Time to indulge in your favourite treats with Afternoon Tea at Home. Create the ultimate spread without leaving the comfort of your kitchen and offer your family and friends a taste of luxury by baking scones, cakes and tarts from scratch. Create a buzz with this recipe for beehive tarts which has been taken straight from the menu of the Dorchester in London.
200g plain flour
90g icing sugar
60g ground almonds
20g cocoa powder
a pinch of salt
4 egg yolks
For the honey caramel:
2 sheets of leaf gelatin
300ml double cream
a pinch of salt
100g dark chocolate
cocoa butter transfer sheet
a 5cm and 7cm cookie cutter
a 12-hole muffin pan, greased
baking beans (optional)
a disposable piping bag
1. Put the flour and butter in a large mixing bowl and work together with fingertips to the consistency of breadcrumbs. In a separate bowl, mix together the icing sugar, ground almonds, cocoa powder and salt. Slowly add this to the butter and flour mixture. Stir gently until combined, then add the egg yolks. Stir again to form a dough. Wrap in clingfilm and chill in the fridge for about 1 hour.
2. Turn the dough out onto a lightly floured surface and roll out to a thickness of 2.5mm. Stamp out rounds using the larger cookie cutter and line the muffin pan with the dough. Bring any scraps of dough together, re-roll and stamp out as many rounds as you can. Chill in the fridge for 30 minutes.
3. Pre-heat the oven to 160°C (140°C fan oven)/Gas Mark 3. Line each round with foil or baking parchment and fill with baking beans or rice. Bake the rounds for 10 minutes, then remove the beans or rice and foil or parchment, and bake for a further 5 minutes. Cool in the pan.
4. To make the honey caramel, soak the gelatin in cold water for 10 minutes. Put the honey in a pan over a medium heat, leave it to melt, then turn up the heat and bring to the boil – be careful not to boil too much as you only want to caramelize it slightly.
5. In a second pan warm the cream, then carefully pour over the honey – it will bubble up a lot. Add the salt, bring back to the boil and remove from the heat. Add the butter and stir until melted. Drain the gelatin and squeeze off any excess water before adding to the caramel. Stir in, then pour into a jug and set in the fridge to cool.
6. To build the tarts, pour the honey caramel two-thirds of the way up the cooled pastry cases. Set aside to cool completely.
7. Temper the chocolate by melting in the microwave in bursts of 30 seconds. Once the mixture is three-quarters melted, stop heating and stir well to remove any lumps. Spread the tempered chocolate thinly on the cocoa butter transfer sheet with the printed cocoa butter pattern facing up. Leave to cool slightly and just as it starts to set, use the smaller cookie cutter to stamp out rounds of the chocolate. Leave to cool completely before removing and fitting snuggly on top of the tarts.
Afternoon Tea at Home by Will Torrent, published by Ryland Peters and Small, is available to buy from all good book shops and www.rylandpeters.com, RRP £19.99.
LandLove readers can purchase Afternoon Tea at Home for the special price of £14.99, including p&p. To redeem, simply call Macmillan Direct on 01256 302 699, quoting ‘GJ5’. Offer ends 31st August 2016.