Tarte de Joie

I made some caramel tarts the other day by using part of a recipe for something else. They are very good, hence the name “tart of joy”. So here is a photo, and the recipe is below:

zeplora tarte au joy IMG_8472

Then, we had mixture left over which of course needed using up, so we made some more…

zeplora tarte au joy IMG_8641

Tarte de Joie

  • 175 g butter
  • 175 g brown sugar (ideally muscovado or molasses sugar)
  • 100 g golden syrup
  • approx.  400 g sweet short pastry

Roll out and cut your pastry to make some tart cases and blind bake them for 6 minutes at 200oC. We use cooking paper and rice to do the blind baking part. Remove the paper and rice and bake for another 3-5 minutes, until golden brown.

Combine butter, sugar and golden syrup in a saucepan  and bring to the boil. Pour mixture into baked tart cases and leave to cool.

It turns out this does make quite a few, so you might want to halve the mixture.

Oatmeal Brittle Recipe

Oatmeal Brittle
Oatmeal Brittle


  • 50 gram butter
  • 150 gram raw sugar
  • 50 gram golden syrup
  • 200 gram Scotch oats
  • 1 tsp cocoa power
  • 1 tsp sesame seed


Grind the oats up until more like a flour (I used a blender).

Combine sugar, golden syrup and butter in a saucepan and melt until there are just a couple of bubbles on the surface.

Combine oats and cocoa.

Combine everything together.

Spread into a shallow pan.

Bake at 150oC for about 30 mins.

Cut into pieces before fully cooled.

Pasta, with bacon and tomato sauce

I have been enjoying watching Gordon Ramsay cooking, on YouTube. Here is a recipe of my own that I made this weekend and enjoyed:

zeplora pasta IMG_2819

Pasta, with bacon and tomato sauce

olive oil
3 pieces dry cured bacon
½ 400g tin Italian tomatoes
sweet smoked paprika
white wine
black pepper

Cut all fat off bacon and fry with some olive oil
Take off heat and add a pinch of paprika, leave a few minutes
Strain off the flavoured fat and set aside

Cut bacon into small pieces and fry in olive oil
Add about 2 tablespoons white wine to bacon and reduce
Mouli (puree) tomatoes and add to bacon

2 pinches of oregano
2 turns of pepper
pinch of sweet paprika
~1/3 teaspoon of the pork fat mixture from earlier
3 pinches of sugar
~ 1 tablespoon white wine
3 pinches thyme

Reduce sauce on a low heat and serve on pasta, garnish with parsley