NADIYA HUSSAIN CRISP CHOCOLATE TART RECIPES

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BERRY & CHOCOLATE LOADED COOKIES RECIPE | BBC GOOD FOOD



Berry & chocolate loaded cookies recipe | BBC Good Food image

Picture cookies which are crisp on the outside and chewy in the centre... These huge chocolate chip cookies have a tart berry jam and white chocolate filling

Provided by Nadiya Hussain

Categories     Dessert

Total Time 1 hours 10 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield Makes 13-14

Number Of Ingredients 13

250g unsalted butter, softened
200g light brown soft sugar
100g golden caster sugar
1 medium egg, plus 1 yolk (freeze the leftover white for another recipe)
1 tsp almond extract
1 tsp vanilla extract
400g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp fine salt
150g milk chocolate, chopped, or chocolate chips
250g seedless raspberry jam
150g white chocolate, finely grated

Steps:

  • Put the butter and both sugars in a large bowl and whisk using electric beaters until light and fluffy. Add the whole egg and egg yolk, then mix thoroughly, scraping down the sides of the bowl to make sure everything is combined. Add the almond and vanilla extracts, and mix to combine.
  • Tip in the flour, baking powder, bicarbonate and salt, and mix until it forms a dough. Keep mixing until you don’t have any more pockets of flour. Knead in the chocolate chips.
  • Heat the oven to 180C/160C fan/gas 4. Divide the mixture into 26-28 equal balls of around 40g each. Arrange on a large baking tray and leave to chill for at least 1 hr in the fridge. Can be made a day ahead and chilled overnight. Line two baking trays with baking parchment and arrange the cookies on them, leaving 5cm space between each so they can spread. Bake one tray of cookies on the top shelf for about 15-17 mins until crisp and golden, then remove from the oven and bake the second tray. Leave to cool completely on the trays.
  • To make the filling, put the jam in a bowl with the finely grated white chocolate and mix well to combine.
  • Once the cookies are cool, you’re ready to sandwich them. Top the flat side of each with a thin layer of the jam filling, then sandwich with another. You should have 13-14 cookie sandwiches in total. If you have time, chill for a further 30 mins for the filling to set, then serve.

Nutrition Facts : Calories 533 calories, FatContent 24 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 72 grams carbohydrates, SugarContent 48 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.6 milligram of sodium

MARY BERRY LEMON POSSET TART RECIPE | BBC2 SIMPLE COMFORTS



Mary Berry Lemon Posset Tart Recipe | BBC2 Simple Comforts image

This delicious lemon posset tart from Mary Berry's BBC2 series Simple Comforts is topped with fresh raspberries for an extra burst of fruity flavour.

Provided by Mary Berry

Yield Serves 8

Number Of Ingredients 1

Steps:

  • 1. You will need a 20cm (8in) round, deep, loose-bottomed sandwich tin. Preheat the oven to 200°C/180°C fan/Gas 6.

    2. First make the pastry. Measure the flour, butter and icing sugar into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture comes together. Alternatively, rub the flour, butter and sugar together in a mixing bowl with your fingertips before adding the egg.

    3. Remove the dough from the bowl and gather together on a floured work surface, then lightly knead until smooth (be careful not to over-knead). Roll the pastry out thinly and transfer it to the tin, lining the base and sides. Trim the edges and prick the base with a fork, then chill in the fridge for about 30 minutes.

    4. Line the pastry case with baking paper and baking beans and bake blind in the oven for about 15 minutes. Remove the paper and beans and return to the oven for a further 5–7 minutes until completely cooked, crisp and pale golden. Set aside to cool.

    5. To make the filling, pour the cream into a shallow saucepan. Add the sugar and lemon zest. Stir over the heat until just boiling and the sugar is dissolved, then remove the pan from the heat and leave to stand for 5 minutes. Stir in the lemon juice and stir until the consistency has thickened slightly. Leave to cool for 5 minutes, then spoon the filling into the tart case and level the top. Place in the fridge to chill for at least 4 hours or overnight.

    6. Decorate with raspberries and dust with icing sugar. Serve sliced into wedges with some pouring cream if you like.

    Prepare ahead: Tart can be made up to a day ahead. Decorate on the day.

More about "nadiya hussain crisp chocolate tart recipes"

BERRY & CHOCOLATE LOADED COOKIES RECIPE | BBC GOOD FOOD
Picture cookies which are crisp on the outside and chewy in the centre... These huge chocolate chip cookies have a tart berry jam and white chocolate filling
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Dessert
Calories 533 calories per serving
  • Once the cookies are cool, you’re ready to sandwich them. Top the flat side of each with a thin layer of the jam filling, then sandwich with another. You should have 13-14 cookie sandwiches in total. If you have time, chill for a further 30 mins for the filling to set, then serve.
See details


MARY BERRY LEMON POSSET TART RECIPE | BBC2 SIMPLE COMFORTS
This delicious lemon posset tart from Mary Berry's BBC2 series Simple Comforts is topped with fresh raspberries for an extra burst of fruity flavour.
From thehappyfoodie.co.uk
Cuisine British
  • 1. You will need a 20cm (8in) round, deep, loose-bottomed sandwich tin. Preheat the oven to 200°C/180°C fan/Gas 6.

    2. First make the pastry. Measure the flour, butter and icing sugar into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture comes together. Alternatively, rub the flour, butter and sugar together in a mixing bowl with your fingertips before adding the egg.

    3. Remove the dough from the bowl and gather together on a floured work surface, then lightly knead until smooth (be careful not to over-knead). Roll the pastry out thinly and transfer it to the tin, lining the base and sides. Trim the edges and prick the base with a fork, then chill in the fridge for about 30 minutes.

    4. Line the pastry case with baking paper and baking beans and bake blind in the oven for about 15 minutes. Remove the paper and beans and return to the oven for a further 5–7 minutes until completely cooked, crisp and pale golden. Set aside to cool.

    5. To make the filling, pour the cream into a shallow saucepan. Add the sugar and lemon zest. Stir over the heat until just boiling and the sugar is dissolved, then remove the pan from the heat and leave to stand for 5 minutes. Stir in the lemon juice and stir until the consistency has thickened slightly. Leave to cool for 5 minutes, then spoon the filling into the tart case and level the top. Place in the fridge to chill for at least 4 hours or overnight.

    6. Decorate with raspberries and dust with icing sugar. Serve sliced into wedges with some pouring cream if you like.

    Prepare ahead: Tart can be made up to a day ahead. Decorate on the day.

See details


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