White Chocolate & Almond Tarte with Sherry Soaked Currants

Preparation 30 Minutes

Cook 18-20 MINS Minutes

Serves 12

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Method

  1. Pre-heat oven to 180ºC (160°C fan-forced). Lightly grease a 34 x 12cm rectangular flan tin and place onto a flat baking tray.

  2. Combine currants, sherry and orange rind. Set aside.

  3. For the crust, combine almond meal, sugar and cinnamon in a mixing bowl. Add melted butter and mix until well combined. Press firmly into prepared tin and bake for 18-20 minutes until just golden. Set aside to cool.

  4. For the white chocolate cream, combine chocolate and ¼ cup of the cream in a heat-proof bowl over a saucepan of simmering water. Mixing until chocolate is melted and smooth. Remove from heat and allow to cool.

  5. Beat cream cheese, remaining cream and sugar until smooth. Add the cooled chocolate mixture, mixing until smooth.
  6. Remove crust from tin and place onto a serving platter. Sprinkle currants over the almond crust and spread with the cream cheese mixture. Sprinkle with almonds, pomegranate and mint. Serve immediately or chill for later use.

Ingredients

Currants

¼ cup SUNBEAM Currants

1 tbsp sweet sherry

½ tsp finely grated orange rind

Almond Crust:

2 cups SUNBEAM Almond Meal

2 tbsp caster sugar

¼ tsp ground cinnamon

100g butter, melted

White Chocolate Cream:

100g white chocolate buttons

½ cup thickened cream

250g cream cheese, diced and softened

¼ cup caster sugar

Toasted almonds, pomegranate seeds and mint leaves, for decoration

Recipe Collection

Chocolate Fruit Truffles

  1. Add chocolate to a food processor and blitz until very finely chopped.
  2. Transfer chocolate to a bowl, pour over the hot thickened cream, add butter, currants and salt and stir to combine. Refrigerate for 3-4 hours until firm but still able to be scooped with a spoon.
  3. To make truffles, scoop 1 heaped tbsp of the mixture and use clean hands to roll into a rough ball. Repeat with remaining mixture (you should make about 24)
  4. Arrange crushed nuts, desiccated coconut and cacao powder in separate bowls. Roll each of the truffles into different coatings to decorate.*to make coloured coconut we combined desiccated coconut with a few drops of food colouring

Christmas Cake Friands (GF)

  1. Pre-heat oven to 180°C (160°C fan-forced). Lightly grease 12 x ⅓ cup capacity muffin pans.
  2. Place fruit and brandy in a microwave proof dish and cook on medium heat for 30 seconds. Set aside to cool.
  3. Sift icing sugar into a large mixing bowl and stir in the almond meal and flour.
  4. In a separate bowl, whisk the egg whites until frothy. Mix in the butter and add to the icing sugar mixture. Stirring until well combined.
  5. Pour mixture between prepared moulds and bake for 20-25 minutes. Allow to cool for 5 minutes before removing from pans and cool completely on a cooling rack.
  6. For icing, combine icing sugar and water mixing until smooth. Allow to sit until desired consistency is achieved. Spoon over each cake and finish with lemon rind and raspberries.

Date & Raisin Liquor Truffles

Place the dates, raisins and liqueur in a small food processor and process to combine.

Place the mixture in a bowl with the melted chocolate and mix to combine.

Refrigerate for 30 minutes or until just set.

Using a tablespoon, roll the mixture into balls.

Roll the truffles in the almonds to coat and place on a baking tray lined with non-stick baking paper. Refrigerate for 1 hour or until set.

Makes 20. Store in refrigerator and bring to room temperature when you serve.

Christmas Cake Gift Jar

As a gift idea

  1. Place flour in bottom of jar and add spices and bicarbonate of soda
  2. Pour in fruit and push down lightly
  3. Next place brown sugar and finish with slivered almonds.
  4. Attach a gift card with the following instructions:

YOU WILL NEED
250g butter, melted
3 eggs, lightly beaten
¼ cup brandy

METHOD

  1. Preheat oven 150°C. Double line a 20cm round tin with baking paper
  2. Combine gift jar contents, butter, eggs and brandy and stir until combined
  3. Spoon into prepared tin and bake for 1 hour or until skewer inserted comes out clean.

Christmas Cookies

Preheat oven to 170°C

Beat butter, essence and sugars in small bowl with electric mixer until light and fluffy, beat in egg. Stir in flours, chocolate bits, nuts, dried fruits & milk.

Drop heaped tablespoons of mixture onto lightly greased oven trays, about 3cm apart.

Bake in moderate oven about 12 minutes or until firm and lightly browned. Stand on trays 5 minutes before lifting onto wire racks to cool.

Chocolate Raisin Pudding

Pre-heat oven to 190°C (170°C fan-forced).

  1. Roughly chop raisins and place in a small saucepan with port. Bring to a boil, remove from heat and set aside to cool.
  2. Place chocolate and butter in a bowl over simmering water, stirring often until melted and smooth. Cool slightly.
  3. Beat together the eggs, yolks and sugar until pale and increased in volume. Add chocolate mixture, mixing until well combined. Fold in flour with the raisins and mix well.
  4. Spoon mixture between 6 x 250 ml capacity oven proof serving dishes. Place onto an oven tray and bake for 10-12 minutes until just cooked. Allow to sit for 3-4 minutes before serving with cream or ice-cream.
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