high tea – My Whisk and I

Pomegranate Mille-Feuille

July 18, 2023May 23, 2023by Karen ClaassenLeave a Comment

1 x 375g puff pastry
45ml pomegranate seeds + extra to scatter over
125ml + 30ml icing sugar, sifted
250ml whipping cream
110g mascarpone
10ml rosewater

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Lightly dust a work surface with flour and unroll the pastry.
Cut into 16 rectangles, place on the baking sheet and prick the surface with a fork.
Lay another sheet of baking paper over the pastry and place another baking tray on top.
Bake for 35 minutes.
Remove from the oven and cool on a cooling rack.
Add the pomegranate seeds to a small bowl and muddle it with the back of a wooden spoon. Pour through a small sieve and reserve the juice.
Add the 125ml icing sugar to the pomegranate juice and mix to a thick paste. If you need more liquid, add a few drops of water.
Spoon the paste over 5 of the pastry rectangles and set aside.
Add the cream to the bowl of a stand mixer fitted with the whisk attachment and whisk to soft peaks.
Add the mascarpone, rosewater and 30ml icing sugar and whisk to stiff peaks.
Place 5 pastry rectangles on a serving platter.
Spread half the mascarpone mixture onto the pastry, place another piece of pastry on top and add the rest of the mascarpone on top.
Now place the pastry with the icing sugar on top of each mille-feuille and scatter over some pomegranate seeds.

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Chocolate-Dipped Meringue

May 30, 2023May 29, 2023by Karen ClaassenLeave a Comment

3 egg whites
190ml caster sugar
7,5ml vanilla
2 x 80g chocolate bars
150g nuts, chopped

Preheat your oven to 120℃ and line two baking sheets with baking paper.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment.
Whisk the whites to soft peaks.
Turn the mixer to high and start adding the sugar one tablespoon at a time and waiting for the sugar to be incorporated before adding the next spoonful.
Whisk for 5 minutes or until you have a very stiff, glossy mixture.
Drizzle over the vanilla and fold in with a spatula.
Spoon the meringue mixture into a piping bag fitted with a 1cm nozzle.
Pipe dollops of the meringue, spread about 4cm apart, on the two prepared baking trays.
Bake in the oven for 1 hour 15 minutes. Turn the oven off but do not open the door for an hour.
Remove the meringues and allow to cool completely.
Break up the chocolate and melt in a heatproof bowl set over a saucepan of simmering water.
Dip a meringue in the chocolate and then roll it in the chopped nuts.
Set aside for the chocolate to cool down and set.

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Naked Milk Tart

May 4, 2023April 24, 2023by Karen ClaassenLeave a Comment

This is a crustless milk tart, easy to put together and produces one large (38cm x 26cm) or two medium (28cm x 20cm) tarts.

6 eggs
375ml sugar
90g butter, melted
375ml flour
7,5ml baking powder
a pinch of salt
1,5litres of milk
15ml vanilla
ground cinnamon

Preheat your oven to 180℃ and spray a 38cm x 26cm ceramic dish with cooking spray.
Add the eggs and sugar to the bowl of a stand mixer fitted with the paddle attachment.
Mix on medium-high speed for 2 minutes.
Turn the mixer to a low speed and drizzle in the melted butter.
Turn off the mixer.
Sift the flour, baking powder and salt into the bowl and turn the mixer back on to a low speed until the ingredients are incorporated.
Add the vanilla to the milk and drizzle the milk in to the batter with the engine running.
Scrape the batter into the prepared ceramic dish.
Bake in the oven for 1 hour.
Take the milk tart from the oven and immediately sift over some ground cinnamon.
Set aside for at least 30 minutes before slicing.
Keep refrigerated.

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French Chocolate Tart (Tart au Chocolat)

October 30, 2022by Karen ClaassenLeave a Comment

Pastry:
250g cake flour
100g butter, cubed
100g icing sugar, sifted
a pinch of salt
1-2 eggs

Crème au chocolat:
170g dark chocolate, chopped
1 whole egg
1 egg yolk
25g sugar
170ml + 170ml cream
5ml vanilla

For the pastry:
Add the flour, butter and icing sugar to a food processor and process until the mixture is the size of peas.
Whisk the eggs together and with the engine running, add a few drops of the egg at a time until the mixture JUST comes together.
Fold and push the pastry together with the heel of your hand until it is smooth.
Wrap with plastic wrap and refrigerate for 2 hours.
Preheat your oven to 180℃ and spray a 22cm flan tin/loose bottom tart tin with cooking spray.
Roll the pastry out to a 3mm thickness and line the bottom and sides of the baking tin.
Prick the bottom with the tines of a fork and bake blind – lined with baking paper and baking beans – for 20 minutes.
Remove the paper and beans and bake the shell for another 15 minutes.
Remove the tart shell from the oven and allow to cool.

For the filling:
Turn your oven down to 160℃.
Add the chocolate to a heatproof bowl set over a saucepan with simmering water and allow to melt completely.
Remove from the heat and set aside.
Add the whole egg, the egg yolk, sugar and 170ml cream to a mixing bowl and whisk together.
Pour the other 170ml cream into a small saucepan and bring to the boil over medium heat.
Remove the cream as soon as it boils and wait one minute.
Pour half the cream in a very, very thin stream onto the egg mixture while whisking continuously. Pour slowly, whisk quickly!!
Now pour the egg mixture back into the saucepan and place over a very low heat.
Whisk the mixture until it thickens and has the consistency of custard.
Pour the mixture over the melted chocolate, add the vanilla and stir with a spatula until combined.
Scrape into the tart shell and bake for 10 minutes.
Remove from the oven and cool for at least 2 hours before serving.

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Chocolate Mousse Cheesecake

September 22, 2022September 21, 2022by Karen ClaassenLeave a Comment

Base:
200g chocolate biscuits
55g brown sugar
100g butter, melted

Mousse-cheesecake:
120g chocolate, chopped
900g cream cheese, room temperature
15ml cocoa powder, sifted
375ml sugar
10ml vanilla
4 eggs
375ml cream
60ml icing sugar, sifted

Chocolate Ganache:
320g chocolate, chopped
300g cream

For the base:
Place the biscuits in a food processor and process to a fine crumb.
Spoon the biscuit crumbs into a mixing bowl and add the sugar and melted butter.
Mix together until it resembles wet sand.
Spoon the mixture into a 23cm loose-bottom cake tin and press evenly over the base.
Place in the refrigerator.

For the mousse-cheesecake:
Preheat your oven to 150℃.
Place the chocolate in a heatproof bowl set over a saucepan of simmering water and allow to melt until completely smooth.
Add the cream cheese, chocolate, cocoa powder and sugar to a mixing bowl and whisk with an electric mixer until incorporated.
Add the vanilla and eggs and whisk until the mixture is smooth and glossy. Set aside.
Add the cream to another mixing bowl and sift the icing sugar into the bowl.
Whisk until the cream develops a mousse-y texture and soft peaks form.
Fold the cream into the cream cheese mixture – do this in 3-4 batches. Fold until just incorporated.
Pour the cheesecake mixture into the cake tin with the biscuit base. Smooth the top and give the cake tin a jiggle to let out any air bubbles.
Place the cake tin soon top of a sheet of aluminium foil and fold the foil up the sides on the outside of the tin. Place the cake tin into a roasting pan and fill the pan with 2,5cm of hot water.
Bake the cake for 70 minutes. Check and refill the water in the roasting tin every 20 or so during baking.
Remove the cheesecake from the oven and immediately run a sharp knife around the outside of the cake to release it from the tin.
Allow the cheesecake to cool completely before removing the tin ring.

For the ganache:
Add the cream to a small saucepan and warm it.
Remove from the heat, add the chocolate and stir until the chocolate has melted and the mixture is smooth.
Set the cheesecake on a wire cooling rack, inside a baking sheet and pour the ganache over the cake.
Refrigerate for 30 minutes before serving.

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Fruity Weet-Bix Slice

August 10, 2022August 4, 2022by Karen ClaassenLeave a Comment

180g butter, melted
170g sugar
3 weet-bix bars, crushed or about 150g of crumbs/broken pieces
150g self-raising flour
85g desiccated coconut
2 x 395g cans condensed milk
310ml lemon juice (strained if using fresh)
about 150g raspberries and blueberries

Preheat your oven to 170℃ and line a 20cm x 30cm oven tray with baking paper, allowing an overhang so that you can easily remove the fruit slices when set.
Add the butter, sugar, weet-bix, flour and coconut to a mixing bowl and stir to combine.
Spoon the mixture into the prepared baking tray and smooth it out.
Bake for 15 minutes, remove from the oven and set aside to cool.
Add the condensed milk and lemon juice to a mixing bowl and whisk until combined.
Scatter the raspberries and blueberries over the cooled base.
Gently pour the condensed milk mixture over the fruit and bake in the oven for 20 minutes.
Remove and allow to cool to room temperature.
Refrigerate overnight before slicing into squares to serve.
Keep refrigerated.

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Cheat’s Milktart

August 5, 2022August 4, 2022by Karen ClaassenLeave a Comment

Biscuit base:
250g dry biscuits
100g butter, melted
1 egg white

Preheat your oven to 180℃.
Add the biscuits to the bowl of a food processor and process to crumbs.
Whisk the egg white just until frothy and add it to the crumbs with the melted butter.
Mix well until the mixture resembles wet sand.
Tip the crumb-mixture into a loose-bottom tart tin and level it out. Use a glass with a flat bottom to press the crumb down firmly all over and up the sides of the tin. Keep pressing until the base comes together.
Place the tart tin on a baking sheet and bake in the oven for 10 minutes.
Set aside to cool.

Filling:
60ml cornstarch
120ml water
2 egg yolks
500ml ready-made custard
ground cinnamon

Add the cornstarch to a large mixing bowl and pour the water over. Mix to a smooth slurry.
Add the egg yolks and whisk through.
Pour the custard into a saucepan and bring to a boil.
Remove from the heat and slowly and in a very thin stream, add it to the slurry while whisking continuously.
Pour the mixture back into the saucepan and place it on medium heat while whisking until it thickens.
Pour the filling into the cooled base and sprinkle with ground cinnamon.
Refrigerate the milk tart for 3-4 hours before serving.

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Warm Chocolate Cake

June 6, 2022June 5, 2022by Karen ClaassenLeave a Comment

The original cake, Kladdkaka, is a traditional Swedish bake but this is my take on it, resulting in a warm dessert that is somewhere between a brownie and a lava cake. From start to finish it will take you 30 minutes to put together this more-ish chocolate cake!

80g chocolate, chopped
130g butter
250ml flour
125ml cocoa powder, sifted
330ml sugar
3 eggs, lightly beaten
5ml vanilla

Preheat your oven to 180℃ and spray a 22cm loose-bottom cake tin with cooking spray. Dust the bottom of the tin with cocoa powder. Set aside.
Add the chocolate and butter to a heatproof bowl set over a saucepan of simmering water and stir every now and then until completely melted. Pour the chocolate-butter mixture into a mixing bowl.
Add the flour, cocoa powder and sugar to the bowl and stir together by hand.
Add the eggs and vanilla and stir until combined.
Pour the batter into the cake tin and bake for 25 minutes.
The cake should have a firm top that cracks when you apply pressure to it with your finger.
Allow the cake to cool slightly in the cake tin. Run a knife between the cake and the tin and remove the cake ring.
Serve warm with a dusting of icing sugar.

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Chocolate Honeycomb Cheesecake

March 25, 2022March 24, 2022by Karen ClaassenLeave a Comment

This recipe is a quick version of a burnt Basque cheesecake which one sees in almost every market on the French coastal region. The top of the cheesecake is supposed to be completely black, hence the name!

750g cream cheese, at room temperature
250g caster sugar
5 eggs
100g chocolate (honeycomb flavour), chopped
375ml cream
30ml cocoa powder, sifted
5ml vanilla
a pinch of salt
honeycomb or honeycomb chocolate (Crunchie), broken into pieces
60g chocolate (honeycomb flavour), melted

Preheat your oven to 220℃ and line a 22cm loose bottom cake tin with aluminium foil – this will prevent the cheesecake batter from leaking. Line the “foiled” cake tin with baking paper.
Add the cream cheese and caster sugar to the bowl of a stand mixer fitted with the whisk attachment.
Beat on high speed until the mixture is smooth and forms soft peaks.
Turn the mixer to a low-medium speed and add the eggs one at a time.
Add the chocolate and cream to a heatproof bowl set over a saucepan of simmering water. Stir until the chocolate has melted.
Take the bowl from the heat and add the cocoa powder, vanilla an a pinch of salt. Stir through.
Turn the mixer onto a low speed and pour in the chocolate mixture.
Pour the batter into the prepared cake tin and bake for 60 minutes.
DO NOT PANIC WHEN YOU SMELL THE CHEESECAKE BURNING!!
Remove the cake from the oven and cool it completely. The cheesecake will have a wobbly centre when removed from the oven.
Cover the cheesecake with plastic wrap and refrigerate overnight.

Place the cheesecake on a serving plate.
Pour over the melted chocolate and scatter the broken honeycomb.

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Milk Tart

November 18, 2021November 17, 2021by Karen ClaassenLeave a Comment

This recipe makes two standard sized tarts.

500g puff pastry

1litre + 250ml milk
250ml sugar
1 cinnamon quill
160ml flour
50ml custard powder
50ml cornstarch
5 eggs, separated
2,5ml baking powder
20g butter
5ml vanilla
ground cinnamon for dusting

Preheat your oven to 200℃ and spray two 22cm tart tins with cooking spray.
Dust a work surface with flour and roll the pastry to 3mm thickness. Line the tart tins – the pastry should be about 1cm larger that the tins to allow for shrinkage during baking.
Place the prepared tart tins in the refrigerator until needed.

Pour 1 litre milk into a saucepan and add the sugar and cinnamon quill. Turn the heat on medium-high and stir the mixture until the sugar has dissolved.
Heat the milk mixture until it starts forming tiny bubbles around the edges of the saucepan.
Remove from the heat and take out the quill. Set aside.
Add the flour, custard powder and cornflour to a mixing bowl.
Drizzle in the remaining 250ml milk while whisking, to make a slurry.
Add the egg yolks to the slurry and whisk together.
Slowly pour the warm milk-mixture into the slurry while whisking continuously. Remember: pour slowly, whisk quickly!
Pour the mixture back into the saucepan and return to a low heat.
Stir the mixture until it thickens and starts to bubble. Take off the heat, add the butter and vanilla, stir through and set aside.
Add the baking powder to the egg whites and beat until stiff peaks form.
Fold the egg whites into the custard and divide the mixture between the two prepared tart tins.
Bake the tarts in the oven for 25 minutes.
Remove from the oven and immediately sift some ground cinnamon on the surface.
Serve with your favourite brew of coffee.