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That TART!

Published February 27, 2014 by itsachunglife

Dark Choc Coffee Tart

Bitter Chocolate and Coffee Tart

Each and every Sunday I wake  up craving sweet, sweet, sugary goodness!  My quick fixes usually on rotation are french toast, crispy bacon with maple syrup and fried banana, or banana choc oat pancakes.

I’d been ‘researching’ this recipe for a while and was salivating over the thought of the flavour and aroma sensation of  dark chocolate with coffee and a hint of orange,  and that roasted hazelnut for texture.     I needed this tart for Sunday brunch!

The tart is relatively easy to make, you can get away with not using the exact tin size and even rolling out pastry with a Vodka bottle.  The pastry smells so buttery and tastes like shortbread, the nuttiness of the roasted hazelnuts and the bitter dark chocolate and coffee perfectly balances the sweetness in each mouthful.  Perfect with a scoop of ice cream. You’re gonna want more!

Craving fulfilled xo

INGREDIENTS:

175g Flour

1 pinch Baking Powder

1 pinch Salt

65g Caster Sugar

125g Butter

1 Egg

FILLING

150g Caster Sugar

90g Butter

1/2 Orange

2 Eggs

1T Flour

200g Roasted Hazelnuts

100g Dark Chocolate

1t Ground Coffee Beans

2t Campari, optional

DIRECTIONS

  1. In a bowl mix the flour, baking powder, salt and sugar. Rub in the butter and egg(only yolk) until it forms a smooth dough. Rest the pastry in the fridge for at least an hour before rolling it out to fit a 20cm tart tin (I used a 22cm tin and it made no difference), pressing it to the edges. Leave it to rest for 20 minutes.
  2. Heat the oven to 180 degC. To make the filling, use an electric mixer to cream the sugar and butter until pale and creamy. Add the orange zest(½ orange). Lightly mix the eggs for a few seconds, then mix into the butter. Add the flour, hazelnuts(chopped), chocolate(grated), coffee(finely ground) and Campari. Pour the filling into the tart shell and bake for 30 minutes. Remove from the oven and cool before taking it out of the tin.

Pear and Apple Crumble

Published February 8, 2014 by itsachunglife

 Such a great way to use up soft pears and floury apples.  Semi healthy too, since each ramekin contains one serving of fruit and you could absolutely get away with not adding any sugar to the fruit mixture.

Ingredients:

3 pears

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1 apple

3 T lemon juice

1/4 C sugar (use less or leave out if you prefer it a bit tart)

1/4 C cranberries

Pinch nutmeg

Pinch cinnamon

Crumble:

1/3 C flour

1/4 C + 2 t brown sugar

pinch salt

1/2 t cinnamon

pinch nutmeg

2 T butter

1.5 T cold water

1/2 C rolled oats

Directions:

1. Pre heat oven to 190 C bake.

2. Peel and cut fruit into 1 cm chunks.

3. Toss fruit into a bowl with lemon juice, sugar, cranberries, nutmeg and cinnamon.

4. Divide evenly between 4 ramekins, or put all in large baking dish.

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5. In another bowl combine flour, butter, sugar, salt and spices until all the butter is rubbed in.

6. Add in rolled oats, then add water to mix.  If like me you enjoy a crumble with big biscuity chunks add a bit more water so the mixture forms small dough like balls.  If too wet, add more rolled oats.

7. Spoon crumble on top of fruit and bake at 190 C for 40-45 minutes.  It’s ok to be full to the brim, as it will reduce as it cooks.

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8. Serve warm with ice cream. Enjoy 🙂Image

Link where I got this recipe from and tweaked for my own: http://www.food.com/recipe/apple-and-pear-crumble-188388?mode=us&scaleto=8.0&st=null

My next culinary goal…..well I”ve really been craving Chelsea Buns, and it seems like the Australians don’t know what they are.  So I either give it go, or wait until I go back home to NZ for the sweet delight.  It’s just tough though…I have to make bread :/

Year of the Dark Horse

Published February 7, 2014 by itsachunglife

Dark horse

Life happens and slowly but surely I find myself deleting all the bright and colourfuls on my Pintrest to make way for my new moody blues (actually black) for what I think is going to hang over me for the rest of the year.  I’m not a big conversationalist and my way of expression is mostly portrayed through what I wear and write.

It’s Friday afternoon, I’m stuck at work ploughing through Pintrest in search of inspiration because my shining light a.k.a fiancé is taking me on a shopping spree for my birthday!

It has been such an emotional struggle these days, I’m not my usual smiley self.  There have been at least 2 topics I could, and have tried to post in the last 2-3 weeks but it’s tough to be passionate enough to post anything while in this downer bubble.  I’m normally quite good at putting on a happy-brave face, trying to be strong for others, and refusing to be a wreck because I know the worst is yet to come (not ready to talk about yet), but this week and the last have been tough.  So for me today I saw the UPSIDE to this new mood and it translates to new clothes.  All I want to be wearing right now are colours conforming to the dark spectrum – black, navy, grey mixed with leathers, stripes and spots.  It will be slow transition so I will probably need some white and leopard thrown in for balance.  Sounds rather trendy but did I mention I live in sunny, beachy Australia where the uniform here is more bright, fluro, cotton candy anything and everything!  Plus my Chinese background sets my default fashion choice to light and bright, as anything dark pretty much symbolises doom…

Anyway enough talk about doom and gloom.  Here are my faves:

Black  tulip skirt Black & White Kim Leopard Pleat Skirt Zebra Stripe

Doesn’t look so dark after all, but as I said still in transition.

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