Suma Potato and Leek Soup (VF181)
December 19, 2014 – 12:46 pm | No Comment

It takes a lot of love to make a good soup.

Read the full story »
Brand

The Suma range of food and household products. Our products are sourced ethically, with the environment in mind.

Recipes

Delicious vegetarian recipes created in our very own Suma canteen. Healthy meals, and a healthy amount of cakes too.

Ethics

Environmental issues, sustainable business practices, climate change, recycling, green living and more.

News

New developments and activities at Suma, press releases, and updates we think you’ll be interested in.

Cooperation

Suma is the uk’s largest workers’ cooperative. We operate equal pay and are democratically run by our members.

Home » Baking, Desserts and Puddings, Fairtrade, Recipes

Fair Trade Chocolate Coffee Tarts

Submitted by on February 11, 2010 – 2:01 pmOne Comment

coffee_tart2Here’s a great recipe to help you celebrate Fairtrade Fortnight… and it’s a great excuse to treat yourself to an indulgent chocolate pud!

For the pastry –

70g butter
60g Traidcraft Fairtrade golden caster sugar (LJ889)
Pinch of salt
170g plain flour
1 free range egg
20g Suma Fairtrade cocoa powder (LJ189)

For the filling –

70ml freshly brewed Suma Fairtrade Colombian coffee (TE373)
250ml double cream
25g Traidcraft Fairtrade golden caster sugar (LJ889)
160g Divine Fairtrade dark chocolate (ZX498)
1 free range egg

Method -

Grease six loose-bottomed individual tart tins with butter.

For the pastry, beat together the butter, sugar and salt then fold in the egg, flour and cocoa powder (either by hand or in a food processor). When the mix is well combined gently press it together to make a ball of dough, then wrap it in cling film and leave it to rest in the fridge for half an hour or so.

On a well floured surface, roll out your pastry to about half a centimetre thick and use it to line your tart cases. Put the cases in an oven preheated to 180ºC/ gas mark 4 and ‘blind’ bake them for 10 minutes.

For the filling, put the espresso, cream and sugar into a saucepan and slowly bring to the boil, stirring gently. Turn off the heat and then add the broken up chocolate, and whisk until smooth. Add the egg and whisk again.

Turn the oven down to 170ºC/ gas mark 3. Pour the filling into the cases and bake for about 10 minutes, so the filling is still slightly wobbly. When cooled slightly, dust the tarts with cocoa powder and decorate with a couple of whole coffee beans if you like. The tarts are best served warm with a dollop of cream.

If you don’t have individual tart tins, this recipe will make one large tart instead – just increase the final cooking time by about five minutes.

One Comment »

  • alex stappard says:

    Sounds Yummy – maybe we can have one in the canteen for FT fortnight ? If Emma could ask Rowena / One of the cooks to do the honours…

Leave a comment!

Add your comment below, or trackback from your own site. You can also subscribe to these comments via RSS.

Be nice. Keep it clean. Stay on topic. No spam.

You can use these tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.