February, 2017

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  • Christmas basics: the perfect custard

    27 November, 2015 Christmas basics: the perfect custard

    We're looking at those staple recipes that can make or break your Christmas spread. First up, the much-misunderstood sweet seductress, custard.
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  • Halfway Home

    16 November, 2015 Halfway Home

    I’ve been sugar-free for a total of two weeks, and things are going surprisingly well...
    Read more…

  • Bubbles or nothing

    11 November, 2015 Bubbles or nothing

    Out to impress this party season? To take your entertaining game to the next level, we’ve teamed up with our friends at Halliday Wine Companion to share tips on matching sparkling wines to a range of show-stopping canapes.
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  • The anatomy of the perfect burger

    11 November, 2015 The anatomy of the perfect burger

    Looking for your next weekend challenge? Why not have a crack at making your own cheeseburgers from scratch? Chef Daniel Wilson shares the secret recipe to recreating his famed Huxtaburger, from bun to patty and everything in between.
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  • No Sugar November

    04 November, 2015 No Sugar November

    This month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume.
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October, 2015

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February, 2014

  • Melbourne Food & Wine Festival 2014 | Our picks

    27 February, 2014 Melbourne Food & Wine Festival 2014 | Our picks

    The Melbourne Food & Wine Festival, running from February 28 to March 16, begins in just over a week. We’ve put together our picks of the fest.
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  • Margaret Fulton's expert guide to preserves

    27 February, 2014 Margaret Fulton's expert guide to preserves

    Jams, pickles, chutneys, sauces, compotes and conserves are the best way to preserve abundant produce so you can enjoy your fruit and veg all year round. Margaret Fulton shares her guide to the art of preserving.
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  • Philippa Sibley's expert guide to sweet pastry

    24 February, 2014 Philippa Sibley's expert guide to sweet pastry

    Master of the dough Philippa Sibley shares her step-by-step guide to making sweet shortcrust pastry, taking you through everything you need to know to perfect the art of peerless pâte.
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  • In season | Eggplant

    21 February, 2014 In season | Eggplant

    The unsung hero of the nightshade family, eggplant is found in cuisines the world over. From Sicily to South East Asia, the Middle East to the Mediterranean, many signature dishes feature the versatile aubergine. We sing the praises of the humble eggplant.
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  • Everything you need to know about cuts of pork

    17 February, 2014 Everything you need to know about cuts of pork

    Meat expert and chef Adrian Richardson explains the different cuts of pork, and what you should use them for.
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  • Sticky business | A guide to meat on sticks

    14 February, 2014 Sticky business | A guide to meat on sticks

    Skewers, kebabs, shaslicks, yakitori … Whatever you call them, meat just tastes better when cooked on a stick. We share our tips to help you ace the skewers at your next barbecue.
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  • In season | Figs

    06 February, 2014 In season | Figs

    Figs evoke the flavours of exotic decadence. Sweet and visually striking, figs make for a decadent tart topper, a sumptuous sticky jam or a delightful savoury venture with cold meats. We share some of our favourite fig recipes.
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  • Guide to styling handmade edible gifts

    05 February, 2014 Guide to styling handmade edible gifts

    There's nothing more thoughtful than a handmade edible gift. April Carter shares her tips and tricks for making beautiful and delicious treats for those you love.
    Read more…

January, 2014

December, 2013

November, 2013

For the love of chocolate (or lemons)

By
Casey Warrener
Added
09 February, 2017

These show-stopping Pana Chocolate tarts would make a sweet gift or a wow-worthy dessert.

Make a batch of mint-choc or blueberry-topped lemon tarts (or both) for your special someone this Valentine’s Day. These individual desserts will impress on their own or as a finish to a meal.

Base instincts

Start with the tart shell. It’s important to do this in advance – in fact, the beauty of a dish like this is that you can make it ahead and magic it from the fridge on the day. Get your blender out and add in the desiccated coconut, nut flour, pink salt and coconut nectar. We found that the mixture for this was a little too dry to properly bind. Our recommendation? Increase the amount of coconut nectar to around 100ml and use almond meal as your base, as it has more moisture than other nut flours (we used coconut flour and it wasn’t quite right). Ready your tart tins with removable bases and then gently press the mixture in. Place in the freezer to firm up, before transferring to the fridge.

Variety is the spice of life

At this step, we made two fillings to use with the one shell – the chocolate queen of tarts and the lemon and blueberry tarts. If you want to impress your guests with a selection of sweets, you can do the same. In order to keep our ingredients list concise, we were able to substitute the rice malt syrup for coconut nectar in the lemony recipe. The main takeaway from the fillings was that the amount of zest according to the lemon tart recipe was far too much. Cut it in half – the zest of two reasonably sized lemons should be enough.

It’s all in the detail

Topping your tarts is where you can get creative. Use a vegetable peeler to make chocolate curls or melt some chocolate to drizzle on top. Blend or crush pistachios to add a pop of colour to your chocolate or, if you can find it, decorate with a couple of micro mint sprigs. For the lemon tarts, you can’t go wrong with a towering pile of fresh, juicy blueberries. If you’re giving these as a gift, step it up a notch by sourcing a bakery box (or a plain white gift box) and sealing it with a metallic or coloured sticker of your choosing.

Check out the rest of our recipe tests, including chocolate fudge, truffles and choc-chia pudding. 

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