Best Recipes, Home Cook Hero competition is on, and this month’s theme is quick and easy desserts. Quick and easy when it comes to desserts is a bit of a challenge for me. So what better way to challenging myself than joining Best Recipes in their search for the ultimate Home Cook Hero. This is why these Affogato Tarts were created.
Best Recipes’ search for Australia’s Home Cook Hero runs from October through to August 2015. There are different themes every month and fantastic prizes on offer. This month you have a chance to win $1,000 and have your recipe published in Super Food Ideas Magazine. All you have to do is upload your recipe on the Best Recipe’s Home Cook Hero webpage. Why on earth wouldn’t you share some of your great recipes?
Originally I was going to do some fancy twist on how a traditional affogato is made. But why spoil something that is a firm favourite with so many and a definite favourite of mine.
The reason why I love affogato so much, is it truly is a quick and easy dessert. Or is it an end of meal coffee? All you need is some good quality vanilla ice cream stashed in your freezer, and some of your favourite coffee. Bingo, instant dessert. Just pour your coffee over the ice cream and have a slug of Frangelico on the side. (Sorry folks any misconception I have given that I am a teetotaler needs to be left at the door now.)
These tarts aren’t that much harder to prepare. All you will need is good quality vanilla ice cream along with some store bought *chocolate short crust pastry. Of course if you have your own homemade pastry in the freezer even better.
While you are blind baking some tart shells, you will need to whip up the coffee sauce. Then all it is, is a case of assembling and serving.
- frozen chocolate short crust pastry
- good quality vanilla ice cream
- Coffee Sauce
- 1/2 cup light muscovado sugar packed
- 1/2 cup thick cream
- 1/2 cup strong coffee use good quality coffee not instant
- 1 tsp vanilla bean paste
Line six mini tart tins with your chosen pastry.
Follow the instructions on the packet of your chocolate short crust pastry. Blind bake tarts until cooked through. This should only take 10-12 minutes.
While the tart shells are cooking, place all the sauce ingredients in a heavy base saucepan.
Stir until all combined over a low heat on your cook top.
Increase heat and bring to a medium simmer, cook for a further 8 minutes until thicker and darker.
Top tart cases with a good scoop of vanilla ice cream and the pour over coffee sauce. Serve immediately.
As I said at the start, it is all about the sauce. This coffee sauce is a rich caramel coffee hit. I think it may become my secret weapon in coffee milkshakes. Josh was my photography assistant while shooting these (as he often is these days), and we both couldn’t stop scooping up dollops of the sauce with our fingers. This meant numerous trips back to the kitchen to wash my hands. A sticky camera is not an asset.
Of course you can make these fancier if you wish. Add some toasted nuts, hazelnuts maybe? Or even top with some Persian fairy floss. Grate some dark chocolate over the top to make them the ultimate coffee and chocolate hit. Make them as I have for the ultimate quick and easy dessert.
Would love to hear what your quick and easy desserts are. Trust me I need all the help I can get!
*Chocolate shortcrust pastry can be found in the freezer at all good delis, some supermarkets and selected gourmet fruit shops.
Please note this is a sponsored article.