I'm an absolute sucker for good design and nice packaging. Nick knows that I will spend money on the food with the amazing packaging so he has to keep an eye on my in the supermarket. I'm like a child. I also love a good tart, so when I sat down and opened Rainbow Tarts I was in well designed tart heaven. It's a beautiful book that would serve just as well on your coffee table as on your cookbook shelf and the recipes are pretty easy to follow as well. There's lovely flavour combinations that have given me great ideas for future recipes, so even if you don't feel like baking a fancy tart, you'll definitely get something else out of the book.
was written by blogger Emilie Guelpa.
'Sour' is just gorgeous. If you're a fan of Pantone colour charts then you'll love this book as each recipe is based on a colour, just like on her blog. I have spent many hours I should be sleeping scrolling through the beautiful photographs thinking 'just one more page'.
I wanted to try a recipe out and decided to attempt the rose and lychee tart, swapping out the lychees (because I couldn't find them) for raspberries. It tasted delicious, the rosewater is very subtle but matches with the raspberries perfectly. I had to stop myself eating the whole thing - a common problem it seems when I bake. Mine was nowhere near as beautiful as the one in book, it was all going quite well until I started to assemble it but that's my clumsy butter fingers. My only criticism is that I didn't quite understand how to lay the tart out at first - but that may be more my fault than the books - so I would just recommend you read the recipe carefully beforehand. But you're clever so you'd do that anyway. My final piece of advice? When in doubt, dust with icing sugar ;)
I've got a copy of the book to giveaway to one of you lucky lot. Just complete the rafflecoptor box below by leaving a comment telling me your favorite colour food (plus there are two extra entries). The giveaway will remain open until midnight on
Sunday 22nd June
Rose and Raspberry Tart
(Adapted slightly from Rainbow Tarts by Emilie Guelpa)
for the base:
100g unsalted butter
pinch of salt
1 teaspoon caster sugar
150g plain flour
4 medium eggs
for the pink icing:
250g fondant icing
pink or red gel food dye
for the filling:
300ml double cream
20g icing sugar
2 teaspoons rosewater
50g raspberries, plus extra for decorating
- For the choux pastry, preheat the oven to 160 C / 320 F / Gas Mark 3, line a large baking tray with greaseproof paper and set aside.
- In a large pan over a medium-high heat, melt the butter, sugar and salt with 250ml water. When it comes to a boil, take off the heat and add the flour straight away. Return to the heat and keep stirring until the dough forms a smooth ball that comes away from the sides of the pan.
- Transfer the dough to a bowl and add the eggs, one at a time, mixing well inbetween each one.
- Spoon the mixture into a large piping bag, either with a 1.5cm hole snipped off the end or fitted with a wide nozzle.
- Pipe two 11cm x 14cm rectangles onto the tray. With the rest of the dough, pipe nine medium balls and four small. If you have any left over just pipe extra balls incase of any mistakes.
- Wet your finger and smooth out the tops of the piped dough. Bake for 30 minutes, remove and pierce a hole in the base of the profiteroles (leave the rectangles), place back on the oven tray bottom up and bake for another 5 minutes.
- Whip the cream until soft peaks form then add the rosewater and icing sugar and mix in thoroughly.
- Keep three dessertspoonfuls of the plain white cream aside and spoon into a piping bag fitted with a star nozzle. Crush the raspberries and fold into the remaining cream ready for another piping bag.
- Chop the fondant into chunks and place in a pan over a low-medium heat.
- It will start to soften but I found I needed to add a little water to help loosen it up. You want the consistency of thick PVA glue (I'm sure there's a better comparison but it's late and I can't think of one). Mix in a tiny drop of food colouring to get the desired shade.
- Fill each of the profiteroles with the rose raspberry cream and dip the tops into the pink fondant icing. Place on a wire tray while you finish them all.
- Lay one of the rectangles on top of the other and arrange the profiteroles in three rows of three with the four smaller ones in top, leaving a space at the bottom for the cream.
- Pipe the cream on the bottom of the rectangle and arrange the raspberries in a line across the top of the cream.
- Dust with icing sugar and serve.
- The original recipe called for 10 lychees, my supermarket appeared to have sold out so I used raspberries.
- You could also try the icing with just icing sugar but I couldn't say if it would work as well as I didn't try that.
by Emilie Guelpa (Hardie Grant, £14.99) is available to buy now.