We celebrated our wedding anniversary (33 years!) a few days early this weekend in the beautiful South Island town of Queenstown. I have been lucky enough to stay in this stunning place a few times but never before in the summer. For me its a ski town, but turns out that in the summer it’s a lush and verdant paradise. I think I drove my poor husband crazy as I spent the whole time taking photos of the stunning flowers in bloom everywhere. The whole place was fragrant with roses and jasmine.
Easy to forget how much beauty you have in your own country. It was also wonderful at such a hectic time of year to reflect on how far we have come in those 33 years, enjoy a quiet weekend with each other and literally stop and smell the roses.
It’s the first of December here in New Zealand! That is crazy. Having been away for so long I am mentally two months behind which means I am actually two months behind in Christmas preparation.
However I have been doing a bit of experimenting with Christmas dessert ideas this week to try and get myself back into the swing of things and I was rather pleased with these. This isn’t so much a recipe as a guide for assembling. What I liked about them is you can make as much or as little of them from scratch – depending on time, patience, confidence, inclination or stress level.
Mini lemon and chocolate tarts
You will need:
Mini pastry cases. I made mine in mini muffin tins using a polenta pastry, but you could make any sweet pastry, use store bought, or use ready-made cases.
Lemon curd. Either home-made from your favourite recipe, or from a jar you bought at the supermarket…either is fine. I had some in the fridge that I made last week as we have a surfeit of lemons. Lime curd would also be delicious.
Ganache. Ganache is so quick and easy to make that I would recommend making this rather than buying it. Make it at the beginning so it can cool down in the fridge.
Ganache is basically equal proportions of good quality dark chocolate and cream. I used 250gms of each. Heat cream until nearly boiling, place roughly chopped chocolate into the cream and wait a few minute. Stir together until smooth. Cool in fridge until firm. If you want to use some later as an icing or chocolate sauce just gently reheat. It will keep in the fridge for at least several weeks.
Toppings: Strawberries, mint leaves, pistachio nuts chopped finely, whipped cream and raspberry powder (optional). Chop a few strawberries finely, add a few drops of balsamic vinegar and a teaspoon of caster sugar and a few chopped mint leaves. Obviously you can add or change these toppings. It’s a great way to use up Christmas ingredients that may be languishing in the fridge or pantry.
To assemble:Fill half the cases with curd and half with ganache. Top with cream and fresh raspberries (and freeze-dried raspberry powder if you have some); and the other half with cream, chopped pistachios and the strawberry mixture.
Easy! Festive! Delicious!