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Dairy free dessertly goodness

So, my friend Phil came around for dinner last night. He's allergic to a whole bunch of foods, most significantly for desserts is his dairy allergy.

So, he's never eaten a lemon tart, and hasn't been able to eat mint slices (a chocolate coated, mint-filled biscuit made by Arnott's in Australia) since they added milk powder to the recipe 15 years ago.

This made me Very Angry, and decided the menu for the evening (which began with a chicken ragu, cooked for 5 hours, which I will talk about soon maybe).

Incidentally, it wouldn't be super hard to do either of these recipes gluten free too. Making a gluten free tart case is pretty easy (rice flour), and chocolate biscuits probably likewise.

For the lemon tart we started with this recipe:
http://www.taste.com.au/recipes/16046/lemon+tart

and made these changes:

  • Arnott's Marie biscuits have milk powder, but Nice biscuits don't, so we used those
  • We used Nutellex (dairy free margarine) instead of butter.
  • Made a double recipe, as Mum wanted a second tart for a dinner party next week.
  • Used 1/3 less sugar than the recipe calls for.
  • Used 2/3 less butter in the filling than the recipe calls for (seriously, THAT much butter? ridiculous)
  • Added lemon zest to the crust

This was amazing, and blew Phil's mind!






The next recipe we concocted was mint slice biscuits. The commercial ones look like this:


It's a chocolate biscuit, topped with a fairly thick layer of peppermint cream, all covered in dark chocolate. Probably my favourite Australian biscuit.

So, we went searching, and found that Arnott's Chocolate Ripple biscuits have no dairy, which saved us the trouble of making them from scratch.

I concocted a mint cream, using:

  • 1/8 cup butter
  • 1 cup icing sugar mix
  • around 2 teaspoons of peppermint essence
Mixed that all up and tweaked quantities until it was a fairly dry paste.

Then we spread a thick layer on each chocolate ripple biscuit, dipped the top in melted 70% cocoa dark chocolate, put the whole tray in the freezer to set it, then pulled them out, dipped the other side, chilled again.

They turned out really well, sort of home-made-looking versions of the commercial ones.




And the obligatory half-eaten one.


For next time I might use chocolate with a lower cocoa content, and also need to learn how to temper chocolate to stop it melting over my fingers when I try to eat the biscuits.

Comments

( 4 comments — Leave a comment )
barksy
Sep. 2nd, 2010 03:29 am (UTC)
I've been buying nuttelex for years, and only discovered one day recently while lazily waiting for my toast I read on the container that it was dairy free! I didn't even know! It tastes so good!!

om yum i want mint slice bikkies :)
dorukai
Sep. 2nd, 2010 03:54 am (UTC)
Yummmm. I love anything chocolate + mint.
spookylolly
Sep. 2nd, 2010 03:36 am (UTC)
I adore a good lemon tart. It has to be quite tart though, so there's a pucker in the mouth and the slightest cringe. Too much sugar kills that, which is why I say kudos for dialing the sugar back.

But then, I'm inclined to dial sugar back in like 99% of recipes, anyway. I seem to be quite sensitive to its taste now (the result of eating lots of "real" food, I guess).

Oh, I used to love mint slice, before going GF! I had no idea the mint part was as simple as butter and icing sugar, though. Revelation!

I really need to cook more; long hours at work and being uninspired has killed it for me, of late.
dorukai
Sep. 2nd, 2010 03:53 am (UTC)
I agree, with my old lemon tart recipe I used very little sugar. With this one I wanted to at least stick roughly to the recipe before modifying it too much, but will definitely be halving the sugar next time (and oh my, there WILL be a next time).

I found the quality of the lemons is a huge deal. I ended up using 3 types, a couple of those small, almost orange-coloured, fairly sweet home-grown ones, two enormous home-grown ones and a couple from the shop, and would love to do one just with the first variety. The fresh zest from those smells amaaaazing.

I'm not sure what's in the filling of commercial mint slices, but it's got to be something fairly similar, the stuff we ended up with tasted similar. Would be easy to make a GF version! :D

I find cooking really relaxing and rewarding, and a much more satisfying way to chill out than watching TV or something. I may be slightly cooking-obsessed however.
( 4 comments — Leave a comment )

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