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Dessert Tapas

All your favourite Spanish style dishes, with a sweet twist. Who says tapas always has to be savoury? 
Course Dessert
Cuisine Spanish
Servings 4 people
Author Charlotte

Ingredients

For the chocolate salami

  • 100 g digestive biscuits or graham crackers
  • 25 g ground almonds
  • 50 g whole almonds coarsely chopped
  • 125 g dark chocolate (bittersweet)
  • 50 g unsalted butter
  • ½ tablespoon amaretto
  • 2 tablespoons whole milk

For the dessert nachos

  • 2 large plain tortilla wraps
  • 1 tablespoon olive oil
  • 25 g caster sugar (US granulated)
  • teaspoon ground cinnamon
  • 100 g fresh strawberries
  • 1 fresh peach
  • 1 fresh kiwi fruit
  • 100 ml double or heavy cream
  • 1 tablespoon lime jello powder

For the apple croquettes

  • 3 large green apples (Granny Smith)
  • ½ tablespoon lemon juice
  • teaspoon ground cinnamon
  • 1 beaten egg
  • 40 g panko bread crumbs
  • 20 g caster sugar (US granulated sugar)
  • 3 tablespoons salted caramel sauce

For the patatas bravas

  • 250 g madeira cake
  • Fresh mint, chopped
  • 3 tablespoons raspberry sauce
  • 6 tablespoons double or heavy cream extra thick is best

For the fruit skewers

  • 150 g fresh mango
  • 150 g fresh watermelon
  • 150 g fresh pineapple

For the grape olives

  • 200 g red grapes
  • 200 g green grapes
  • Sprig of fresh rosemary for garnish

Instructions

For the chocolate salami

  • Place the biscuits or crackers in a heavy-duty plastic bag and hit with a rolling pin until you have smaller chunks. Don't keep crushing the biscuits until you have 100% crumbs! Pour the biscuit pieces into a medium bowl, and add the ground and chopped almonds. 
  • Chop the chocolate into small pieces and place in a microwave-safe bowl with the butter. Microwave in 20 second bursts, stirring well between each, until melted. You can also melt the chocolate and butter in a bowl over a pan of boiling water if you don't want to use the microwave. Pour the melted chocolate on top of the biscuit pieces, and add the milk and add the amaretto and milk. Give the mixture a really good stir.
  • Spoon the mixture onto a piece of baking parchment or greaseproof paper, and then roll up tightly into a sausage. Twist the ends of the paper like the ends of a candy wrapper. Pop the salami in the fridge for a couple of hours to set firm.
  • To serve, remove from the fridge and leave at room temperature for 5 minutes. Cut into 2cm (¾ inch) slices and serve immediately.

For the dessert nachos

  • Preheat the oven to 200°C / 400°F (180°C fan) and line a couple of baking trays with parchment. Chop the tortilla wraps into small triangles and place on the lined trays. Lightly spray them with olive oil.
  • In a small bowl, mix the sugar and cinnamon together. Sprinkle the cinnamon sugar over the tortilla chips and bake in the oven for 5-10 minutes, or until lightly golden. They might not be crispy yet, but they will firm up when cooling. Leave to cool completely on the trays, and then pop in an airtight container until you're ready to serve.
  • To make the salsa, chop the strawberries, peach, and kiwi fruit into small chunks. Place in a small bowl, and stir together with the lemon juice. Leave in the fridge until needed. 
  • To make the whipped cream toppings, place half the cream into two small bowls. Add the lime jello powder to one of the bowls. Whip both creams to stiff peaks, and then pop into the fridge until needed.
  • When ready to serve, place the tortilla chips onto a plate. Top with a mound of fruit salsa, and add a dollop of both the green and white creams. 

For the apple croquettes

  • Preheat the oven to 200°C / 400°F (180°C fan) and line a baking tray with baking parchment. Peel and grate the apples (use the biggest side of your grater) and then use your hands to squeeze out all the juice. Place the apple pulp on a piece of kitchen towel and press out any remaining water. 
  • Place the apple pulp into a small bowl, stirring in the lemon juice and ground cinnamon. In a separate bowl, mix the breadcrumbs and caster sugar. Form the apple pulp into small thick sausage shapes (or balls), dip in the beaten egg, and then gently roll in the sugary breadcrumbs until completely covered.  
  • Bake the croquettes for 20-30 minutes (depending on size) until golden brown. Serve warm, alongside a small bowl of salted caramel sauce. 

For the patatas bravas

  • Preheat the oven to 200°C / 400°F (180°C fan). Chop the Madeira cake into 1 inch (2½cm) cubes and place on a baking tray. Toast in the oven for 5-10 minutes - keep an eye on them as they will turn from golden brown to burnt in a short space of time. Once golden and crispy, remove from the oven.
  • You can serve these cake cubes slightly warm or cold. To serve, place in a small bowl, sprinkle with the chopped mint, and then top with the thick cream and the raspberry sauce.

For the fruit skewers

  • Chop the mango, watermelon, and pineapple into cubes, and push onto four skewers. You can either serve these as they are, or place under a hot grill (broiler) for 5-10 minutes, turning occasionally. If you are going to grill/broil them, then it is best to soak the wooden skewers overnight in water to stop them burning.

For the grape olives

  • Place the grapes into two small bowls, and sprinkle with rosemary leaves.