Toffee and Chocolate Bites

My 24-hole canapé tin gets pulled out whenever I want to do something elegant and special. Some supermarkets offer Toffee Bakewell Tarts and that got me going to develop this recipe.

Gluten-free shortcrust pastry with chocolate ganache and toffee will always be a winner. Garnish with whipped cream for an extra indulgence, although these are mighty rich as-is.

Makes: up to 60 bite-sized canapés (see Kit footnote for larger sizes)
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Moroccan-Spiced Roasted Vegetable Tart

Pastry is easy, and this version using roasted parsnip is as easy as my other pastry recipes. There’s a crossover between the pastry and filling steps, but doing it all together means less preparation time overall.

The roasted parsnip pastry (thanks Steph!) is filled with layers of roast veg, chickpeas, spinach, and more, for a hearty and warmingly-spiced vegetarian main meal.

Serves: 10-12 as a starter, 4-6 as a main meal
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Gooseberry Fool Canapés

Gooseberries are ‘the other summertime fruit’ (strawberries being the British number one). I love one-bite-sized canapés to serve a crowd, and this gluten-free recipe softens the natural sharpness of gooseberries with spices and caramel.

This is the classic British fool: a gooey, sharp-sweet, perfectly-balanced treat (the pix are horrorshow; everyone loved the taste).

Makes: 36 canapé-sized tartlettes (see Kit footnotes for larger sizes)
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Strawberries and Cream Tartlettes

The hints of orange & spice are a perfect taste counterpoint in these seasonal canapés. I’ve suggested making strawberry compote, but you could of course use your favourite shop-bought jam to make it even easier.

Adding a whipped cream garnish makes these the perfect bite-sized British summertime treats.

Makes: 36 canapé-sized tartlettes (see Kit footnotes for larger sizes)
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Cherry Frangipane Tart

My Raspberry Frangipane Tart is crustless and is an easy way to dive into a ground almond-based tart. This one, though, uses fresh cherries and has a zesty gluten-free pastry crust.

Make the most of the fresh cherry season by pairing them with almonds and nutmeg (all are perfect taste partners). My frangipane mixture adds GF flour so is more cake-like, and makes a delicious treat.

Serves: 12-16
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Strawberries and Cream Tart

Tis the season for strawberries, and pairing them with cream is just classic. A hint of lime & pepper adds an invisible touch of luxury to a special tart.

I combined this mousse recipe with my own other mousses, and created a crusted tart with a fluffy, summery attitude.

If you prefer to serve the mousse on its own without a pastry crust, see the last footnote.

Serves: 12 – 16
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Rhubarb and Custard Tart

Tis the rhubarb season, and everyone loves a bit of crumble with custard. So I’ve made a full-size, GF tart with a nutty crust, soft & sweetened rhubarb both chunked and in a sauce, with a luxurious baked custard. You like cream with your crumble? You can add that, too!

The nut crust is gluten-free and dairy-free; the custard uses cornflour so is also GF.

Serves: up to 16
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