dessert | STRUDEL SLICE WITH CUSTARD AND PLUMS

I've decided I need to work on my food photography. Probably all photography for that matter! I even recently read some tips on taking great food photos and that hasn't helped - not that they weren't good tips, they were, but its made me realise that what I probably need is to work on my knowledge of a digital SLR camera.  But I digress.

I found this recipe handwritten on a piece of paper under my desk at work when I had to pack everything up for re-carpeting.  You could tell it was written quite some time ago or at least had been sitting where it was for some time, so I haven't tried to find the author.  I thank them however as this was delicious!  It is a little bit time consuming because there are a few steps so if you're in a hurry to prepare something for guests then this problaby isn't it.

With Mother's Day coming up, this might be perfect for an old fashioned afternoon tea.

Strudel slice with custard and plums

2 cups plain flour
1/2 cup brown sugar
180g chilled butter, chopped
2 tbs iced water
1/2 cup custard powder
1/2 cup caster sugar
3 cups milk
825g can plums
1/2 cup flaked almonds

Preheat oven to 180C.  Grease and line a 20cm cake pan with baking paper.  Allow the sides to overhang so you can easily lift the slice out.

Put the flour, brown sugar and butter in a food processor (gotta love that!) and process until the mixture resembles breadcrumbs. Add water and process until it all comes together.  Turn onto a floured surface and bring it all together.  Divide into two and put half into the freezer for later.

Press the dough into the base of the pan and smooth it out with the back of a spoon.  Dip the spoon into some hot water every so often to make it easier.  Bake for 20 minutes. Remove from the oven and set aside to cool slightly.

While the base is baking, combine the custard powder and caster sugar in a saucepan. Gradually pour in the milk while stirring to avoid lumps.  Stir constantly over medium heat until the mixture boils and thickens.  Pour over the prepared base and allow to cool slightly.

Cut the plums in half and remove the stone.  If the plums are on the bigger side, slice them again lengthways.  Arrange the plums evenly over the custard. Remove the remaining dough from freezer and either grate or crumble into a bowl.  You'll need to do this quickly or it will start to soften in your hands and be hard to work with.  Add the almonds and mix gently. Sprinkle evenly over the base.

Bake for 35 to 40 minutes or until golden brown.  Remove from the oven and set aside to cool. After the slice has completely cooled, place in the fridge for 1 hour to set. 

Serve dusted with icing sugar.

Mechelle

ideas | VALENTINE'S DAY PRINTABLES

Here are some more ideas for your printables. 

This is the best part of Valentine's Day in my opinion - DESSERT!

The cheesecake has become a bit of a signature with me, its just so easy and very very nice! So here it is for you to add to your repertoire.  (The one in the pictures is a miniature one, the heart filled with raspberries and grated chocolate sprinkled on top.)

White Chocolate Cheesecake

Ingredients:
1 packet biscuits (I use butternut snaps)
150g butter (melted)
500g cream cheese, softened
1/2 cup caster sugar
1/2 cup cream - make sure you buy one with a high fat content (yes sorry, this is not one for those on a diet)
1 block white chocolate (at least 180g)

Method:
1. Line a spring form cake tin with greaseproof paper.
2. Place biscuits in a food processor and pulse until crumbs.
3. Add butter a little at a time until the crumbs stay together when pressed against the side of the food processor.
4. Press crumbs into base of cake tin.
5. Place in the fridge to set.
6. Meanwhile, beat cream cheese until smooth, then add the caster sugar and beat for about one minute.
7. Add the cream and beat until combined. 
8. Melt white chocolate, add to the cream cheese and beat until combined.
9. Put cream cheese mixture on top of the crumbs and leave in fridge to set for a couple of hours.
10. EAT! J

And then there's the Lindt chocolate!

Enjoy!

Remember, we'd love to see what you do with them so please email your photos to us and we'll feature you on the blog!  

dessert | QUEEN OF NUTS CARAMEL TART

I have so many wonderful memories of sitting under my Nana and GrandDad's Macadamia tree.  Uncle Les playing the piano accordion, the adults sitting in the shade sheltering themselves from the harsh Queensland summer sun, the kids playing in that very same sun.  GrandDad would break open the macadamias with a hammer, sending the shells flying across the lawn, which whilst funny at the time, probably wasn't so much so to Nana when GrandDad mowed the lawn the next time and the shells were hitting her windows!

GrandDad's tree was huge, well it was to a kid and I really struggle to come up with memories of the tree outside of my childhood. I guess its those memories that are most dear to us that we remember most.

GrandDad is no longer with us but if he was, then this tart would be for him!  

Macadamia (the Queen of Nuts) Caramel Tart

Ingredients

Ok, so I cheated a bit today with the pastry and used store bought frozen shortcrust pastry which tasted just fine.  Its a time saver if you're in a hurry!

2 sheets of shortcrust pastry, thawed
2 x 395g cans sweetened condensed milk
140g brown sugar
120g butter
200g Macadamia halves

Method
1. Preheat oven to 180^oC.  Grease a 20cm loose bottomed tart pan and then use the pastry to line the pan ensuring you press the pastry into the base and sides.  You'll need to do a bit of cutting and joining to make it fit.  Prick the base with a fork and then pop it in the fridge for about 10 minutes to chill.

2. Line the tart pan with baking paper and fill with pastry weights or uncooked rice.  A trick I've learnt is to scrunch up the greaseproof paper and then flatten it out before lining the tart pan. It makes it easier to push into the edges.  Bake in the oven for 5 minutes.  Remove the baking paper and weights (or rice) and return to the oven for about 5 minutes until the pastry is dry and crisp.

3. To make the caramel, mix together the condensed milk, sugar and butter in a heavy saucepan on low to medium heat.  Stir constantly until the mixture turns golden and thickens.  About 10 minutes should be enough.

4. Pour the caramel onto the pastry and let cool slightly.  Arrange Macadamia halves in a circle on the tart and place under the griller for a couple of minutes to toast the nuts. Make sure you keep an eye on it, because it will burn really easily.

5. Put the tart into the fridge to allow it to set.

6. Before serving with a dollop of thick cream, dust the top with icing sugar.