Archive for the ‘recipes: dessert’ Category

Bombay is high on heat and humidity. When I was melting in October, people just muttered cryptically. October was an oven, but it was the infamous “May in Bombay” that would be the test of my survival in this bright, blistering city. The heat is brash and inescapably agitating. I’m waiting for June’s promise of ominous skies and cold, sudden rains. Oh, the things I look forward to now.

I bide my time and divert my mind by making and eating cake.


Ostensibly, I made this sort of plain looking lemon-yogurt cake with figs for my mom-in-law, for Mother’s Day. She really liked it (whew), but when I ate my first piece, I literally felt transported -to a balmy place where my only thoughts were about the mild perfume of ground almonds, the dusty pink of fresh figs and the fragile subtleties of spring, all that is the opposite of a brazen Bombay summer. So I ate another piece, and then another, marveling at the cake’s dewy lacing of lemon and frankly, it’s a good thing I made this cake for my mom-in-law and not for myself because that means there’s still some remaining at her house right now, where I’m going for lunch in an hour. There, I’ll have another soft slice of the season that Mumbai’s missing: the spring.

It’s a simple path to happiness for me. Dorie Greenspan, whose recipe I adapted, says that this French yogurt cake is “absolutely foolproof and shamelessly easy.” I tweaked her recipe by folding in the fresh figs (you can make it with any other fruit or no fruit at all), upping the amount of lemon rind, and substituting brown sugar for half of the white sugar. And at the very end, I squeezed the juice of one lemon all over the top of the baked cake and let it slowly seep through the moist, freckled layers to give it a very faint, tart tinge. DSC_1011

Don’t be alarmed if it looks squat; this is a low, short cake, something you would eat around tea time, or for breakfast or lunch. Or even for dessert, with some whipped cream, fresh fruit, or jam. But I like to eat this spring cake plain, to savor the scents of almond, lemon and fig. Dorie says the cake is best the day after it’s made, which is when we ate it.

A Cake for the Spring, or Lemon Yogurt Cake with Fresh Figs
adapted from Dorie Greenspan

1 cup all purpose flour
1/2 cup ground almonds
2 tsp. baking powder
pinch of salt
1/2 cup white sugar
1/2 cup brown sugar (Indian refined sugar has bigger crystals than American refined sugar. When I’m baking, I usually stick my sugar in a mixer/grinder so the crystals become finer and resemble American sugar. I have no idea if this makes a difference to anything but I do it. Don’t grind it too much or you’ll make confectioner’s (or powdered) sugar.)
grated zest of 5 Mumbai lemons (or 1 American lemon)
1/2 cup plain yogurt
3 large eggs
1/4 tsp. vanilla extract
1/2 cup flavorless oil, such as canola or safflower (I used sunflower because that’s what I had)
4-5 fresh figs, sliced in 1/4 inch rounds, then halved
juice from one Mumbai lemon

Center a rack in the oven and preheat it to 350 degrees F (or 175 degrees C). Generously butter the bottoms and sides of a 9 x 2 inch round cake pan.

Whisk together the flour, ground almonds, baking powder and salt.

With your fingertips, mix together the sugars and zest in a medium bowl until the sugar is moist and aromatic. Add the yogurt, eggs and vanilla and whisk vigorously until the mixture is very well blended. Add the dry ingredients in 3 steps, whisking after each addition. Use a rubber spatula to wipe down the edges of the bowl and fold in the oil. You’ll have a thick, smooth batter with a slight sheen.

Pour 3/4 of the batter into your prepared cake pan, using the spatula to spread it all over. Place as many fig halves as will fit all over the batter, and then pour the remaining batter over the figs trying to hide all the pieces. Bake for 40-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. Transfer the pan to the counter and let it cool for five minutes, then take it out of the pan and let it cool some more. Squeeze the juice from one lemon all over the cake. Let cool to room temperature and eat!


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The title of this post might make you wonder if I’m writing about some strange Italian dessert, but let me explain. Hrishikesh loves sweet foods like I love pumpkins: with a passion. Both our families are from Kutch, a desert-like region in the very west of Gujarat, India. While Gujaratis are stereotypically known to make all their savory foods extra sweet, Kutchis have no such predilections assigned to their tastebuds. Kutchi food is very similar to Gujarati food minus the added sugar: simple and wholesome preparations of vegetables and lentils that tend to rely on a few key spices and ingredients (cumin, fennel, mustard seeds, asofetida, cilantro, ginger and turmeric); the full-bodied masalas and creams that characterize the popular North Indian food are mostly absent in Kutchi cuisine.

mmm melted butter and sage

mmm melted butter and sage

Much to my frustration, H.’s tastebuds are decidedly much more Guju than Kutchi, whereas my tastebuds- well, I’d diagnose them as craving balance. He’ll add a teaspoon of sugar to kadi (curry) when we’re eating the already semi-sweet soup for dinner, and he’s always figuring out reasons to add honey, jam, or sugar to recipes. Most of the time I just roll my eyes and ignore his sugary suggestions but once in a while my super sweet husband really gets it right, like the day he wanted to add honey to our sweet potato ravioli filling.

sweet potato ravioli with grated ginger cookies and sage

sweet potato ravioli with grated ginger cookies and sage

We chose this recipe, which we adapted from Mario Batali, for its extreme simplicity. Oh, and its sweetness, of course. After spending a couple hours on our feet mixing and kneading and rolling pasta dough for our ravioli, the last thing we wanted was a time consuming filling to make before we could sit down to eat our efforts. H. and I both love sweet potatoes, and we adapted Batali’s recipe for butternut squash tortelli to feed our sweet potato ravioli fantasies. All you have to do is boil sweet potatoes until they’re  agreeably soft, peel and mash them, and then mix in a couple eggs, some salty Parmigiano, and a sprinkle of salt, pepper and nutmeg. After we tried this combination, we thought something was needed to bring together the flavors, so H. offered his ever-ready suggestion of honey, which added a deep, lovely undertone to the mixture. The other great feature of this ravioli is that its topping is so easy. As easy as grating a ginger cookie into a mound of fine, gingery crumbs, which we then sprinkled atop the melted butter and sage-tossed ravioli. The cookie topping- Batali used amaretti cookies for his butternut squash ravioli but we decided to use ginger for the sweet potato- is genius: the ginger crumbs have a wonderful sharp taste and crunchy contrast to the mild, soft sweet potato pouches.

Sweet Potato Ravioli with Grated Ginger Cookies and Sage
adapted from Molto Italiano

makes 4 servings

5-6 sweet potatoes (about 1 lb.)
2 large eggs
1  cup freshly grated Parmigiano
1-2 tsp. of honey
Salt, pepper, and grated nutmeg, all to taste

Fresh Pasta Dough

4 ginger cookies
8 Tbsp. unsalted butter
8 fresh sage leaves or 1 1/2 Tbsp. dried sage

1. Put the sweet potatoes in boiling water until tender (a fork should slide in the cooked potato easily, meeting no resistance). Remove the potatoes from water and set aside until cool enough to handle. Peel the skin from the potatoes and place in a large mixing bowl. Using a fork or the backside of a soup spoon, roughly mash the potato, breaking any big chunks.

2. In that same bowl, add the eggs, 1 cup Parmigiano, the honey, nutmeg, salt and pepper and mix well.

3. Roll out ping pong sized balls of pasta dough into thin sheets. When you think the dough is at its thinnest, take a knife and lightly cut it into equal sized squares or rectangles. Put a teaspoon sized amount of the sweet potato filling a little above the middle of the piece. Dip a finger in some water and moisten three ajoining sides of the square further from the filling. Gently lift that side of the piece, pull it over the filling and press down on the opposite corners. Seal the the two edges of the pasta square together, pressing out any air pockets.

4. Bring 6 quarts of water to a boil and add 2 Tbsp. of salt.

5. In a 12-inch saute pan, heat the butter until it foams and then subsides. Keep warm over very low heat.

6. Submerge the ravioli in the boiling water for 2-4 minutes, until pasta is tender.

7. Drain the pasta, reserving about 1/4 cup of the cooking water, and add the pasta to the pan with the butter. Add a splash of the pasta water and the sage leaves and toss over high heat for 1 minute to coat the pasta and emulsify the sauce.

8. Divide the pasta evenly among four plates, sprinkle with the remaining 1/4 cup Parmigiano, and serve immediately. Grate a ginger cookie over each plate at the table.

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On Saturday night, Anthony and I threw our Bermuda Sleighbell Groundhog Day party. Bermuda Sleighbell refers to a drink recipe in which Jamaican ginger beer is mixed with whiskey or rum. The combination- warm, spicy, sweet, but above all, refreshing, was our drink of choice for this party. My favorite was the ginger beer mixed with the $4 champagne from the store around the corner. $4 champagne, when mixed with other, tastier beverages, is not that bad.


As for the food, we were quite ambitious, as usual. We wanted to make one baked good, and fortunately, I found these instructions for Groundhog Day Cupcakes, which I used as I guide to make the shining stars of the evening. They look slightly evil, but also pretty cute, so they fit in well with the mischief-merry mood of the party. I’ll post my decorating instructions below.


And finally, this picture illustrates our attempts at making the jerk sauce that we used to marinate vegetables before we roasted them, for our jerk-roasted vegetables side dish. We found a recipe for jerk sauce here, and after doubling it, followed it religiously. (Missing labels in the picture: thyme, black pepper, lime, rum; this picture was taken before we added those ingredients.) Of course, it was INSANELY spicy, just incredibly, painfully, spicy. And we had a whole blender full of it. So we bought some yogurt and mixed spoonfuls of the sauce into a much larger proportion of yogurt, and added some oil, and salt, and then used that sauce to marinate sweet potatoes, parsnips, onions, and regular potatoes. Once we toned down the insane heat, the sauce was pretty delicious; with so many scallions, it was bound to be good. I would recommend NOT doubling the recipe, perhaps adding a little oil to the ingredients before blending, and then mixing the blended paste with yogurt, because the paste will still be spicy. But if you store the paste in a separate container, and mix small quantities with yogurt when needed, you’ve got yourself a handy supply of very good marinade.


Elana and Janki’s instructions on how to make Groundhog Day Cupcakes, adapted from here. You can use any type of cupcake (chocolate, vanilla, coconut…) as your base, but it should taste good with the coconut filled Almond Joys.


• Baked cupcake
• Almond Joy candy
• White frosting
• White jelly beans
• Chocolate sprinkes
• Watermelon slice candy
• Chocolate chips

Cut out a piece of cake from the center of a baked cupcake. Set the Almond Joy upright in the hole, then spread white frosting on the cupcake.


For the groundhog’s eyes, cut a white jelly bean in half, use frosting to stick the pieces in place on the groundhog’s face, and then make pupils by sticking one chocolate sprinkle in the center of each halved jelly bean. For the nose, either cut a tiny triangle from a watermelon slice candy (which is difficult) or cut pink jelly beans in half, which is easier and works just as well. For the ears and cheeks, stick chocolate chips on with frosting. Sprinkle chocolate sprinkles around the partially emerged groundhog for dirt. After showing off your creation, eat, but beware of probable sugar highs. These cupcakes are extremely sweet.


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Anthony and I like to cook dinner for our friends. Our weeks seem less endless when we break them up on Wednesday nights for small dinner gatherings with champagne-cider cocktails and plates of food that we’ve prepared. For me, these meals are a way to create something concrete in just an hour or two, and a way to exercise trying new dishes and practicing old methods. Last week, we made a wonderfully warm winter meal: a butternut squash chickpea salad and zucchini latkes. The salad was easy to make and tasted great. It also looked good- bright orange chunks of squash flecked with grassy green cilantro and festive red onions made an appealingly outdoorsy dish. The onions, cilantro and splashes of lemon juice added a lively kick to the roasted squash and chickpeas. The tahini dressing (ours turned out a little thick) pulled the sharp and sweet together under its nutty cover.

The latkes, hot off the frying pan, were a great accompaniment to the salad. Topped with a dollop of tart apple sauce, these savory Hannukah treats rounded out our comforting winter meal.

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Yesterday morning I woke up at six to bake Halloween cupcakes. I had a paper due in 12 hours, but playing with flour and sugar instead of my keyboard felt like a much better way to spend my early morning moments. I love Halloween because it marks the peak of fall festivities, at the very end of glorious October before the cold gloom of November. To celebrate, I made Spiced Pumpkin Cupcakes, warm and mellow and flecked with tart orange rind and sweet flaked coconut. These cupcakes taste festive because of the ginger and spices, and if you provide toppings (as I did), you can have a cupcake decorating party, which is so much fun!

[Susan magically frosting her cupcake]

The original recipe calls for rum in the cream cheese frosting; with no rum, I substituted very little whiskey. I do want to try these cupcakes again with the rum frosting, but they were still pretty amazing without the help of alcohol.

I brought them into work for our Halloween extravaganza. Susan and I wore wigs and Susan made brownies. The members of the other pen celebrated the holiday in style, red eyebrows and all- but in our pen, it was just wigs and sweets.


[post-work Halloween]

Spiced Pumpkin Cupcakes, adapted from Bon Appetit, October 2007
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon crushed ginger
1 3/4 teaspoons ground allspice
1 teaspoon salt
1/2 teaspoon ground nutmeg
5/6 cup confectioner’s sugar
1 cup (packed) golden brown sugar
1 cup canola oil
4 large eggs
1 15-ounce can pure pumpkin
1 tablespoon vanilla extract
1 tablespoon grated orange peel
3/4 cup sweetened flaked coconut plus additional for garnish

1 8-ounce package cream cheese, room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 tablespoon dark rum
1 teaspoon vanilla extract or vanilla paste
3 cups powdered sugar (measured, then sifted)

chocolate chips
crushed walnuts


For the cupcakes:
Position rack in center of oven and preheat to 350°F. Fill two 12-cupcake pans with cupcake papers (mine were Halloween themed!). Sift 3 cups flour and next 7 ingredients into medium bowl. Using electric mixer, beat both sugars and oil in large bowl until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin, vanilla, and orange peel; beat until well blended. Add flour mixture; beat just until incorporated. Stir in 3/4 cup coconut. Divide batter between prepared pans. Smooth tops.

Bake cupcakes until tester inserted into center comes out clean, about 15-20 minutes. Cool cupcakes completely in pans on rack. Frost and decorate with crushed walnuts and chocolate chips. Have a party!

For frosting:
Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in dark rum and vanilla. Add powdered sugar in 3 additions, beating just until frosting is smooth after each addition (do not overbeat or frosting may become too soft to spread).

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I have dozens of pictures of me with pumpkins. And pictures of pumpkins without me. In this one, I made friends with the cutest baby while sitting in my pumpkin throne:


Pumpkins are so jolly, so happily orange and round that I want to hug them (and sometimes, I do). They look picturesque on bright and chilly fall days. And I also love eating pumpkins, which is one reason I don’t mind fall’s colder weather so much: I know I’m going to be eating pumpkin muffins and cheesecakes, cinnamon-dusted pumpkin truffles from Godiva, pumpkin ravioli in sage or mushroom sauces, my dadi’s sister’s Sri Lankan pumpkin-coconut curry, and autumn colored pumpkin ice-cream.

So I apologize, seeing as it’s nearing the end of October, and I have yet to post one pumpkin recipe or review. I have many in my mind, believe me, but I have a tendency to put off the things I really want to write about…like pumpkins. But today I decided to do something with the can of organic Trader Joe’s pumpkin that’s been sitting, unopened, on my bookshelf for the past 3 weeks. So I searched for a recipe and found, in an issue of Bon Apetit, exactly what I wanted to make: Spiced Pumpkin Walnut Biscuits with a Honey-Cream Glaze.

This recipe is fairly simple but the resulting biscuits are so yummy. The pumpkin’s sweet, mellow flavor nestles nicely between the buttery walnuts, rich golden honey, and fireplace-warmth of the cloves. Topped with the thick honey-cream nectar, these biscuits were perfect fall-scented treats for this rainy Saturday in New York.

I adjusted the recipe a little to make it slightly spicier than the typical pumpkin pastry- I substituted 3/4 tsp. crushed ginger for 3/4 tsp. ground ginger and 1/2 tsp. ground cloves instead of ground cardamom.


Spiced Pumpkin Walnut Biscuits with Honey-Cream Glaze
adapted from Bon Apetit, November 1995

2 1/4 cups all purpose flour
4 teaspoons baking powder
3/4 teaspoon crushed ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground cloves
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1/2 cup canned solid pack pumpkin
1/4 cup plus 2 tablespoons chilled whipping cream
1/3 cup golden brown sugar
4 tablespoons honey
1 teaspoon (packed) grated lemon peel
1/2 cup chopped walnuts, toasted

A few chocolate chips (optional)

Preheat oven to 375°F. Butter large foil baking sheet.
Mix flour, baking powder, ginger, cinnamon, salt and cloves in medium bowl until blended.
Add butter and rub in with fingertips until mixture looks crumbly. .
Whisk pumpkin, 1/4 cup cream, brown sugar, 2 tablespoons honey and lemon peel in another medium bowl.
Add pumpkin mixture and chopped nuts to dry ingredients and stir until thoroughly blended (dough will be moist).

Turn dough out onto floured surface and knead gently until smooth, about 8 turns.
Roll out dough to 3/4-inch thickness.
Using floured 2-inch-diameter cookie cutter, cut out rounds. I used my ¼ cup measure to cut these rounds, since I don’t have a cookie cutter.
Reroll scraps to 3/4-inch thickness; cut out additional rounds. Place biscuits on prepared baking sheet, spacing evenly.

Whisk remaining 2 tablespoons cream and 2 tablespoons honey in small bowl. Spoon/brush atop biscuits and spread.
I then placed a chocolate chip in the center of half my biscuits. I liked how the chocolate didn’t blend much into the pumpkin or overpower the flavor of the biscuits; it just acted as a little Halloween treat.

Bake biscuits until light golden and tester inserted into center comes out clean, about 25 minutes. Cool biscuits for 15 minutes. Serve warm or at room temperature. (Can be prepared 6 hours ahead. Let stand at room temperature. If desired, wrap biscuits in foil and rewarm in 350°F oven about 5 minutes.)

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[delicate delight!]


Elana and I love hosting theme parties. In college, we had a few at our apartment: the Guacamole Competition, where three very fine contestants competed to make the best guacamole for the party guests to judge in a blind taste test; the Pirates and Pinatas party, where people had to dress up in pirate gear and bring Mexican food; and of course, the Cupcake party, which was legendary for 1. the number of guests that actually brought cupcakes 2. my boss’s arrival and desire to try all the baked goods and 3. a secret kiss.

[the cupcakes at the cupcake party, my oh my]


This year, we decided to host a tea party. We sent out a tea-party themed evite for “The Very Proper End-Of-Summer Brooklynian High-Tea Party.” We bought a delicate, flowered tea set. For 6 hours, we baked and baked and baked. We made maple scones, lemon blueberry tarts, orange-almond cupcakes, and carrot cake. We brewed loose leaf Darjeeling tea, sent from India by one R. Whelan. We served clinking bottles of other amber brews. Our guests brought flowers, got full, and had fun. The tea party was a smashing success, thanks in part to our two most popular desserts: the Lemon Blueberry Tarts and the Carrot Cake. I’ll post the recipes here, both from Rose Carrarini’s Breakfast, Lunch, Tea, in case you feel inspired to have a tea party of your own.

[look at me, I’m so glazed and pretty, so tart and juicy!]

Lemon Blueberry Tarts:

Serves 8 (we made about 16 tarts)

1 prebaked 11 inch Sweet Tart case*, glazed with beaten egg.
scant 1 cup lemon juice
generous 3/4 cup superfine sugar
8 eggs
2 egg yolks
1/2 cup light cream
1 tbsp. all-purpose flour

For the blueberry mixture:
1/2 cup cherry, raspberry, or strawberry jam
4 cups blueberries

Preheat the oven to 350 degrees F and bake the tart case for 5 minutes. Remove and keep the oven switched on.

In a bowl, whisk the lemon juice with the sugar until well mixed, then beat in the eggs and egg yolks, one at a time.

Add the cream and whisk well, then whisk in the flour.

Strain the mixture into the tart case and bake for about 30 minutes or until the lemon cream is just set, with no bubbles or puffing up. Take out and leave to cool.

To make blueberry mixture, put the jam in a saucepan and stir over a medium heat until bubbling.

Add the blueberries and continue stirring until they just begin to give off a darker color- about 3-4 minutes.

Remove from the heat immediately, and pour over the lemon cream. Each berry must be shiny and glazed.

[remnants of the most heavenly, fragrant carrot cake]

The Carrot Cake

Serves 8 (for some reason, ours served about 15 people multiple times).

unsalted butter, for greasing
4 eggs
generous 1 cup superfine sugar
1 1/4 cups sunflower oil (but we used safflower)
9 medium carrots, finely grated (we grated these carrots by hand, since we don’t own any helpful baking equipment. It was fun.)
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 rounded teaspoon baking powder
1/2 teaspoon baking soda
1/2 cups finely chopped walnuts

For the icing
generous 1/2 cup unsalted butter, softened
generous 1 cup cream cheese
1/2 teaspoon natural vanilla extract
1/2-3/4 cup confectioner’s sugar, depending on how sweet you like your icing (we used 1/2 cup)

Preheat oven to 350 degrees F.

Butter a 9 inch cake tin (we used an 11 inch tin) and line its base with parchment paper (we didn’t use parchment paper, just butter.)

Beat the eggs and superfine sugar till they are light and fluffy but not too white and meringue-like.

Pour in the oil and beat for a few more minutes.

Fold in the carrots and then the flour with the cinnamon, baking powder, baking soda, and salt. Finally fold in the walnuts.

Pour the mixture into the prepared itn and bake for about 45 minutes or until a knife inserted in the center comes out clean.

Remove from the oven and cool the cake in the tin before taking it out.

To make the icing, beat the butter with the cream cheese for a few minutes till the mixture is smooth.

Add the vanilla extract and confectioner’s sugar.

When the cake is cold, ice the top with the icing- it can be as smooth or rough as you like.

[the two bakers, back in their natural habitat]


*Sweet Pastry (the dough for the tarts)- We felt very ambitious and decided to make the pastry for the tarts from scratch, but it’s not necessary.

Enough for 2 eleven inch tart cases (we used cupcake tins and made about 18 tarts).

31/2 cups all purpose flour
generous 2/3 cup superfine sugar
scant 1 1/2 cups unsalted butter (10 minutes out of the fridge) plus extra for greasing
pinch of salt
1 egg
2 egg yolks
1 teaspoon natural vanilla extract

If you are using a food processor, process the flour, sugar, butter and salt for about 10-12 seconds until the mixture resembles fine breadcrumbs. Otherwise, put the flour, sugar, and salt in a bowl, cut the butter into pieces and work it into the flour with your fingertips.

Now make a well in the middle of the flour and butter mixture and add the egg, egg yolks, and vanilla extract. Stir with a folk to incorporate the flour evenly until you have to begin using your hand.

Using one hand only, bring the dry and wet ingredients together (this might take more time in the winter).

Dust your work surface with flour, then remove the dough from the bowl and knead it on the floured surface for a few minutes until it is smooth and homogeneous.

It is now ready to be rolled.

*The Prebaked Sweet Tart Case

Preheat the oven to 350 degrees F and grease 2 eleven inch tart tins with butter.

Prepare the dough (see above), then cut into two. Wrap one half in plastic wrap and set it aside in winter or put it briefly in the fridge if it is a hot day.

Flour your work surface well, then roll out the dough to a thickness of about 1/4 inch.

Carefully lift it up with the rolling pin as it does tend to break, and ease it into the tart tin. If it does break, don’t worry- just patch it up with extra dough.

Repeat the process with the remaining dough.

Now you have to chill the tart cases for at least 30 minutes before baking, or you can freeze them if you wish to use them later.

Bake blind with any weight system you have (they used foil filled with beans, I used foil filled with macaroni- this is to ensure the tarts keep their pouch-like shapes) for about 20 minutes, until the pastry is just turning golden.

Leave to cool before filling.

Tartlets: for individual tartlets, cut smaller pieces of dough and roll enough to fill your size tin. Just ease it in and cut off the excess bits. (Again, we used cupcake tins.)

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