Orange and Chocolate Tart

I also have GF chocolate tarts which are chilli, coffee & lime and coffee & lime, but this one is the classic chocolate-orange combo.

You can use 70% or 50+% cocoa solids dark baking chocolate for the filling – or a mix of the two.

If you’d like to garnish with candied orange slices, see my Chocolate Torte recipe for instructions.

Serves: 12 – 16
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Lemon Mousse Cheesecake

I’ve had a play around with my favourite Lemon Curd recipe, adding whipped egg whites plus mascarpone, double cream, soured cream, and gelatine to make an indulgently rich – but light as mousse – citrussy cheesecake. The pastry is gluten-free but you could use regular flour.

You could make this a festive centrepiece dessert by decorating with redcurrants and holly leaves.

Serves: 12 – 16
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Alternative Mince Pies

When I asked Twitter for alternatives to traditional mince pies for the holidays, Kali Stacey forwarded me this recipe (interesting history here on this Scottish treat).

Because I had plums & raisins hanging about, I used them – but you could use currants/dried mixed fruit as you prefer. You need to start the night before serving.

Makes: 24 (+ extra – see Footnote)
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Stilton Tartlettes

I got the idea from Northumberland Cheese Company’s Blagdon Blue recipe but I wanted to make a gluten-free option. It’s an easy recipe with minimal ingredients, but very tasty results.

Any cheese that melts is perfect, and you can substitute spinach or any other green vegetable you prefer (see footnote).

Makes: 24 canapé-sized tartlettes
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Soured Cream and Dark Chocolate Tart with Candied Lime

I have a similar recipe including chilli, which I (and some others) love, but my regular tasters prefer the tart without it. I used only soured cream here (no double cream), so this version whilst having more sugar is also pleasingly tangy – and still GF.

The candied lime slices are easy and make a stylish decoration.

Serves: 12 – 16
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