Show Stoppers

Angela Casley creates tarts and treats that end a meal on the right note

Today’s recipes are loosely inspired by what is happening at Fashion Week right now. We all know the last look sent down the runway at the end of a designer’s show is always the most flamboyant and spectacular. Finishing on a “wow” note, is always best. So it is when it comes to a dinner party — who doesn’t love an exceptional dessert for the finale?

An elegant tart (above), usually made with pecans, is reinvented using walnuts. A good quality vanilla-bean icecream is the must-have accessory for this dish. You can also make this recipe in small individual muffin tins, making tarts that are the perfect accompaniment to after-dinner coffee or to take on a picnic.

Updating an old favourite is definitely a trend with fashion designers and it’s the same with cooks. The humble crumble is given a fresh new edge with this nutty topping which has plenty of crunch and flavour. The hazelnuts and cashews form a good base with coconut oil, and malt syrup sticks it all together and adds the desirable sweetness. The crumble can be made ahead of time and stored for use later if need be — or you could sprinkle it on a fruit salad.

Pears are under-rated, they genuinely need a little publicity. Add them to your lunchbox instead of an apple or mandarin, or use them in a dessert. I will often grab a few while shopping to add to the fruit bowl and more often than not I’m the only one who eats them. But fry them up and turn them into a scrumptious dessert and suddenly there is a demand for more. If there is no creme fraiche to fold through, lightly whipped cream will do.

Maple Walnut Tart

Serves 6-8

150g sweet pastry

Filling

100g butter

100ml maple syrup

100ml cream

2 Tbsp liquor (optional)

150g walnuts, roughly chopped

¼ cup caster sugar

4 egg yolks

Vanilla-bean icecream to serve

1. Preheat oven to 160C.

2. Roll your pastry to fit a 20cm tart tin. Line and refrigerate for 20 minutes. Bake blind for 15 minutes then remove the paper and continue to cook for 10 minutes until the base is cooked and lightly coloured.

3. Turn the oven to 170C.

4. For the filling, melt the butter with the maple syrup in a pot. Add the cream and liquor. Remove from the heat and cool slightly. Stir through the walnuts, caster

sugar and yolks. Pour into your tart tin. Place into the oven for 35 minutes or until just set. Cool in the tin. Serve with a scoop of icecream.

Roasted Rhubarb and Nut Crumble

Serves 4-6

Crumble

½ cup hazelnuts

½ cup raw cashews

½ cup almonds

½ cup pumpkin seeds

1 cup shredded coconut

½ tsp cinnamon (optional)

3 Tbsp coconut oil

2 Tbsp malt syrup (or honey)

Rhubarb

6 stalks rhubarb, cut into

10cm lengths

¼ cup caster sugar or honey

2 Tbsp orange zest

½ tsp ground cardamom

¼ cup orange juice

1. Preheat an oven to 160C. Line a baking tray with paper.

2. In a large bowl combine the hazelnuts, cashew, almonds, pumpkin seeds, coconut and cinnamon.

3. In a small bowl melt the oil and malt syrup for 1 minute in the microwave. Pour over the nuts and stir well. Spread on your baking tray and place in the oven for 25 minutes, stirring regularly so it does not burn. Remove and cool.

4. Turn the oven to 180C.

5. In a lined baking dish place the rhubarb. Sprinkle over the sugar, orange zest, cardamom and juice. Bake in the oven for 20 minutes or until a knife will insert easily. Depending on the thickness of your rhubarb it may take longer.

6. Serve with a generous sprinkle of crumble and lightly whipped cream.

Ginger Caramel Pear with Creme Fraiche

Serves 4

20g butter

100g caster sugar

½ cup white wine

¼ cup lemon juice

½ tsp ground ginger

3 pears, peeled and quartered

¼ cup toasted macadamia nuts

150g creme fraiche

1. Melt the butter in a heavy-based frying pan. Add the caster sugar, wine, lemon juice and ginger, stir gently and continue to slowly bring to a simmer. It will slowly turn a caramel colour.

2. Add the pear quarters. Cook for 20 minutes, turn gently every few minutes. Remove from the heat and cool.

3. Before serving, fold 2 tablespoons of the caramel through the creme fraiche.

4. Top with nuts and serve with a dollop of the caramel creme fraiche mixture.

For more, see Viva.co.nz/Recipes