Tag: simple

Gluten Free Peach Cherry Crumble … buttery, wholesome, delicious

Gluten Free Peach Cherry Crumble … one of the simplest, quickest to make and satisfying desserts for summer, the stone fruit crumble always gets my vote! This peach cherry crumble is quite addictive with a burst of flavour and deliciousness, an almost guilt free dessert! It’s a quick wholesome dessert which is one of the best ways to use the bounty of summer brings.

I’ve been making crumbles forever. I think the first crumble I ever made was when a Daring Baker friend, Judy Chiapinni, mentioned years ago that it was the best way to use seasonal fruit that you had an abundance of, or if they were about to spoil. There’s been no looking back. For me, if everything else fails, CRUMBLE!

I think the day I made my maiden crumble, I was hit by a revelation, maybe two! The first thing that struck me was how simple a recipe could be and how easily anyone could rustle up a crumble. It’s so basic. At best, you need a bowl and a fork {or fingers} if you have a limited kitchen, and an ovenproof baking dish. The possibilities are endless…

Take a look at this beautiful Strawberry Chocolate Crumble. It’s a recipe you can find in my Chocolate Cookbook, a recipe by my sweet friend and uber talented chef Parul Pratap. I really enjoyed making the dessert, styling and shooting it ♥.

In my husbands kitchen in the UK where he’s currently working, a crumble is one of the first things I make when I’m visiting. I normally eyeball ingredients since his kitchen is really really basic, yet the crumble is always delicious! A crumble is quite a no brainer and there isn’t much that can go wrong …

Think apples and raspberries, blueberries, apple walnut, strawberries and apple with thyme, raspberries with pistachios, mangoes and peaches, sometimes a hint of ginger … any fruit I find in his fridge, any nuts in the pantry, I crumble. That said, my favourite season is when stone fruit appear at the local bazaar here in North India even though I do make quite a mean Apple Crumble all through winter!

Once summer is in full swing and stone fruits rule the roost, it’s quick crumbles for breakfast often. I play with the toppings depending on the ingredients I have on hand. Oats are usually always part of my crumble for the bite that they give. Otherwise a mix of wholewheat and all purpose flour, nuts definitely, raw sugar, clarified butter / ghee or salted butter … you get the drift!

I always find it fascinating how something so simple can be so so DELICIOUS! Dive into a warm, freshly baked crumble and you will know what I mean. It satisfies at so many levels. The bite of buttery oats and nuts on top, the baked fruit cooked down releasing their fruit juices underneath … all pure magic. Dive in just as is, drizzle some cold unsweetened cream over, else really enjoy it with a scoop of vanilla ice cream!

Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!

Summer Recipes
Crumbles & Crisps
Stone Fruit Recipes
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Peach Cherry Crumble

Crumbles are the best way to easily use the bounty of stone fruit summer brings. This peach cherry crumble is most delicious with a burst of flavour and deliciousness, an almost guilt free dessert!
Course Appetiser, Breakfast, Dessert
Cuisine American, British
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people

Ingredients

Oat topping

  • 100 g whole rolled oats
  • 50 g khaand / raw sugar
  • 25 g almonds
  • 50 g salted butter chilled , diced

Fruit filling

  • 6 peaches chopped
  • 150 g cherries pitted
  • 2 tsp cornflour
  • 2-3 tbsp khaand / raw sugar
  • Juice of 1 lime

Instructions

Oat topping

  • Run the oats, almonds and khaand/raw sugar in a hand blender until ground to a fine meal. Add the butter and process to mix to a moist pea sized crumb.

Fruit filling

  • Stir together.
  • Preheat the oven to 170C.
  • Turn the fruit filling into a 7″ baking dish and level out.
  • Cover the filling completely with the oat topping, pressing gently into place.
  • Bake for 45-55 minutes until you see fruit juices oozing up the sides.
  • Serve warm or at room temperature.

Cranberry Christmas Coconut Flan … delicate and delicious!

Cranberry Christmas Coconut Flan … Simple, delicious and delicate, this vegan gluten-free set pudding is light and full of flavour. It’s a quick simple, stove top recipe that doesn’t take more than 15 minutes to make. Cranberries lend it a delicate pink hue, also added flavour and texture.

I love the way the flan sets, almost assuming and such a surprise to see the clean release from the mini bundt tin. Desserts that set as prettily as this always make me happy, much like this Vegan Rose Coconut Jelly Pudding…

…. also this Vegan Coffee Pudding. Earthy and deeply satisfying, where every wobbly spoonful was delicious, if you love coffee in desserts, you are going to love this 5 ingredient pudding!

… and the Eggless Mango Custard Pudding and the Pistachio Panna Cotta with Raspberry Sauce {no gelatine}. I am fascinated by all sorts of set puddings, and it never ceases to amaze me if they leave the mold clean!

You can obviously see that shapes in desserts fascinate me, bringing alive the child in me. This vegan Cranberry Christmas Coconut Flan was no different. I whooped with joy when I demolded it, every little detail in the pattern visible beautifully!

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Puddings
Christmas Recipes
Vegan Desserts
Coconut Desserts
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Cranberry Christmas Coconut Milk Flan

Simple, delicious and delicate, this vegan gluten-free set pudding is light and full of flavour. It's a quick simple, stove top recipe that doesn't take more than 15 minutes to make. Cranberries lend it a delicate pink hue and added texture.
Course Dessert
Cuisine American
Keyword agar agar, christmas, coconut milk, cranberries, dessert, eggfree, fruit, gluten free, one bowl, simple, stovetop, sweet, vegan, vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Setting time 6 hours
Total Time 6 hours 15 minutes
Servings 4

Ingredients

  • 500 g coconut milk
  • 60 g sugar
  • 1 tsp agar agar powder
  • 45 g dried cranberries chopped

Instructions

  • Whisk all the ingredients in a pan.
  • Simmer for 3-4 minutes until the sugar dissolves and the mixture is steaming.
  • Pour into 6 cup mold and leave to set overnight.

Nobake Mango Mascarpone Tart …when life gives you mangoes, you make this tart!

Nobake Mango Mascarpone Tart … When life gives you mangoes, you make this tart! A crisp biscuit crumb gives way to a nice bite of slightly tart mango, then the sweetness of mascarpone floods the palette. The jelly really makes this shine!

We’ve had a ton of good mangoes at the local bazaar this season and feel truly blessed. As summer advances, different varieties begin to show up. Pairi was the first one that offered beautiful sweet tart bites, next the Ratnagiri Alphonso and these days it’s Kesari.

Kesari translates to saffron or kesar as the beautiful colour so prettily reflects. Juicy, fleshy, sweet yet slightly tart and oh so vibrant, these were a great choice for this eggless tart.

Every bite of this No bake Mango Mascarpone Tart is a play of flavours and textures. The crisp biscuit crumb gives way to a nice bite of slightly tart mango, then the sweetness of mascarpone floods the palette. Absolutely delightful if you know what I mean! And then the jelly. It’s like the cherry on the cake. It finishes the tart beautifully, adding it’s own refreshing bite, and a mirror like finish to the dessert!

“One way can be learned by starting to see the magic in everything. Sometimes it seems to be hiding but it is always there. The more we can see the magic in one thing, a tiny flower, a mango, someone we love, then the more we are able to see the magic in everything and in everyone. Where does the mango stop and the sky begin?” Joshua Kadison

More MANGO recipes to inspire you! More TART recipes & EGGLESS DESSERT ideas

Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

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No bake Mango Mascarpone Tart

When life gives you mangoes, you make this tart! A crisp biscuit crumb gives way to a nice bite of slightly tart mango, then the sweetness of mascarpone floods the palette. The jelly really makes this shine!
Course Dessert
Cuisine American, British
Keyword agar agar, dessert, eggless, fruit, homemade, mangoes, nobake, simple, summer dessert, tropical, vegetarian
Prep Time 30 minutes
Cook Time 5 minutes
Servings 6 people

Equipment

  • 1 saucepan small
  • 1 Hand blender {optional}. Or use a ziploc alternatively
  • 2-3 bowls
  • 8" Tart tin loose bottom
  • 1 balloon whisk
  • 1 strainer

Ingredients

Tart base

  • 160 g digestive biscuits
  • 55 g clarified butter/ghee melted, cooled

Mascarpone filling

  • 100 g Amul Fresh cream / 20% fat cream
  • 1 tsp agar agar
  • 30 g sugar {to taste}50g white chocolate chopped
  • 1/4 tsp vanilla extract
  • 100 g mascarpone

Mango Jelly

  • 50 g mango puree strained
  • 90 g water
  • 20 g sugar to taste
  • 1/2 tsp agar agar
  • 200 g diced mango {reserve a few pieces for the garnish}

Instructions

Tart base 8”

  • Place digestive biscuits in a processor and blend to a fine meal. Or crush the biscuits in a ziploc bag.
  • Stir in melted clarified butter/ghee. Work up the sides of a tart tin, then press firmly to make the base.
  • Place in the freezer for an hour while you make the filling. Once chilled and firm, gently loosen the edges of the chilled tart shell and return to the tin in the freezer.

Mascarpone filling

  • Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over very low heat for 3-4 minutes stirring often to activate the agar agar.{You can also do this in the microwave at 30 second intervals, reduced to 15 towards the end. Whisk well between each heating, just until the cream begins to thicken at the edges.}
  • Pour this over the white chocolate and leave to stand until the chocolate melts. Add the vanilla and whisk until smooth.
  • Whisk in the mascarpone just before you need to pour it in. Taste and adjust sweetness as desired.

Mango Jelly

  • Add all the ingredients to a saucepan and simmer for 4-5 minutes. Strain and leave until cool but still pourable. The jelly will set at room temperature if left for an hour or two and can be reheated if required.

Assemble – See video

  • Scatter the diced mango over the chilled tart base.
  • Pour the mascarpone filling over the mangoes, leave a little space on top for the jelly. Leave the tart in the tin and place in the freezer for an hour, then remove to the fridge and leave to set overnight.
  • Pour jelly over the set tart and place in freezer for 10 minutes for the jelly to set.
  • Gently demold the tart and garnish with diced mango, fresh rose petals and mint.
  1. Can I use gelatin instead?

    Yes you could. Usually, agar agar and gelatin are equally substituted, for eg 1tsp agar agar powder = 1 tsp gelatin powder.
    Please use it as per instructions as gelatin needs to be bloomed, not cooked.

  2. Why didn’t my tart set?

    It could be any of the following reasons.
    1. Brand of agar agar
    2. Incorrect measurement of agar agar.
    3. The mixture not simmered/heated/cooked enough to reach 79C to activate the agar agar.
    4. The tart was not left for long enough in the fridge.

    Pro Tip: Make a small portion of the filling and test the set in advance. Different brands might have slightly different setting properties. I use the one from Urban Platter mostly.

  3. How do I get a clean tart shell?

    1. Use a loose bottom good quality tart shell. Here’s the TART TIN I use. It’s available on Amazon.in.
    2. Line the base with a circle of parchment. This is optional but I find it useful.
    3. Begin by building the sides first, nice and neat and firmly built to the top. Use your fingers or a spoon. Once the sides are built, make sure they are parallel to the edges, scrape off any extra to the bottom so you get a straight, flat wall right around. Once this is done, firmly push the remaining crumbs to form the base, then neaten up the edges where the base meets the walls.
    4. Once done, place the whole tin in the freezer for about an hour until it is frozen, then gently push the base up, applying equal pressure all around to loosen the biscuit shell. Once loose, return to the tin and leave in the freezer until required.
    5. Always be gentle when handling the biscuit base since it isn’t baked. Once the filling has set, the tart isn’t that fragile.

    Tip: Please don’t remove the biscuit base from the tin before filling it. If you do, the tart will collapse with the pressure from the yet to set filling.

Chocolate tart … last minute Sweetheart Tart for V Day ♥

Sweetheart Tarts for V Day … a few of my favourite things in a chocolate tart! If you are looking for a little something sweet or a last minute V Day dessert idea, this might be it. It’s quick, it’s simple, eggless, no bake and indulgent, a chocolate tart with everything I ♥.

Nothing makes me happier than coffee, chocolate, walnuts and salted caramel. Playing with ingredients this morning, I made these no bake eggless tarts on a whim. If you don’t have a tart tin or dessert mold, or if you are short on time, you could always make them in dessert glasses or weck jars.

Wasn’t sure if salted caramel and coffee would pair well, and I’m happy to say they certainly did! If coffee in not on your list of favourite things, you could just skip the ingredient. That said, adding coffee to chocolate just gives it the most wonderful depth and deep tones.

If you are looking for a last minute dessert to throw together, then this might be the answer! Happy V Day!

Don’t forget to tag me on Instagram @passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

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Sweetheart Tarts for V Day

Sweetheart Tarts for V Day … a few of my favourite things in a chocolate tart! If you are looking for a little something sweet or a last minute V Day dessert idea, this might be it. It's quick, it's simple, eggless, no bake and indulgent, a chocolate tart with everything I ♥.
Course Dessert
Cuisine American
Keyword chocolate, dessert, eggless, homemade, nobake, simple, sweet, tart, vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Servings 8 people

Equipment

  • bowls
  • Double boiler or Microwave
  • Hand blender or nut grinder
  • whisk
  • Offset spatula
  • Dessert molds/rings or dessert glasses or tart tin

Ingredients

Coffee Walnut Biscuit Base

  • 125 g digestive biscuits
  • 75 g walnuts
  • 1 tbsp coffee powder
  • 75 g clarified butter/ ghee melted, cooled

Dark Chocolate Coffee Filling

  • 300 g Amul/fresh cream
  • 1 tsp instant coffee
  • 200 g 70% dark couverture chocolate chopped

1/2 portion salted caramel sauce

Instructions

  • Line the tart molds with a double layer of foil. I used 1 X 4.5″ ♥ tart, 1 X 3″ ♥ tart, 2 Weck jars for individual servings. Alternatively, use a loose bottom 8″ tart tin, else Weck jars/dessert glasses

Coffee Walnut Biscuit Base

  • Run the biscuits, walnuts and coffee in the processor to get a fine crumb like mix. {Alternatively, put into a ziploc and crush to a fine meal}
  • Stir in the melted ghee. Transfer to the prepared molds/tins and using the back of a spoon, press firmly into the base. You could also work up the sides to get a rustic uneven finish like I did.
  • Freeze the base until required.

Dark Chocolate Coffee Filling

  • Heat the cream until warm. Whisk in the coffee powder, then add the chopped dark chocolate. Stand for 10 minutes until the chocolate has melted. Whisk until smooth.
  • Leave to stand for 30 minutes, whisk again. Rest until the ganache firms up to pipe of doing individual servings, else use while still soft.

Assemble

  • Take out the tart tin from the freezer.
  • Add a couple of spoons of salted caramel sauce to the base and swirl around immediately to spread.
  • Top with the chocolate ganache using an offset spatula or the back of the spoon to spread. Garnish with chocolate dragees etc if desired.
  • Chill for at least 4 hours or overnight until firm. Slice & serve.

Salted Caramel Sauce

  • https://passionateaboutbaking.com/salted-caramel-sauce-back-to-the-basics/

Wholewheat Chocolate Chip Cookie Hearts … wholegrain, no refined sugar, so good!

Wholewheat Chocolate Chip Cookie Hearts – wholegrain, no refined sugar, one bowl and super simple. Quite delicious too. ♥ cookies? Then these are for you! Chocolate on V Day does make things special, throw in a heart or two, and you have super yum cookie hearts!

This was more an idea than a recipe to begin with. If you have a favourite cookie recipe, bake it into hearts like this, top the hot cookies with chocolate, then scatter over some cocoa nibs. Maybe pipe a lattice heart with melted chocolate to add some magic!

There’s not much more than a bowl and a whisk you need for this recipe. I just used the stand mixer since I was making some dough for flatbreads, else it would have been a quick mix of dry ingredients, then everything added to the bowl and mixed.

If you’d like to use my recipe, it’s below. The , is wholegrain with no refined sugar, and quite yum! You could swap the chia seed egg with an egg if you like, add more chocolate chips, perhaps some nuts too. If you don’t have dessert molds like these, perhaps bake this as a tray bake and stamp hearts out with cookie cutters? Do the stamping while the bake is still warm to get neat edges, else you might get crumbs!

Don’t forget to tag me on Instagram @passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

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Wholewheat Chocolate Chip Cookie Hearts

100% wholegrain, no refined sugar, one bowl & super simple. Quite delicious too. ♥ cookies? Then these are for you! Chocolate on V Day does make things special throw in a heart or two, and you have super yum cookie ♥s!
Makes One 6" heart + two 4.5" hearts or 12-15 cookies
Course Dessert, Snack
Cuisine American
Keyword baking, chocolate, cookie, homemade, one bowl, simple, sweet
Prep Time 5 minutes
Cook Time 20 minutes

Equipment

  • Stand Mixer or Large bowl and whisk
  • Oven
  • Heart molds

Ingredients

  • 150 g wholewheat flour aata
  • 100 g brown sugar
  • 1 tbsp instant coffee
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 85 g clarified butter/ghee room temperature
  • 1 chia seed egg {1 tbsp chia seeds + 3 tbsp water} {OR 1 egg}
  • 1 tsp vanilla extract
  • 50 g dark chocolate chips
  • 1 tbsp thick yogurt {if required}

To top

  • 25 g dark chocolate chips for topping
  • 2 tbsp Cocoa nibs to scatter on top

Instructions

  • Preheat the oven to 160C. Line a cookie sheet with parchment.
  • Place the first 5 ingredients in the bowl of a stand mixer {or a large bowl} and stir to mix on low speed.
  • Add the remaining ingredients, except yogurt, and stir until a cookie dough comes together. Add the yogurt of the dough looks slightly dry.
  • Push into heart shaped molds and bake for 20-25 minutes until firm.
  • Immediately top hot baked hearts with chocolate chips, leave for 5 minutes until melted, then spread them over the top.
  • Scatter over with cocoa nibs, and allow to cool completely.

2 Ingredient Chocolate Mousse … here’s to good beginnings!

2 Ingredient Chocolate Mousse … a simple beginning to a year that appeared out of nowhere, too fast perhaps. A Heston Blumenthal recipe this is, one I’ve made often. It needs all of two ingredients – a good quality couverture chocolate and filtered water! Magically it becomes mousse.


Chocolate and water are enemies but if treated right they become best friends! The recipe was created by Heston Blumenthal who basically combined water and chocolate to create a stable mousse. The underlying concept was invented by a French chemist, Dr Hervé This, whose specialism is the ‘science of cooking’.

The basic recipe for the 2 ingredient chocolate mousse uses 270 ml water to 350 grams chocolate. I’ve reworked mine to make a slightly smaller quantity. Be sure to use a high quality chocolate, at least a 70%+ dark couverture to get good results. Practice makes this better & better!

I’ve made the 2 ingredient chocolate mousse several times with small changes here and there. Sometimes with orange zest, once with instant coffee powder, once with filter coffee instead of water, and then again with orange juice. Oh, and once with a dash of Grand Marnier too!

Treat it right and it surprises you! There are plenty of videos online, so it might be a good idea to see one if you are unsure of how to whisk this etc. The technique is very straightforward, though you need to stop whisking at the right time, and then transfer / pipe the chocolate before it hardens.

I’ve heard that this combination of chocolate with water has been long used by pastry chefs to make piping chocolate. Quite fascinating if you ask me! Intriguing too!

Have a great new year!

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2 Ingredient Dark Chocolate Mousse ... here's to good beginnings!

This 2 ingredient dark chocolate mousse is perhaps the best way to begin the year. It's a Heston Blumenthal recipe, one I've made often. It needs all of two ingredients - a good quality couverture chocolate and filtered water, and magically it becomes mousse.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 people

Ingredients

  • 270 g 70.5% dark couverture chocolate {chopped/pellets}
  • 230 ml filtered water

Instructions

  • Place the chocolate pellets and water in a heavy bottom pan. Simmer whisking constantly until melted. Transfer to a glass bowl.
  • Place ice cold water in a larger bowl and place the bowl with the chocolate mixture over it. The bottom should touch the cold water.
  • With a balloon whisk, whisk continuously for 5-7 minutes until you see the chocolate thickening up like a custard.
  • Stop the minute it becomes mousse like, else it will harden.
  • Transfer to a piping bag and pipe into serving glasses.
  • Best served immediately in cold weather like this!
  • In summer, I keep it in the fridge to set. Top with berries if you like. I had a few frozen berries in the freezer!
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