Chocolate, Lavender, Blueberry Tart

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I love pastry and desserts! This stunning tart is dairy free and can easily be gluten free too but I make a beautiful spelt shortcrust for this one!

The delicious chocolate filling has lavender infused into it and is completely vegan and dairy free. You can eat a slice of this and feel almost guilt free!

With some sweet little meringues, fresh berries & hazelnut & cacao bliss balls on top along with some dairy free ganache piped on top, what’s not to love!

It looks more complex than what it really is, let me assure you. To keep it simple, I would suggest making the meringues, the bliss balls, the lavender infused coconut milk and even the pastry shell the day before. This will make it really quite straightforward on the day of serving to put all the elements together.

I took this to a luncheon when I first created it and it was literally gone in less than 5 seconds! I could barely get the platter down on the table! That’s a good sign!

Now just imagine this one looking pretty and festive in all its berry adornment on your Christmas table!!

I hope this one truly satisfies you!

Chocolate, Lavender, Blueberry Tart
Serves 10
With almost a nutella like filling, this delectably dairy free chocolate berry lavender tart will suit any gathering or festive celebration perfectly!
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Shortcrust Pastry
  1. 100g Rapadura Sugar
  2. 1/2 Lemon, rind
  3. 150g Wholemeal Spelt Flour
  4. 150g Unbleached Spelt Flour
  5. 150g Organic Butter
  6. 1 Egg
  7. 1/2 tsp Vanilla Essence
Chocolate Lavender Filling
  1. 160g Coconut Milk
  2. 2 Tbsp Culinary Dried Lavender Flowers
  3. 120g Hazelnuts, roasted
  4. 160g Coconut Oil
  5. 240g Maple Syrup
  6. 100g Raw Cacao Powder
  7. 2 tsp Vanilla Essence
  8. pinch salt
Meringues
  1. 130g Eggwhites (approx 3 eggs)
  2. 1 pinch salt
  3. 250g Raw Sugar
  4. 1 tsp Vanilla Essence
Hazelnut & Cacao Bliss Balls
  1. 140g Roasted Hazelnuts
  2. 80g Coconut Oil
  3. 80g Coconut Milk
  4. 80g Maple Syrup
  5. 50g Raw Cacao Powder
  6. 4 Medjool Dates, seeds removed
  7. 1 tsp Vanilla Essence
  8. pinch salt
  9. 200g Almond Meal
  10. 125g Fresh Raspberries
  11. 125g Fresh Blueberries
  12. Fresh Edible Violets
  13. Culinary Dried Lavender Flowers
Shortcrust Pastry
  1. Place the sugar and the lemon rind into the Thermomix bowl. Mill 10 sec/Speed 9. Add the flour and butter and process for 10 sec/speed 6 or until the mixture resembles breadcrumbs. Add the egg and vanilla and knead 10-20 seconds or until the dough just comes together.
  2. Using the Thermomat or a lightly floured surface bring the dough together to form a ball. Flatten & wrap the dough in cling film and place in the fridge for 30 mins to rest. Preheat the oven to 180°C.
  3. Roll pastry, using a rolling pin, on a lightly floured surface, to be 3mm thick. and press into a large round tart shell.
  4. Place back into the fridge for a 30 minutes to chill.
  5. Place a small piece of baking paper over the pastry and fill the case with pie weights. Blind bake for 15 minutes. Allow to cool before taking the pie weights out of the case. Set aside until ready to use.
Chocolate Lavender Filling
  1. Place the coconut milk and lavender into the mixing bowl of the Thermomix and heat 5 Mins/50°/Speed 2. If you have time you can place in the fridge and leave in the fridge overnight to really absorb the lavender flavours. Strain the coconut milk and discard the lavender then set aside.
  2. If you need to roast the nuts, place onto a baking tray and roast for 10-15 minutes on 180°C. Let cool before using your hands to rub the nuts together to get rid of the skins.
  3. Place the hazelnuts into the Thermomix and mill 10 Sec/Speed 9.
  4. Add all the remaining ingredients along with the reserved lavender coconut milk and cook 2 Mins/50°/Speed 3.
  5. Pour the filling into the cooled tart shell, (reserving 4 Tbsp to pipe on the top) and set in the fridge for 30 mins.
Meringues
  1. Preheat the oven to 35ºC to 40ºC. (You are just dehydrating, so you want the temperature really low so they keep their colour!)
  2. To make the meringues, place the raw sugar into the Thermomix and mill 20 Sec/Speed 9. Set aside.
  3. Clean and thoroughly dry the mixing bowl before placing the butterfly whisk into the Thermomix. Add the egg whites, pinch of salt and whip 2 Mins/Speed 3. Add the sugar gradually and whip 5 Mins/37º/Speed 3 or until your mixture forms stiff peaks and the sugar is fully dissolved!
  4. With a plain round piping nozzle pipe onto your baking trays lined with baking paper.
  5. Place them into the oven to dry for approximately 3-4 hours. (Depending on your oven, you may wish to leave the oven door slightly ajar. Keep an eye on your meringues as you don't want the to lose their beautiful white colour.) You can then leave them in the oven overnight to completely dry out.
Hazelnut & Cacao Bliss Balls
  1. Place 80g hazelnuts into the Thermomix and chop 15-20 Sec/Speed 4. Set aside in a shallow bowl for rolling.
  2. Place the remaining 60g of the hazelnuts into the Thermomix and mill 10 Sec/Speed 9.
  3. Add the oil, milk, maple, cacao powder, vanilla, salt and dates and cook 2 Mins/50°/Speed 3.
  4. Add the almond meal and process 10 Sec/Speed 4-5/Reverse.
  5. Refrigerate for 30 minutes to chill. Once chilled the mixture will be much easier to roll.
  6. Take small spoonfuls of the chilled mixture and roll into balls. Finish by rolling in the hazelnut crumbs and refrigerate until firm.
  7. Assembly: To assemble the tart, place the bliss balls on the tart and arrange the raspberries & blueberries over the tart. Using a star shaped piping nozzle delicately pipe the leftover ganache filling in the spaces over the tart. Place a couple of little dried lavender flowers on the piped ganache. Delicately top with the meringues and some fresh violets and your tart is finally complete!
Notes
  1. It looks more complex than what it really is, let me assure you. To keep it simple, I would suggest making the meringues, the bliss balls, the steeped coconut lavender milk and even the pastry shell the day before. This will make it really quite straightforward on the day of serving to put all the elements together.
Kitch'n Thyme http://kitchnthyme.com.au/

Strawberry Tart

Strawberry Tart 3

This gorgeous tart came about recently as I had a lonely tub of creme fraiche in the fridge along with oodles of strawberries! I pretty quickly came up with this delicious tart of goodness! It’s really really easy to make. The most complicated part would be the pastry, but the filling is literally a 15 sec whiz together!

Crème fraiche is quite similar to sour cream, however it has a higher fat content than sour cream and doesn’t split like sour cream when boiled. It has a lovely nutty type flavour and is also good for whipping.

Together the creme fraiche with a block of cream cheese really does make the perfect filling!

I make my spelt shortcrust for this tart, and it really is delightful.
Strawberry Tart

I just love the look of the candied lemon zest on the top! It really looks so yummy! And it takes 5 minutes! Terrific! Just one of the reasons why I love my Thermomix! You could opt for lime zest on the top too!

Strawberry Tart 4

You could use strawberries interchangeably with raspberries and or blueberries! Yum!

To make it dairy free you could even use coconut yoghurt or whipped coconut cream perhaps too.

Strawberry Tart
Serves 8
This delicious tart is the perfect recipe for lapping up the strawberry season!
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SHORTCRUST PASTRY
  1. 50g Raw or Rapadura Sugar
  2. 1/4 Lemon rind
  3. 100g Wholemeal Spelt Flour
  4. 100g White Spelt Flour
  5. 100g Organic Butter, cubed & chilled
  6. 1 Egg
  7. 1/2 tsp Vanilla Essence
FILLING
  1. 250g Cream Cheese
  2. 200g Crème Fraiche
  3. 60ml Maple Syrup or Honey
  4. 1 tsp Vanilla Essence
  5. 1/2 Lemon, zested
  6. 500g Fresh Strawberries, hulled
CANDIED LEMON ZEST
  1. 1/2 Lemon
  2. 2 Tbsp Honey
  3. 1 Tbsp Water
SHORTCRUST PASTRY
  1. Place the sugar and the lemon rind into the Thermomix bowl. Mill 10 sec/Speed 9. Add the flour and butter and process for 10 sec/speed 6 or until the mixture resembles breadcrumbs. Add the egg and vanilla and knead 10-20 seconds or until the dough just comes together.
  2. Using the Thermomat or a lightly floured surface bring the dough together to form a ball. Flatten & wrap the dough in cling film and place in the fridge for 30 mins to rest. Preheat the oven to 180°C.
  3. Roll pastry, using a rolling pin, on a lightly floured surface, to be 3mm thick and use to line the base and sides of a large rectangular tart shell.
  4. Prick the base with a fork then place back into the fridge for 30 minutes to chill.
  5. Line the tart case with a rectangular shaped piece of baking paper and fill the case with pie weights. Blind bake for 15 minutes. Remove the pie weights and bake for another 5-10 minutes until pale golden.
  6. Allow to cool before taking the pie weights out of the case. Set aside until ready to use.
FILLING
  1. Place all the ingredients into the Thermomix and mix 15 Sec/Speed 4. Scrape down the sides of the bowl and mix a further 10 Sec/Speed 4 or until the mixture is smooth and well combined.
  2. Pour into the prepared tart case and top with the whole strawberries.
CANDIED LEMON ZEST
  1. Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove any white pith using a paring knife then cut into a fine julienne using a very sharp knife.
  2. Place the honey, water and lemon peel into the Thermomix and cook 5 Mins/100°/Speed 2.
  3. Take the candied lemon zest out of the syrup and set aside.
  4. Using a pastry brush, brush the strawberries on the top of the tart with the syrup to glaze them nicely, then top with the candied lemon zest.
  5. Cut into pieces and serve!
Kitch'n Thyme http://kitchnthyme.com.au/

Mulberry Pie

Mulb Pie 9MULBERRY PIE!!! Oh I mean how could one not really love a good ol mulberry pie!! This seriously delightful treat brings back many memories as a child of making Mulberry Pie with mum! One of the properties we lived on had MASSIVE gardens on it! Up the back of the garden lived 2 HUGE Mulberry trees! I’m pretty sure we all ate ourselves sick on Mulberries at one point or another! My Mum used to love making the most of this gorgeous season! And I also remember my brothers whipping up some heart-warming, beautiful pies too! You will see that I’ve used Organic Unbleached White Spelt Flour as opposed to Wholemeal. You are more than welcome to use the latter but I wanted the real McCoy! So I’ve of course opted for spelt over white wheat flour, but still giving it a real treat feel and taste. I’ve used Organic Raw Sugar to keep the pastry white, however you can use Rapadura or Coconut Sugar if you prefer. Mulb Pie 4 So since this gorgeous purple berry, well technically a fruit, is in season from late Spring to Summer, I figure you may as well go ahead and make the most of the short season and the treat that it is! Make pie, make crumble, make cake, make jam, make cupcakes, make tart, make everything Mulberry! Mulb Pie 10 Just look above at that oozy juicy yummy jammy filling! If you can’t be bothered doing the lattice crust on top, just roll out the leftover pastry to 5mm thick to fit the top of your pie and continue as per the recipe. If you are Gluten Intolerant you could substitute with a gluten free crust and lattice (perhaps like the one from my Lemon Tart). Mulb Pie 11 So go on and get into the kitchen and make this beautiful treat! It is an absolute winner with my husband so it might just be for yours too!! The Cashew Macadamia Cream will be up on the blog soon! xx

Mulberry Pie
Serves 8
Delectable plate licking Mulberry pie that brings back many a childhood memory for me!
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Pastry
  1. 100g Organic Raw Sugar
  2. 400g Unbleached White Spelt Flour
  3. 200g Organic Butter, cubed & frozen
  4. 1 Organic Egg
  5. 1 tsp Vanilla Essence
  6. 1/2 Lemon, zested
Filling
  1. 750g Mulberries, washed & stems removed
  2. 2 Tbsp (30g) Cornflour
  3. 4 Tbsp Maple Syrup
  4. 1 Tbsp (20ml) Lemon Juice
  5. 2 tsp Vanilla Essence
  6. Extra egg for brushing
Instructions
  1. Place the raw sugar into the Thermomix and mill 10 Sec/Speed 9.
  2. Add the flour and butter and process 10 Sec/Speed 6 or until it resembles very fine breadcrumbs.
  3. Add the egg, vanilla and lemon zest and knead 20-30 Sec until the mixture is combined. Take out of the Thermomix and place onto a Thermomat or lightly floured surface and bring the dough together with your hands. You need to bring it together enough to form a disc, but being careful not to overwork the dough and strengthen the glutens. The key to a good shortcrust is to not overwork it. Wrap in plastic wrap and flatten, then chill in the fridge for 1 hour.
  4. Reserve 1/3 of the pastry in the fridge for the top, rolling out the remaining 2/3 on a Thermomat or lightly floured surface until 5mm thick, then use to line a large deep sided pie dish.
  5. Preheat the oven to 180°C.
  6. Prick the base with a fork, then freeze for 15 minutes until firm.
  7. Line with baking paper and pastry weights, then bake for 15-20 minutes until pale golden.
  8. To make the filling, place all the ingredients into the Thermomix and cook 20-25 Mins/100°/Speed 1 or until the mixture is becoming thick and jammy.
  9. Remove weights and baking paper and bake for a further 3-5 minutes or until the base is cooked and turning pale golden.
  10. Pour in the mulberry filling. Roll out the reserved pastry into a large rectangle and cut 14 (approx.) 1.5cm x 24cm strips. Brush the edges of the pastry case with water and arrange the strips into a lattice pattern over filling, then press to seal, trimming the excess. (To make a lattice pattern, lay all the horizontal strips first, then fold half of them back on themselves. Working from the middle of the pie out to the edge, you lay a vertical strip down then swap the horizontal strips that are folded and which are flat. Continue until you complete the whole pie.)
  11. Brush pastry with eggwash, then bake for 20-25 minutes until pastry is golden. Cool pie slightly, then slice and serve warm or cold with whipped cream, yoghurt, icecream or Cashew Macadamia Cream! Yummo!!!
Notes
  1. I've used White Spelt Flour and Raw sugar in this because I just felt like making the real mcCoy, with a white looking pastry!! You can sub with Wholemeal Spelt and Rapadura/Coconut Sugar if you would prefer. The thing is Mulberry season only comes around once a year, so I figure lets just make the most of it and enjoy this gorgeous treat!!
Kitch'n Thyme http://kitchnthyme.com.au/

Lemon Tart (Gluten Free & Refined Sugar Free, Primal)

Lemon Tart

Who doesn’t love a good citrus tart?

Such a beautiful French dessert that is the perfect way to end any meal or on any afternoon tea menu!

This beautiful creation of mine is one of my husbands favourite! He is an absolute lover of lemon!

I’ve always made it with my Sweet Spelt Shortcrust, however I’m somewhat trying to lower any gluten content for a few reasons at the moment. So I’ve made a delicious Paleo crust that is a really lovely compromise!
Lemon Tart 2
The filling is delectably smooth! It used to take me a long time over the stove to whisk it so constantly and I love that the Thermomix makes it so much quicker and I don’t have to watch it! If you like a lemon tart with a lot of lemon curd then double the curd to make it thicker.

It’s important to use a mild flavoured honey in this as a strong honey can easily over power that beautiful lemon flavour that we want to hero! 😉

Because I use butter in the curd it isn’t completely Paleo, but you just can’t have a lemon tart without butter!!! I absolutely love good fats, and I can’t bare to cook without them! They have amazing health benefits! More on that in another post though!

I hope you enjoy this is as much as we do!

Lemon Tart
Yields 8
The most perfectly smooth, naturally sweetened, tangy and delectable Lemon Tart ever!
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Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Sweet Shortcrust Pastry
  1. 50g Coconut Palm Sugar
  2. 150g Almond Meal
  3. 50g Coconut Flour
  4. 30g Arrowroot
  5. 100g Organic Butter
  6. 1/2 Lemon, zested
  7. 1 Organic Egg, lightly beaten
Filling
  1. 200g Lemon Juice, strained
  2. 200g Organic Butter
  3. 150g Organic Honey
  4. 1 1/2 Lemons, zested
  5. 1 Tbsp Cornflour
  6. 5 Organic Eggs
Pastry
  1. Place the sugar into the Thermomix bowl and mill 10 Sec/Speed 9.
  2. Add the almond meal, coconut flour, arrowroot, butter and lemon zest to the bowl and blend 10 Sec/Speed 6.
  3. Add the egg and Knead 15 Sec.
  4. Wrap in plastic wrap, flatten, and place in the refrigerator for 30 minutes to chill.
  5. Preheat the oven to 160°C and spray a 26cm tart case with oil spray.
  6. Once the dough is chilled, roll out to 5mm thickness between 2 sheets of baking paper.
  7. Peel off the top sheet of baking paper, and transfer pastry to prepared tart case and peel the bottom sheet of baking paper off, pushing the pastry down gently to fit the case evenly. If there are any tares, just use a little of the excess dough to carefully patch it, being careful to maintain an even thickness.
  8. Place back into the fridge to chill for 15 minutes before baking for 15 minutes.
  9. Remove from the oven and cool.
Filling
  1. Place the juice, butter, honey and zest into the bowl of the Thermomix and heat 3 Mins/60°/Speed 2.
  2. Mix 50 Sec/Speed 3, adding the cornflour first, then the eggs 1 at a time through the hole in the mixing bowl lid. Once the eggs are completely incorporated, cook for 8 Mins/80°/Speed 3.
  3. Pour into the cooled tart case and gently agitate it the case to even the filling mixture out. Set aside to cool and then place into the fridge to set completely.
  4. Once set, approx. 1 hr, cut into slices and serve with fresh cream or yoghurt.
Notes
  1. Make sure to use a mild flavour honey so that it doesn't over power the flavour!
Kitch'n Thyme http://kitchnthyme.com.au/

Berry-Delicious Dairy Free Custard Tart

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I got 1kg of blueberries for $10 last week from my farmer’s market and since we had a large gathering of people in our home, it was the perfect opportunity to make these tarts!

You will need my Almond Milk to make this gorgeous tart. You would barely know this custard is dairy free. It is just delicious! I feel so good eating it, and feeding it to my family, knowing that it is only sweetened with honey, and full of nutty, coconut goodness.

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Traditionally, you glaze the top of the tart with a sugar glaze to give it shine, but I choose to leave that off. I think it still looks pretty beautiful without it.

This is such a wonderful recipe to get the children involved with too! Have them decorate the berries on top with their own wonderful design!

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Berry-Delicious Dairy Free Custard Tart
Serves 8
A deliciously healthy, fruity, custardy, crumbly, tart to delight your tastebuds! DF
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SHORTCRUST PASTRY
  1. 100g Rapadura Sugar
  2. 1/2 Lemon, rind
  3. 150g Wholemeal Spelt Flour
  4. 150g Unbleached Spelt Flour
  5. 150g Organic Butter
  6. 1 Egg
  7. 1/2 tsp Vanilla Essence
CREME PATISSIERE
  1. 250ml Almond Milk
  2. 250ml Coconut Milk
  3. 1 Vanilla Bean, seeds scraped
  4. 4 Egg Yolks
  5. 100g Honey
  6. 50g Cornflour
  7. 25g Organic Butter (optional)
  8. 500g Fresh Strawberries & Blueberries
CREME PATISSIERE
  1. Place all the creme patisserie ingredients into the bowl of the Thermomix and cook 12 minutes/90°Speed 3.
  2. Pour into a bowl and directly cover the mixture with cling wrap to prevent the forming of a skin. Chill for at least 4 hours, or over night.
SHORTCRUST PASTRY
  1. Place the sugar and the lemon rind into the Thermomix bowl. Mill 10 sec/Speed 9. Add the flour and butter and process for 10 sec/speed 6 or until the mixture resembles breadcrumbs. Add the egg and vanilla and knead 10-20 seconds or until the dough just comes together.
  2. Using the Thermomat or a lightly floured surface bring the dough together to form a ball. Flatten & wrap the dough in cling film and place in the fridge for 30 mins to rest. Preheat the oven to 180°C.
  3. Roll pastry, using a rolling pin, on a lightly floured surface, to be 3mm thick. and press into a large round tart shell.
  4. Place back into the fridge for a 30 minutes to chill.
  5. Place a small piece of baking paper over the pastry and fill the case with pie weights. Blind bake for 15 minutes. Allow to cool before taking the pie weights out of the case. Set aside until ready to use.
ASSEMBLY
  1. Take the crème patisserie out of the fridge. It will be quite firm set at this stage, so place it back into the bowl of the Thermomix and process 5 Sec/Speed 6.
  2. Pour into the prepared pastry case and top decoratively with sliced strawberries and blueberries. Serve.
Notes
  1. During assembly, if the custard looks too runny to hold up the fruit on top, place the custard filled tart back in the fridge for 30 mins-1 hr to set up for the fruit.
Kitch'n Thyme http://kitchnthyme.com.au/

Apple & Blueberry Crumble Tarts

Blueberry Crumble Tarts

INGREDIENTS:

Shortcrust Pastry
100g Raw Sugar or Rapadura Sugar
1/2 Lemon, rind
150g Wholemeal Spelt Flour
150g Unbleached Spelt Flour
150g Butter
1 Egg
1/2 tsp Vanilla Essence

Filling
6-8 Large Granny Smith Apples
250g Organic Frozen Blueberries
40g Rapapdura Sugar or Coconut Palm Sugar
1 tsp Vanilla Essence
20ml Lime or Lemon Juice
80ml Water
1=2 Tbsp Cornflour (diluted in 2 Tbsp extra water)

Crumble Topping
80g Hazelnuts, roughly chopped
200g Wholemeal Spelt Flour
100g Rapadura Sugar
1 tsp Baking Powder (Aluminium Free)
200g Butter
120g Oats
80g Desiccated Coconut
1 1/2 tsp ground Cinnamon

Method:

  • For the pastry, place the sugar and the lemon rind into the Thermomix bowl. Mill 10 sec/Speed 9. Add the flour and butter and process for 10 sec/speed 6 or until the mixture resembles breadcrumbs.
  • Add the egg and vanilla and knead 10-20 sec.
  • Using the Thermomat or a lightly floured surface bring the dough together to form a ball. Flatten & wrap the dough in cling film and place in the fridge for 30 mins to rest.
  • To make the filling peel & quarter the apples and place into the Thermomix bowl. Chop for 3-4 sec/speed 4. Add all remaining ingredients and cook for 5 min/80C/speed 1/Reverse.
  • Add the cornflour and cook for a further 2 min/80C/speed 1/Reverse. Set aside.
  • Roll pastry, using a rolling pin, on a lightly floured surface, to be 3mm thick. Use pastry cutters to cut lining for individual tart cases. A 12 hole muffin tin is the ideal size for these tarts. Once all the muffin holes are lined, refrigerate to rest for 30 mins. Preheat the oven to 200 degrees.
  • To make the crumble topping, place the nuts into mixing bowl and press briefly 2 times/1 sec/turbo. Set aside. Place the flour, sugar & butter into the bowl and process 10 sec/speed 6 or until the mixture just resembles breadcrumbs. Add the remaining ingredients  and the chopped nuts and process 10 sec/speed 4/Reverse or until it just comes together. Set aside.
  • Blind bake pastry until golden (about 20-25 minutes) then once cool enough to touch take out and place on a baking tray lined with baking paper.
  • Reduce the oven to 180 degrees. To assemble the tarts, place spoonfuls of the apple mix into the pastry cases, top with the crumble and place back into the oven on a baking tray for another 10-15 minutes or until the crumble topping is nice and golden brown.
  • Cool on a wire rack and serve with Crème Anglaise (optional).