White Chocolate Berry Tart

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

I've only really ever made small tarts like jam tarts, coconut tarts and cherry Bakewell's. So making a larger tart was something new to me. I'm not even sure why I decided to bake this tart, but I'm glad I did. This is a recipe from Jane's Patisserie, so I knew it would be a good recipe.

Let's get baking!

Ingredients:

Biscuit Base

300g digestive biscuits

150g unsalted butter

Berry Mix

300g frozen berry mix

100g caster sugar

1 tbsp cornflour

100ml water

White Chocolate Ganache

300g white chocolate

100ml double cream

50g unsalted butter

Decoration

pomegranate seeds

grated chocolate

Put your biscuits in a blender and blitz to make a fine crumb, or bash them in a bowl into a fine crumb.

On a low heat, melt the butter in a separate bowl, I just melt in in a small pan.

Add the butter to the biscuits and combine together.

Once combined, press into the base and sides of  a 9" tart tin. I use a loose bottom tin.

Next, add the berry mix, sugar, cornflour and water to a pan.

Heat on a low-medium heat for about 5-10 minutes to soften the fruit and mash it down and mix together.

Pour the mixture onto the biscuit base and leave to cool for 15 minutes, before putting into the fridge for an hour to set, before adding the ganache.

For the white chocolate ganache, add the chocolate, cream and butter to another bowl and melt together on a low heat until smooth.

Once smooth, pour over the cooled berries, and leave the tart to set for a couple of hours.

Once set, decorate as you wish, and serve. I used grated white chocolate and pomegranate seeds.

I wish I'd let this set a little longer as both the fruit and chocolate drooped slightly once cut.

Apart from being slightly under-set, the flavour was really nice and very moreish. I thought the pomegranate seeds worked perfectly, giving a bit of extra texture.

I'd happily make this again and leave it a lot longer to set.

While a recipe like this can be daunting to some, it's actually really easy to make and doesn't require a lot of time and skill to make.

If you would like to follow the original recipe for this berry tart, then head over to the White Chocolate Berry Tart recipe page on the Jane's Patisseries website.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Cadbury Caramel Blondies

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안녕하세요

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こんにちは

(Konnichiwa)

你好

(Ni Hao)

It's been a while since I baked and posted about blondies, I made these back in February as a snack for myself and Mary while we were in Birmingham for a couple of days.

This is another recipe from Fitwaffle Kitchen.

Let's get baking!

Ingredients:

115g Unsalted butter

225g White chocolate, broken into chunks

2 Large eggs

70g Granulated sugar

2 tsp Vanilla extract

155g Plain flour

1 tsp Salt

180g Dairy Milk caramel

70g Carnation caramel, warmed

Line a baking tin with parchment and pre-heat your oven to 150C (Fan).

Start off by melting the white chocolate and butter together, I always use the bain marie method, I also couldn't get my hands on enough white chocolate as I found it too expensive, so I topped the white chocolate up with caramilk chocolate.

In a separate bowl, add the eggs and whisk until foamy.

Then add the sugar and vanilla extract and mix them into the mixture.

Next pour in the chocolate mixture and whisk until combined.

Next sift in the flour and salt and fold into the mixture.

Next add the dairy milk caramel chunks and fold them into the mixture.

Scoop the mixture into your lined tin and drizzle over the warm carnation caramel, then feather with a knife. Then bake for 25-30 minutes, or until the top is crisp and light brown, and allow to fully cool in the tin.

Once fully cooled, you're ready to cut into slices and enjoy.

This recipe was really easy to follow and wasn't too time consuming.

I really liked the flavours, I'd definitely bake these again, they're definitely the perfect treat for any occasion.

If you would like to check out the recipe I followed, then head over to Facebook and check out Fitwaffle Fudgy Dairy Milk Caramel Blondies, as well as her other great bakes.

She also has her own baking recipe books, which you can purchase on Amazon and Waterstones.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Party Ring Rice Krispie Bars

Hello

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(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

I found this recipe last year (2020), via the Fitwaffle Kitchen Instagram and I thought I'd give them a go as I love Rice Krispie bars, if you haven't come across this recipe yourself yet, then I'll be sharing it with you today to interest in you making it yourself in the future.

Let's get baking!

Ingredients:

60g unsalted butter

350g mini marshmallows

200g rice krispies

125g party rings, crushed (+ extra for topping)

300g white chocolate

1 tbsp sprinkles

Put the butter and mini marshmallows into a pan on a low heat and mix together.

Once melted, turn off the hear and add your rice krispies and mix them in.

Then add in the crushed party biscuits and mix them in as well.

Next pour the mixture into a baking tray and spread out/press down with either a wet spoon or a glass.

Melt your white chocolate, I always use a bain marie to melt chocolate as it can be done slowly and it's easier to keep an eye on. Once your chocolate is melted, pour over the top of your rice krispie base and smooth out over the top, then give it a shake to smooth out.

Top your chocolate with some sprinkles and then add you extra party ring biscuits to the top.

Pop it into the fridge to set for 30 minutes and then your ready to cut into slices and enjoy.

This went down a treat with both myself and Skye, I think Skye had more of them than I did, when she likes something, there's a high chance you're barely going to get any of it, and this was definitely one of them.

While this was messy and sticky to make, it was really easy and if I'm being completely honest, I'll happily continue to bake these than buying in the proper Rice Krispie bars, as they are delicious and if I'm being honest, for me taste better.

If you want to check out the recipe I followed, then you can head over to Instagram and check out Fitwaffle Kitchen's Party Ring Rice Krispie Bars, as well as her other great makes and bakes.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye