2019-09-01_Food_Heaven

By BerryWorld (www.berryworld.com)

Easy

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54 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COM

Peek-a-blue white

chocolate tart

SERVES 8

For the base

150g (5½oz) walnuts, finely chopped

1 free-range egg, slightly beaten

50g (1¾oz) unsalted butter

150g (5½oz) plain flour

50g (1¾oz) caster sugar

1 tsp orange zest

For the filling

350g (12oz) white chocolate

25g (1oz) unsalted butter

150ml (5fl oz) double cream

100g (3½oz) BerryWorld blueberries

extra walnuts, chopped, to serve

1 Preheat the oven to 190°C/Gas Mark

5. Place all the ingredients for the base
   into a food processor, then mix until
   combined well. Press the mixture into a

greased 23cm (9in) tart dish, or

4 individual dishes, using the back of a

dessert spoon (the mixture will have a

crumbly texture). Refrigerate the base

for 15 minutes, then bake in the oven for

25-30 minutes. Leave the base to cool.

2 For the filling, break the chocolate into

pieces in a large glass bowl placed over

a saucepan of boiling water. Stir

occasionally until melted. Remove from

the heat and stir in the butter until

melted. Finally, mix in the double cream

and whisk until smooth.

3 Spread the blueberries over the tart

base, then pour the chocolate mixture

evenly over the top. Chill for at least

3 hours, so that the chocolate sets.

Scatter over the walnuts and serve.

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SERVES 6-8

300g (10½oz) either fresh or frozen

and thawed), divided

400g (14oz) tin of coconut milk

1 tsp vanilla extract

juice of ½ a lemon

1 sachet of unflavoured gelatine

(about 1 tbsp)

125g (4½oz) prepared whipped

cream

mint leaves, to garnish

1 Combine most of the mango (reserve

some to decorate), the coconut milk,

vanilla extract and lemon juice in a blender,

then blend until smooth. Set aside.

2 Boil 6 0 ml (2fl oz) water. W hile the

water is coming to a boil, combine 60ml

(2fl oz) room temperature water with the

gelatine. Let it stand for 1 minute to

bloom, then add the boiling water. Stir

constantly until the gelatine is completely

dissolved. Combine the gelatine with the

blended mango mixture until fully

incorporated, then fold the whipped

cream into the mixture.

3 Pour into 6 or 8 ramekins, or small

cups if you don’t have them. Add the

remaining diced mango on top (make

sure they are diced very small so that

they don’t sink), along with a sprig of

mint or chopped mint if you prefer.

Cover with clingfilm and refrigerate for

at least 2 hours before serving.

4 These last in the fridge for 3 days as

long as they are tightly covered. You can

serve these straight out of the fridge, or

they can sit out for up to 3 hours before

serving. If you are keeping them for

more than a day, you may want to add

the mango and mint only at the last

minute.

TIP

The ripeness and variety of mango will

alter the sweetness of this recipe. If you

have frozen or less sweet mango, you

may want to add a tablespoon or so

of honey.