Raspberry Chocolate Fudge Tarts

I found this recipe in the Konditor and Cook cookbook and it’s now one of my favourite go-to recipes. They’re seriously easy to make and would be worthy of any French patisserie!

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The shortcrust pastry is probably the hardest element in the recipe but the principles are simple. All of your ingredients must be cold and you should mix as little as possible to avoid a tough dough.


I make the pastry by hand however a food processor will also work if you’re short for time!

50g caster sugar

1 medium egg yolk

100g salted butter, cut into cubes

150g plain flour

Method

  1. Put the sugar and egg yolk in a mixing bowl, combine briefly with a wooden spoon and then add the cold cubed butter. Using the spoon or your fingers blend them until they come together. Sift in the flour and quickly work everything into a dough.
  2. Shape into ball, wrap in clingfilm and chill for 1 hour.
  3. Roll out the pastry on a lightly floured surface to 3-4mm thick and use to line small tart tins.
  4. Chill for 30 minutes.
  5. Preheat oven to 175°C/gas mark 4 then line the pastry case with kitchen foil, draping it over the edges a little and fill with baking beans or rice.
  6. Bake blind for 15 minutes then remove from the oven and leave to stand for 5 minutes.
  7. Lift out the foil with the beans or rice and return the pastry case to the oven for 5-10 minutes, until the pastry is golden brown and crisp.
  8. Remove from the oven and leave to cool.

The pastry shrinks slightly as it bakes so I tend to trim the edges AFTER the blind bake, it ensures the pastry lines the case  fully and gives a clean finish.
Processed with VSCOcam with p5 preset

For the tart

75g unsalted butter

300ml double cream

250g (good quality) dark chocolate, chopped

200g raspberries

For the decoration

75g white chocolate, chopped

Fresh raspberries

For the filling

  1. In a saucepan on low heat melt the butter, then add the cream and bring to near boiling point.
  2. Add the chopped chocolate and stir until fully melted and a smooth ganache.
  3. Pour into the tart cases and smooth out with a palette knife if needed.

To decorate

  1. Melt the white chocolate in a bowl set over a pan of gently simmering water, or in a microwave. (If using a microwave be very careful, white chocolate burns easily)
  2. Using a piping bag, pipe the white chocolate in S or zigzag shapes over the top of the tart starting wide then getting narrower towards the end. Using a toothpick or skewer create some feathered swirls, Florentine paper style.
  3. Top with raspberries
  4. Chill the tart until ready to serve.

Happy baking!

Triple Chocolate Chip Cookies

Happy Monday! I’m going to kick start my blog with a classic triple chocolate chip cookie recipe because, after all, who doesn’t love cookies?! (or chocolate for that matter)

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To start this recipe I use salted butter (the stuff that is rock solid and comes in block), it’s a bit of a pain to work with HOWEVER it does result in the best cookies. If you’re super organised (unlike myself) then take the butter out the night before or a few hours before to soften to room temperature. Or, if you’re as forgetful as I am then just soften it beforehand by chopping it up then sticking it in the microwave for 15-30 seconds depending on how big the chunks are.

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The brown sugar gives them a good spread, and that chew that I love. However don’t panic if you don’t have any/ don’t have enough, replacing the brown sugar with caster sugar will result in an equally tasty cookie (just with a slightly different texture)! Likewise, using dark brown sugar instead of light brown sugar will also work if you’re looking for more of a caramel tone, crispy edges and even chewier center.

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This recipe should make roughly 15-20 cookies depending on how large you make them. However, if your friends are anything like my housemates then it’s probably worth doubling the mixture in order to make a decent number of cookies after they’ve ALL insisted on trying the cookie dough (after all, it is the best bit)!

So, here’s the recipe:

1/2 cup plain flour

1 cup strong white flour

1/2 cup cocoa powder

1/2 cup light brown sugar

1 cup caster sugar

1 tsp bicarbonate of soda

2 tsp cornflour

3/4 cup butter

1 large egg

2 tsp vanilla essence

2 cups chocolate (chopped) – I use a mixture of milk, white and plain chocolate

  1. Beat the butter, sugar and vanilla essence together until light and fluffy.
  2. Add the egg and beat well.
  3. Mix in the rest of the dry ingredients (flour, cocoa powder, bicarbonate of soda and cornflour) until well  incorporated. The mixture will be quite stiff.
  4. Add the chocolate chips and mix well.
  5. Chill in the fridge for 20 mins – during this time preheat the oven to 180 degrees (c)
  6. Roll the dough into balls (roughly the size of a golf ball) and then place on prepared baking tray. Make sure to leave enough room in between each cookie for inevitable spreading.
  7. Bake for ~10 minutes until the edges of the cookie are just firm to touch. *Note: the cookie will be very soft at this point, but they will begin to set as they cool down.
  8. After the cookies have cooled slightly transfer to a wire wrack to cool completely.

 

These cookies are best on the day they are baked but will keep for around 4 days in an airtight bag or container.

Enjoy!

An introduction

Hello

My name is Fliss Murdoch, I’m 19 years old and I am currently a student at the University of Exeter studying a joint honors Maths and Sports science. Most of my time is taken up with lectures, coursework, catching up on lectures and training with the university’s trampoline club, however in the spare time I manage to find (or time procrastinating when I should be doing any of the things listed above) I can be found on Instagram or Pinterest looking for baking inspiration – I’m officially addicted to both! I’ve been baking since before I can remember and love to experiment and try out new recipes. I currently live with 7 other students (who’ve kindly offered to act as my guinea pigs) so naturally the demand for baked goods is pretty high – especially during exam season and deadline periods!

I set up @bakingwithfliss on Instagram just over two years ago now to avoid spamming friends and followers with an obscene amount of photos of cake, cookies, brownies/ everything and anything that would tempt them to stray from their attempt to be healthy. I’m over the moon with how successful it’s been, I honestly never imagined that I’d get more than a few hundred followers let alone six thousand!

SO, I’ve finally decided to take the plunge and set up a blog for my baking in order to share my recipes, baking tips and general experiments in the kitchen. Uni life is pretty hectic but I’m going to do my best to post regularly and keep you guys up to date with my baking shenanigans. I hope that you’ll enjoy my recipes and that there will be something (or lots of things) that’ll make their way into your kitchen!

I’m lacking in recent photos of me ‘in action’ baking so here are a few from back in the day when shreddies and rice were my main go-to ingredients.