It’s May, the heat is slowly setting in and we are getting ready for summer. So it’s only right that for any oncoming occasions you may have planned, you’ve got that one fresh dessert nailed down and that everyone will love.
From a simple tea time option with these chunky apple muffins to an even more simple strawberry and mascarpone tart (which is my go to dessert this summer), take a look at these recipes which may interest you and are suitable for literally any occasion that’s going to take place in your garden, on your terrace, or anywhere where you’re going to enjoy the oncoming summer nights.
Chunky Apple Muffins
Makes 6
200g self-raising flour
1 tsp cinnamon
1 tsp baking powder
2 eggs
80g soft unsalted butter
2 tbsp milk
150g soft brown sugar
2 green apples, peeled and cut into cubes
Preheat the oven to 180°C. Sift the flour, baking powder and cinnamon into a roomy mixing bowl. Beat the eggs and add them to the flour mix along with the butter, sugar and milk. Using an electric beater, mix well until thick and smooth. Fold in the apple cubes and pour into six large muffin cases. Bake for 30-35 minutes and leave to cool completely in the tin.
The Ultimate Strawberry and Mascarpone Tart
Makes one 20cm tart
For the tart shell:
250g plain flour
100g icing sugar
60g stork margarine-soft
60g unsalted butter-soft
2 egg yolks
1 tbsp milk (if needed)
For the filling:
250g mascarpone
a good handful of roughly chopped strawberries
1 tbsp icing sugar
1 tsp pure vanilla extract
Cream the butter and sugar together, then add the flour. Beat in the egg yolks and form the ball of dough around the paddle. Add the tablespoon of milk if needed to bring the dough together. Roll into a ball and cover with cling film to set in the fridge for at least two hours. Roll out to a 2mm thickness and line your greased tart tin. Blind bake for no more than 20 minutes, bring out of the oven and leave to cool and dry out. Put the filling ingredients into an electric mixer and beat on a high speed for around one minute until the strawberries begin to break up and colour the mascarpone. Pour into your cooled tart shell and refrigerate for at least one hour before serving.
Peach and Fresh Vanilla Custard Tart
For the tart shell:
250g plain flour
100g icing sugar
60g stork margarine-soft
60g unsalted butter-soft
2 egg yolks
1 tbsp milk (if needed)
For the filling:
5 large egg yolks
1 heaped tsp corn flour
370ml full fat milk
Seeds scraped from 1 vanilla pod
2 tsp pure vanilla extract
2 very ripe peaches, cut into segments
Repeat the same process to make the tart shell as with the strawberry and mascarpone tart. Heat the milk in a pot over heat or in the microwave. Cut open the vanilla pod lengthways and scrape out the seeds. Save the pod. In a large mixing bowl, whisk the egg yolks together with the sugar to ripple stage and pale yellow. Whisk in the corn flour. Trickle the boiling milk into the egg mix to slowly heat the eggs and prevent them from cooking too fast and curdling, constantly whisking. Now empty the bowl into a heavy based saucepan and turn onto a very low heat, stirring constantly with a wooden spoon. Add the vanilla seeds and pod. This will slowly begin to thicken. Do not leave on the heat without stirring as the egg may curdle and coagulate sit the bottom of the pan. Put the custard through a fine sieve to remove the vanilla pod. Leave to cool in the fridge and pour into the tart shell. Top with the peaches and dust with icing sugar, serve cold.
Dark Chocolate Moulds filled with Double Cream and Berries Soaked in Barolo Wine
Makes 6
150g best quality dark chocolate
170 ml double cream
6 tablespoons of forest berries soaked in Barolo wine (I used Marabotto, available from La Coccinella)
These are best made and refrigerated right before serving. The moulds may be made and frozen from beforehand. Melt the choco-late and coat the sides of six silicone moulds. Place in the freezer to solidify and remove from the moulds. Spoon some double cream into each mould and top with a tablespoon of the berries and place in the fridge.