Rocky Road Pear and Amarula Tart

This weeks Freshly Blogged Recipes are up and ready for viewing and voting.  I was really excited about doing this, as baking is taking me out of my comfort zone, however this recipe, to me, was a setting a new standard for my baking.

Amarula sponsored this weeks challenge, if you would like to vote for my recipe, head on over to the Freshly Blogged Page and VOTE.

I recently attended a Mad Hatters Tea Party, which brought on wonderful thoughts of tea time treats and baking. Jane Austen came to mind when she claimed “Good apple pies are a considerable part of our domestic happiness.” I didn’t have any apples to work with, but I did have a few pears…and so I got my baking on.

Although not a traditional Rocky Road, this is my take inspired by the ingredients on hand.  There are so many beautiful flavour marriages in this tart. The bitter undertones of the dark chocolate matched perfectly with the fruitiness of the pears and when combined with the velvet like Amarula, you are left with a delicious tart. Adding texture with the nuts, this tart just screams EAT ME – served best at afternoon tea with the girls.

Rocky Road Pear & Amarula Tart

Rocky road pear and Amarula tart

Crust
1 pkt PnP Cream Crackers
80g soft butter

Filling – Part 1
4 Fresh Pears
100g blanched almonds
1cup white sugar
90g dark chocolate

Custard Filling – Part 2
½ cup melted butter
2/3 cup white sugar
1 cup flour
3 eggs – separated  (if you want a harder set for the custard, use another egg)
1 cup milk
½ cup Amarula

Extra:
250ml Fresh cream, whipped lightly.

Filling Part 1
Heat the oven to 180°C
Peel the pears and slice lengthways.
In a thick botton pan, heat the sugar until melted. Place the sliced pears into the sugar and coat, removing from the sugar, set aside to cool.
Drizzle any left over sugar over the top of the pears.

Place the almonds on a baking tray and place in the oven.  Roast off until darker and lightly toasted. When cooled, chop roughly and set aside. Leave oven on as you will be baking the tart soon.
Chop the dark chocolate roughly. Set aside.

Custard Filling – Part 2
Whip up the egg whites.
Cream together the sugar and melted butter.
Add 1 egg yolk at a time.
Add the flour.
Add the milk and Amarula

Fold the egg whites into the mixture, careful to keep it light and airy.
Place a layer of the caramelized pears on the bottom of the frozen crust. Add a few bits of the chocolate and toasted almonds.
Pour half the custard mixture over the top.
Repeat layering the pears and bits of chocolate and toasted almonds, leaving enough for a final layer.
Pour the rest of the custard over the top again.

Bake at 180°C for 25 – 30 minutes. The tart should be just about baked, check by placing a skewer stick into the tart and it will come out slightly wet.  Remove from oven and place the last layer of pears, chocolate and almonds on up and place back into the oven for about 10 minutes. Check doneness by placing a skewer into the tart again, this time the skewer should come out clean.

Let cool completely.  Grate a little chocolate on top for garnish.  Serve with fresh cream which has been lightly whipped.

 

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Lahanodolmades with a Spicy Green Bean Slaw

Challenge number 4 is up already.  Wow it has been a very creative journey with Freshly Blogged so far.  Week 4 was a real doozy.

I love Mezze style feasting. These small plates of tasty morsels and dips originated from the concept of ‘taste, flavour, snack, relish’.  With the cold wet weather we have been experiencing, I have been daydreaming of summer fun, sun kissed skin, crisp white wine, summery style mezzes being shared with loved ones and much laughter.  This was my inspiration for this dish.

1 can Lucky Star Pichards in Tomato Sauce
1 cup PnP Brown Rice
250g PnP plain feta
1 medium cabbage
¼ cup freshly chopped parsley
1 1/2 tsp paprika
1 pkt Green beans
1 large red pepper
375ml water
salt
ground black pepper
2 eggs
75ml oil
100ml olive oil
1 tsp lemon pepper
½ tsp cayenne pepper
salt to liking

Spicy Mayonnaise
Place the eggs and cayenne pepper into a jug blender.  Mix the two oils into a pouring jug. On a medium to high setting, slowly drizzle the oil into the eggs.  Do not do this to fast otherwise you will not get the oil incorporated into the egg properly.  The mixture will become think.  Season with salt and lemon pepper.

Dolmades
Cook the rice in rapidly boiling salted water.  Set aside to cool
Bring a pot of water to the boil.
Remove 10 cabbage leaves and blanch in the boiling water.  Set aside to cool. (keep water)
Dice half the red pepper.
Cut the pilchard fillets in half lengthways and remove the little bone. Chop up the pilchards roughly, add to a bowl with the rice, feta and red peppers.  Add the parsley and paprika. Season to taste. Add a tablespoon of the sauce from the pilchards to the mixture.
Lay the blanched cabbage leaves out on a flat surface, place a tablespoon of the rice mixture in the middle of the cabbage leaf.  Tuck the sides in and roll the cabbage leaf tightly.
Repeat until you have desired amount of dolmades.

Green Bean Slaw
Top and tail the green beans, blanch in the boiling water used to blanch the cabbage leaves., set aside to cool
Julienne the remainder of the red pepper.
Shred half of the remaining cabbage, add cooled green beans and red pepper.  Mix the spicy mayonnaise with the cabbage and green beans, seasoning to liking.

Lahanodolmades with a Spicy Green Bean Slaw

If you like this recipe and wish to vote, please follow this link – PnP Freshly Blogged.

This challenge was sponsored by Lucky Star.