Nici Wickes likes a little slice of heaven.
I always think serving a tart for dessert is just a little bit special, sophisticated even. As well as being visually stunning they imply some effort has been made when in reality, tarts are dead easy to make. They can be made ahead of time, as with the spectacular chocolate salted caramel tart, or on the spot, like the fruit tart this week, if you feel like showing off.
Neither of these recipes is especially technical and I guarantee you’ll feel real satisfaction in making them. Working with pastry, even store-bought as I’ve used, can put off some home cooks and I agree that in summer when everything is stickily hot it can require a deft hand – but we’re not there yet.
If you tend to “run hot” I suggest holding your hands under cold water for a few minutes (drying them thoroughly afterwards, of course) before handling pastry as this will make it easier. And a word about blind baking: I used to switch off if a recipe called for pre-baking the pastry by filling the shell with beans, rice or baking beads, but hear me out. I do a cheat’s version of blind baking that is no fuss and just involves a bit of tinfoil.
Once you get the knack of this little baker’s trick, to reap the rewards of a crisp, buttery tart shell, you won’t look back. Share these gorgeous desserts with family and friends or do as I did, and eat them all yourself over a few days. I didn’t mean to, it just happened.
Chocolate salted caramel tart
This tart is silky and divine and will make you look like a true kitchen hero.
Serves 8-10
1-2 sheets sweet short pastry (or make your own)
½-3/4 can caramelised condensed milk
225ml milk
75ml cream
3 egg yolks
6 Tbsp caster sugar
1 heaped tsp cornflour
1 tsp vanilla extract
150g dark chocolate, chopped
75g butter
Sea salt flakes, to serve
Whipped cream, to serve
Preheat oven to 180C. Line a loose-bottom 25cm tart tin with sweet short pastry, pressing the pastry in and up the sides so it comes ½ cm above the rim. This counters any shrinkage later on. Prick all over with a fork. Freeze for 30 minutes.
My version of baking blind is this: press a sheet of foil into the pastry, tightly covering it completely and folding it up and over the sides. Bake for 15 minutes, gently remove foil and bake for 5 minutes more. It ought to be golden brown. Allow to cool. Spoon in the caramelised condensed milk and smooth to an even layer. Chill.
Make the filling by heating the milk and cream in a saucepan over a medium heat.
In a bowl, whisk the egg yolks and sugar until it is light and creamy. Whisk in cornflour. Once milk/cream is nearly boiling, take off the heat and slowly add it to egg/sugar mix, whisking as you pour, until combined. Return the mixture to the saucepan, add chocolate and butter and whisk over a very low-medium heat until you have a smooth sauce. Cook for 12-15 minutes until thickened. Be patient, it can take a while but don’t be tempted to increase the heat. Remove from heat and allow to cool slightly before pouring into the pastry case, right to the top. Carefully transfer to the fridge and chill for at least 2 hours or overnight, until chocolate filling is set.
Sprinkle with flakes of sea salt and use a hot knife to cut into slices.
Serve modest slices (it’s rich!) with whipped cream.
Quick & easy seasonal fruit tart
This is the easiest dessert and it will see you through every season, using whichever fruit is in-season. I’ve used tamarillos and rhubarb but stone fruit, apples, pears or berries work just as well.
Serves 4
1 sheet store-bought flaky pastry
2 cups peeled & chopped fruit (tamarillos, rhubarb, apricots, peaches, plums, berries, whatever is in season)
1/3 - ½ cup white sugar
Zest of ½ lemon
Mascarpone, ice cream, ricotta or whipped cream to serve
Heat oven to 180C. Place a tray in to pre-heat.
In a pot simmer fruit and sugar until the fruit softens and syrup thickens slightly, about 10 minutes. Cool.
Cut pastry to fit whatever tart tin you’re using (I used a 34cm x 11cm tin) or lay it on an oven tray and fold up the edges slightly so the fruit filling doesn’t run out.
Spread cooled fruit evenly over the pastry, reserving some of the juices for serving.
Bake on the pre-heated tray for 30-35 minutes or until the edges are puffed up and golden and the pastry bottom is cooked.
Allow to cool then gently lift out of tin, if using, and serve on a flat board or platter.
Notes: When joining pastry sheets, moisten one of the edges only, with water, milk or egg wash.
A thin layer of fruit filling is preferable for this tart, so that the weight of it doesn’t hamper the pastry puffing up.
