Nourish and Nest Kitchen // with Chloe Skipp

Thank you for all the lovely feedback about our first instalment of Nourish and Nest Kitchen. I have some fabulous contributors lined up for the coming months. It is my hope that a recipe or idea shared through Nourish and Nest Kitchen might possibly inspire you to gather, celebrate, connect and create some nourishment.

I am very excited to say that April's contributor for Nourish and Nest Kitchen is the very talented Chloe Skipp. Chloe is a cook and a stylist (she styled our recent shoot) and as she also happens to be my sister-in-law, I (happily) get to sample her creations. I love that the recipe she has created for us is perfect for freezing in preparation for spontaneous entertaining. But before I give any more away I will hand it over to Chloe!


Hazelnut and Chocolate Tartlets

There is something about this time of year when the nights are clear, the air is crisp, and my cupboards are filled with chocolate that makes my baker's hands anxious. April is upon us and the bounty of Easter explorations have stocked my shelves. My standard Sunday night splurges have turned into an over indulgence of Easter bunnies and sugar highs, but what do I do when I hit my limit and need to find a use for all that excess chocolate? I say let’s break it down into a delicious treat that is versatile, easy to store and the perfect pop-in treat.

This recipe came about after my visits to Brazil last year where I had the pleasure of discovering a well-known French dessert which the Brazilians seemed to have taken as one of their own. The much-loved, Petit Gateau. Traditionally, this little slice of heaven is a small cake that oozes with rich melted chocolate when pierced by an expecting spoon. For me the perfect combination of the short-crust pastry makes this an 'eat-on-the-go' kind of option. Although, you do have the choice here to ditch the short crust pastry and cook in little ramekins for your own little self-saucing puddings. Bon appetit!

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Hazelnut and Chocolate Tartlets

Makes 18

Ingredients

Basic short crust recipe 2 ¼ cups plain flour 1/3 cup caster sugar 175g unsalted butter, chilled, chopped 2 egg yolks 2 tablespoons chilled water Pinch salt Preheat oven on 180C fan forced. Process flour, salt, sugar and butter until mixture resemble fine breadcrumbs. Add egg yolks and chilled water. Process until dough just comes together. Turn dough onto a lightly floured surface. Knead gently until smooth. Shape into a disk and wrap in plastic wrap for 30mins. When pastry is ready, roll between two sheets of baking paper until around 1cm thick. Grease tart shells, prick bases with a fork and blind bake in the oven for 15 minutes. Remove beads and bake for a further 5 minutes. Filling • ¼ cup all purpose flour • ¾ cup hazelnut meal • 1/3 icing sugar • 2 egg whites • 80gms butter, melted • 160gms chocolate ( approx 8 hollow Cadbury eggs ) • Eggs to melt in centre • Pinch of salt

Method:

Sift dry ingredients into a large mixing bowl. Melt butter and chocolate over the stove until combined. Whisk egg whites to form soft peaks and gently fold wet and dry ingredients together. Spoon into the prepared tart shells and bake for 15 minutes or until just firm to touch. Serve hot with icecream and fresh berries.

*Remember that this recipes freezes well which always helps with unexpected pop-ins.

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April 09, 2015 1 tags (show)

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