brand Dulce de Leche flavoured sweetened condensed milk to make these cakes. I found it added wonderful flavour but in the past I’ve used the regular sweetened condensed milk and it’s wonderful too. Reserve the leftover dulce de leche for decorating the cake. Reheat dulce de leche over low heat add ½ to 1 tablespoon heavy cream (to thin it out to piping consistency), stir to combine. Transfer to squeeze bottle and allow sauce to cool slightly.

• 300 ml (about 10 ounces or 1 can) sweetened condensed milk

Dulce de Leche Recipe

Graham Wafer Crust

• 243 g (8½ ounces) graham wafer biscuits (36 individual biscuits) 
• 14 g (1 tablespoon) caster (superfine) sugar
• 70 g (¼ cup + 1 tablespoon) unsalted butter, melted

1. Preheat oven to 180° C (350° F). Line 2 rimmed baking sheets with nonstick baking paper. Cut one 23 cm (9-inch) baking paper square and six 10 cm (4-inch) baking paper squares then cut one 25 cm (10-inch) aluminum paper square plus six 13 cm (5-inch) aluminum paper squares. Place the large aluminum paper square in the centre of one rimmed baking sheet and place the large baking paper square on top. Place 18 cm (7-inch) ring mould on the centre of the baking square and then wrap both papers tightly around the sides of the mould making sure that the paper square is flat and taute. Arrange the smaller squares of paper (aluminum and baking paper) on the other rimmed baking sheet in the same manner and then wrap papers tightly, again, make sure the baking paper squares are taute. Space the moulds evenly apart. Cut nonstick baking paper collars and line the sides of the moulds. Make sure collars extend 2½ cm (1-inch) higher than the rims of the moulds. (If making twelve mini cakes, arrange six moulds per baking sheet.)
2. Crush biscuits with your hands into food processor bowl; add sugar and process to fine crumb. 
3. Gradually add butter through feed tube and process until crumbs are evenly moistened.
4. For small ring moulds, spoon 2 tablespoons crumb mixture into the base of each mould. Using tart tamper (or small glass with flat bottom), press the crumb mixture evenly on the base of each mould. Transfer the remainder of the crumb mixture into the larger ring mould and press crumb mixture evenly on the base with the tart tamper.
5. Transfer to oven and bake, 8 minutes. Remove from oven, transfer to wire rack and let stand until cooled completely.

Dulce de Leche Cheesecake Filling

Makes 1474 g (about 6½ cups)

• 750 g (3 cups + 2 tablespoons) cream cheese, soft but cold
• Seeds from 1 vanilla bean
• 225 g (1 cup) caster (superfine) sugar
• 4 large eggs, room temperature
• 60 ml (¼ cup) heavy cream, 35%
• 300 ml (1¼ cup) dulce de leche sauce
• 24 g (3 tablespoons) plain (all-purpose) flour, sifted

1. Preheat oven to 160° C (325° F). 
2. In bowl of stand mixer, beat cream cheese at medium speed until smooth, scraping down sides and bottom of bowl, and paddle attachment occasionally, 1 to 2 minutes.
3. Reduce mixer speed to low. Add the vanilla seeds and gradually add the sugar; beat until smooth, scraping down sides, bottom of bowl and paddle attachment as needed.
4. Add the eggs one at-a-time, beating to just combine after each addition (about 30 seconds – don’t over mix, over mixing or mixing at high speeds can cause surface cracks), and scraping sides, bottom of bowl and paddle attachment after each addition.
5. Add the cream, dulce de leche sauce, and flour and beat at low speed until just combined.
6. Strain the filling through a fine sieve into large pourable container.
7. Fill each mini mould with 120 ml (½ cup) filling. Reserve the remainder of the filling. Transfer mini cakes to oven and bake until edges are set but the centre jiggles slightly when moulds are gently shaken, 18 to 22 minutes. Remove from oven and transfer to wire rack, let stand until completely cooled.
8. Transfer the remainder of the filling into the larger mould, transfer to oven and bake, again, until edges are set but centre jiggles slightly when mould is gently shaken, 45 to 50 minutes. Remove from oven and transfer to wire rack, let stand until completely cooled.
9. Transfer cakes (in moulds), loosely covered with sheet of nonstick baking paper, to refrigerator. Chill overnight.

Caramel Mousse

• 170 g (¾ cup) caster (superfine) sugar
• 90 ml (¼ cup + 2 tablespoons) water, divided
• 1 teaspoon unflavoured gelatine
• 720 (3 cups) heavy cream, 35%, divided
• 1 teaspoon pure vanilla extract
• Heaping dash Kosher salt

1. Prepare ice water bath, half fill large bowl with ice and cover with cold water.
2. Reserve 2 tablespoons water. Combine sugar and the remaining 60 ml (¼ cup) water in heavy bottomed 4¼-litre (4½-quart) pot (it’s important to use a large pot because when the cream is added the mixture will bubble up ferociously). Cook over medium heat, stirring until sugar is dissolved. Continue to cook, without stirring occasionally swirling pan and brushing down sides of the pan with pastry brush dipped in water until caramel reaches a medium to dark amber colour.
3. Meanwhile, pour the reserved 2 tablespoons water in small bowl, sprinkle gelatine over top, and set aside to bloom.
4. Reserve 240 ml (1 cup) cream. In small saucepan, heat the remaining 480 ml (2 cups) cream over low heat until warm.
5. When caramel reaches colour, carefully add the cream and whisk constantly over medium heat until the caramel is smooth. Add vanilla and salt and bring to a simmer over medium heat.
6. Remove caramel from heat. Transfer half of the caramel to medium bowl, add the bloomed gelatine and stir to well combine. Add the remaining caramel and stir to well combine. Strain caramel through fine mesh sieve into medium bowl. Place bowl over ice water bath and let stand, stirring occasionally until cold. Transfer caramel in ice water bath to the refrigerator. Let stand in ice water bath in refrigerator, stirring occasionally, 1 hour 30 minutes.
7. In bowl of stand mixer fitted with whip attachment, beat caramel cream mixture until medium peaks form.
8. Meanwhile, in medium bowl using electric hand mixer beat the reserved 240 ml (1 cup) cream until medium peaks form.
9. Using large flexible spatula, gently fold the whipped cream into the caramel cream mixture.
10. Strain the mixture through fine mesh sieve into medium bowl. Transfer to large piping bag fitted with large plain tip.
11. Remove cakes from the refrigerator. For mini cakes, pipe the mousse flush to the rim of ring moulds. Using small offset spatula, or back of demitasse spoon, smooth mousse evenly to edges. For larger cake, pipe 2½ cm (1-inch) layer of mousse over the surface of the cake. Using offset spatula, smooth evenly to edges. Return cakes to the refrigerator allowing mousse to set, about 2 hours. Remove from refrigerator and transfer cakes to freezer to allow them to firm up, about 20 minutes. (Popping the cakes in the freezer for a short time will make the task of removing the collars much easier and it will also make for best presentation. By the time you’ve removed collars, plated and decorated the cakes they will be at the perfect temperature to enjoy.)

Hazelnut Praline

• 113 g (¾ cup) hazelnuts
• 169 g (¾ cup) caster (superfine) sugar
• 60 ml (¼ cup) water

1. Preheat over to 180° C (350° F). Place hazelnuts on rimmed baking sheet, transfer to oven and roast 10 minutes.
2. Remove from heat and transfer to clean kitchen towel and wrap tightly. Let stand, wrapped in kitchen towel, 5 minutes. Rub the nuts together to remove skins. Transfer skinned hazelnuts to baking sheet lined with nonstick baking paper.
3. Combine sugar and water in small saucepan. Cook over medium heat, stirring until sugar is dissolved. Continue to cook without stirring occasionally swirling pan over burner and washing down sides of the pan with pastry brush dipped in water until caramel reaches medium amber colour.
4. Pour the caramel evenly over the hazelnuts. Let stand until caramel hardens.
5. Transfer praline to resealable plastic bag and using rolling pin, smack the praline to coarse crumb. (I left a few hazelnuts intact to garnish the piped swirls on the larger cake.)

To Decorate Cakes

• Caramel sauce or leftover dulce de leche (see dulce de leche recipe note)
• Sweetened whipped cream
• Hazelnut praline

1. Remove cakes from freezer, immediately remove ring moulds and paper collars and transfer small cakes to individual dessert dishes and transfer larger cake to cake stand or plate.
2. Pipe caramel onto surface of cakes.
3. Transfer whipped cream to large piping bag fitted with decorative tip like Wilton 1M Swirl tip.
4. For small cakes, pipe large swirl of sweetened whipped cream in the centre of each cake. For large cake, pipe swirls of whipped cream around edges of cake.
5. For small cakes, drizzle caramel over top of piped whipped cream swirl. Garnish swirls on small and large cake with coarsely crushed hazelnut praline.
6. Buon Appetito!

Sweet Ricotta Fritters with Butter-Rum Caramel Sauce {Frittelle di Ricotta}

Makes about 6 dozen (using 15 g or 1 tablespoon of dough per fritter)

• Ricotta Fritters
• Butter-Rum Caramel Sauce

Ricotta Fritters {Frittelle di Ricotta}

Makes about 1080 g (a tad more than 2 1/3 pounds) dough

*Recipe Notes: Draining the ricotta cheese is not necessary for preparing the fritters. The fritter dough should be soft and very sticky. To test, roll one-tablespoon of the dough in your hands (don’t flour your hands to test), if you’re able to shape some of the dough into a ball with the remainder of the dough sticking to your hands, it’s good to go. Typically when I prepare these fritters I reserve a couple of tablespoons of flour because if the ricotta is on the drier side I won’t add it. On the flip side, if you’ve needed to add all of the flour called for in the recipe (because the ricotta is very wet) and when you test the dough you’re not able to shape some of it into a ball, I recommend adding a tablespoon or two of flour but add it gradually because you may not need it all. (Please make sure to reserve some of the flour before sifting the remainder with baking powder.)

If you’ve added all the flour and you find the dough isn’t sticky and it easily rolls into a ball, add some milk (about a tablespoon or two) gradually to the dough.

Please shape the dough using the options I provided in the recipe, I do not recommend rolling the dough into balls because you will need to flour your hands to roll it. The added flour will compromise the delicate texture of the fritters.

*Please note: I’ve shown restraint when adding sugar because not only have I dusted with confectioners’ sugar I’ve also prepared the caramel sauce for dipping, if you prefer a sweeter fritter, increase the amount of sugar, I recommend no more than an extra 56 g or ¼ cup.

• 250 g (2 cups) plain (all-purpose) flour
• 3 g (¾ teaspoon) baking powder
• 4 large eggs, room temperature
• 84 g (¼ cup + 2 tablespoons) caster (superfine) sugar
• Pinch of salt
• Seeds from 1 vanilla bean
• 456 g (16 ounces or 2 cups) ricotta cheese
• Finely grated zest of 1 medium orange

1. Using fine mesh sieve, sift flour and baking powder into medium bowl. Whisk to combine well.
2. In large bowl, whisk together eggs, sugar, salt and vanilla seeds until vanilla seeds are evenly distributed. Add ricotta cheese and orange zest, and whisk until combined well.
3. Gently fold the flour mixture into the ricotta mixture, in three additions, until just combined (do not over mix) with large flexible rubber spatula.
4. Cover bowl with sheet of plastic wrap, transfer to the refrigerator, and allow dough to chill overnight.
5. To shape the fritters you can use one of three methods. One, using retractable ice cream scoop with one-tablespoon capacity, scoop dough and drop into hot oil. Two, use two dessert spoons, scooping out one-tablespoon dough with one spoon and with the tip of the other spoon, push the dough off the spoon into the hot oil. Three, use large pastry bag (no tip attached) and butter knife, transfer dough to large pastry bag, hold pastry bag over the hot oil with one hand and begin to apply pressure to pipe about 2 cm or about ¾-inch dough (about one-tablespoon), holding the knife in the other hand use it to cut the dough as you’re releasing the pressure on the pastry bag. (The third method may sound complicated but once you get the hang of it you can drop the dough into the hot oil rather quickly. If you prefer, cut parchment baking squares, pipe one-tablespoon blobs of dough onto each square (immediately before frying), drop dough on paper square into hot oil and within seconds the paper will easily slip away, use tongs to remove.)
6. To fry fritters, heat 5 cm (2 inches) of oil in heavy-bottomed sauté pan over medium heat until the oil reaches temperature between 160° and 170° C (320° and 340° F), about 20 minutes. (Check the oil frequently while frying the fritters to maintain these temperatures. It’s best to attach thermometer to sauté pan to monitor the temperature.) To drain excess oil, line rimmed baking sheet with three to four layers of paper towel.
7. Fry 6 to 8 fritters at-a-time to ensure even cooking. Cook, turning fritters over two to three times, until golden on both sides, about 4 minutes total. Transfer fritters to baking sheet with spider or slotted spoon; drain excess oil.
8. To serve, arrange fritters on serving platter or dessert dish, and using small fine mesh sieve, dust with confectioners’ sugar. Transfer warm butter-rum caramel sauce to heatproof dipping bowl, and serve with fritters.
9. Buon Appetito!

Butter-Rum Caramel Sauce

Makes 500 ml (2 cups + 2 tablespoons)

I prepare this caramel sauce with various spirits like brandy, spiced dark rum, amaretto, whiskey, feel free to substitute with your favourite.

• 338 g (1½ cups) caster (superfine) sugar
• 80 ml (1/3 cup + 2 tablespoons) water, divided
• 71 g (¼ cup + 1 tablespoon) unsalted butter, cut into 5 equal pieces, divided
• 80 ml (1/3 cup) dark rum
• 15 ml (1 tablespoon) freshly squeezed orange juice
• Pinch of salt
• 240 ml (1 cup) heavy cream, 35%

1. Reserve 80 ml (1/3 cup water). In heavy-bottomed deep sauté pan, cook sugar and the remaining 30 ml (2 tablespoons) water over medium heat, stirring with rubber spatula until sugar dissolves. Continue to cook, without stirring, occasionally swirling the pan over the burner and washing down sides of the pan with pastry brush dipped in water (to prevent sugar crystals from forming), until caramel reaches dark amber colour.
2. Reserve 3 tablespoons butter. Using flexible rubber spatula, stir in the reserved water (80 ml or 1/3 cup), the remaining 28 g (2 tablespoons) butter, rum, orange juice and salt (mixture will bubble up ferociously and caramel will harden) and cook over low heat, stirring occasionally until caramel is dissolved.
3. Add the cream and bring the caramel to a boil over medium heat; boil 5 minutes, whisking constantly (any leftover bits of hardened caramel should be melted by this point).
4. Strain caramel through fine mesh sieve into heatproof medium bowl. Whisk in the remaining 43 g (3 tablespoons) butter one-tablespoon at-a-time. Let stand and cool to warm. If not using immediately, keep warm by placing the heatproof bowl over a pan of simmering water over low heat (make sure the bottom of the bowl does not touch the water).
5. Transfer caramel to individual dipping bowls and serve with ricotta fritters.

Strawberry Cheesecake Tarts

Makes 16 8 cm (3-inch) tarts

• Sweet Shortcrust Pastry
• Strawberry Cheesecake Tart Filling
• Glaze

Sweet Shortcrust Pastry

Makes about 675 g (about 1½ pounds) pastry

• Sweet Shortcrust Pastry Recipe
• Egg Wash 

1. Prepare pastry as per recipe instructions adding seeds from ½ vanilla bean to the flour mixture (optional but it adds wonderful flavour).
2. Transfer pastry dough to clean work surface, shape into a ball, wrap in plastic, pat down to a disc and transfer to the refrigerator. Allow the pastry dough to rest and chill, 30 minutes.
3. Line 2 rimmed baking sheets with nonstick baking paper.
4. Remove pastry from refrigerator and transfer to lightly floured work surface. Lightly dust the surface of the pastry and rolling pin with flour.
5. Roll out the pastry to thickness of about 6 mm (¼-inch). Cut the pastry into sixteen 11½ cm (4½-inch) rounds. Fit each pastry round into a tart ring. Using a sharp paring knife, trim excess dough flush with edges of ring. Transfer to rimmed baking sheet (8 pastry shells per sheet). To dock the pastry, prick all over the base of each pastry shell with the tines of a fork. Transfer pastry shells to freezer and chill until firm, 30 minutes (to help prevent pastry from shrinking while baking).
6. Preheat oven to 190° C (375° F).
7. Bake pastry shells one sheet at-a-time. To blind bake pastry, line each pastry shell with nonstick baking paper and fill with pie weights, uncooked rice or beans. Transfer to the oven and bake until the edges just begin to turn golden, 20 minutes. Remove from oven, remove paper and weights, let stand 1 minute. Using pastry brush, apply egg wash on the base of each pastry shell, return to oven and continue baking until golden all over, about 10 minutes. Remove from oven and transfer each pastry shell to wire rack; allow shells to cool completely. Repeat with remaining sheet of pastry shells.

Egg Wash

• 1 large egg yolk
• 1 tablespoon milk
• Smidgeon of salt

1. Combine all ingredients in small bowl. Lightly beat together with a fork.

Strawberry Cheesecake Tart Filling

• Vanilla Bean Cheesecake
• Strawberry Jam
• Chantilly Cream

Vanilla Bean Cheesecake

• 375 g (about 13¼ ounces or 1½ bricks) Philadelphia cream cheese, room temperature
• Seeds from ½ vanilla bean
• 113 g (½ cup) caster (superfine) sugar
• 1 large egg + 2 large egg yolks
• 60 ml (¼ cup) heavy cream, 35%
• 12 g (1½ tablespoons) plain (all-purpose) flour, sifted

1. Preheat oven to 160° C (325° F). Prepare 23 cm (9-inch) springform pan for water bath, cut heavy-duty aluminum foil into three 40 cm (16-inch) squares. Layer aluminum foil squares on a flat work surface. Cut a sheet of nonstick baking paper into 30 cm (12-inch) square. Unlatch the sides of the springform pan and flip the removable base over so that the lip is facing down. Centre the baking paper on the base and reassemble the springform pan (making sure the lip is facing down). Place the pan in the centre of the aluminum squares; wrap foil tightly around the pan (to prevent any water from seeping in). To prepare water bath, bring teakettle of water almost to a boil over medium heat.
2. In bowl of stand mixer fitted with paddle attachment, beat cream cheese at medium speed, scraping down sides, bottom of bowl and paddle attachment a couple of times, until smooth (no lumps please), 1 to 2 minutes.
3. Add the vanilla seeds and gradually add the sugar, and beat at medium speed, scraping down sides, bottom of bowl and paddle attachment a couple of times, just until seeds are evenly disbursed and batter is smooth (do not over mix).
4. In liquid measuring cup, lightly beat egg and egg yolks together with a fork. Gradually add the lightly beaten eggs to the batter and beat at medium speed until just combined.
5. Add the heavy cream and flour, and beat at low speed until just combined.
6. Strain the batter through a fine mesh sieve into springform pan (to ensure a smooth, creamy texture). Gently tap the pan on the counter a couple of times to allow any air bubbles that may have formed to dissipate. Transfer the pan to a large roasting tin.
7. Pull out the middle oven rack slightly (just enough to comfortably fill the roasting pan with water); place roasting pan on rack. Carefully pour the hot water from the teakettle into the roasting pan filling about halfway up the side of the springform pan (do this step carefully to prevent any water from getting into the filling). Carefully push the roasting pan into the centre of the oven rack and then ever so carefully push the oven rack back into the oven.
8. Bake until cheesecake is set around the edges and the centre slightly jiggles when springform pan is gently shaken (it will continue to set as it cools), 35 to 40 minutes.
9. Carefully pull out oven rack, remove roasting pan from oven and transfer to heatproof surface. Remove springform pan and transfer to heatproof surface; immediately remove aluminum foil and transfer to wire rack. Allow cheesecake to cool completely away from drafts. Transfer cheesecake in springform pan to refrigerator, loosely cover with sheet of nonstick baking paper and allow chilling overnight.

Strawberry Jam

• 560 g (19¾ ounces or about 2 1/3 cups) fresh strawberries, rinsed and hulled
• 225 g (1 cup) caster (superfine) sugar
• 25 ml (1 tablespoon + 2 teaspoons) freshly squeezed lemon juice

1. Preheat oven to 180° C (350° F). Place strawberries in ovenproof dish. Sprinkle sugar and lemon juice over top of berries; toss to evenly coat berries.
2. Transfer to oven and bake, stirring occasionally, until thickened and sticky, between 35 and 60 minutes (jam will thicken as it chills in the refrigerator).
3. Remove from oven and cool slightly.
4. Transfer to blender jar, cover with lid and kitchen towel, and process to purée. Strain the jam through fine mesh sieve into heatproof bowl (to remove seeds, I like to perform this task twice to ensure a seed-free tart filling). Cover with sheet of plastic wrap, transfer to refrigerator and chill until cold (jam will thicken as it chills).

Chantilly Cream

Recipe Note: The base of a Chantilly cream should be prepared 24 hours in advance for best vanilla flavouring. In airtight container combine the heavy cream, vanilla bean and seeds, whisk to combine and chill in the refrigerator 24 hours.

• 250 ml (1 cup + 1 tablespoon) heavy cream, 35%
• 16 g (2 tablespoons) confectioners’ sugar, sifted
• Seeds from ½ vanilla bean

1. Remove vanilla bean from cream mixture. Pour vanilla bean-heavy cream and confectioners’ sugar into medium bowl. Using handheld electric mixer beat at high speed until stiff peaks form.

To Assemble Strawberry Cheesecake Tart Filling

• 80 to 120 ml (1/3 to ½ cup) strawberry jam

1. Spoon chilled cheesecake into large bowl. Beat at medium speed until smooth with handheld electric mixer.
2. Beat in 80 ml (1/3 cup) strawberry jam, taste, if you would like more strawberry flavour add the remaining jam a little at a time, tasting after each addition. I prepared the filling with 120 ml (½ cup) jam because I preferred more strawberry flavour.
3. Fold the Chantilly cream into the cheesecake filling in three additions.
4. Chill in the refrigerator to firm up until filling is piping consistency.

Glaze

• 75 ml (¼ cup + 1 tablespoon) apricot jam, red currant jelly or cherry jelly
• ½ tablespoon water
• ½ tablespoon Crème de Cassis, optional

1. Combine jam or jelly, water and if using, Crème de Cassis in small saucepan. Cook over low heat until jam or jelly is dissolved. Strain through fine mesh sieve and set aside to cool slightly.

Assembling Cheesecake Tarts

Assembling the tarts is a quick task, to ensure the pastry shells remain crisp I prefer to fill and garnish the tarts just before serving. If you will be doing the same, make sure to reheat the glaze just before assembly. If the glaze thickens too much during chilling add a teaspoon or two of water to make it fluid again.

• Strawberry Jam
• Fresh strawberries and red currants (optional)
• Glaze

1. Transfer cheesecake filling to large pastry bag fitted with large decorative tip (Wilton 1M, swirl tip).
2. Spoon 1 to 2 teaspoons strawberry jam into each pastry shell. Use the back of a small spoon to spread the jam evenly over the base of each shell to the edges (don’t put too much jam in the shell because you don’t want it to come up the sides of the shell).
3. Pipe filling overtop of jam layer.
4. Garnish with fresh berries and currants. Using small pastry brush, apply a thin coat of glaze on the berries.
5. Buon Appetito!

Oreo Cookies and Cream Ice Cream Cake

Makes one 25 cm (10-inch) ice cream cake

Recipe Note: If you have one ice cream maker like me you will have to make the cake over 3 days because the ice cream maker bowl will have to be chilled in between. I don’t know about you but an automatic ice cream maker is on my Christmas wish list. Having to freeze the bowl every time I want to make ice cream is a real pain but being on a fixed income it’s a luxury that doesn’t fit into my budget. If you’re fortunate enough to have an automatic ice cream maker, chill the individual layers until firm, about 45 minutes.

• Vanilla Ice Cream
• Milk Chocolate Ice Cream
• Hot Fudge Sauce
• Fudge and Cookie Crunch
• Oreo Cookies and Cream Ice Cream
• Stabilized Whipped Cream
• Oreo Cookies (standard size and mini), to decorate
• Cookies and Cream mini chocolate bars, to decorate

Vanilla Ice Cream

Makes about 1½ litres (1½ quarts)

• 169 g (¾ cup) caster (superfine) sugar, divided
• 500 ml (2 cups + 2 tablespoons) heavy cream, 35%
• 420 ml (1¾ cups) table (coffee) cream, 18%
• 57 g (¼ cup) instant skim milk powder
• 1 vanilla bean, split and seeded
• 2 large eggs

1. Reserve one half of the caster sugar (85 g or ¼ cup + 2 tablespoons). In a small saucepan, bring heavy cream, table cream, the remaining caster sugar (85 g or ¼ cup + 2 tablespoons), skim milk powder, vanilla bean and vanilla seeds just to the boil (small bubbles beginning to form around the sides of the pan) over medium heat, whisking constantly until sugar and skim milk powder are dissolved. Remove from heat, cover and let stand 20 minutes to allow vanilla to infuse.
2. Meanwhile, in large bowl, using large balloon whisk beat the eggs and the reserved sugar (85 g or ¼ cup + 2 tablespoons) until pale in colour, 3 to 5 minutes.
3. Gradually add the hot cream mixture into the egg foam, whisking constantly. Pour the custard into the saucepan and return to medium-low heat. Cook, whisking constantly, until the custard thickens slightly, coats the back of a spoon and reaches a temperature of 77° C (170° F), 5 to 8 minutes. Please note – do not let the custard come to a boil at any time during the cooking process.
4. Remove from heat, strain custard through fine mesh sieve into heatproof pourable container. (Optional but recommended, rinse vanilla pod and save for use in chocolate ice cream.) Place a sheet of plastic wrap directly on the surface of the custard (to prevent a skin from forming as it cools) and let stand at room temperature until cooled completely. Chill custard in the refrigerator until very cold, about 4 hours or in the freezer, about 2 hours.
5. Proceed to assembly, instruction number one to prepare springform pan for cake assembly.
6. Remove chilled custard from refrigerator or freezer. Pour custard into ice cream maker and process according to manufacturer’s instructions. This should take approximately 20 minutes.
7. When ice cream is fully churned proceed to assembly, instruction number two.

Milk Chocolate Ice Cream

Makes about 1½ litres (1½ quarts)

For added flavour, I recycled the vanilla pod from the vanilla ice cream and popped it in with the cream mixture. Give it a quick rinse after straining the custard mixture (it still has loads of flavour). After using vanilla pods I always give them a quick rinse and then hang to dry. I use these leftover pods for fruit coulis, sauces or homemade vanilla sugar.

Recipe Note: You will not require the whole batch of ice cream for the cake.

• 225 g (1 cup) caster (superfine) sugar, divided
• 500 ml (2 cups + 2 tablespoons) heavy cream, 35%
• 360 ml (1½ cups) table (coffee) cream, 18%
• 32 g (1/3 cup) unsweetened cocoa
• Leftover vanilla pod (from vanilla ice cream), optional
• 3 large eggs
• 113 g (4 ounces) good quality milk chocolate, finely chopped

1. Reserve one half of the caster sugar (113 g or ½ cup). In a small saucepan, bring heavy cream, table cream, the remaining caster sugar (113 g or ½ cup), unsweetened cocoa, and if using, leftover vanilla bean just to the boil (small bubbles beginning to form around the sides of the pan) over medium heat, whisking constantly until sugar and cocoa are dissolved. Remove from heat, strain mixture through fine mesh sieve into heatproof pourable container.
2. Meanwhile, in large bowl, using large balloon whisk beat the eggs and the reserved sugar (113 g or ½ cup) until pale in colour, 3 to 5 minutes.
3. Gradually add the hot cream mixture into the egg foam, whisking constantly. Pour the custard into the saucepan and return to medium-low heat. Cook, whisking constantly, until the custard thickens slightly, coats the back of a spoon and reaches a temperature of 77° C (170° F), 5 to 8 minutes. Please note – do not let the custard come to a boil at any time during the cooking process.
4. Remove from heat, add chocolate and whisk until chocolate is melted and combined well. Strain custard through fine mesh sieve into heatproof pourable container. Place a sheet of plastic wrap directly on the surface of the custard (to prevent a skin from forming as it cools) and let stand at room temperature until cooled completely. Chill custard in the refrigerator until very cold, about 4 hours or in the freezer, about 2 hours.
5. Remove chilled custard from refrigerator or freezer.
6. Pour custard into ice cream maker and process according to manufacturer’s instructions. This should take approximately 20 minutes.
7. When ice cream is fully churned proceed to assembly, instruction number three.

Hot Fudge Sauce

Makes about 3 cups

Recipe Note: You will only require 240 to 300 ml (1 to 1¼ cups) of fudge sauce for the cookie crunch layer. Leftover fudge sauce can be used to decorate the cake or used as a topping for ice cream sundaes. Reheat to warm when ready to serve.

• 155 g (½ cup + 3 tablespoons) caster (superfine) sugar
• 30 g (¼ cup + 1 tablespoon) unsweetened cocoa
• 240 ml (1 cup) heavy cream, 35%
• 120 ml (½ cup) light corn syrup
• 113 g (4 ounces) good quality semisweet chocolate, finely chopped
• 35 g (2½ tablespoons) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• Pinch of salt

1. Whisk together the sugar and cocoa in a large heatproof bowl. In pourable container, stir together cream and corn syrup.
2. Set the large heatproof bowl over a pan of simmering water (making sure the bottom of the bowl does not touch the water). Add the cream-corn syrup mixture and whisk until smooth.
3. Cook, whisking constantly, until thick and creamy, 3 to 5 minutes.
4. Add the chocolate, butter, vanilla and salt and whisk to well combine.
5. Cook, whisking constantly, until chocolate and butter are melted, sauce is smooth and thickened, about 3 minutes.
6. Remove from heat and strain through fine mesh sieve into heatproof pourable container. Place sheet of plastic wrap directly on the surface of the fudge sauce and transfer to the refrigerator. Allow sauce to chill until thickened, 2 to 3 hours. Store leftover fudge sauce in squeeze bottle. Prepare Fudge and Cookie Crunch.

Fudge and Cookie Crunch

• 240 to 300 ml (1 to 1¼ cups) fudge sauce, chilled and thickened
• 255 g (9 ounces or 22 cookies) Oreo cookies

1. Spoon 240 ml (1 cup) thickened fudge sauce into medium bowl.
2. Transfer Oreo cookies to resealable plastic bag and using rolling pin crush cookies to large crumb.
3. Pour the cookies over the fudge and stir to combine well. If the mixture appears dry add the remaining 60 ml (¼ cup) fudge sauce and stir to combine well. Proceed to assembly, instruction number four.

Oreo Cookies and Cream Ice Cream

Makes about 1¾ litres (1¾ quarts)

• 169 g (¾ cup) caster (superfine) sugar, divided
• 500 ml (2 cups + 2 tablespoons) heavy cream, 35%
• 420 ml (1¾ cups) table (coffee) cream, 18%
• 57 g (¼ cup) instant skim milk powder
• 1 vanilla bean, split and seeded
• 2 large eggs + 2 large egg yolks
• 340 g (12 ounces or 30 cookies) Oreo cookies

1. Reserve one half of the caster sugar (85 g or ¼ cup + 2 tablespoons). In a small saucepan, bring heavy cream, table cream, the remaining caster sugar (85 g or ¼ cup + 2 tablespoons), skim milk powder, vanilla bean and vanilla seeds just to the boil (small bubbles beginning to form around the sides of the pan) over medium heat, whisking constantly until sugar and skim milk powder are dissolved. Remove from heat, cover and let stand 20 minutes to allow vanilla to infuse.
2. Meanwhile, in large bowl, using large balloon whisk beat the eggs, egg yolks and the reserved sugar (85 g or ¼ cup + 2 tablespoons) until pale in colour, 3 to 5 minutes.
3. Gradually add the hot cream mixture into the egg foam, whisking constantly. Pour the custard into the saucepan and return to medium-low heat. Cook, whisking constantly, until the custard thickens slightly, coats the back of a spoon and reaches a temperature of 77° C (170° F), 5 to 8 minutes. Please note – do not let the custard come to a boil at any time during the cooking process.
4. Remove from heat, strain custard through fine mesh sieve into heatproof pourable container. Place a sheet of plastic wrap directly on the surface of the custard (to prevent a skin from forming as it cools) and let stand at room temperature until cooled completely. Chill in the refrigerator until very cold, about 4 hours or in the freezer, about 2 hours.
5. Remove chilled custard from refrigerator or freezer. Pour custard into ice cream maker and process according to manufacturer’s instructions. This should take approximately 20 minutes.
6. Meanwhile, cut each Oreo cookie into four equal pieces.
7. When the ice cream is almost fully churned (about 18 minutes) add the cut cookies and process until well combined, about 2 minutes. Proceed to assembly, instruction number five.

Stabilized Whipped Cream

Makes about 3 cups

You will require two batches of the stabilized whipped cream (the following recipe makes one batch) but rather than doubling the recipe I recommend preparing the batches as you need them.

Chill bowl and whip attachment in the freezer for 15 minutes before beginning preparation.

• 30 ml (2 tablespoons) very cold water
• 1 teaspoon unflavoured gelatine
• 360 ml (1½ cups) heavy cream, 35%, well chilled
• 56 g (¼ cup) caster (superfine) sugar
• Seeds from ½ vanilla bean

1. Place cold water in small saucepan. Sprinkle gelatine over top and let stand 5 minutes to allow gelatine to bloom. Place saucepan over low heat, and stir until the gelatine is dissolved. Remove from heat and cool slightly.
2. In chilled stand mixer bowl fitted with chilled whip attachment, beat the heavy cream, sugar and vanilla seeds at medium speed until very soft peaks form.
3. With the mixer running on medium speed, gradually pour the gelatine mixture into the cream. Continue to beat until medium peaks form (do not over whip or it will be difficult to spread smoothly over the cake).

Assembling and Decorating Ice Cream Cake

• Two batches of Stabilized Whipped Cream
• Oreo Cookies (standard size and mini)
• Mini Cookies and Cream chocolate bars

1. Prepare collar for 25 cm (10-inch) springform pan, cut one 86 by 10 cm (34 by 4 inch) strip of acetate paper or nonstick baking paper. Unlatch springform pan; flip the removal base over so that the lip is facing down. Line the base of the pan with a sheet of nonstick baking paper leaving 5 cm (2 inch) border around the edges. Reassemble the pan (again, making sure lip is facing down – flipping the base over makes it very easy to slide the cake off the paper and onto cake plate or stand) and line with collar. To keep the collar snug I lightly grease the sides of the pan with softened butter. Place prepared springform pan in the freezer and chill while churning the custard in the ice cream maker. Churn custard for vanilla ice cream (vanilla ice cream recipe, instruction number six).
2. Remove pan from freezer. Spread a thirteen-millimetre-thick (one-half-inch-thick) layer of ice cream on the base and up the sides of the pan. (It’s best to work quickly because the ice cream melts quickly. I find using the back of a large spoon works really well to create the layer around the sides of the pan. If you find the ice cream is melting too quickly pop the pan in the freezer for 5 to 10 minutes. I did this a few times during the layering process which made the task much easier. Once you get the thickness even around the sides, smooth the sides with an offset spatula.) Cover pan loosely with sheet of plastic wrap and transfer to freezer. If you have an automatic ice cream maker, chill until firm, about 45 minutes and meanwhile, prepare milk chocolate ice cream. If you don’t have an automatic ice cream maker, chill layer overnight, chill ice cream maker bowl overnight and then prepare milk chocolate ice cream.
3. Remove cake from freezer. Spread a two and a half-centimetre-thick (one-inch-thick) layer of chocolate ice cream evenly over top of the vanilla ice cream base layer (not up the sides). Cover pan loosely with sheet of plastic wrap and transfer to freezer and allow cake to chill while preparing fudge sauce and fudge and cookie crunch. If not using fully automatic ice cream maker, immediately transfer clean ice cream maker bowl to freezer for chilling.
4. Remove cake from freezer. Spoon cookie crunch over chocolate ice cream layer and using offset spatula, spread evenly to edges. Cover pan loosely with plastic wrap and return to freezer to chill until firm. If using fully automatic ice cream maker, prepare Oreo cookies and cream ice cream. If not using fully automatic ice cream maker, prepare Oreo cookies and cream ice cream when the ice cream maker bowl is completely chilled.
5. Remove cake from freezer. Spoon the churned Oreo cookies and cream ice cream over the fudge and cookie crunch layer. Using offset spatula, spread evenly to edges. Cover pan loosely with sheet of plastic wrap and return to freezer and allow cake to chill until firm, 2 to 4 hours.
6. To decorate, prepare one batch of stabilized whipped cream.
7. Remove cake from freezer. To unmould, wrap hot kitchen towel around sides of the springform pan, unlatch and pull the sides off. Lift the cake off of the removable base and transfer to cake wheel for decorating. Remove collar.
8. To seal the layers, spoon about 360 ml (1½ cups) whipped cream onto the surface of the cake. Using offset spatula, cover the surface and sides of the cake with a thin layer of whipped cream. Return cake to freezer and chill until whipped cream is firm.
9. Meanwhile, prepare the second batch of stabilized whipped cream.
10. Remove cake from freezer and carefully place on cake wheel. Spoon the remainder of the first batch of whipped cream (about 360 ml or 1½ cups) plus an additional 360 ml (1½ cups) from the second batch of whipped cream onto the surface of the cake. Using offset spatula spread a thin even layer on the surface and a thick layer around the sides of the cake (the layer must be thicker around the sides to prevent the comb’s ridges from touching the cake).
11. To create the textured surface on the sides of the cake, hold cake comb at a 45-degree angle. Turn the cake wheel as you run the comb’s edge over the surface. Return the cake to the freezer and chill until firm.
12. Remove cake from freezer and transfer to cake wheel. Transfer the remainder of the whipped cream to large piping bag fitted with coupler and large star tip (like Atecco 508). Pipe shells around the base of the cake to create a border.
13. To decorate the top of the cake, replace star tip with swirl tip (like Wilton 1M). Pipe alternating large and medium swirls around the edge of the cake. Place an Oreo cookie on the large swirls and one half of a mini cookies and cream chocolate bar on the medium swirls. Pipe one large swirl in the centre of the cake surrounded by smaller swirls. Place an Oreo cookie on the centre large swirl. Top the smaller swirls with mini Oreo cookies. Return cake to freezer and chill until whipped cream is firm.
14. To serve, remove cake from freezer 15 to 20 minutes before serving. Use large knife dipped in hot water and wiped dry with kitchen towel to cut cake. Make sure to dip knife in hot water and wipe dry with each cut.
15. Buon Appetito!

Caramelized Fig, Raspberry Jam and Crème Mousseline Tart

• Sweet Shortcrust Pastry Dough
• Raspberry Jam
• Crème Mousseline
• Caramelized Figs

Sweet Shortcrust Pastry Dough

• 250 g (2 cups) plain (all-purpose) flour 
• 102 g (¾ cup + 1 tablespoon) confectioners’ sugar
• Seeds from 1 vanilla bean
• Pinch of salt
• 113 g (½ cup) unsalted butter, cut into cubes, cold
• 4 large egg yolks, room temperature, lightly beaten with a fork
• 15 ml (1 tablespoon) milk (you may not need it)
• Egg wash – 1 large egg + 1 tablespoon milk, lightly beaten together with a fork

1. Line rimmed baking sheet with nonstick baking paper. Centre 28 cm (11-inch) tart ring on baking paper.
2. In bowl of food processor, process flour, confectioners’ sugar, vanilla seeds and salt until combined well and seeds are evenly distributed.
3. Add the cold butter and process until the mixture resembles coarse breadcrumbs.
4. With the processor running, gradually add the beaten egg yolk in a thin steady stream through the feed tube processing until dough begins to come together. Test the dough by squeezing a small amount between your fingertips; it should hold together without being wet or sticky. If the dough is crumbly gradually add the milk to bring the dough together.
5. Transfer the dough to clean work surface, shape into a bowl, wrap in plastic, flatten into a disk and refrigerate (to allow the dough to rest), 20 minutes.
6. Remove dough from refrigerator and transfer to lightly floured work surface. Lightly dust rolling pin and surface of dough. Roll out pastry into the shape of a large circle with a thickness of about 6 mm (¼ inch).
7. Roll the pastry up onto the rolling pin dusting off the excess flour with a pastry brush. Carefully drape pastry over the ring. Fit the pastry into the ring. To dock the pastry, poke holes all over the base of the pastry case with the tines of a fork. Transfer to the freeze and chill, 30 minutes.
8. Preheat oven to 180° C (350° F). Remove pastry case from freezer, line with nonstick baking paper and fill with pie weights, uncooked beans or rice. Bake until golden around the edges, about 30 minutes. Remove from oven and remove baking paper and weights. Brush the base of the tart with egg wash. Return pastry case to oven and continue to bake until golden all over, about 15 minutes.
9. Remove from oven and transfer to wire rack. Let stand on the baking sheet until completely cooled. Remove pastry case from tart ring.

Raspberry Jam

• Raspberry Jam Recipe

Crème Mousseline

Crema Pasticcera or pastry cream is the base of a Crème Mousseline. Pastry cream is prepared and then one-half of the butter is added immediately. This mixture is then refrigerated to chill after which time the remaining butter is whisked in until fluffy.

• 500 ml (about 2 cups + 1½ tablespoons) whole milk, divided
• 141 g (½ cup + 2 tablespoons) caster (superfine) sugar, divided
• 1 vanilla bean, split and seeded
• 15 ml (1 tablespoon) Cognac, Kirsch or Dark Rum
• 6 large egg yolks, room temperature
• 40 g (¼ cup + 1 tablespoon) cornstarch, sifted
• 254 g (1 cup + 2 tablespoons) unsalted butter, divided equally (keep one-half refrigerated until needed), cut into cubes, soft but not warm

1. Reserve 120 ml (½ cup) milk. Reserve 84 g (¼ cup + 2 tablespoons) sugar. In small saucepan, bring the remainder of the milk (380 ml or 1½ cups + 1½ tablespoons), the remainder of the sugar (56 g or ¼ cup), vanilla bean and seeds just to the boil (small bubbles just beginning to form around the edges of the pan), stirring until sugar is dissolved. Remove from heat, add the liqueur, cover and let stand to allow vanilla to infuse, about 20 minutes.
2. Meanwhile, in large bowl, using handheld balloon whisk, whisk the egg yolks and the reserved sugar (84 g or ¼ cup + 2 tablespoons) until sugar is dissolved and egg foam is fluffy and pale in colour.
3. Add the cornstarch and whisk until smooth (no lumps please).
4. Add the reserved milk (120 ml or ½ cup) and whisk until well combined. Use flexible rubber spatula to clean the sides of the bowl.
5. While whisking constantly, gradually add the hot vanilla milk into the egg foam. Continue to whisk until combined well.
6. Pour the custard into the saucepan and return to medium heat. Bring to the boil and continue to cook, stirring constantly, until thickened, 3 to 5 minutes.
7. Remove from heat and whisk one-half of the butter (127 g or ½ cup + 1 tablespoon) into the custard. Strain the custard through a fine mesh sieve into 20 x 20 cm (8 x 8-inch) square dish Place a sheet of plastic wrap directly on the surface of the custard and transfer to the refrigerator. Let stand in the refrigerator until completely chilled.
8. Remove the remainder of the butter from the fridge, let stand at room temperature until soft but cold, about 10 minutes (the mixer will soften it up rather quickly). In stand mixer fitted with whip attachment, beat the butter until creamy and very pale in colour (almost white). Remove pastry cream from refrigerator. Add the pastry cream in four additions; making sure each addition is well blended before adding the next. To fill pastry shell, transfer mousseline to large pastry bag fitted with large plain tip or spoon into shell.

Caramelized Figs

• 24 mission figs
• 48 g (¼ cup) golden cane sugar
• 1 to 2 teaspoons Vietnamese cinnamon
• Honey, to drizzle

1. Preheat oven to 180° C (350° F). Line rimmed baking sheet with nonstick baking paper. Working with one fig at-a-time and using sharp paring knife, slice off the hard nib at the tip of the stem. Stand the figs upright on cutting board. Cut a cross in the top of each fig but don’t cut all the way down to the base. Arrange figs on baking paper leaving a small space in between each fig.
2. In small bowl, stir together cane sugar and cinnamon.
3. Sprinkle cinnamon sugar evenly over the figs (making sure to sprinkle within the cut part too). Drizzle with honey. Bake until caramelized and juices start to run out, about 10 minutes.
4. Remove from oven, transfer to wire rack and let stand on baking sheet to cool a few minutes before arranging on tart.

Assembling Tart

• 60 ml to 120 ml raspberry jam

1. Carefully transfer pastry case to cake plate or cake stand. 
2. Spoon a thin layer of jam onto the base of the pastry case.
3. Pipe a tight spiral of crème mousseline into the pastry case to completely cover the base or spoon mousseline into pastry shell and spread to edges with offset spatula.
4. Carefully arrange the caramelized figs, cut side up, on top of the crème mousseline.
5. Drizzle some of the juice from the figs over top.
6. Cut and serve.
7. Buon Appetito!