Edible Flower Topped Pecan Chocolate Tarts
13 October 2022
Recipes

The Best Autumn Recipes

Autumn is well and truly here now, but how are you celebrating?

Have you taken some long strolls around the countryside to embrace the autumnus weather, or perhaps cooked up some delightful, hearty meals in the kitchen? Either way, we’re here to help you enjoy Autumn to the max!

Laurie Curtis Chai Spiced Pumpkin Chocolate Tart Chai Spiced Pumpkin Custard Tart (Laurie Curtis)

Chai Spiced Pumpkin Custard Tart

At the heart of Nurtured in Norfolk are our customers and chefs. We love to see how our micro cress, edible flowers, herbs, veg and garnishes are being used! We always keep a look out on social media for up and coming chefs & bakers, and we’ve got a recipe that really caught our attention. From Joy at @havehandswillcook on Instagram, we’ve shared her recipe below.

To show chefs, bakers and our Nurtured customers what you can do with our limited edition Halloween Edible Flower Selection wheel, we’ve teamed up with Head Chef Laurie Curtis’s who features a delicious Pumpkin Tart, garnished with edible flowers and edible leaves from our Halloween range.

Laurie Curtis is a private chef working for Manchester Pasta Co, who produces some of the most beautiful dishes. Follow below to create one of his Halloween-inspired dishes.

Tart Base

  • Soft Butter (165g)
  • Icing Sugar (100g)
  • Salt (pinch)
  • Almond Meal (50g)
  • Egg Yolks (70g)
  • Flour (400g)

Method

  • Mix the dry ingredients in a food processor. Then, add the butter to form breadcrumbs. Next, add the eggs to bring everything together. Chill the dough in the fridge for 1 hour
  • Remove the dough and leave at room temperature for half an hour
  • Next, line the tart cases with the dough and blind bake for 15 minutes at 165°C

Chai Spiced Pumpkin Tart

  • Pumpkin Puree (170g)
  • Condensed Milk (400g)
  • Chai Tea Bags (2)
  • Ground Cinnamon (1 tsp)
  • Grated Nutmeg (1 tsp)
  • Ground Gingers (1 tsp)
  • Ground All Spice (1 tsp)
  • Egg Yolks (3)

Method

  • Roast half a pumpkin or squash with the skin on. Then, blend in a food processor
  • Bring condensed milk, pumpkin, chai tea bags and spices to the boil. Meanwhile, whisk your eggs until pale
  • Pour the condensed milk mix through a sieve onto your egg yolk  and whisk, then chill
  • Pour the chilled custard into your tart cases and bake for 10-15 minutes at 150°C

Chestnut Caramel

  • Condensed Caramel Milk (400g)
  • Cooked Chestnuts (100g)

Method

  • Boil the chestnuts in caramel until soft, then blend in a food processor

Tangerine Crisps

  • Tangerines (2)
  • Marmalade (50g)

Method

  • Thinly slice the tangerines to make rounds and lay out on baking paper
  • Heat the marmalade in a pan or microwave and brush the rounds
  • Bake for half an hour at 100°C, then turn over and bake for another half an hour

To Plate

Doesn’t that sound delicious?! This recipe can be altered slightly if you wanted to adjust the flavour of the dish. For example, the garnish that you choose use can hugely change the flavour. So using another edible flower like calendulas instead of cornflowers would change the taste from a floral flavour to a peppery one. Any type of edible flower could be used as a garnish, similar to micro cress. This recipe is sure to WOW your friends and family for its taste as well as presentation!

Edible Flower Topped Pecan Chocolate Tarts Edible Flower Topped Pecan Chocolate Tarts (Tassy Goodall)

Edible Flower Topped Pecan Chocolate Tarts

If you’re a lover of desserts, then this next recipe is for you. This dessert is rich, creamy, and chocolatey! Follow on for this Halloween tart full of chocolatey goodness.

We teamed up with Development Chef Tassy Goodall to show you how you can use our seasonal Halloween flower and leaf wheel.

Our mix is full of vibrant and devilishly dark edible flowers and edible leaves, including quirky fire feathers, and beautiful butterfly sorrel. Tassy used the more obscure feather feathers and amaranth flowers as well as tiny tagetes, tagete petals and butterfly sorrel leaves to decorate her Autumnal tarts. You can follow her full recipe below and buy our Halloween Edible Flower mix here, to give her recipe a go yourself.

Pastry

  • White Rye Flour (250g)
  • Salt (pinch)
  • Caster Sugar (2 tbsp)
  • Unsalted Butter (140g)
  • Egg Yolks (2)
  • Whole Milk (2 tbsp)

Filling

  • Double Cream (150ml)
  • Whole Milk (75ml)
  • Milk Chocolate (100g dark, roughly chopped)
  • Dark Chocolate (50g dark, roughly chopped)
  • Caster Sugar (1 tbsp)
  • Salt (pinch)
  • Egg (1)
  • Toasted Pecans (80g, roughly chopped)

Cream

  • Double Cream (300ml)
  • Maple Syrup (3 tbsp)

Other Ingredients

  • Salt (pinch)
  • Caramelised Pecans (handful)
  • Halloween Edible Flowers & Leaves (Nurtured in Norfolk)

Method

  • Start by making the pastry. To do this, place the flour, salt, caster sugar and butter in a food processor and pulse until the mix resembles breadcrumbs (alternatively, rub these ingredients together with your fingertips until you achieve the same consistency). Add the egg yolks and milk to the food processor and pulse again until large clumps of dough start to form (if you’re making it by hand just mix the wet ingredients in with a cutlery knife), then bring it together into a single ball with your hands. Wrap and chill for 10 minutes.
  • Preheat the oven to 180C and grease 8 mini tart cases. Take your chilled dough and roll out to around 2mm thick. Cut out circles and line the tart cases, pressing the pastry into the corners as you go. Trim any overhanging pastry with a sharp knife. Once you’ve lined all the cases, chill the pastry for a further 10 minutes.
  • Take the chilled cases and line with baking paper and baking beans. Blind bake for 10-15 minutes or until the pastry walls have set. Then remove the beans and paper and bake for a further 10 minutes or until the pastry is cooked through and sandy to the touch. Set aside and reduce the oven temperature to 160C.
  • For the filling, place the chopped chocolate into a large bowl, then pour the cream and milk into a saucepan and heat to scalding point (just before it boils). Pour the hot cream mix over the chocolate and let it sit for a minute or so, then stir together. In a separate bowl lightly whisk the sugar, salt, and egg together, then whisk it into the chocolate mixture to combine. Your mix should be glossy.
  • Distribute the chopped pecans between the tart cases, arranging them evenly across the base. Add the chocolate mix to the cases carefully, ensuring they’re all filled to the top.
  • Bake the tarts for 12-14 minutes. They’re ready when a slight skin has formed and they’re almost set, with just a slight wobble remaining in the middle. Set aside to cool and set for at least an hour.
  • While the tarts are cooling, make the chantilly cream. To do this, simply whisk together the cream and maple syrup until thickened but not overly stiff (the looser consistency is perfect for piping). To decorate, use a flat piping nozzle and pipe the cream in an asymmetric wobbly line across the top of the tarts. Garnish with pecans and edible flowers. Finish with some sea salt to offset the sweetness.

This delightful recipe can be eaten as a delightful dessert or enjoyed as a snack during the day, when you need a little boost of energy. This autumnal dessert can be decorated with any type of edible flower, and our Halloween flower wheel would definitely compliment this yummy dessert.

Unicorn Latte Unicorn Latte (Alana Spencer)

Unicorn Latte

Lastly, we all love a hot drink to warm us up during the day, especially when the weather is a little chilly outside! Some people can’t resist a luxury hot chocolate, and others could never say no to a classic latte. Now, have you ever made a unicorn latte? We have a delicious drink recipe to share with you that Alana Spencer, Founder of Ridiculously Rich By Alana, has crafted. Its the perfect drink to relax yourself before going to bed.

Check out Alana’s latest YouTube Tutorial talking all about her Turmeric and Strawberry Lattes. Giving all the tips and recipes on how to make this vibrant hot drink decorated with Nurtured in Norfolk’s Edible Flowers.

Unicorn Latte #1

  • Almond Milk (glass)
  • Cinnamon Stick (snapped in half)
  • Cardamom Pods (3)
  • Ground Ginger (1 tsp)
  • Ground Tumeric (1 tsp)
  • Maple Syrup (2 spoonfuls)
  • Edible Flower (Nurtured in Norfolk)

Method

  • Add all the ingredients together in a pan and simmer on a low heat to infuse the flavours
  • Remove the cinnamon stick and froth
  • Pour into the latte glass and decorate with tagete edible flowers and glitter

If you enjoyed these recipes and would like to use more, head over to our Instagram page here. Here you will find an array of recipes throughout our feed that you’re sure to love! If you do try any of these recipes out for yourself, we’d love to see the results! Pop us a message on Instagram or email us at info@nurturedinnorfolk.co.uk .

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