with Chef Dario Cavaliere
SUMMER fruits are always delicious to use when in season, but sometimes the flavour of the fruit can taste just as delicious in any form. I find that the simple flavour of a strawberry or raspberry conjures up a warm sunny day. Both these recipes have raspberries as the star, but instead of using fresh raspberries they have raspberry jam as the ingredient. The jam packs a delicious sweet and summery taste, and is really easy to use. If you use your own homemade summer raspberry jam then that is even better.
175g plain flour
75g unsalted butter
25g caster sugar
1 egg yolk
1 tsp. vanilla extract
for the filling
2 large eggs
150g cream cheese
75g caster sugar
175g raspberry jam
50g ground almonds
30g flaked almonds
Make the pastry by placing all of the ingredients in a food processor and pulsing it until it reaches the consistency of breadcrumbs. Then add up to 3 tablespoons of cold water a little at a time until the dough comes together into a ball.
Remove and knead slightly on a floured surface, then roll out to a thickness of half a centimetre.
I like to make these tarts as individual tarts, however if you do not have individual tart rings you can use a 12” loose bottomed fluted tart ring.
Roll out the pastry and line four 5” tart rings. Prick the pastry with a fork, and pop into the fridge to firm up.
Then place the pastry into a preheated oven at 200oC for around 15 minutes until golden brown. Now reduce the temperature of the oven to 180oC.
Once the tarts are cooled, spread the base of each one with the raspberry jam.
Whisk the egg yolks with the sugar, ground almonds and cream cheese using an electric hand whisk. In a separate bowl, whisk the egg whites until stiff peak stage.
Add the wet mixture into the egg white mixture one spoon at a time, folding each spoon in completely before adding the next. Divide this evenly between the four raspberry tart bases and sprinkle over the flaked almonds.
Place the tarts on a sheet pan, and pop them back into the oven to bake for 20 minutes. The tarts will have risen slightly and will be a light golden brown
Allow to cool before serving with vanilla ice cream
Raspberry and Coconut Squares
200g digestive biscuits
350g dried coconut
1 tin condensed milk
50g chopped walnuts
300g raspberry jam
75g dark chocolate
50g white chocolate chips
Place the digestive biscuits in a food processor and whizz until you have crumbs. Melt the butter and add it to the crumbs and stir well. Press the mixture into a square 12” baking dish, greased with butter.
Place in a preheated oven at 180oc for 20 minutes, then remove, allow to cool in the tin for a few minutes before removing and cooling completely on a wire rack.
Meanwhile mix the condensed milk with the dried coconut.
When the base is cool place on a square chopping board and spread with the coconut and milk mixture then the raspberry jam, followed by the chopped walnuts.
Melt the dark chocolate in a bowl over simmering water and stir until smooth. Drizzle the warm chocolate all over the walnuts in a haphazard manner, then sprinkle with white chocolate chips.
Cut into squares and pop into the fridge to chill until set.