Scrolling the Internet and looking through my cookbooks this morning I became inspired to cook up something a little special for New Years Eve. It seems there is a fair amount of competition between friends for the best baked goods: the best brownies (Megan), the best macaroons (Laura Love), the best hummus (Big Laura, although its technically not baking), the best slap it together biscuit with your 5 year old (Heidi). Not to be outdone this New Years I decided to get the oven tins out and see what I could come up with. Today I found Tim Tam Tarts courtesy of the gorgeous Fat Mum Slim blog and Friands courtesy of my well used Donna Hay Modern Classics cookbook. Two appropriate yummy sweets for a very appropriate occasion, a wine and cheese themes party!! Being pregnant I figure there won't be much in the way of cheese I can eat as the soft varieties are out (boo!) and I'm not sure how much Andrew or baby Spad will like me having a glass of McLaren Vale Shiraz. Guess where I plan to go as soon as this little munchkin arrives? Watch out Vale Ale, Echidna and Foggo! You have 6 months to prepare for my coming. Haha!
Anyhoo, I was all excited about sharing the cooking process but it seems a certain someone has changed my camera settings and now I can't upload my photos. I guess that means that you get the end result!
Tim Tam Tarts
(Recipe by Fat Mum Slim)
Ingredients
100g Tim Tams {equal to half a pack, which is 5 and a half biscuits}
15g butter, melted
100ml cream
100g chocolate, chopped
1/2 tsp vanilla extract
1 egg yolk
Method
Process the biscuits until all nice and crumbly. Add butter and pulse until combined.
Grease 2 loose bottom 8cm tart tins (I used a cup patty pan tin as I wanted to make the mixture go further). Press the crumb mixtures into the tins, make sure you put it up the sides a little {about 1cm (or half a cm if you're doing it with the cup patty pan tin)} so it will hold the chocolate filling in later.
In a pan over low heat place the cream and bring it to almost boiling point. Remove from heat and toss in the chocolate. Mix until smooth. Cool slightly.
Add in egg yolk and vanilla. Mix until combined.
Pour into tart cases and chill for 15 minutes.
In the meantime preheat the oven to 160 degrees Celsius.
Cook for 15 minutes or until chocolate is set.
Chill completely before serving. Serve with cream or ice cream. And raspberries if you like.
Friands
(Recipe by Donna Hay, Modern Classics, Book 2)
Ingredients
125g butter
1 cup almond meal
1 2/3 cups icing (confectioner's) sugar, sifted
3/4 cup plain (all purpose) flour, sifted
1/2 teaspoon baking powder
5 egg whites
1/3 cup fresh or frozen raspberries, blueberries or sliced strawberries.
Method
Preheat oven to 180 degrees Celsius.
Place butter in a saucepan over low heat and cook until melted and a very light golden colour. Set aside.
Place almond meal, icing sugar, flour and baking powder in a bowl and stir to combine.
Grease 10 x 1/2 cup capacity muffin tins.
Spoon 2 tablespoons of mixture into each tin and sprinkle the berries over top.
Bake for 15 to 20 minutes or until golden and springy to touch but moist in the centre.
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