HTML Color Codes

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cupcakes

assorted cupcakes

Sweet Pastry Crust:1 1/2 cups (195 grams) all purpose flour1/4 cup (50 grams) granulated white sugar1/8 teaspoon salt1/2 cup (113 grams) room temperature unsalted butter1 large eggFor the Apple Filling:6 medium-sized apples (2 pounds) (900 grams) (Granny Smith or other firm textured apple)3 tablespoons (40 grams) unsalted butter, divided1/4 - 1/2 cup (50 - 100 grams) granulated white sugar, divided1/2 teaspoon freshly grated lemon zest1/2 teaspoon cinnamon, dividedConfectioners' Sugar for browning the top of the tart.For the Glaze:1/2 cup (120 ml) apricot preserves1 tablespoon Cognac, Calvados, Rum or Water  Sweet Pastry Crust:  Place the butter in your mixer and beat until softened. Add the sugar and beat until light and fluffy. Gradually add the egg, beating just until incorporated. (Don't over mix or the butter will separate and lighten in color.) Add flour and salt and mix just until it forms a ball. (Don't overwork or pastry will be hard when baked.) Flatten dough into disk, cover with plastic wrap, and refrigerate about one hour or until firm.Have ready an 8 - 9 inch (20 - 23 cm) tart pan with removable bottom. On a lightly floured surface, roll out the pastry into an 11 - 12 inch (28 - 30 cm) circle that is about 1/8 inch (3 mm) thick. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). When the pastry is the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto top of tart pan. Never pull pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry. With a thumb up movement, again press dough into pan. Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for about 20 minutes to chill the butter and to rest the gluten.Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven.  Line the unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface.  Bake crust for 20 to 25 minutes until crust is dry and lightly browned. Remove weights and cool crust on wire rack. For Apple Tart:  For bottom layer of apples: Peel, core, and slice three of the apples. In a large skillet melt 1 tablespoon (13 grams) unsalted butter and stir in between 2 - 4 tablespoons (25 - 50 grams) of the sugar, the lemon zest, and 1/4 teaspoon cinnamon. Add the apples and saute over moderate heat, stirring occasionally for 7 to 10 minutes, or until the apples are soft. Gently mash the apples with the back of a spatula or spoon and stir the mixture until most of the liquid has evaporated. Remove from heat and let cool.For top layer of apples:  Peel, core, and cut the apples into slices 1/4 inch (1/2 cm) thick.  Melt 1 tablespoon (13 grams) butter in a large skillet over medium heat and stir in the other 2 - 4 tablespoons (25 - 50 grams) sugar and 1/4 teaspoon cinnamon. Add the apples and saute until they begin to soften, approximately 5 minutes. Set the cooked apples aside.Spoon the applesauce mixture into the cooled pre-baked tart shell. Arrange the apple slices in concentric circles over the applesauce, and brush with 1 - 2 tablespoons (13-26 grams) melted butter. Bake the tart on a baking sheet in a preheated 350 degree F (177 degree C) oven for 25 - 30 minutes or until the apples are nicely browned and soft.  Remove from oven and sprinkle the tart with confectioners' sugar, cover the edges of tart with foil, and broil it under a preheated broiler about 4 inches from the heat until the edges of the apples are golden brown and crisp. Once the tart has cooled lightly glaze the apple slices with warm apricot glaze.Apricot Glaze: In a small saucepan heat the apricot preserves until boiling. Remove from heat and strain to get rid of lumps.  Add the Cognac or water.  Use this glaze to seal the baked tart shell and to brush the top of the finished tart.Serve the tart warm or at room temperature with softly whipped

passionfruit cheesecake

new camera

Mango and Passionfruit Cheesecake
Ingredients
For the Biscuit Base
180g digestive biscuits, crusted
50g butter, melted

For the Cheesecake
300g low fat cream cheese
70 g caster sugar
1 tbsp vanilla extract
1 tbsp lemon juice
10g gelatin leaves, soaked and softened in cold water, dissolved in 20ml boiling water
200ml whipping cream

For the Mango and Passionfruit Coulis Jelly
250g fresh mango and passionfruit, blended into puree
100g sugar
80ml water
2 tbsp lemon juice
6g gelatin leaves,
Some mango and passionfruit to decorate, optional

Utensils
6 presentation rings lined with Acetate Cake Collars or 7 inches springform tin

Method
For the Biscuit Base
1. Put the digestive biscuits and melted butter into a blender and pulse until they resemble breadcrumbs.
2. Spoon the biscuit mixture into the presentation rings placed on a large plate or springform tin. Press the mixture down firmly and chill in the fridge until set.

For the Cheesecake
1. Place the cream cheese, sugar, vanilla extract and lemon juice in a bowl and beat until creamy.
2. Add the melted gelatin liquid into the cream cheese mixture until well combined.
3. In another bowl, whip the whipping cream until stiff. Fold the whipped cream into the cream cheese mixture.
4. Spoon the mixture on top of the biscuit mixture and smooth the tops with the back of a spoon. Chill in the fridge until set for at least an hour.

For the Mango and Passionfruit Coulis Jelly
1. Put the mango and passionfruit puree and sugar into a small saucepan, boil on medium heat, gradually stir in the water and lemon juice.
2. Remove the saucepan from heat when the fruit mixture starts to boil, squeeze out the excess water from the gelatin leaves, stir well into the mixture until the leaves dissolved.
3. Set aside until it is cool.
4. Spoon the mixture on top of the cheese mixture. Chill in the fridge until set for at least an hour or overnight.
5. To serve, carefully remove the presentation rings and cake collars or the tin from the cheesecakes. Decorate with some mixed berries and enjoy!

Summer Fruit Tart
Ingredients
For the Tart
260g plain flour
2 tbsp icing sugar
150g unsalted butter at room temperature, cut in cubes
1 egg, whisked

For the Creme Patisserie
3 large egg yolks
50g golden caster sugar
17g corn flour
167ml full cream milk
1 tbsp vanilla bean paste

For the Fruit Topping
100g milk or dark chocolate, melted
650g of various kind of fruits
6g gelatin leaves, soaked and softened in cold water
2 tbsp sugar
40ml boiling water

Utensils
10 x 3.5 inches loose base round tart cases

Method
For the Tart
1. Put flour, icing sugar and butter in a large clean bowl. Rub the butter into the flour mixture with your fingertips until the mixture resembles fine breadcrumbs.
2. Add 1 egg and 1 tbsp cold water gradually to the mixture until the dough comes together.
3. Wrap the dough in clingfilm and chill for 30 mins.
4. Lightly dust a work surface with flour. Gently roll out pastry to 3-4 mm thick.
5. Line the pastry into the tart case. Gently press the side and trim away the excess pastry.
6. Prick the base with a fork. Chill the pastry in the tin for 30-60 mins.
7. To blind bake the tart case: Preheat oven to 180C. Line pastry case with baking paper and fill with baking beans (can substitute with any other dry beans). Bake for 10 mins until pastry sides are set.
8. Remove beans and baking paper and return tin to oven for 10 mins until base is cooked through.
9. Take the tin out from the oven and set aside.

For the Creme Patisserie
1. Beat the egg yolks, sugar, and flour in a bowl to make a smooth paste.
2. Bring the milk and vanilla bean paste to the boil in a saucepan.
3. As soon as it reaches the boil, pour it over the egg mixture, stir well.
4. Return the whole mixture to the saucepan and cook over a low heat, stir constantly until the sauce is very thick and bubbling.
5. Transfer to a bowl and cover the surface with cling film to prevent a skin forming and leave to cool completely. Refrigerate until ready to use.

For the Fruit Topping
1. Spread a thin layer of melted chocolate onto the centre of the tarts, chill the tarts in the fridge for several minutes until the chocolate is set.
2. In the meantime, melt the gelatin leaves and sugar with the boiling water, keep stirring until dissolved, set aside to cool.
3. Pipe the creme patisserie on top of the chocolate and tart.
4. Arrange fruits on top of the tarts.
5. Brush a thin layer of melted gelatin liquid onto the fruits, chill in the fridge until set for at least an hour before serving.

passionfruit

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