I had some leftover puff pastry after making my chicken pie last week and I decided to put it to good use and have a play around with some different pudding ideas. Puff pastry is fast becoming one of my fridge staples – I love the way you can quickly make a delicious sweet or savoury tart if someone pops by and surprises you!
I decided to have a go at a banoffee tart, a chocolate tart and some nutty, chocolate twists.
I love this sort of cooking, where there is no set plan or recipe to follow and I can just spend a few hours in the kitchen, playing around with ingredients and different combinations.
For this reason, I will just give you the basics of what I did as I wasn’t really taking note of any amounts and measurements!
First of all the two tarts:
I began by rolling out the leftover pastry and used my cookie cutter to make four circles
For the chocolate tart, I simply popped a chocolate truffle in the middle of the pastry and then brushed the edges with milk…simples!
For the banoffee tart, I placed three slices of freshly chopped banana in the middle of the pastry then brushed the edges with milk again.
For the twists, I rolled out some pastry and cut them into long, thin slices
I brushed them lightly with some milk, sprinkled over chopped nuts and chocolate sprinkles and pressed them gently into the pastry
I then twisted the strips a few times and placed them on the baking tray
I baked all of the items for about 15 minutes in a preheated oven at 200°C, Gas Mark 5, until they had browned and risen
To finish off the banoffee tarts I drizzled over my absolute favourite topping, Dulce de Leche caramel sauce.
I also tried one of the tarts with some chocolate sprinkles on top which was equally as delicious.
I would make all three of these again, especially the banoffee tarts.
The twists were great too and I plan to perfect this recipe and make a batch of these to serve stood upright in glasses over Christmas (sorry if I keep slipping the C-word into my posts lately but its getting close!)