• Prepare your coating by sifting the icing sugar and cornstarch together in a bowl, and set aside.
• Lightly spray your deep 9/x13 pan with any neutral oil (I use coconut oil spray).

Prepare your gelatin

• Fill a small saucepan with 220ml (1 cup) water, and sprinkle the powdered gelatin over it. Give it a quick stir to ensure there are no lumps, and set aside to bloom for 2-3 minutes, or until the water is absorbed.
• Place the saucepan over low heat, warm the water and gelatin mix until it has dissolved completely, and remove from heat.

Marshmallows

• In a second small saucepan, bring the caster sugar and remaining 55ml of water to a boil, and cook until the temperature reaches 115° C (239° F), 5-7 minutes.
• While the sugar syrup cooks, pour the liquid glucose into the bowl of the stand mixer fitted with the whisk attachment. With the mixer on medium speed, stream the boiling sugar slowly into the glucose (keep your pot near the outer edge of the bowl so the whisk doesn't cause it to splatter).
• Stop your mixer, and add in the melted geltain.
• Whisk on medium speed until the mixture starts to thicken slightly, like very soft whipped cream, about 3-4 minutes.
• Increase the speed to high and whisk until the mixture becomes thick and fluffy (like rich shaving foam), about 3 more minutes.
• While the marshmallow is mixing, transfer the dulce de leche to a large bowl. Warm your cream (until just warm, not boiling), either in a pan or in the microwave, then add to your caramel, and add sea salt to taste.
• Once your marshmallow mixture is thick and fluffy, but your mixing bowl is still warm to the touch, transfer half the marshmallow to the caramel bowl, and mix gently. Then, fold the caramel marshmallow back into the marshmallow bowl to create a ripple effect.
• Pour the marshmallow mixture into the greased baking tray, and spread evenly using a palette knife or spatula. Dust the top with a thin layer of your icing sugar and cornstarch mixture, reserving the rest for dusting the other side later.
• Leave the marshmallow to set at room temperature for at least 6 hours.
• When your marshmallow is set, turn it out onto a chopping board. Dust the top (which was previously the bottom) of your marshmallow block with some of the remaining icing sugar and cornstarch mix.
• Using a large knife, cut your marshmallow into your desired shapes (e.g., 1-inch cubes), and transfer to a large bowl. Toss with all the remaining icing sugar and cornstarch mix to coat all sides. Tap off the excess sugar, and store in an airtight container. Ideally, either store in a single layer, or lay parchment between layers. These will keep up to 1 week.

• Preheat your oven to 365 deg F (185 deg C). Line two 9×13 baking sheets with parchment paper.
• In a large skillet, over medium low heat, cook your diced pancetta. Cooking at a low heat will allow it to render nicely. Once crispy, remove your crispy pieces to a cutting board (leaving the rendered fat in the pan) and dice more finely. Set aside.
• Add your olive oil and onion to the same skillet. Cook over medium high heat until the onion is translucent.
• Add your mushrooms to your pan and stir them in until cooked through. You do not need to remove all the moisture from the mushrooms, just cook them briefly – 1-2 minutes. Remove pan from heat.
• Add in mayonnaise, salt, black pepper, garlic, parmesan, and mozzarella, and stir to combine.
• On a lightly floured surface, roll out each of your 2 sheets of puff pastry to about 12 x 16 inches.
• Divide your mushroom filling in two, and, working with one sheet at a time, lay your filling out onto your sheet.
• Roll the sheet tightly, starting from the longer side. Cut each roll into 1 inch slices, and lay these pinwheels flat onto your prepared baking sheets, at least 2 inches apart.
• Bake 25-30 minutes, or until puffy and golden brown. Serve warm, and enjoy!

• Bring your cream and sugar to a boil over medium heat in a small saucepan, stirring until your sugar dissolves. Boil for 3 minutes, stirring constantly, and adjusting your heat as needed to prevent the mixture boiling over. Remove from heat.
• Stir in your passionfruit pulp, and let sit for 10 minutes to cool.
• Divide among your dessert wine cups, ramekins, or other containers. Cover with saran wrap, and set in your fridge. Let set for at least one hour, or up to several days. Garnish with fresh whip, berries, mint, or anything else you like – enjoy!

• Preheat your oven to 180 deg C (350 def F). Line a baking sheet with parchment paper.
• Add 75ml (5 Tbsp) water, milk, and butter to a medium saucepan over medium heat. Stir constantly until the butter melts.
• As soon as the mixture comes to a rolling boil, reduce heat to low, and stirring constantly, add your flour, dry mustard, nutmeg, and cayenne pepper. Season with salt and black pepper to taste. Beat vigorously until the mixture is smooth and leaves the sides of the pan – this can take anywhere from 1 to 2 minutes.
• Transfer the dough to a stand mixer fitted with a whisk attachment, and let it cool for 5 minutes.
• Then, gradually beat in 3 eggs, about 1 Tbsp at a time. You may not need all of your eggs, or you may need slightly more, depending on the size and water content of your eggs. As soon as your dough is soft and smooth and leaves a "V" shape when it drops from a spoon, it is ready.
• In a separate bowl, combine your grated cheeses. Set aside about 1 rounded tablespoon of your cheese. Fold the remainder into your dough.
• Drop small mounds (about 1 Tbsp, no larger than a walnut) onto your baking sheet at least two inches apart. Scatter the remaining cheese over the tops of the mounds, and bake 10-15 minutes, until puffy and golden brown.
• Remove from the oven, cool 5 minutes, and enjoy!

• Preheat your oven to 190 deg C (375 deg F). Line a baking sheet with parchment paper.

Make the caramel sauce

• Add your butter, sugar, and cream in a pan over low heat, stirring occasionally until the mixture thickens. Note: This will take a few extra minutes if using heavy cream.
• Add the salt, and leave to cool.

Make the scones

• Peel, core, and finely chop the apples.
• Sift the flour and sugar into a mixing bowl. Using your finger tips, rub the butter in until your mixture resembles fine crumbs.
• Add the apples and about 2/3 of your caramel sauce (reserving the last bit to glaze your scones) to your mixture. Add the milk, and mix to make a firm dough. Note: Don't be tempted to add more liquid here – this will make a dry dough, but the moisture from the apples will come into the scones as they bake. If really necessary, add 1 tbsp of milk at a time.
• Turn onto a floured surface and roll to about 3cm (1.25 inches) thick. Cut out using a 7cm (~2.5inch) cutter. Place on the baking sheet, and bake about 18-22 minutes, until springy to the touch.
• Transfer to a wire rack and leave to cool completely.
• Once the scones are cool enough not to melt the glaze, glaze with the reserved caramel sauce, and enjoy!

Scones

• Preheat your oven to 400 deg F (~205 deg C). Line your baking sheet with parchment paper.
• Combine flours, sugar, baking powder, and salt in a bowl. Using a pastry blender or your fingertips, cut the butter into your dry mixture until it resembles coarse breadcrumbs. Stir in your hazelnuts with a rubber spatula.
• In a separate bowl, combine the buttermilk and vanilla. Gradually add this to your dry mixture until it comes together as a lightly moist dough.
• Turn the dough out onto a lightly floured surface, and knead gently for a minute or two until it comes together. Be careful not to over-mix, or your scones will be dense.
• If you want your scones in wedges, divide your dough into two, and pat each to a flat round about 1/2 inch (1.25 cm) thick. Cut each round into 6 wedges with a floured knife or metal bench knife. *Ensure you cut straight down, do not shift the knife back and forth, or this can affect your rise.

  If you want your scones in rounds, pat your dough down to 1/2 inch (1.25cm) thick, and use a biscuit cutter to cut your biscuits out.
• If you'd like to glaze the scones, skip this step. Otherwise, brush the tops with heavy cream and sprinkle with coarse sugar.
• Arrange your scones 1 inch (2.5 cm) apart on your baking sheet. Bake until golden and cooked through. Wedges will take 18-25 minutes, rounds will take 14-18 minutes, depending on the size of your round. If you touch the center top, and it doesn't dent easily, they are done. If you are not glazing the top, enjoy these warm with maple butter!
• If glazing, transfer the scones onto a wire rack set over a parchment lined baking sheet, until they are no longer hot (lightly warm is ok).

Maple Glaze (Optional)

• While the scones are cooling, make the glaze (if desired). Sift the powdered sugar into a bowl.
• Melt the butter in a small saucepan over medium heat (or in a glass measuring cup in the microwave). As soon as it melts, pour it into the powdered sugar, and add maple syrup, vanilla extract, and salt. Whisk until smooth.
• Whisk in the heavy cream.
• Once the scones are cool enough to not melt the glaze, spoon the glaze over the scones, letting it drip off the sides, and enjoy!

Make the pastry dough (at least 1.5 hrs before starting to bake)

• Add the flour, sugar, and salt to a food processor. Pulse a few times to mix.
• Add the cold butter, and pulse a few times, until you see crumbs slightly smaller than pea size.
• In a steady stream, gradually add 8 tbsp water while pulsing. Once you've added 8 tbsp, stop and press the flour together with your fingers and see if it clumps together. If so, move on to the next step. Otherwise, add another tbsp of water and pulse a few times.
• Dump your mixture onto a clean work surface. Use your hands to gather the dough, and divide into two unequal portions – about 1/3 and 2/3. Take each of these and form a thick flattened disk, and wrap in saran wrap. Place in the fridge at least 1 hr (I like to do this the day before so there are less components the day of).

Pecan Caramel Filling

• Unwrap your larger round of dough and place on a lightly floured work surface. Roll the dough to about 1/8inch (12-13 inch diameter). Use flour as needed to keep it from sticking.
• It's easiest to transfer your dough by folding it into quarters. Pick up the folded dough, and place in your tart pan, and unfold gently. Pat the dough into the sides of the pan, and trim the overhang to 1/4inch. Cover in saran and refrigerate until ready to fill.
• Unwrap your smaller round of dough and place on a lightly floured work surface. Roll the dough to about 1/8inch (10-inch diameter). Use flour as needed to keep it from sticking. Transfer to a parchment lined baking sheet or large cake cardboard. Cover in saran and refrigerate until ready to fill.
• Preheat your oven to 375 deg F (191 deg Celcius).
• Place your saucepan over med-low heat, and add sugar and water. Stir until sugar is fully dissolved, 3 minutes.
• *This is the trickiest step, please proceed carefully.* Once the sugar is dissolved remove the whisk, and clean the sides of your bowl of any crystals with a wet pastry brush. Then, raise the heat to med-high and bring it to a boil, without stirring, until it reaches a medium dark amber color (340-350 deg F, 170-191 deg C). If you see crystals forming around the edges of your pot, use a wet pastry brush to wipe them down, or your sugar can seize.
• As soon as the sugar reaches temperature (or color), remove it from heat and add your cream (it will bubble up like crazy). The addition of the cream (especially if cold) may cause it to seize – don't panic! It'll melt back down over heat. Just keep going, trust me. Once the bubbling settles, add the honey and butter, and return the pan to medium heat. Stir until the mixture is smooth, then continue to cook until it reaches 238 deg F (114 deg C), about 10 min.
• Remove the pan from heat and add the pecans, vanilla extract, and salt, stirring to combine.
• Remove your dough rounds from the refrigerator. Place your tart pan onto a baking sheet. Pour the pecan filling into the tart shell and use a rubber spatula to spread it evenly. Transfer the other pastry round over the top of the tart. If needed, trip the edge of the dough so it fits inside the tart pan.
• Make your starch water by mixing the cornstarch and water. Brush the overhanging edge of your bottom dough with the starch water, then fold over the top of the tart and press gently to seal.
• Using a small knife, cut a 1-inch steam vent in the top crust. Place the baking sheet in the oven and bake until the pastry is cooked through. **Dahlia's recipe cites 50-55 minutes baking time, but mine was done in 30 minutes. Watch your oven carefully, and pull your tart out when your crust is a beautiful golden brown.
• Once baked, put the tart pan on a wire rack to cool for about an hour. Then, remove the sides of the tart pan, and invert onto a 9-inch cake cardboard (or a large flat plate). Remove the metal bottom of the pan from the top of your tart. Place back on the wire rack to cool for at least 3 more hours (or, if you prefer, let it rest at room temperature overnight — this is my preference).

Glaze the tart

• Set the tart on a rack over a baking sheet. Line the baking sheet with parchment for easier cleanup.
• Place your chocolate and butter in a heatproof bowl over a saucepan of gently simmering water over medium heat. Melt the chocolate, stirring to combine, then remove from heat.
• In a glass measuring cup, microwave your half and half (or heat it over the stove) until it's slightly warm to the touch (this was 25 seconds from cold in my microwave). Use a whisk to stir half and half into chocolate mixture. Stir in the honey, vanilla extract, and salt. Allow the glaze to cool 7-10 minutes before pouring over your tart (it must still be warm and liquid when you use it).
• To glaze the tart, start pouring in the middle and gradually pour the gaze, working outward in concentric circles, until it flows over the edges of the tart. Touch up with and icing spatula if needed.
• Allow the tart to rest at room temperature for about 2 hours, until the glaze has set, before slicing and serving.

Pastry Dough

• At least 1 hour ahead of baking (I like to make this the day before), add your flour, cinnamon, salt, and butter to a food processor. Pulse until the mixture looks like wet sand.
• Add the confectioner's sugar and mix to combine. Add the beaten egg, and pulse until the dough starts to come together.
• Pour your dough out onto a work surface and use your hands to bring it together into a ball. Flatten it into a disc, cover in saran wrap, and chill in the fridge at least 1 hour, until firm.

Prepare Pastry Shells

• Roll out your pastry dough on a lightly floured work surface, to a thickness of 1/16inch (2mm). I like to use the rolling pin linked above to simplify the measurement for thin pastry doughs.
• Using the cookie cutter, cut out 12 discs (you will have extra pastry).
• Press each pastry disc into one of the muffin pan holes, and prick the bases with a fork. Arrange your muffin pan on a baking sheet and chill in the fridge 20 minutes.
• Preheat your oven to 170° C (325° F).
• On top of each pastry disc in the muffin pan, line the pastry with parchment, and fill with baking beans to prevent the pastry from bubbling up.
• Bake in the preheated oven for 10 minutes until pale golden and starting to crisp.
• Remove the baking beans, and bake 1-2 more minutes to finish drying out the bases. Remove to cool, and leave the oven on.

Prepare the Crumble

• Line a baking sheet with parchment paper.
• Add all the crumble ingredients into the bowl of a food processor, and pulse until the butter has rubbed in and the mixture begins to form small clumps.
• Tip the mixture onto the baking sheet, and bake in the still hot oven for about 10 minutes, tossing partway to make sure it bakes evenly, until golden and crisp. Set aside to cool.

Prepare the Apple Mousses

• Spray your silicone cake pop molds with oil (I use coconut oil spray).
• Add the apple, sugar, butter, lemon juice, and cinnamon into a saucepan. Cover and cook over medium-low heat for about 20 minutes, stirring occasionally to prevent sticking (lower the heat if necessary). Taste and add sugar if necessary (I added about 2 tbsp since my apples were on the tart side).
• Remove from heat, and set aside about 1/3 of the compote.
• Pass the remaining 2/3 through a fine mesh sieve into a bowl.
• Set the gelatin leaves to soak in a bowl of cold water for 5 minutes until soft.
• Meanwhile, add a bit of the hot apple puree into a bowl and mix like mad to temper your egg yolks without cooking them. Add that mixture into the rest of the apple puree, mixing the entire time to ensure they don't cook.
• While the puree is still hot, strain your gelatin leaves, and add them to the puree (reheat your puree if necessary), whisking until everything is thoroughly combined. Set aside to cool, then chill for 30 minutes to thicken slightly.
• Meanwhile, whip your cream until just firm (just before soft peaks form). Fold your cream into the chilled puree to form a mousse. Spoon into a piping bag, and pipe into the silicone molds (in a pinch, you can use ziploc bags to pipe, and just snip the corners off).
• Cover your molds and pop in the freezer at least 45 minutes, or up until you are ready to glaze and assemble.

Make the glaze

• Soften the gelatin leaves in a bowl of cold water for 5 minutes.
• Meanwhile, heat half the apple juice in a small saucepan until just before boiling. Drain the gelatin leaves, drop them into the hot apple juice and whisk in until melted.
• Add the cold apple juice and mix to combine.
• Chill in the fridge until starting to thicken. This can be anywhere from 15-25 minutes, depending on your fridge and saucepan. It is important that the glaze be starting to thicken, but not too thick, before glazing.
• Turn your frozen mousse domes onto a clean sheet of baking parchment. Carefully spoon the cold jelly to coat in an even thin layer (the cold mousse will cause the jelly to thicken further once they touch) Tip: Don't worry, you can scrape the jelly off and try this process again if it doesn't work out on your first try!
• Chill in the fridge for 10 minutes.

Assemble Tartlets

• Divide the apple compote between your pastry shells. Carefully life one jelly-glazed mousse onto each tart, and scatter the crumble around the edges.
• Enjoy!

Prepare Truffle Filling

• In a large bowl, beat together cream cheese and sugar with a mixer on medium speed, 1-2 minutes.
• Beat in the pumpkin until well combined.
• Beat in the cookies, 1/2 tsp pumpkin pie spice, and vanilla extract until well combined, about 2 minutes.
• Spray your silicone molds with cooking spray (I use coconut oil spray). Firmly press in 1 tbsp biscoff dough in the square silicone molds. Scrape the tops with the back of a flat silicone spatula to level and make them even.
• Freeze until firm, at least 2 hours, or until you're ready to dip them and serve.

Dip Truffles

• Line a baking sheet with parchment paper.
• Remove frozen truffles carefully from the molds and place on the parchment.
• Melt the wafers according to package instructions in a small bowl.
• Working in a batches, use a wooden toothpick in each truffle, inserted directly into the center, dip truffles into the melted chocolate, letting excess drip off. Return to the prepared baking sheet.
• After all truffles have been dipped, add the remaining pumpkin spice to the melted chocolate. Transfer the spice white chocolate to a piping bag (or ziploc), and cut a small hole. Drizzle the top of the truffles to decorate as desired. Let the chocolate set. Serve, and enjoy!