iatebrisbane.com

First of all, a bit “whoopsy daisy” to everyone for our lack of updates! We have been experiencing some technical issues but are now happy to be back online and ready to serve you up some more of delectable Brisbane! Now, onto the good stuff!

Sometimes we all want a little bit of devilish food.  And, like most people, give me a plateful of tasty food and I’ll eat more than I really need to. This is where this little dessert is perfect! It’s sweet enough to satisfy any sweet-tooth craving, but not big enough to make you need to loosen your belt by the end of the dish. The berries are a high antioxidant blend of wild blueberries, bilberries and blackcurrants, and 80% dark chocolate was used!

JUSTIFIED.

OK, so on the naughty side – there is coconut biscuits and butter. But let’s not dwell on the negatives.

The (not so) secret ingredient in this tartlet is the Musk liqueur made by the local Tamborine Mountain Distillery. This boutique distillery creates a myriad of flavours from their small still on the top of Mt Tamborine – about an hour’s drive from Brisbane. I picked this bottle up from the Good Food and Wine Show, but you can buy it any time from the ‘cellar door’ or – “still door” in this case, or online at www.tamborinemountaindistillery.com . I do recommend going up there for a Sunday drive to experience the place for yourself. It’s a beautiful place to visit. They grow a lot of their own ingredients themselves and source them from the local community.

The next secret ingredient is sourced from over the Tasman. Griffin’s Krispie Biscuits http://www.griffins.co.nz/by-name/krispieare perfect for making tart and cheesecake bases. They truly are crispy – with a good amount of toasted coconut (and saturated fat!). And lucky enough – New Zealanders (and their Aussie wives) can breathe a sigh of relief as many Brisbane stores are starting to stock Kiwi products. I got these from Supa IGA in Mitchelton. I’ve also seen them in the lolly store in Anzac Square in the CBD. Get them! They are awesome!

Ingredients:

1/2 pack Krispie biscuits
about 50g Butter, softened

small amount of Dark Chocolate, melted (we used 80% dark – it added a great bitterness to it to even out the sweet)

Handful of frozen berries (use anything – Cherries, raspberries, but we used these ones http://www.creativegourmet.com.au/products/high-antioxidant-berry-mix-details.htm

Splash of Musk Liqueur from TMD

Icecream, to serve

Method:

1.Grease a mini-muffin tin

2. Crush the biscuits – there are a few different methods
Put it a plastic bag and bash with a rolling pin/mallet/brick wall/cricket bat
Put in a food processor

3. Mix the biscuits and butter together. It will still be crumbly
4. Press a small amount into each muffin tin until it forms a cup shape
5. Refrigerate until firm

6. Melt the chocolate and with a brush (even an artist’s brush) coat the inside of each tartlet shape with chocolate.
7. Refrigerate again

8. Throw the berries and liqueur into a hot saucepan and swirl around until warmed through

To Serve:
Put a tartlet case on a plate, add berries and icecream.

You will be able to make about 10 tartlet cases with this mix. Keep the others in the fridge for another time. It’s a really quick way to make a dessert.
Why not try:
lemon curd and cream
or
summer fruits and custard
or
chocolate ganache and raspberries
or
Cherries with port and vanilla spiked mascarpone
or…

oh man! I want to try all of these now!
Right – back into the kitchen I go!