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The importance of being earnest. (and making dessert)

Ernest is a word I recently fell in love with. It's not a word I tend to use everyday but I like the way it sounds, love what it means.
This afternoon I felt earnestly that I needed to make dessert.
I had spent the better part of my afternoon scheming about what I wanted to make. I had mentally scrolled through the books of recipes for desserts, racking my brains for something quick but handmade and delicious. I wanted rich and tasty and different. I'm not gonna lie, I wanted something kind of impressive.
And then life threw a tiny curveball. A friend was in hospital and my grand baking schemes for the afternoon were put aside.
I love baking, but I love my friends more. Priorities, people Pri-Oh-Ri-Tees.
After navigating a million corridors to find the right room, (seriously why do all hospital corridors look the same? Can they not colour code them or something?), awkwardly walking into the wrong room and being re-assured my friend was fine once I had located her, I found myself on the bus contemplating desserts once more; earnest intentions still intact and very much in denial of the limited time now available to create something amazing.
I was serious in my intentions and purpose and more than willing to make a serious effort. (Okay, so not that serious in the effort department. I'm pretty good in the kitchen but not a wizard).


And I had found chocolate. And raspberries were on special and I had some cream in the fridge. Inspiration hit in the aisles and after firing off a quick text to my chef father about which biscuit would be best, we were in business.

Ladies and gentlemen, I present the No-Bake Chocolate Raspberry and Macadamia Tart.
I will secretly call it Earnest pie. It's unapologetically bad for you and it's delicious. Plus it will impress people at parties and will help you find fellow foodies and make new friends. It's a winner.



To make it you will need:
Base:

  • A packet of digestive biscuits or any kind of plain cookie - super wines, arrow root etc.
  • Approx. 150g butter melted
Filling:
  • 250g of dark chocolate
  • 200ml cream
Topping:
  • Punnet of fresh raspberries
  • Small handful of macadamia nuts

To make:
  1. Grind biscuits in blender and add melted butter. Mix until a moist crumb.
  2. Grease a long tart pan and pour in the crumbs.
  3. Press crumbs into a flat base and sides using the back of a spoon until it resembles a crust. Place in the freezer.
  4. While the base is chilling, boil some water in a pot and put a heatproof bowl over it and melt chocolate in it.
  5. Add in heavy cream, mix and take it from heat. Let it reach room temperature. The mix should be thick but pourable. 
  6. Pour chocolate on tarts and spread evenly. Place berries and nuts on them and press into chocolate softly if needed.
  7. Chill in refrigerator for as many minutes as you have!
This recipe benefits from time in the fridge to firm up and be a less crumbly mess when you chop it. As soon as I got to the party I put it in the fridge.



Mess and crumbs are totally okay too. 

What I love about this recipe is that it looks visually impressive without that much effort. AND there are so many possible variations in flavours you could make - just mix up the fruits and nuts, or go for something more festive or to fit a theme. Possible topping flavours could be:

  • smashed candy canes for a festive minty chocolate tart
  • Add chilli to the chocolate for a bitter spicy kick to the sweet
  • Pistachio and candied ginger
  • Dried cranberry and white chocolate chunks
  • Coconut oil and nuts would make a healthier alternative for the base and could be delicious?


Yum. Will be making this again for sure because I both created and enjoyed it in earnest. Hope you will too!
Recipe inspiration via giverecipe.

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