With the abundance of the fall harvest freshly in my mind, and just enough rain to make things a bit gloomy, I decided this morning that a fall giveaway would be mighty fine thing to do!
Today I have two offerings to share, the first is a recipe for the most delectable Chocolate Acorn and persimmon tart, and the second is a perfectly coloured autumn necklace.
Chocolate Acorn Persimmon tart
This recipe was adapted from two sources, both of which are the most inspiring food blogs ever! Cauldrons and Crockpots gave me the inspiration to use acorn flour, and Golubka inspired me to make it chocolate and to use persimmons, this is a combination of both of their recipes.
For the crust of this deliciousness:
2 sticks butter, at room temperature
1 cup acorn flour
1 cup cornstarch
1/2 cup white rice flour
1/2 cup gluten free all purpose flour
2/3 cup sugar
3 heaping tablespoons of raw coca powder
1/2 tsp salt
2 persimmons{ I also used 3 small over ripe plums and they were delicious}
1/4 cup agave syrup
1-2 tbsp Vanilla extract
In a big bowl or mixer, add the butter, and beat till it gets fluffy, then add the salt and sugar, and then slowly add the flours until it makes a big ball of goo, then get your hands in the bowl and get it all nicely together.
Hopefully you have a fancy tart tin but if you do not a small cheesecake pan will do nicely and be much easier. Take your dough and press it all around the bottom and sides of the pan, adding pieces until you like the look of it and it is pretty even.
Prick holes in the base with a fork, then put the pan + uncooked crust in the freezer for about an hour. After an hour cook at 350 for 40 minutes, or so.
In the meantime……
Make a big pot of Birds Custard and add coca powder to make it chocolate. {I added 3 tbsp}, or if you are super ambitious you could make the custard that goes with the recipe from cauldrons and crockpots, or just a homemade batch, but I am a big birds fan, mostly because it is a childhood comfort food thing.
In the meantime soak the persimmon slices in a mixture of vanilla and agave syrup.
Place the custard into the freshly baked tart and then assemble the persimmons on top and place back in the oven for 20 min’s to slightly bake the fruit.
Sprinkle some ground pistachios around for affect and enjoy.
AND NOW
An Autumn Inspired Jasper Necklace!
All you need to do is follow this link to my facebook page.
Hit the like button and leave a comment under the photo about what your most favourite thing about fall is…
In 10 days I will choose a random person through “Random Number generator” and let everyone know who the Lucky winner is.