Great British Bake Off’s Ian Cumming’s New Christmas Recipe with the help of a Stanley Knife

chocolate-stanley-knife-knife-point

Ian admits he is not much of a cake baker but he does make bread multiple times each week and knows that no meal is complete without a pudding. His favourite way to conclude a meal, therefore, is with a tart, new recipes of which he has created for you to try this Christmas, with the help of some technical equipment, like Stanley knives.  Here is our favourite recipe at Knife Point

Chocolate, Chestnut and Marmalade Tarts

For the pastry (making approximately 9/10, 10cm tarts):

 

120g unsalted butter at room temperature

70g icing sugar

25g ground almonds

Pinch of table salt

Half tsp vanilla paste

1 large egg

220g plain flour (plus more for dusting)

 

For the filling:

 

175g Chestnut paste

70g of dark (70% cocoa) chocolate

70g double cream

80g thick cut marmalade

1 large egg

50g caster sugar

Icing sugar to decorate (optional)

 

Mixing, Baking, Tasting

 

Preheat the oven 180°C

 

So starting with the pastry first, take the butter and put it in to a large mixing bowl briefly beating it with a wooden spoon, before adding the icing sugar and beating again.  Now add ground almonds, salt and the vanilla paste and beat again.  Next beat very briefly your egg in to the mixture, but only to the degree that the yolk bursts.  Your mixture will and should look like it has hardly been mixed, but add the flour and all of this will immediately be sorted out and your pastry dough will be instantly smooth.  Shape your dough in to a disc, wrap in Clingfilm and fridge chill for a minimum of 30 minutes.

 

Flour a clean, flat surface and roll out your chilled pastry as thin as you can – hopefully you can get it to be the thickness of a 50 pence piece.  Ian uses a 12cm diameter cutter to cut discs as they are the perfect fit for his tart tins but you may want to use different sized cutters and tins.  Press the dough with your chosen sized cutter and return them to the fridge for another 30 minutes minimum.

 

Now for the contents of tart – start by breaking the chocolate up in to small pieces, putting them in to a mixing bowl with the double cream, before warming it for 20 seconds on high in the microwave and stirring it.  If there are still lumps, return it to the microwave for another 10 seconds and stir again.  Take care not to overheat the chocolate and double cream combo as it will split if it gets too hot!  When it looks glossy and smooth add the marmalade and chestnut paste.  Separately beat the egg and the caster sugar together in to a paste and then add this to everything else and combine well.

 

Finally, it is time to fill the tart cases, so line your tin if you feel it is necessary in your tin, blind baking is apparently optional and subjective.  Fill the tart cases as full as you can (to the top) and put them in the oven for 20 to 30 minutes.  You will know when the tarts are done when they have lost their glossy shine in the middle and have risen all over.  Leave your chocolatey Christmas tarts to cool before turning them out of the tin and, of course, tasting them!

Knife Point 1 Fat Max Stanley Knife Blade

Stanley Knives are helpful during Cooking

To add a festive touch to these chocolately Christmas tarts, Ian decided to add Christmas tree designs to the top off them.  He did this by drawing a stencil on to paper so that the shape and size was correct, cutting it out using a Stanley knife for ease and definition.  He then used icing sugar and the Stanley knife cut stencil to create a Christmas tree design on the top of the tarts, for a festive look, though this could be done with any shape or design of your choice.

Contact Knife Point Today

Stanley knife blades are often used for roofing, flooring, packaging and arts and crafts but why not use them for assistance in the kitchen, too?  There are multiple types, such as the heavy duty concave blades, single edge scrapers, Stanley Fat Max extra heavy blades – there is a knife and blade for you!  Knife Point are the leading suppliers of Stanley Knives and Stanley Knife Blades in Sheffield, as well as supplying an array of other knives.  If you would like more information then please get in contact with us here at Knife Point on 07737 133030, email us at sales@knife-point.co.uk or alternatively, you can click here to be taken directly to our website.

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