Tag Archives: easy baking

Salted Caramel Pear Tarts

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Salted Caramel Pear Tarts
Have you ever walked into a European style bakery and felt absolutely in awe of the craftsmanship, skill and creativity? I know I am always amazed at all the tasty little things displayed. Would you be happy if I told you that for some of them you don’t have to get up at the crack of dawn and get baking?

These delectable pear tarts took me 30 minutes to make. True story.  What is even better I’ve prepared a step-by step tutorial on how you can do the same and perhaps even wow your friends and family at your Thanksgiving feast!

This dessert is beautiful and delicious despite the simplicity of preparation. I also love that it uses a very plain fruit like pear and turns it into a real star! I’ve used prepared and already rolled puff pastry which made the whole process pure joy. All you really need to do do is assemble the tarts – kind of like craft, actually.

Salted Caramel Pear Tarts

Ingredients: {Makes 8 tarts}

  • All Butter Puff Pastry- 1 sheet/375 gr
  • Egg (beaten)- 1
  • Pears-4 small or medium
  • Demerara Sugar (or brown sugar)- 8 tsp.
  • Double Cream/Whipping Cream- 8 tsp.
  • Coarse Sea Salt- a pinch

Method:

Preheat your oven to 375F/190C. Line your baking sheet with parchment paper.

Roll out your puff pastry. If you are using a block dust your work surface with some flour and roll out a rectangle 1/4″ thick. Divide your rectangular shaped puff pastry into 8 squares. With a sharp knife, cut an “L”  into 2 opposing corners, don’t cut all the way but leave  a ½-inch in two corners. Brush with the beaten egg . Pick up the cut corners of the pastry, cross them over each other (one over, one under) and lay them flat (now on opposite sides).
Salted Caramel Pear Tarts Brush the tops of the pastry with the eggwash and put the tray in the refrigerator to chill.
Salted Caramel Pear Tarts
Now prepare the pear filling. Peel the pears and split them in half lengthwise, core them, and slice in 1/4″ slices. Take the pastry shells out of the fridge and set it on your work surface, place one pear half in the centre of each tart. Then sprinkle with a teaspoon of sugar and a teaspoon of double cream per tart, then add a pinch sea salt on top. Brown sugar, cream and sea salt turn into salted caramel in the oven without you doing a thing! Genius.
Salted Caramel Pear Tarts
Bake in the preheated oven for 30 minutes or until pears are soft and pastry is golden.
Salted Caramel Pear Tarts
These tarts have a very delicate taste and are not too sweet. I’ve served mine dusted with powdered sugar.

Salted Caramel Pear Tarts
But some them got golden sugar treatment. 🙂

Salted Caramel Pear Tarts
Recipe source: Anna Olson

Mega Chocolate Cake and a Summer Picnic

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Mega Chocolate Cake
What do children of a food blogger want to do with their mom? They want to bake! Sounds simple , right, except that I am a bit of a control freak in the kitchen and seeing flour, sugar and eggs being flung about is not an easy task for me to endure. 🙂 Well, one overcast afternoon we were running out of things to do and baking a cake seemed like a great plan. I am not going to lie, things were no less messy than I expected. There are no pictures of the process because I was too scared to bring my camera into the kitchen, but the end result exceeded everybody’s expectations. Hours of fun together and the most delicious, chocolaty fudgy cake to show for it baked entirely by Mitchell and Vika. This momma was so proud! I am going to shut up now and let the pictures tell the story of what went on after the cake came out of the oven.

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I am sure I don’t need to convince you how simple this recipe is since my 7 and 9 year olds mastered it. The entire cake is made in the food processor, poured into a pan and then baked. The most straightforward recipe ever, which is why the stellar results completely astounded me! This just goes to prove food doesn’t have to be complex to be delicious.
Ingredients:

  • Bitter-sweet Chocolate-7 oz/ 1 cup of chocolate chips
  • Butter-3/4 cup plus extra for greasing
  • Soft Brown Sugar-2/3 cup
  • Skinned Almonds (I used ground almonds)-2/3 cup
  • Unsweetened Cocoa Powder- 2 tbsp.
  • Salt- a pinch
  • Eggs- 4 large
  • Flour- 1 1/3 cup
  • Baking Powder- 1 1/2 tsp.
  • White Chocolate (roughly chopped)- 1/2 cup
  • Whipped Cream or Vanilla Ice cream for serving

Method:

Preheat your oven to 325F/160C

Break up your chocolate into squares and put it in the food processor along with butter, sugar, almonds, cocoa powder and salt. Pulse until smooth. With the motor still running crack one egg at a time, then add flour and baking powder. Done!! Just make sure the batter is smooth.

Grease a rectangular 9×13 baking dish and dust it with a bit of cocoa powder. Pour the cake batter into the pan and scatter the white chocolate chunks over it (The original recipe by Jamie Oliver called for soft fudge pieces but I didn’t have any.) Bake for 18-20 minutes. Serve warm with a bit of whipped cream or ice-cream. The warm cake was incredibly fudgy and gooey – as you can see on the picture below – so after being prim and proper and eating it from our own plates, we abandoned that boring business and dove right into the cake pan!

Mega Chocolate Cake
Note: The recipe was slightly adapted from Jamie Oliver’s “Jamie’s Food Revolution”.