Tags
Canapés, chocolate hazelnut, dessert, food, recipe, Strawberry, strawberry Canapés, sweet, sweet strawberry, sweet strawberry Canapés, Tart, Tartlets, Vanilla
Party Canapés
Weeks seem to zoom by so fast at the moment I feel like I’m catching my tail coming backwards! It feels like only a few days ago that I last posted – in fact it was weeks ago.. However, it is good to be busy working, especially in this economic climate so Im not complaining. Managed to even fit in a few social events, some fantastic fell walking, a music festival and a spot of baking!
These sweet strawberry canapés were made as a little contribution to a party buffet. They are small in size, smart and perfect held in one hand with a glass of wine in the other – best of all they’re dead easy! (especially if you use pre-bought pastry of cases)
Sweet Strawberry Canapés
Ingredients (pastry)
150g Plain Flour
100g Butter (Cold)
1tbsp Castor Sugar
1 Egg Beaten
First, make the pastry by putting the flour, butter and sugar into a food processor / mixer and pulse until the mixture forms breadcrumbs. Add the beaten egg and pulse to form a ball.
Using your hands quickly gather the mixture into a ball and place onto a floured surface. (Be careful not to handle this too much with warm hands!) Roll out the mixture into the thickness of a £1 coin. Using a biscuit cutter cut circles to line your 12 hole cake tin. Prick the pastry all over with a fork and leave to rest in the fridge for 20 minutes.
Pre- heat your oven to 200c gas / 180c fan. Once rested fill each of the pastry rounds with parchment and baking beans then pop in the pre-heated oven for approximately 15 mins or until lightly golden. Leave to cool for 10/15 minutes.
Topping
Strawberries (hulled and quartered)
400ml double cream
2 tbsp caster sugar
1/2 tsp vanilla extract
1/2 standard size pot of chocolate hazelnut spread
Put the cream and sugar into a bowl and using an electric whisk whisk until just starting to thicken and glossy. Don’t over whip – the cream should be pillowy not standing on tough peaks!
Divide the mixture between two bowls. Add vanilla extract to one bowl then mix with a spatular until well combined. To the other bowl add the chocolate hazel nut spread and beat until fully mixed.
Spoon a teaspoon of the chocolate mixture into half of the cases, and the vanilla into the other half – top with three or four quarters of the strawberries. Then serve immediately so the cases stay nice and crisp!
Reflections of a Foodie 