Greek Style Walnut Tarts

My best friend came back from Greece earlier this week and gifted me with a box of the most delicious mini walnut tarts that she'd found in a local bakery on her travels.  They were like a Greek version of Baklava, so I've had a go at recreating them.

Makes around 12 tarts

Ingredients:-

- 150g ready made filo pastry

- 100g butter, melted

- 120g caster sugar

- 100ml double cream

- 3 large free range eggs

- 2 tbsp self-raising flour

- 125g walnuts, finely ground

- Zest of 1 large orange, finely grated

- Olive oil to grease the muffin tin

- Icing sugar to dust

How to:-

1.  Preheat the oven to 200C / Gas mark 6.  Fold out one sheet of filo pastry and lightly brush it all over with melted butter.  Place another sheet on top and repeat the process until you have three layers.  Roughly cut out squares big enough for the muffin tin holes, and then brush each hole with a little oil.  Fit each square of the layered filo pastry into a hole and trim the excess off with scissors so that it fits.

2.  Put the sugar and 3 tablespoons of hot water into a saucepan over a low heat.  When the sugar completely dissolves into a clear looking syrup, increase the heat to medium and simmer until it becomes a golden caramel.  Turn off the heat, add the double cream and stir well until it becomes a caramel consistency.  Allow to cool for 5 minutes.

3.  In a mixing bowl, whisk the eggs until pale and slowly pour in the caramel, continually whisking as you do so.  Sift in the flour and whisk into the mixture.  Next, mix in the orange zest and ground walnuts until everything is combined.  Spoon equal portions into each pastry in the muffin tin.

4.  Bake for around 20 minutes, until each tart has risen and feels firm in the middle.  Allow to cool on a wire rack before serving with a generous dusting of icing sugar.

[Recipe adapted from and inspired by several traditional Baklava recipes]

Nearly No Fruit Carrot Cake

It's no secret that I have a sweet tooth, and I have something of a long term affair going on with Carrot Cake.  From my childhood curiosity of this apparently strange creation to conversations with fellow bakers about whether it should contain fruit or nuts, or both; I'll always find myself deeply satisfied when I'm enjoying a slice of it.

There are many variations of Carrot Cake, and mine doesn't feature any Dates or Figs as I've never liked them.  Instead, I load up on good old walnuts and of course plenty of carrot.  I also bake mine with added mashed banana because there's nothing more depressing than a dry Carrot Cake; it has to be soft and moist IMO.

Ingredients:-
- 225g self-raising flour
- 2 tsp baking powder
- 150g soft light brown sugar
- 100g chopped walnuts (plus a handful for the top)
- 2 large carrots, grated
- 2 small very ripe bananas, mashed
- 2 eggs
- 125ml sunflower oil
- 175g soft cream cheese
- 175g icing sugar, sifted

How to:-
1.  Lightly grease an 18cm round cake tin, ideally with a loose, springform bottom.  Cut out a circle of baking or greaseproof paper and place it inside.  Preheat the oven to 180C / Gas 4.
2.  Mix together the flour, baking powder, chopped walnuts and brown sugar in a large bowl.
3.  Squeeze out as much water from the grated carrots as possible (using your hands is easiest) and add them to bowl, then mix in the mashed bananas.
4.  Beat the eggs and oil together and then pour them into the mixture, beating well with a wooden spoon.
5.  Spoon the mixture into the cake tin, making sure to level it out.  Cook for around 1-1/4 hours, until a skewer pushed in the middle comes out clean.  Carefully remove cake from the tin and leave to cool on a wire rack.
6.  Beat the cream cheese and icing sugar together, and spread evenly over the top of the cake.  Sprinkle on the extra chopped walnuts and pop into the fridge for about an hour to allow the topping to set before serving.