Afternoon teas
Chocolate Ganache Tarts
Recipe / Raquel Neofit
These tarts are gloriously rich and satisfying. I’ve used puff pastry for a change, but by all means use shortcrust if you prefer.
Serves: 4
200g dark chocolate
140mL cream
2 sheets puff pastry 1 punnet raspberries
Mint leaves, to garnish
Whipped cream, to serve
Preheat oven to 180°C .
Place chocolate and cream in small saucepan over low heat until chocolate melted. Stir well to combine into thick glossy chocolate ganache. Set aside to cool.
Lay pastry on flat surface, place tart tins on top and cut out a disc 2cm bigger than tin.
Place pastry in tins and push into edges. Pierce bases with fork, cover pastry with baking paper and add pastry weights or rice.
Blind-bake for 10 mins, remove weights and paper, return to oven until golden. Set aside to cool.
Once pastry and ganache are cool, spoon ganache into each pastry case, top with raspberries and mint leaves, and serve with whipped cream.
Tip: Because these tarts are so rich you could also make them in smaller tins. Even a mini muffin pan will work.
Lemon Tart
Recipe / Raquel Neofit
Give sugar the flick with this honey-sweetened lemon tart — you’ll never look back! If you are a real honey fan you could also drizzle the tart with more honey once set. I’ve used 6cm tartlet tins for this recipe, but it will work with any size you have.
Makes: 16
Curd
6 eggs
2 lemons, juiced & zested
⅓ cup honey
1 cup coconut oil, melted 2 sheets puff pastry
1 punnet blueberries, to serve
1 punnet raspberries, to serve
10cm-piece dark chocolate, for chocolate curls
Preheat oven to 180°C.
To make curd, place eggs, lemon juice, zest, honey and
