insideKENT Magazine Issue 59 - February 2017 - Page 74

VALENTINE’S CUPID’S Edible Creations cont. Pink Lady ® Apple Roses (pictured on page 73) INGREDIENTS • 2 or 3 Pink Lady ® apples • Juice of 1 lemon • 50g melted butter • 1 sheet ready roll puff pastry (thawed) • 2 tbsp cinnamon • 3 tbsp caster sugar • Icing sugar to sprinkle METHOD 1. Slice your apples in half and remove the core but keeping the half apple intact. 2. Thinly slice your apples and put into a microwavable bowl with the juice of a lemon (to prevent browning and to make the apples more pliable). Cover with cling film and microwave on high for 1-2 minutes to soften. Leave to cool. 3. Open up your puff pastry sheet onto a lightly floured surface. Cut lengthways into 6 even strips. 4. Brush each strip with melted butter and sprinkle with cinnamon and caster sugar. 5. Start at one end of the pastry and place your apple slices half way up the pastry (so you can fold the pastry over later). Place the apple slices along the pastry overlapping slightly as you go. Leave a gap of few centimetres at the end to stick the pastry together. 6. Fold over the bottom half of the pastry and roll from the end that you started placing the apples first. Lightly press the excess pastry to seal together. 7. Place into a lined muffin mould. 8. Cook in a preheated oven for 30 minutes at 180°C or Gas mark 4. 9. Cool on a wire rack, then sprinkle with icing sugar to finish. 10. Enjoy! Divine Chocolate Valentine’s Tart for Two INGREDIENTS • 1 pack ready-rolled all butter puff pastry • 100g Divine 70% Dark Chocolate • 100ml double cream • 1 tbsp honey or golden syrup • 1 tsp double cream + sprinkling of granulated sugar To decorate • 3-4 medium strawberries • 60g Divine White Chocolate • 50ml double cream • Icing sugar or chocolate shavings to decorate (optional) METHOD 1. Preheat the oven to 220°C (200°C Fan). 2. Unroll the puff pastry and trace a heart shape with a knife (or pencil) scoring the pastry but not cutting all the way. Cut out the shape you traced and transfer to a heavy tray lined with baking paper. (You will probably get two small hearts out of one packet of pastry – you can keep the rest for another use or make two tarts). 3. Score a 1cm border on the inside edge of the heart, then prick within the border with a fork. Brush the edge of the tart with a little double cream and sprinkle with a little granulated sugar. 4. Bake for 10-12 minutes or until the pastry is puffed and golden. 5. Gently press down the middle of the tart to flatten the area you scored and leave to cool completely. 6. Chop the chocolate into small pieces and place in a heat-proof bowl. 7. Put the double cream and honey in a small saucepan and heat until small bubbles appear around the edge – do not allow to boil. 8. Pour the hot cream over the chocolate and leave for two minutes. 9. Use a balloon whisk to gently stir the chocolate, starting from the centre of the bowl and slowly increasing your motion outwards until the chocolate is melted and glossy. Leave to cool slightly. 10. Once slightly cooled, spread enough chocolate ganache inside the pastry to fill the tart. 11. Hull the strawberries then slice lengthwise from the top down. Cut a small ‘v’ at wide end to create a heart shape. Decorate the tart with the strawberry hearts. 12. Chop the white chocolate into very small pieces and place in a heatproof bowl. Gently heat the double cream and pour over the chocolate. Leave to stand and then stir gently until the chocolate melts. Leave to stand until the chocolate cools down slightly but is still pourable. 13. Drizzle the white chocolate over the tart and sprinkle with a dusting of chocolate shavings or icing sugar. 74