Food: Sweet treats on film

Danielle Cubis, owner of Spongedrop Cakery. Photo/supplied

Yoy may remember from my column a few weeks ago that Unna Burch from The Forest Cantina was in Tauranga recently for a food styling and photography workshop, which I was excited to be attending.

I was also a little nervous, given Unna had asked me to create the sweet items that would both act as props during the workshop and feed the guests. No pressure!

It was such a fun afternoon and Unna herself was a total joy - her honesty about how she got started and her willingness to openly share her knowledge was inspiring.

Unna is so approachable and, in much of her own words, is a regular girl with a passion, a surprising (given her social media presence) aversion to technology and an impeccable work ethic.

The results of her advice and encouragement can be seen in this photo I took of the Pear, Pistachio and Chocolate Tart I baked for the day. Although the image isn't the best food photo to grace these pages, I'm really happy with how it turned out and I'll be putting much of the advice Unna shared into future photographs I take of my baking. Hopefully you'll notice the difference!

Roasted Pear, Pistachio & Chocolate Tart
INGREDIENTS 2 firm pears
1 Tbsp runny honey
Pastry:
225g plain flour
25g cocoa
50g icing sugar
125g butter, cold, cubed
1 egg
Filling:
110g butter, softened
100g runny honey
100g almonds
2 eggs
1/2 cup pistachios, chopped
1/2 cup dark chocolate, chopped
METHOD
To make the pastry, blend flour, cocoa, icing sugar and butter in a food processor until it takes on a crumbly texture. Add the egg and blend again until it forms a dough.
Shape dough into a disc, wrap and chill for 30 minutes. Grease your tart tin and roll your chilled pastry approx 4mm thick into a shape that suits your tin (mine was rectangular).
Drape pastry over your tin and gently press into the base and edges, trimming off any excess. Prick the base with a fork and chill again for 15 minutes.
Heat the oven to 170C, line your pastry shell with tin foil and baking beans (or uncooked rice) and bake for 12 minutes, then remove the tinfoil and beans and bake for a further 5 minutes.
While waiting for your tart case to cool, slice the pears thinly and toss with honey, roast for 10 minutes on 170C.
Make the filling by mixing all ingredients together until smooth. Pour into your tart case and layer the pear slices over the top.
Bake for 25 minutes. Cool completely before serving.

*For more about Unna Burch and The Forest Cantina, visit www.theforestcantina.com

*Danielle Cubis is owner of Spongedrop Cakery, 10 Salisbury Avenue, Mount Maunganui.
Follow Spongedrop at www.facebook.com/spongedropbakes