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Ottolenghi at The New York Times by Yotam Ottolenghi

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  • Pistachio and raspberry tart

    • Jane on November 13, 2017

      I didn't love this though it was enjoyed by my guests. To be fair I think some of the issues were mine. I don't think my pistachios were raw although the pack did not say they were roasted. The paste and resulting frangipane were an unappealing khaki color rather than the delicate green I imagine it should have been. Also I made it in a 9" tart tin and only noticed after it was in the oven that the conversion on the NYT recipe is wrong. The recipe says 9"/26cm but 26cm is 10.25 inches. I think the larger size would have been better - my filling slightly overflowed and I added an extra 5 minutes baking time before it looked set. Even then I thought the center was too gooey when the tart cooled. The larger tin size and a shallower filling would not have had these issues. I don't think this is a dessert I will repeat. Pistachios are so much more expensive than almonds and I prefer an almond frangipane.

  • World's best chocolate cake

    • Jane on November 03, 2017

      I liked this cake a lot though it really needs the ganache and coffee/cinnamon cream to make it a special dessert. With those it was a lovely dessert for not a lot of effort or time. I found it took 65 minutes at 170C to be baked through. Be aware the recipe on the NYT website has the F conversion at 350 which is too high - it should be 338F.

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