White Chocolate Cherry Tart

 Celebrate a birthday, or any special occasion or simply delight your guests, with this delectable dessert.

The tart has a soft chocolate pastry base.

Teamed with a white chocolate custard filling and soft red (jar or canned) cherries hiding throughout it.

It is moist and delicious!

You won't need the juice from the cherry jar or can for this recipe, so I always save it by straining it into a glass.

Topped up with ice-cold water you'll get a lovely refreshing drink as you prepare the tart.

         

                

White Chocolate Cherry Tart

For The Pastry:

175 grams ( 6.17 ounces) of plain flour

4 Tablespoons of caster sugar

2 Tablespoons of cocoa powder

125 grams ( 4.40 ounces) of butter, chilled and cubed

1 medium egg yolk

1 Tablespoon cold water

In a food processor, pulse the flour and the cocoa to combine. Add the butter and pulse to the crumbling stage.

(if you don't have a food processor you can rub the butter into the flour/cocoa using clean fingers)

Next, add the sugar, then the egg yolk, and water.

You want the pastry to come together in a dough, so add more water if needed.

Press into a 23 x 23cm  (9 x 9 inch)

    Chill for 30 minutes while the oven preheats to 200 degrees Celsius  ( 392 Fahrenheit) 

Bake for 20 minutes.

Set aside to cool while you make the filling.

Reduce temperature to 140 Celsius ( 284 Fahrenheit) now.

For The Filling: 

2 medium eggs, plus the yolk from the pastry

1 teaspoon vanilla essence or paste

200 grams (1 and 1/4 cups) of white chocolate melts

500 ml (2 cups) double cream

250g pitted jar or can of cherries, drained

In a pot whisk together eggs, the egg yolk, and vanilla until combined.

Heat the cream until just steaming, lower the heat, then stirring constantly add the egg mixture. When it is slightly thickened, remove it from the heat and add the chocolate.  

Stir until the chocolate is melted.

Place the drained cherries over the chocolate pastry, and carefully pour over the custard.

Any excess custard can be baked in ramekins to be served with extra cherries and cream.

(I had two ramekins of excess custard)

Bake for 40 to 50 minutes.

Cool completely in the tin.

Cut into pieces to serve.  

Yield: 6 large or 9 small servings.

Printable recipe HERE

Grab a cuppa, and visit

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All about Airplants & A quick Shell DIY

  Air plants, also known as Tillandsia, are fascinating plants that don't require soil to grow. 

They absorb moisture and nutrients through their leaves, making them unique and ideal for indoor or outdoor decoration.

1. Light

Air plants prefer bright, indirect light. Place them near a window where they can get sufficient sunlight without being exposed to direct sunlight, which can scorch their leaves.

2. Water

To water your air plants, mist them with a spray bottle 2-3 times a week. 

You can also soak them in room temperature water for 20-30 minutes, then shake off excess water and let them dry upside down to prevent water from pooling in the base of the plant which will cause rot

3. Air Circulation.

Air plants need good air circulation to thrive. Place them in an area with good airflow, such as near a fan or open window. This will prevent mould and rot from developing on the leaves.

4. Temperature

Keep your air plants in a room or outdoors with temperatures between 50-90 degrees Fahrenheit (-1 to 32 degrees Celcius). 

They can tolerate quite broad temperatures.

5. Fertilization

Feed your air plants with a water-soluble orchid or bromeliad fertilizer once a month. Mix the fertilizer at half strength to prevent burning the plant's delicate leaves.

***

With proper care and attention to their specific needs, air plants can thrive and add a touch of nature to your indoor or outdoor spaces. 

My outdoor space has a clear-cover roof over the seating area for year-round use.

(No snow in my part of New Zealand).

It has a tropical feel with the throw cushions, cane couch and tropical gardens.

So I decided an air plant in a shell would be the perfect addition to the outside decor.

It is a very easy DIY to create.

 DIY An Air Plant Shell

You will need:

A large shell

A small air plant

Coconut fibre

To make:

Soak the plant in water for 20m minutes and drain upside down.

Line the shell with coconut fibre.

Place the air plant in the hole.

Place on your shelf, table, coffee table or outdoor table.

Discover Four Fascinating Varieties of Airplants

1. Tillandsia Ionantha

This is one of the most common varieties of air plants, known for its vibrant green leaves that turn a beautiful shade of red when it blooms. It is a small plant that is perfect for terrariums or small containers.

2. Tillandsia Xerographica

With its striking silvery-grey leaves that curl elegantly, the Tillandsia Xerographica is a popular choice for home decor. It is a larger air plant that can stand alone as a statement piece.

3. Tillandsia Bulbosa

The Tillandsia Bulbosa has a unique shape with its bulbous base and curly tendrils. It thrives in humid environments and adds a whimsical touch to any room.

4. Tillandsia Streptophylla

This air plant has thin, twisting leaves that give it a delicate and wispy appearance. It is a slow-growing plant that produces a stunning flower spike when mature.

There are many more varieties of air plants to explore, each with its own distinct characteristics and charm. 

Whether you're a seasoned airplant enthusiast or a beginner looking to add some greenery to your space, there is a Tillandsia out there for you!

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Smokey Slow Cooker Pulled Pork

Let's delve into the delectable world of pulled pork.

It's moist, smokey, and a go-to for a family meal or just as a comfort food.

This recipe is my own adaption to the classic.

Even though it is a long cooking process, it is truly worth every minute of the wait for the final result.

 Leftovers can be placed in portions to freeze for snacks, or sliders, or in a bulk lot to make another meal such as a potato top pie.

Smokey Slow Cooker Pulled Pork

Ingredients:

2.8kg pork (rump is best)

1 large onion (diced)

300ml bottle of smokey BBQ sauce

Sticky Rub:

1/2 cup brown sugar

1 Tablespoon Dijonase mustard

1 teaspoon cumin powder

1 Tablespoon Smokey Paprika powder

1 Teaspoon Salt

Black Pepper to taste

Braising Liquid:

1 cup of apple cider vinegar

Method:

In a slow cooker place half of the diced onion and the apple cider vinegar in the bottom.

Put all the sticky rub ingredients in a bowl and mix well.

If you have a bone in your pork as I did, remove it.

Also, remove the skin leaving a small layer of fat.

Rub the sticky rub all over the pork.

Place in the slow cooker on top of the onion and cider vinegar.

Sprinkle the other half of the onion over the top.

Cook on high for 8 hours, turning meat over halfway.

Drain off the braising liquid leaving about half a cup in the cooker.

Use two forks to pull the pork.

Add the smokey BBQ sauce and toss through the meat.

Mix the brown sugar, mustard, cumin powder, salt and black pepper together. 

 

Dice the onion.   

Massage sticky rub on both sides of prepared pork meat.

Place half the onion in the slow cooker. Add the vinegar.

Place the rubbed pork on top.

Sprinkle the rest of the onion over this.

Cook as per recipe instructions.

           

Drain the liquid reserving half a cup. Then pull pork using two forks. Add the Sauce.

This Smokey Slow Cooker Pulled pork is delicious served with a side of potato and vegetable bake.

This amount of pork serves about 6 people.

Printable recipe link HERE.

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