Pudding

Blog No 158 – Chocolate Toothpaste Tart

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Completed 1 Tart

Another UK school dinner favorite, although I’m not a huge fan. I’m sure chocolate lovers will love this recipe, as no baking is required, especially if you purchase a ready made pastry case. I assume the name chocolate toothpaste comes from the consistently of the filling representing toothpaste.

Makes 1 Tart

Ingredients

  • 70g margarine
  • 150g sugar
  • 20g instant hot chocolate powder
  • 20g cocoa powder
  • 230g dried milk powder
  • 1 ready made pastry case
  • 150ml warm water

Method 

Cream together 70g margarine and 150g sugar until smooth. (I used caster sugar as the granules are smaller)

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Add 20g hot chocolate powder and 20g cocoa powder to the margarine/sugar mixture and cream together.

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Mix 230g dried milk powder and 150ml warm water together in a separate bowl until smooth.

Blend both mixes together until smooth and thick .

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Pour into a ready pastry case and put in the refrigerator until set.

I apologise for the messy edges to the pastry case, I wasn’t having the best of days.  Enjoy

(Written in UK English)

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Weekly Blog No 75 -Cornflake Tart

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Finished cornflake tart

In the UK, school children are provided with hot meals at lunch time if they choose. One of the most popular desserts was cornflake tart served with custard.  I’m not sure if it is served on the school menus now but it’s a very easy dish to make.

I am providing the recipe for you to make at your convenience. I did cheat and use a ready-made sweet pastry case. I have provided photos of a few stages.

Ingredients

Makes: 1 tart

  • 1 sheet ready-rolled shortcrust pastry
  • 115g golden syrup
  • 85g cornflake cereal
  • 55g butter
  • 25g dark brown soft sugar
  • 1 small pinch salt
  • 100g strawberry jam, slightly warmed

Method
Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Preheat oven to 200 C / Gas 6.
  2. Line a quiche dish with the shortcrust pastry. Trim off the excess around the edges. Prick the base of the pastry case with a fork.
  3. Place a sheet of foil into the pastry case and pour in enough baking weights/dried beans to fill the base. Bake in preheated oven for 20 minutes or until lightly golden. (You may need to remove the foil and beans and place back into the oven for 5 minutes).
  4. Meanwhile, in a medium-large saucepan, melt the butter, sugar, golden syrup and salt together. Once the sugar has dissolved, gently fold in the cornflakes, making sure that all the cornflakes are coated in the syrup.
  5. Remove pastry case from the oven, remove the weights/dried beans and spread the base with jam. Pour in the cornflake mixture and level off the mixture with a wet knife.
  6. Bake the tart for an additional 5 minutes or until just set up. Allow to cool slightly before serving with custard.

 

I hope you enjoy this dessert recipe, let me know what you think. 😊