Baking Heaven April 2020

66 baking heaven APRIL WWW.FOODHEAVENMAG.COM

Egg tarts

MAKES 24 TARTS

150ml (¼pt) single cream or

whipping cream

5 tbsp sugar

45g (1½oz) mild Cheddar cheese,

grated

3 large free-range eggs, lightly

beaten

3mm (^1 / 8 in), then cut out 24 rounds

with a pastry cutter. Fit these into

two 12-hole tartlet tins, pressing them

down gently.

5 Pour the filling into the pastry cases,

filling them almost to the top. Bake for

20 minutes, or until the filling has just

set and is golden brown.

6 Remove from the pans and cool on

wire racks. Serve warm.

Tip If not eaten immediately, the tarts

can be kept in an airtight container for a

day or two. Reheat them in an oven

preheated to 180ºC/Gas Mark 4 for

10 minutes to refresh them.

Gold pineapple

trules

MAKES 14

225g (8oz) dark chocolate, chopped

225ml (8fl oz) double cream

65g (2oz) cocoa powder

icing sugar, to taste (optional)

2 In a saucepan, bring the double cream

to a boil, then pour it over the chocolate.

3 Leave to stand for 2-3 minutes, then

stir until you get a smooth ganache.

4 Add the cocoa powder and stir well.

(If you like your truffles sweeter, add

icing sugar to taste.) Refrigerate for

2-3 hours until firm.

5 Use an ice cream scoop to shape the

truffles. Scoop a portion of the truffle

mixture and make a 'well' in the middle

with your finger, then place a Del Monte

Gold® Pineapple Chunk inside.

6 Shape the truffle into a ball so that the

pineapple chunk is completely covered.

Repeat with the rest of the truffle

mixture, making 14 truffles in total.

7 Roll the truffles in chocolate sprinkles

of your choice mixed with a bit of edible

gold dust, or dip them into melted dark

chocolate, then decorate with splatters

of edible gold dust mixed with a few

drops of lemon juice. Enjoy!

435g (15oz) tin of Del Monte® Gold

Pineapple Chunks

chocolate sprinkles and/or melted

dark chocolate

edible gold dust, for decoration

1 tsp lemon juice

1 Place the chopped dark chocolate into

a heatproof bowl.

a pinch of salt

½ tsp vanilla extract

175ml (6fl oz) milk

450g (1lb) shortcrust pastry,

thawed if frozen

1 Pour the cream into a large, heavy pan

and stir in the sugar. Heat gently, stirring

continuously, until the sugar dissolves,

then bring to the boil. Be careful not to

let the mixture stick on the bottom or it

will burn.

2 Add the cheese to the cream mixture

and cook over a low heat until the cheese

melts and the mixture is smooth.

Remove the pan from the heat and set

aside until the mixture has cooled a little.

3 In a bowl, beat the eggs lightly with

the salt – if they are over-beaten, the

filling will rise too much while baking.

Add to the cream mixture with the

vanilla extract and milk. Strain through a

fine sieve or strainer into a clean bowl.

4 Preheat the oven to 200ºC/Gas Mark

6. On a lightly floured surface, roll
   out the pastry to a thickness of around

Recipe taken from

CHINA: A REGIONAL

COOKBOOK by Terr y

Tan, published by

Lorenz Books (£25).

ISBN 9780754831006

Made by The Loopy Whisk for Del Monte