Time is still not on my side, and I am trying to have as many simple recipes made and blogged until I catch up. This fridge tart is one of them. It is really a doddle to make and is divine to eat. A recipe I urge you to make when you need to serve up something sweet, but don’t have hours to prepare anything.
I am hooked on Master Chef Australia and this season I am trying to stay only one day behind in my viewing. For my Australian friends who watch, you have already seen the winner, so no spoilers please. The contestants were recently involved in an elimination challenge where they were given one chicken to use. The elimination was split into threee rounds, with the first one being 45 minutes (if I remember correctly). In that round, 2 people were safe, and the others went on to compete in a second round of 30 minutes. Only one person was chosen from that round and so the last round saw 3 contestants competing in a 20 minute challenge. What amazed me was how not one of them forward planned. In the longest round they could have butchered the entire chicken into what they needed for each round.
This would save them time in the two short rounds. They also did not think about the cooking process for each round based on the time they had. Thighs, which take the longest to cook would have been my choice for the first of the elimination rounds. Probably a curry based dish which I could leave to cook while I got on with other tasks. Had I not made it through I would have used the chicken breast for the second round. Probably a nice stuffed breast, or even a roulade of some sort. If that dish was not good enough I would have made best use of the wings and / or drumsticks for the last round. They cook so quickly and are so versatile. This lack of forward planning has been most evident in this series.
Click on the links for conversions and notes.
- 100 g dried berries I used blueberries and gooseberries
- 30 mls whisky
- 65 g white chocolate
- 110 g butter
- 60 g honey
- 10 g cocoa powder
- 150 g ginger biscuits broken into large chunks
- 230 g chocolate minimum 70%, broken up
- 50 g pistachios broken up
- Oil for coating
- Place the berries into a bowl and pour the whisky over
- Set aside to plump up
- Lightly coat a dish with oil and place a layer of clingfilm on the bottom
- Place the white chocolate into a glass bowl and mlet in a microwave in 30 second bursts
- Pour into the dish and smooth the layer as best you can and set aside
- Place the butter, honey and cocoa into a bowl and set over a bain-marie
- Allow the butter to melt completely then stir to combine
- Add the biscuits and stir to coat, then remove from the heat
- Place the chocolate into a glass bowl and mlet in a microwave in 30 second bursts
- Once completely melted stir into the biscuit mix and then pour everything on top of the white chocolate
- Flatten as best as you can and then sprinkle the pistachios on top
- Allow to cool before setting in the fridge
- Cut into slices and enjoy!
Dave and I are away for our wedding anniversary. After that we start our December holidays. I will pop into my blog every now and then to read and reply to comments. Today is my mother’s birthday and I send blessings to her.