There are many great pairs in this world.
Mac and cheese. Romeo and Juliet. Ten and Rose. Peas and carrots. Siegfried and Roy. Peanut butter and jelly. Batman and Robin. Homer and Marge.
There are probably fewer great ‘threes’. All I could really think of was Eleven, Amy and Rory. Maybe Crosby, Stills and Nash. Destiny’s Child. Or Harry, Ron and Hermione.
But right along side them should be scones with jam and cream. Who doesn’t love them? I’m a sucker for a good Devonshire Tea, and decades of nanas, well, I’m not going to argue with them.
So when the email announcing the next Secret Cake Club meeting hit my inbox, I couldn’t resist. I love jam and cream, but knew that I wouldn’t be the only one thinking of them.
I love love love this recipe from Julia Taylor (you know, MasterChef 2012 dessert queen) for it’s simplicity, as well as its make-in-advance-ness. I had a busy few days in the lead up to Cake Club, and all the components of the tart could be made upfront, and then put together right before serving.
Strawberry Jam Tart with Ricotta Cream
By Julia Taylor via MasterChef Magazine
250ml thickened cream
50g icing sugar, sifted
1 vanilla bean, split, seeds scraped
1 orange, zested
400g firm ricotta
1 punnet strawberries, hulled, halved if large
200g plain flour
30g almond meal
55g icing sugar
100g unsalted butter, chopped
500g strawberries, hulled
300g caster sugar
1 tbsp lemon juice
1/2 granny smith apple, peeled and grated
To make the dough, mix together the flour, almond mean, icing sugar and butter until it looks like breadcrumbs. Add an egg and combine until it just comes together. Shape the dough into a rectangle, then wrap in cling film and put in the fridge for 30 minutes.
To make the jam, over a medium low heat, combine all of the ingredients in a saucepan. Cook for 50 minutes or until at setting point. Tot test for setting point, spoon a teaspoon of jam onto a cold plate, then freeze for 5 minutes. When you run your finger through the jam, it should wrinkle and the line should still be there. Then eat the jam from your finger and marvel your handiwork, because it’s delicious. Set aside to cool.
Heat the oven to 180*c. Roll the dough out thinly, then line a loose bottomed pie tin. Freeze for 15 minutes. Line the shell with baking paper, fill with baking weights and bake for 10 minutes. Remove the weights and paper, then bake again for 10 minutes or until lightly golden. Leave to cool.
For the cream, whisk the thickened cream until soft peaks form. Whisk in the sifted icing sugar, orange zest and vanilla. In a separate bowl, beat the ricotta until smooth, then add the cream mix and beat until smooth and combined.
Spread the jam evenly over the tart shell. Spoon the cream over the jam, and then decorate with extra strawberries and any extra jam. Serve immediately.
But what do you do when you accidentally buy a kilo each of ricotta and strawberries, because you forgot to write down the amount you need on your shopping list? You make this, the most foolproof and forgiving cheesecake in the world.
See what I did there? Two recipes, using similar ingredients – but with completely different results. BOOYA.