These two baking extravaganzas couldn’t be more different from one another. One is savory, the other is sweet. One is light, the other is rich and heavy. One is a beauty, the other is a beast.
If you love baking as much as I do, there is one rule you will always have to stick to: flavour. Flavour is the key to producing good food (and on a more melancholic note: the key to a happy soul), because no matter how pretty a dish might look, it will always be the flavour that leaves a lasting impression.
These two dishes are both absolutely delicious! They are packed full of flavour, blend together the most amazing aromas and are a wonderful experience in terms of texture and stickiness.
Their outer look on the other hand… well… that’s a different story. The fresh fig and camembert tart looks refined, pretty and feminine. The pumpkin cheesecake brownies look butchy , sloppy and masculine.
Which recipe you decide on replicating is entirely up to you, but just remember that they are each so magnificently scrumptious I would consider it a sin if you didn’t give both dishes a go. (Just sayin’)
Fresh fig and camembert Tart
This is the perfect savory tart in every possible way. The pastry is crispy and light…The rich and salty depth of the camembert is in perfect harmony with the sweet and soothing figs… The crunch of the walnut and the aroma of the honey compliments the fragrant notes of thyme so beautiful it will bring tears to your eyes…
PS: if this tart does indeed produce a waterfall of tears, I have one quick message: Get a grip, tart-loving people! (And eat it before it gets cold!
Ingredients (serves 1)
- Puff pastry
- 4 fresh figs, cut into approx. 0,5 cm slices
- Camembert, cut into thin slices
- ½ tbsp dried thyme
- 1 tbsp honey
- 4 walnuts, roughly chopped
- Preheat the oven to 190°C. Line a baking tray with baking parchment.
- Cut out a circle out of your puff pastry. (A big one if you’re starving, or smaller ones if you would like to turn this dish into an appetizer)
- Prick the dough all over with a fork and layer the figs and camembert on the pastry but leaving about 1cm space along the edge.
- Gently fold over the edges to make sure the filling doesn’t leak out whilst in the oven.
- Drizzle over the honey and sprinkle on the thyme and crushed walnuts. Transfer the tart onto your baking tray.
- Bake into the oven for 20-30 minutes.
Pumpkin cheesecake brownies
These ugly goodies are devilishly delicious! I made them when my BFF and I were holding a Harry Potter movie marathon ( please don’t judge me!) and we needed a wizardly dessert to create the perfect magical ending to a wonderful evening. These brownies certainly did the trick! The flavour of this spooky brownie is so rich and intense, I can guarantee that after treating yourself to a large slice, you will have no problem whatsoever annihilating some creepy dementors or Death Eaters.
For the pumpkin puree:
- One butternut, cut into small chunks
- ½ tsp cinnamon
- ½ tsp nutmeg
- 3 tbsp honey
For the brownie:
- 100gr dark chocolate
- 100gr butter
- 120gr caster sugar
- 55gr plain flour
- 2 eggs
For the pumpkin cheesecake:
- 250gr pumpkin puree
- 200gr cream cheese
- 2 eggs
- Preheat the oven to 170°C and line a baking tin with baking parchment.
- Make the pumpkin puree by cooking the pumpkin in hot water. Drain and mix with the spices and honey until you get a smooth paste. Leave to cool. (Preferably overnight)
- Make the brownie. Melt the chocolate au bain marie. Set aside to cool slightly. Mix the butter and sugar together until pale and fluffy. Stir in the flour and mix until incorporated. Gently stir through the melted chocolate.
- Pour ¾ of the brownie batter in your tin and spread out evenly. Set aside the leftover batter.
- Make the cheesecakes mixture by mixing all the ingredients together. Pour the batter on top of the brownie. Now drop dollops of the leftover brownie batter into the cheesecake to create a cow/marble effect.
- Bake in the oven for 40 minutes.