2 Delicious Recipes from globally renowned pastry chef and chocolatier Kirsten Tibballs – perfect for Mother’s Day Desserts! Kirsten is founder of Savour Chocolate and Patisserie School – Brunswick, Melbourne – savourschool.com.au
Berry Tart
By Kirsten Tibballs
Linzer Pastry
262 g unsalted butter
2 teaspoons of Heilala vanilla paste
188 g caster sugar
180 g whole eggs
3 g ground cinnamon
4.5 g salt
3 g ground cardamom
112 g ground hazelnut
490 g plain flour
11 g baking powder
QS egg wash
Combine the butter, vanilla and sugar in the bowl of a KitchenAid stand mixer. Mix until the butter is fully incorporated. Slowly add the eggs and lastly the dry ingredients. Cool in the fridge for 1 hour before rolling out to a 3mm thickness and cutting out 12cm discs. Line an 8cm tart ring. Blind bake the tart shells at 170˚C for 10-12 minutes. Brush with egg wash.
Berry Compote
120 g caster sugar
12 g Sosa instant thickener
400 Ravifruit cherry puree
3 Heilala vanilla beans
5 cinnamon sticks
500 g fresh or frozen raspberries
450 g fresh strawberries, diced
300 g fresh or frozen blueberries
375 g frozen blackberries, quartered
Mix the sugar and thickener together. Place the cherry puree, sugar mixture, vanilla and cinnamon sticks in a saucepan. Heat until the sugar has dissolved. Carefully add in the fruit and remove from the heat. Remove the cinnamon sticks. Arrange the fruit inside the blind baked tart. Strain off some of the cherry juice as you go.
Crème Fraiche Filling
95 g unsalted butter
438 ml full cream milk
10 g Ravifruit lemon zest
3 teaspoons of Heilala vanilla paste
75 g custard powder
100 g caster sugar (A)
438 g crème fraiche
225 g egg whites
175 g caster sugar (B)
½ teaspoon of cream of tartar
Boil the milk with the butter, zest and vanilla. Mix the custard powder with the sugar (A) and add this to the crème fraiche. Pour the hot milk over the crème fraiche mixture. Return to the heat and bring to 80˚C. Make a soft peak meringue with the egg whites, sugar (B) and cream of tartar. Fold the meringue into the custard mixture. Pipe the mixture into the prepared tart shells, on top of the berry compote. Refrigerate for 1 hour before baking at 170˚C until set (approximately 8-10 minutes).
Passionfruit Cheesecake
By Kirsten Tibballs
Base
100 g plain sweet biscuits, crushed
50 g unsalted butter, melted
Preheat the oven to 160°C. Grease and line the sides of an 18cm cake tin or springform pan with baking paper so it is slightly higher than the tin. To make the base, place the biscuits into the KitchenAid blender in batches and pulse to fine crumbs. Place the biscuit crumbs and melted butter into a bowl and mix well by hand until combined. Press the crumb mixture into the base of the prepared tin. Place the tin on a baking tray and refrigerate for 30 minutes.
Passionfruit Cheesecake
250 g cream cheese, room temperature and cubed
45 g caster (superfine) sugar
20 g brown sugar
2 whole eggs
125 ml Bulla pure cream
330 ml Bulla sour cream
¼ cup of passionfruit pulp (approx. 3 fresh passionfruit)
Place the cream cheese in the bowl of a KitchenAid stand mixer and beat on high speed for about 3 minutes or until creamy. Add the caster sugar and brown sugar and mix for a further 2 minutes. Add the eggs one at a time, beating well between each addition. Scrape down the sides of the bowl if necessary. Reduce the speed to low and add the pure cream, sour cream and passionfruit. Beat until the cream has been mixed through and there are no lumps. Pour the filling on top of the base and bake for approximately 45 minutes or until firm.
Topping
100 ml Bulla sour cream
25 g icing (confectioners’) sugar
½ teaspoon of Heilala vanilla bean paste
¼ cup of passionfruit pulp (approx. 3 passionfruit)
Mix all the ingredients together and place on top of the cheesecake. Bake at 200°C for 10 minutes. Cool in the oven with the door ajar. Refrigerate for several hours before serving.
**Recipes and Images Courtesy of Kirsten Tibballs/supplied by Evil Twin PR
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Connie Lambeth
The Australia Times News
Editor GOURMET – Food/Wine/Events
connie.lambeth@theaustraliatimes.com.au
Follow us on Instagram: instagram.com/tatgourmetmag
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