TART AND BROWNIES
It’s March which means Mother’s Day is just around the corner.
It can be very difficult finding that perfect & unique gift, but with this months issue of BR7 Baking we have everything for you all in on place.
We have 2 fantastic recipes to put a smile on mums face and some great gifts ideas from Wrattens.
CHERRY TOMATO AND BASIL TARTS—SERVES 8
- 350g Shortcrust Pastry
- 2 tbsp Green Pesto
- 2 Medium Eggs
- 50ml Milk
- 1 tsp Olive Oil
- 400g Cherry Tomatoes, quartered
- 15g Fresh Basil, torn into small pieces
- 200ml Double Cream
- Salt and Black Pepper
- 1 x 24cm Loose Bottom Quiche Tin or 8 x 10cm
Preheat the oven to 200° / gas mark 6. Grease the quiche tin(s) lightly with the olive oil.
Roll out the shortcrust pastry, until it’s the thickness of 1/2 cm. Line the quiche tin (s), pressing the pastry gently into the grooves.
Place a sheet of greaseproof paper over the top, fill with baking beans and bake in the oven for 10-15 minutes until the pastry is light brown.
In a bowl mix together the tomatoes, basil, pesto and seasoning.
In a jug whisk together the eggs, milk, double cream and seasoning.
Place the tomato mixture into the pastry case and cover with the egg mix.
Bake for a further 20-30 minutes until set. Leave to cool slightly before serving.
TOP TIPS :
1) Always bake your pastry cases before adding the fillings. This allows the pastry to be fully cook and ensures there are no soggy bottoms.
2) To make your own pesto place 60g basil, 3 tbsp olive oil, 50g pine nuts, 1 clove garlic and 50g parmesan into a food processor and blend. Leave in the fridge for a few hours to allow the flavours to marinade.
CHOCOLATE AND RASPBERRY BROWNIES MAKES 20
- 225g Unsalted Butter, cubed
- 450g Caster Sugar
- 100g Milk Chocolate
- 100g Dark Chocolate
- 110g Plain Flour
- 55g Cocoa Powder
- 5 Medium Eggs
- 100g White Chocolate
- 125g Fresh Raspberries
Mix up your flavours, replace the white chocolate and raspberries with one of the following combinations;
- 100g chopped apricots and 100g chopped dried cranberries
- 100g dark chocolate chunks and 100g roasted hazelnuts
- 100g dark chocolate, 100g milk chocolate, 100g white chocolate chunks
Grease and line a 12” x 9” traybake tin.
Place the butter into a medium sized saucepan over a low heat and sir until melted.
Gradually add the sugar stirring continuously until it has dissolved.
Remove the pan from the heat. Break the milk and dark chocolate into small pieces and add to the sugar mixture. Stir until combined.
Sift in the flour and cocoa powder and mix. Finally add the eggs, one at a time, stirring continuously until you have a smooth batter.
Cut the raspberries in half and roughly chop the white chocolate. Stir into the mixture, Pour the mixture into the tin and bake in the oven for 25-35 minutes.
Allow to cool before cutting into pieces.
The trick for gooey chocolate brownies is all in the cooking. Over cook them and they will be dry.
After 20 minutes of cooking put a knife in the brownies to check how much longer they need. The mixture on he knife should be slightly wet but look more like wet cake crumbs. If the mixture looks wet and runny then it needs longer.
We would love to hear how you got on with this month’s recipe. Good or Bad! Send us your comments and pictures to email@example.com
OR post your pictures on social media and tag Visit Chislehurst.
Click here for the printable version:
BR7 Baking – March – Printable version – 4
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