Well, what a week it’s been. A vote on a deal that failed, a no-confidence vote that also failed, and now we’re back where we were approximately two months ago. I’m sort of running out of things to say about Brexit, purely because it just keeps getting more ridiculous with every passing week. Will it be resolved? Who knows! Can anyone plan for anything past March right now? Not really!
Just like the government, I am behind schedule with my plans, and so I’m trying to catch up to my schedule, but with no way of knowing if the deadline I set myself to finish this project by (29th March) will actually be valid anymore. Will it be delayed until July? Who knows! Of course if it is, then I’ll probably stick to my original deadline otherwise I’ll run out of EU member states.
Anyway, this is a not well decorated mazurek tart from a few weeks ago. Mazurek is a tart made for Easter in Poland. I went for the ambitious version of mazurek tart. The other version I found was more like pastry with jam and then a lattice of pastry on top, which seemed too straightforward. So I thought, why not make a three layered tart with elaborate decoration on top? And then I gave up a bit by the end. It was good, but I think I overcooked the meringue layer, so it was quite crunchy, and as you can see from the photo, all the layers didn’t exactly adhere together.
Next week, Portugal. And when I say next week I mean in about 3 days, because I’m currently 3 weeks behind schedule. Not that anyone is keeping count (hopefully) apart from me.
155g plain flour
2 tsp cream
1tsp vanilla extract
1 egg, beaten
Middle Filling – Chocolate and Almond Meringue
1 egg white
187g icing sugar
50g ground almonds
2 tbsp cocoa powder
zest 1 orange
1 tsp fresh orange juice
88g sultanas (finely chopped)
Top Layer – Nut Butter (I just used approx. 75g Meridian peanut butter here)
65g roasted peanuts
½ tsp peanut or vegetable oil
pinch of sugar
½ tsp honey
pinch of salt
Glaze Layer – Chocolate Ganache
115g dark chocolate
zest of 1 orange
Preheat the oven to 180ºC. Place all of the ingredients into a mixer and using a paddle attachment mix on a slow speed until a dough has formed. Press the dough firmly into the bottom of a cake/tart tin (16cm- 20cm).
Bake for about 10-20 minutes until it starts to turn golden brown in colour. Once baked, remove from the oven and let it cool. Lower the oven temperature to 165ºC.
Whisk the egg whites to soft peaks. Once at the soft peak stage gradually add the sugar and continue to whisk to stiff peaks. Add the rest of the dry ingredients, as well as the orange zest, and mix well.
Gently fold the dry ingredients into the egg whites. Pour onto the baked cooled biscuit and bake at 165 ºC for 15-20 mins until set. Allow the tart to cool completely before adding the last layer and glazing.
If you’re making your own peanut butter: Roast the nuts until golden brown. Grind the nuts in a food processor until they look smooth and creamy, about 3 minutes. Transfer the mixture into a bowl. Add salt and sugar to taste. Spread the nut butter over the chocolate layer and chill for 2 hours.
In a small saucepan, bring the cream to a simmer. Break the chocolate into pieces in a separate bowl. Once the cream is simmering remove from the heat and pour over the chocolate. Add the zest and stir until the chocolate has melted and you get a smooth silky texture. Pour directly over the peanut butter layer moving the cake in small circles for an even coating. Refrigerate until set.
Use flaked, whole and ground almonds to decorate in your desired pattern.