As you can see
from the title of this blog post / recipe, «
dark chocolate tart with cranberry glaze» is not a plant (well,
except cacao does come
from a plant, so maybe this tart is a plant?
Cinnamon -
chocolate fruit mince tarts slightly adapted
from Australian Gourmet Traveller 270g
dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g
dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients
except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
Nothing seemingly extraordinary with a banana cupcake —
except of course the
dark chocolate that I dumped in at the end — but when you mash fragrant, ripened bananas with vanilla seeds you will begin to question whether or not you plan to share these cupcakes once they are removed
from the oven.