Famous Couples Menu: Sweet Treats

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Dress—or bake—to impress

Spooky yet sweet

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Raspberry Hibiscus Tarts // V, DF, GF

Spiderweb Florentines // V, GF, DF with substitutions

Candied Blood Orange Slices with Dark Chocolate // V, DF with substitutions

Raspberry Hibiscus Tarts

  • Serve on individual dessert dishes and garnish with flowers.

INGREDIENTS FOR 6 SERVINGS

Crust

  • 120g pumpkin seeds (1 cup)
  • 40g shelled hemp seeds (1/3 cup)
  • 2tbsp raw cacao powder
  • 1/2tsp cinnamon
  • pinch sea salt
  • 6 Medjool dates, pitted
  • 1tsp maple syrup

Ganache Filling

  • 150g chocolate or dark vegan chocolate (5.3oz)
  • 180ml oat cream (3/4 cup)
  • 1tbsp maple syrup

Jelly

  • 200g frozen raspberries (2 cups)
  • 8g dried hibiscus flowers (1/4 cup)
  • 120ml water (1/2 cup)
  • 2 1/2tbsp agar flakes
  • 2tbsp maple syrup
  • Ground dried hibiscus flowers (for topping)

INSTRUCTIONS

  1. Place pumpkin seeds into food processor or blender and pulse few times until they are coarsely ground. Add hemp seeds, cacao, cinnamon, sea salt and pitted dates and blend until the mixture starts coming together when pressed. Add maple syrup if needed and blend until the mixture sticks together.
  2. Spoon the mix evenly into the six tart tins. Press tightly onto the base and the sides to form a crust. Place into a fridge.
  3. Chop the dark chocolate and place into a small bowl. In a pan heat oat cream on a low fire until it comes to a boiling point. Pour over the chopped chocolate and stir until completely melted. Stir in the maple syrup and set aside to cool down before carefully pouring evenly into the tarts crust leaving little space for the jelly layer. Place into fridge for about an hour to set.
  4. Place the raspberries and dried hibiscus flowers into a small pot, add water and bring to a boil, gently simmer for 5-10 minutes until broken down and mushy.
  5. Press the mixture through a mesh sieve discarding all the seeds and flowers. You should have about 300ml (1 1/4 cup) liquid. Now pour it back into the pot.
  6. Stir in agar flakes and maple syrup and bring back to a boil. Leave to simmer for about 15 minutes stirring frequently until the flakes have dissolved.
  7. Take off the heat and leave to cool down before carefully pouring evenly on top of the chocolate layer of each tart.
  8. Place the tarts back into fridge to set.
  9. Gently remove from the tart tins. Sprinkle with little blended dried hibiscus flowers or decorate with other edible flowers before serving.

Spiderweb Florentines

  • Serve with vanilla ice cream and caramel sauce.

INGREDIENTS FOR 22 COOKIES

  • 1/2 cup pecans, toasted
  • 2 tablespoons old-fashioned rolled oats
  • 6 tablespoons unsalted butter
  • 1/4 cup granulated sugar
  • 1/4 cup packed light-brown sugar
  • 2 teaspoons honey
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon ground cinnamon
  • 5 ounces bittersweet chocolate, chopped

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Pulse together pecans and oats in a food processor until finely ground.
  3. Melt butter in a small saucepan. Add sugars and honey and cook over medium heat, stirring, until sugars are melted and mixture is simmering, about 3 minutes.
  4. Remove from heat and stir in pecan mixture, flour, salt, and cinnamon. Transfer to a bowl and refrigerate until firm, about 30 minutes.
  5. Mound 2 teaspoonfuls of dough, one on top of the other, to form each cookie; place 2 to 3 inches apart on parchment-lined baking sheets.
  6. Flatten stacked mounds to 1 3/4 inches in diameter. Bake until cookies spread and are golden throughout, about 10 minutes. Let cool completely. Repeat with remaining dough.
  7. Place chocolate in a bowl set over a saucepan of simmering water. Stir until melted; remove from heat.
  8. Pour chocolate into a parchment cone or resealable plastic bag; snip off a tiny corner. Pipe chocolate onto each cookie in a spiral, working out from center. Pipe lines from outside in and back again, all the way around.
  9. Let set at room temperature or in refrigerator before serving.

Candied Blood Orange Slices with Dark Chocolate

  • Serve with vanilla ice cream and caramel sauce.

INGREDIENTS FOR 12

  • 2 blood oranges scrubbed well
  • ¾ cup (150g) granulated sugar
  • 2 cups (480 mL) water
  • 2 tablespoons (30 mL) light corn syrup
  • 4½ ounces (130g) bittersweet chocolate chopped roughly*
  • Maldon salt optional

INSTRUCTIONS

  1. Trim the ends of the blood oranges, then slice them horizontally into ¼-inch thick slices. Carefully remove and discard any seeds.
  2. Combine the sugar, water, and light corn syrup in a wide, deep skillet (preferably 10-inches in diameter) and bring to a boil, whisking continuously until the sugar has dissolved completely.
  3. Add the blood orange slices to the pan in one single layer, and bring to a low simmer. Simmer the slices in the poaching liquid for 1 hour, uncovered, or until the slices have become nearly transparent (the poaching liquid will turn a deep pink color).
  4. Meanwhile, set aside a large rimmed sheet pan lined with a cooling rack.
  5. Once the slices are transparent, transfer them carefully with tongs from the poaching liquid, allowing any excess syrup to drip back into the pan, and set onto the cooling rack, laying them out flat to dry.
  6. Allow the candied orange slices to dry, uncovered, for a minimum of 24 hours, or until they are mostly dry and minimally tacky.

ASSEMBLY

  1. Set aside a platter or small baking sheet lined with parchment paper.
  2. Cut the chocolate into large chunks and place in a heat-proof bowl. Microwave in 25 to 30 second intervals, stirring with a spatula after each interval, until the chocolate has completely melted and is shiny and smooth.
  3. Using your hands, dip the candied blood oranges slices halfway into the chocolate, ensuring they are evenly coated on each side.
  4. Set aside onto the parchment, then sprinkle with Maldon salt (if using). Once all of the blood orange slices have been coated, transfer to the refrigerator and allow the chocolate to set for 10 to 15 minutes before serving.

STORAGE

  • Store chocolate covered blood orange slices in a container, separate each layer with parchment paper to prevent sticking, in the refrigerator for 2 to 3 weeks.
  • Since the chocolate coating is not tempered, this will ensure the chocolate does not melt.
  • If you choose not to dip them in chocolate, the candied blood oranges can be stored in an airtight container (preferably with a silica gel packet to help absorb excess moisture) at room temperature for 1 to 2 weeks.

Go dance your party away, and enjoy these after.

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