Almond tart

500g	Caster sugar
500g	Butter
500g	Ground almonds
8	Eggs
1tbsp	Plain flour

Method

1.      Cream the butter and sugar extremely well in an electric mixer until creamy, pale and light.

2.      Slowly fold in the eggs one at time, add the flour half way through.

3.      Fold in the ground almonds.

4.      Cook in an 8-10in, deep short pastry case. Spread the case with jam.

Tips:

To cook place on the top shelf of an oven preheated to gas 6, until golden brown, then place on a lower shelf and cover with tin foil taking care not to touch the top of the tart.

Cook for 1.5-2hrs.

Makes approximately three tarts.

Almond Tart Mix ,

1lb	Sugar
1lb	Butter
8	Eggs
1lb	Ground Almonds

Method

1.      Cream the butter & sugar until pale & fluffy.

2.      Add the eggs one by one, beating vigorously at all times.

3.      At a lower speed fold in the almonds.

Chocolate genoise sponge cake

30g	Butter (unsalted & melted)
6	Eggs
150g	Castor sugar
130g	Plain flour
30g	Cocoa powder

Method

1.      In an electric mixer beat the eggs & sugar until pale (about 10 mins).

2.      Sift together the flour & cocoa powder.

3.      Fold the flour into the egg mixture.

4.      Now fold in the melted butter.

5.      Flour & grease a 10 inch spring form cake tin.

6.      Bake in the oven at 170ºC for about 20 mins or until a thin blade comes out clean.

Genoise sponge

150g	vanilla sugar
5	Eggs
70g	melted butter
150g	sieved flour

Method

1.      Place the eggs & sugar in a mixing bowl.

2.      Whisk together over a bain marie until it doubles & volume.

3.      Place the mixture into a mixing bowl on an electric mixer & whisk until cold.

4.      Fold in the flour & butter.

5.      Cook on grease proof paper at 200°C.

Chocolate Sponge (Swiss Roll)

10	eggs separated
12 oz	couverture
5oz	sugar, for egg whites
1	espresso

Method

1.      Melt the chocolate over a bain marie.

2.      Add the espresso & whisk in the egg yolks.

3.      Whisk up the egg whites & sugar until stiff.

4.      Fold into the slightly cooled chocolate mix.

5.      Spread on a lined baking sheet 1” deep.

6.      Cook at 180ºC for 15 min

Savoury paste

450g	Butter (cold & diced)
900g	Flour (sifted)
2	Eggs (lightly beaten)
	Nutmeg (grated)
180ml	Milk
1 pinch	Salt

Method

1.      In a large bowl place the flour, salt & butter, rub together with your fingertips (so not to melt the butter) until the butter is evenly disbursed through the flour & looks like breadcrumbs.

2.      Add the nutmeg, milk & eggs & bring together until the paste is smooth (don’t over-work as the pastry will become brittle on cooking).

Sweet paste

910g	Plain flour (sifted)
565g	Butter (diced)
120g	Sugar
4	Eggs
1 pinch	Salt

Method

1.      n a large bowl place the flour, salt & butter, rub together with your fingertips (so not to melt the butter) until the butter is evenly disbursed through the flour & looks like breadcrumbs.

2.      Add the, milk & eggs & bring together until the paste is smooth (don’t over-work as the pastry will become brittle on cooking).

Chocolate Mousse

300g	couverture
4	egg yolks
8	egg whites
500ml	whipped cream

Method

1.      Melt the chocolate over a bain marie stirring continuously.

2.      When the chocolate is warm & glossy whisk in the egg yolks.

3.      Whip the cream to ribbon stage & fold into the chocolate after it has cooled slightly.

4.      Place the egg whites in a sterilised bowl & whisk to stiff peaks.

5.      Fold in the egg whites to the chocolate mixture a little at a time, then portion into ramekins & refrigerate.8.      Leave for at least half a day to set.

Tiramisu

	Sponge fingers to line bottom of resepticle
500-550g	mascapone cheese
1lt	cream
12	yolks
12	whites
300g	sugar
1 cup	strong espresso coffee
	Masalla wine (to soak the sponge fingers)

Method

1        Line the tray with sponge fingers soak with masalla wine

2        Mix espresso with mascapone and spread evenly over the sponge fingers

3        Whisk whites to stiff snow

4        Add yolks to sugar and make a sabbeyon over heat (?)

5        Add yolks to whites

6        Layer on top of mascapone

7        Whisk cream and spread on top of egg mix

8        Sprinkle with grated chocolate

Tips

For best results leave for 1 day in fridge before serving

Strawberry fool

1 kg	Fresh strawberries
150g	Castor sugar
250 ml	Double cream

Method

1.      Remove all the stalks from the strawberries.

2.      Liquidize in a bar blender with the sugar then pass the strawberries through a sieve.

3.      Whipped up the cream to semi stiff peaks & fold in the puree gradually.

4.      Refrigerate for at least two hours.