Jam Tarts

These are so so so easy to make, yet so satisfying! I think they were probably the first thing I ever made, back when I was about five with my Mum and they still remind of that now.

I made a sweet pie yesterday (which I will of course be covering in a post, but I haven't eaten it yet and so it will have to wait for another day). With the pastry I had leftover after lining the flan tin I made some jam tarts.

You can use ready-made shortcrust pastry, but seeing as I'd already made some for the pie I just used the cut offs. The pastry recipe I used was:

Ingredients
200g plain flour
pinch of salt
1 tbsp caster sugar
120g butter
1 large free range egg yolk
1 or 2 tbsp icy water

Method
Sift the flour, salt and sugar in to a mixing bowl and rub in the butter with your fingertips until it resembles crumbs.
Using a round-bladed knife, work in the egg yolk and icy water, one spoonful at a time, to bring the mixture together to make a ball of dough. Don't be tempted to put too much water in - keep mixing and it will come together but if it really is too dry add another spoonful.
Wrap in cling film and place in the fridge.
Once your pastry has cooled in the fridge for around 20 minutes, roll it out to approximately 3mm - this doesn't have to be exact!
Using a cutter about 6cm bigger than the hole in your tin, cut out circles and pop this into a muffin tin. Any bits that don't fit in to a circle can be moulded together and rolled again to make more.
Put a heaped teaspoon of your favourite jam in each case (for these ones I made some lemon curd, some lemon & lime jam, some ginger jam and some strawberry jam).
Place in a preheated oven at about 180 for approx 12-15 minutes, until the pastry is cooked and set.

Do let them cool on a wire rack before eating - the sugar in the jam means it gets very hot.

Enjoy!xx

Chocolate Cherry Mousse Cake

Ever come across that dilemma when you can't decide if you fancy chocolate sponge or chocolate mousse or something with cherries? Of course! Well here is your solution... A layer of chocolate sponge on the bottom for substance followed by a layer of cherries for a fruity kick, topped off with a soft, fluffy chocolate mousse. Mmmmm!

Unfortunately it is impossible to take a photograph that shows all of the different layers, and so this really doesn't do it justice.

Yesterday was my brother's birthday and so, as if I ever needed an excuse, I decided to make him a birthday cake with a difference. This is essentially two different recipes which you then make in to one big cake, sandwiching a layer of cherries (I used ones from a jar but you could use fresh) in the middle. Although the recipe itself isn't time consuming, the cooling of the sponge and setting of the mousse does take a long time and so it may be better to do the morning or day before it's needed. It's been a big hit with my brother and his friends, as well all of the relations who have tried a slice when popping in to give him presents.

I hope you like it!x

Ingredients
For the sponge:      - 50g butter
                             - 100g plain chocolate
                             - 2 medium free range eggs
                             - 125g golden caster sugar
                             - 50g plain flour
                             - 1tsp baking powder
                             - 15g cocoa powder
For the cherries:     - 250g (drained weight) of cherries, halved
                             - 3tbsp  juice from the jar/can of cherries or kirsch/cherry brandy
For the mousse :    - 100g plain chocolate
                             - 200g milk chocolate
                             - 4 eggs, separated (make sure you get no yolks in the white!)
                             - 150ml double cream

Method
For the sponge:
Heat the oven to 180°c (gas mark 4) and base line a 22cm springform tin with greaseproof paper. Grease the sides. 
Melt the butter and sugar together in the microwave or over a bowl of simmering water and cool to room temperature.
Whisk the eggs and sugar together until the mixture is pale and thickened (about 5 minutes). 
Fold the chocolate mixture in to the egg mixture and then sift in the flower, baking powder and cocoa. 
Fold this all together gently and pour in to the prepared tin. 
Bake for 20-25 minutes, until cracking on the top and just set in the middle (insert a skewer to the centre to see if it's cooked, if it comes out with mixture on it needs a few more minutes, if it's clean you're good to go!)
Cool completely in the tin before removing and taking off the paper.
For the cherries:
Now line the tin with cling film (this is to stop the mousse from sticking to the edges and is pretty tricky but do try to get all of the edges flat - it would also be easier when taking it off afterwards if you put a separate piece on the edge to the bit underneath)
Flip the cake over and put back in to the tin 
Prick the sponge with a cocktail stick and pour over the liquid from the cherries/liquor.
Place the cut cherries flat side down in a layer to cover the sponge
For the mousse:
Melt the chocolate in the microwave or over a pan of simmering water. Leave to cool.
Beat together the egg yolks.
Whip the cream softly - you don't want it to be stiff, just whipped.
Add the cream to the yolks and then gently fold this in to the cooled chocolate.
Whisk the egg whites to firm peaks.
Gently fold the egg whites through the chocolate mixture.
Spoon this on top of the sponge and cherry base and put in the fridge to set for at least four hours.

Enjoy!