4 ingredients: cream, coffee (expresso), ladyfingers, and cocoa powder
completed in 25-30 mins
Delicious strong coffee flavour !
creamy soft texture all around
Three major steps: dip, arrange, cream
Firstly the lady fingers get dipped in strongly brewed coffee or expresso and placed so they completely cover the base. Then the cream gets evenly spread over-top
After the cream, a second layer of dipped ladyfingers get evenly placed, then topped with cream and finally cocoa powder sifted!
25 mins Freezer
5oo ml / o.5 L / 17 oz/ 2 cups of whipping cream
1/2 cup granulated sugar
1 -2 cups expresso or strong brewed coffee
~30 lady fingers (enough to cover pan of choice for two layers)
1/4 cup cocoa powder
Firstly, set up all the ingredients in a conveyor belt like sequence. Place your lady fingers beside a bowl of the strong coffee, then the dish and lastly the cream.
Dip the lady fingers in the coffee on both sides and let them drip slightly. Be warned they will become soft so be quick! and do not use hot coffee, wait till it is cooled. Place each dipped lady finger tillhe. base is covered.
Next, cover the ladyfingers with cream and repeat the first process overtop. Finish with another layer of cream and sift cocoa powder on-top!
Let the dish firm up in the freezer for 25 mins and enjoy!
Shortbread bottom, cherries in the middle, oats/brown sugar topping!
Made in about 30 mins!
Great texture! with the dense bottom, soft middle and crunchy top
Cold unsalted butter works best, but (margarine could work as well in a pinch)
fresh or frozen cherries
any fruit could replace the cherries. Blueberries, mixed berries, blackberries etc.
Firstly, the base is made by combining: flour, salt, baking powder, and powdered sugar and whisking them together. Then cutting cubes of the unsalted butter in. Once an even thick dough appears it gets pressed into the base of a 9×13 inch pan; which gets baked for ~13 mins at 350 Degrees F, then set to cool.
Next, the cherry filing is quite simply made by combining the cherries with cornstarch and sugar and placed evenly on-top of the base.
Lastly the streusel topping is made with oats, brown sugar, and melted butter; mixed in a bowl with a fork then sprinkled overtop and it is complete. Bake for a second time now for about 15 mins, let cool, and enjoy!
10 mins + 15 mins
Yields: one 9×13 inch pan
Streusel Cherry Crumble Bars
2 cups all-purpose flour
1 cup powdered sugar
1/2 teaspoons baking powder
1/4 teaspoon sea salt
1 teaspoon vanilla
1 cup unsalted butter *softened*
2-3 cups cherries (depends on size/fresh or frozen etc. just enough to cover base completely)
1/2 cup granulated sugar
2 tablespoons cornstarch
1 1/2 cups oats (rolled or large flake)
1/2 cup brown sugar
1/2 cup butter melted
Preheat oven to 350 Degrees F and line one 9×13 inch square pan with parchment paper. Set aside.
In a large bowl, whisk together the flour, powdered sugar, salt, and baking powder. Make sure there are no lumps, especially with the powdered sugar. Next, using a pastry blender, two butter knives, or a couple forks, cut in the unsalted butter until small peas sized (even) chunks remain. *this is why it is important to have room temp. and softened butter, it is easy to cut in when it is in this sate*
Once completed the dough should look similar to that of a cookie dough or shortbread. Press the dough in-to the bottom of the pan and bake for ~10 mins. Once out of the oven let cool.
In another bowl, make the filling by combining the cherries, granulated sugar, and cornstarch. Pour evenly on-top of the base; set aside.
Lastly, make the streusel topping by mixing the oats and brown sugar and pouring the melted butter on-top. Mix with a fork and sprinkle over the cherries.
Bake the tray bake for ~15 mins or until slightly golden!
1)Firstly, the crust dough is made in one large bowl, chilled, rolled out with a rolling pin, then transferred onto the tart pans. It is then pre-baked (just briefly, as there is a second bake later) and set to cool.
2)Next, the curd is made entirely on the stovetop. Whisking the sugar and eggs on very low heat, along with the lemon zest and juice, then turning off the heat and adding the butter; the curd is done. It then gets strained and set to cool.
3)Once both the crust and curd are cool; the curd is poured evenly into the tarts and baked for ~10-15 mins, just until a slight giggle appears!
When life gives you lemons… make curd!
Many people are not familiar with curd. It is sweet but not overly sweet, and smooth without being gritty or jello-like. Made with perfect ratios of eggs, sugar, and butter along with any flavour such as lemons, berries, fruits etc. and it makes for a delicious topping.
Some uses for curd include: tarts, curd bars, curd thumbprint cookies, curd inside between cake layers, spread on scones, and so much more!
Note: Curd has eggs but does not taste of eggs. As wel,l cooking on low heat and straining prevents any scrambles eggs.
15 mins + 1 hr refrigderate
1st 10 mins (2nd bake 15 mins)
1 hr 45 mins
yields one 9 inch tart + 3 mini tarts
Perfect Lemon Curd Tart
1 1/4 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) cold butter, cut into cubes
1 large egg
1/2 teaspoon vanilla extract
2 large eggs plus 2 egg yolks (or 3 whole eggs)
3/4 cup granulated sugar
1 tablespoon lemon zest
1/2 cup lemon juice & zest of 2-3 lemons
Firstly, in a medium bowl, a stand mixer, or in a food processor make the dough by combining the flour, sugar, and salt. Once combined add the cold butter in cubes until pea sized chunks remain. Add the egg and vanilla and mix until a dough like ball forms and all the flour around the bowl is incorporated. The dough may be sticky (this is ok) and on a lightly floured surface make the dough into a ball; wrap in plastic wrap and refrigerate fro 1 hour. (this is not essential, the next steps can be followed immediately, but for best results refrigeration is suggested)
Now make the curd on the stovetop. In a medium-large sauce pan (on very low heat!) place the eggs, sugar, lemon juice, and lemon zest. Use a whisk! and stir consistency until a thickened consistency appears, this could take 15mins-20 mins. Remain on low heat the entire time or else it will burn! Once thick to a point where it sticks to the back of a spoon without immediately slipping, turn off heat and strain while it is still hot. Add the butter to the strained mixture and stir completely. Set for cooling.
Next, take the dough and rollout to a circle about 2 inches larger than the size of your tart pan. About 1/4 inch thick and place it over the pan and pinch it around the pan. Bake at 350 Degrees F without the curd for 10-15 mins until slightly baked. Place the curd inside and bake for another ~15 mins until slight giggle appears.
Optional Whipped Meringue topping:
In a large bowl place 3 egg whites and whip with an electric mixer on high speed for 5-10 mins or until stiff peaks appear. Add 1/2 cup of granulated sugar and whip for an extra 30 seconds. Stiff peaks are when you can tip the bowl completely upside down without any shift of the egg whites.
Transfer into a piping bag and let your creative side decorate your cooled tart!