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Petites frangipane tarts with a chocolate surprise

Petites frangipane tarts with a chocolate surprise

I know Christmas is most certainly going to be different this year, but I am determined more than ever to just enjoy it and not even think about "what it could have been without Covid". At Christmas, as you can imagine, cooking and baking really take centre stage in my house and that is not going to change this year. Sadly, it can also become overwhelming for some, my secret to overwhelm, has always been preparation and simple, quick recipes. So I think you are going to enjoy this one very much, especially if you're not a big lover of mince pies. So here you have it, my "petites frangipane tarts with a chocolate surprise".

Ingredients:

A cupcake tray

A set of pastry cutters including a little star shape  cutter

One block of sweet shortcrust

2 Tbsp of plain flour

240 g ground almonds

4 eggs

240 g of sugar (any type of sugar will work)

240 g butter

One tablet of chocolate (milk, white or dark)

This amount should allow you to make two cupcake trays

Pre-heat your oven to 170° C

Method:

The frangipane mix:

Mix the butter, flour, grounds almonds, sugar and eggs into a paste and set aside.

Take your pastry out of the fridge at least 15 minutes before use. Then, using your pastry cutters, cut out some circles and place them in your tray (you’ll want your circles to be bigger than the cases so there is enough space to fill them).  Prick the bottom of your cases with a fork. Use the leftover bits of pastry to cut some stars. Then, place a square of dark chocolate at the bottom of the cases, and add a teaspoon of frangipane mix on top and place the star on top of your frangipane.

Place your tray in the oven and cook for 15 to 20 minutes until golden brown on top. Eat warm or cold, once cool pop them in an airtight container, they will last for a good week. You can also freeze them.

P.S. for more Chritmassy recipes head over here. If you enjoy pastry, how about booking yourself onto one of my pastry workshops.

Bon appétit!⠀

Corrine x

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recipe

Butternut squash and cinnamon bundt cake

Butternut squash and cinnamon Bundt cake

I've had such an amazing crop of butternut squash this year, that I had to come-up with some new recipes. And this one is a really good one to try and dare I say perfect for Christmas. It is super easy to make a one pan job, kind of cake, and the result is delicious and stunning for a Christmas table. So here you have it my Butternut squash and cinnamon Bundt cake.

Butternut squash and cinnamon Bundt cake

Ingredients:

You will need a Bundt tin, buttered generously (you can use a 9″ tin if not, but you won’t have the wow factor).

400 g of squash

300 g melted unsalted butter

4 eggs (beaten)

200g muscavado sugar

200g granulated or caster sugar

pinch of salt

2 tsp of cinnamon

2 tsp of baking powder

400g self raising flour

2 tbsp of milk

For the icing:

100g of icing sugar and juice of one lemon

Method:

Start by roasting your butternut squash in a 180° C oven, with a little bit of vegetable oil and sprinkle a bit of sugar on top of your squash. Once your squash is cooked and cooled, blend it in a food processor until completely mashed. If you don’t have a food processor, you can use a potato masher.

In a bowl, mix your melted butter, squash and sugar, then add your beaten eggs and mix. Sieve your flour, cinnamon, baking powder and salt over your mixture and mix until nice and smooth, then add your milk and mix again. Pour your mixture into your tin, and let it cook for a good 45 minutes, test it by sticking a knife into it, if your knife comes out clean, it’s cooked. Mix your icing sugar and lemon and drizzle over the cooled cake. (Note, if your icing is too runny just add a bit more icing sugar, one tbsp at a time, as it needs to be thick enough).

I added some pomegranate for a more Christmassy effect. If you are looking for other easy Christmassy recipes head over here

Bon appétit!⠀

Corrine x