Mini tomato and chevin tarts (with video)

Chevin tomato tartlets


Following on from our puff pastry theme from last week, these moreish savoury tartlets are incredibly easy to put together and totally delicious! Yet another way to use puff pastry and I am not ashamed to say that I always keep a roll of the ready made stuff in the freezer for quick snacks like this.

Continue reading “Mini tomato and chevin tarts (with video)”

Mini chocolate and almond croissants

 Mini chocolate and almond croissants.

Hello foodies! I do hope the week has been treating you well, and if not hang in there as the weekend is just around the corner. And weekends mean brunch, and what is brunch without a few tasty pastries? I do love a good croissant every now and then, but did you know how easy it is to make them yourself? This week I am showing you how!

Continue reading “Mini chocolate and almond croissants”

Mince pie tart with Christmas custard

Mince pie with puff pastry and topped with stars.
Just a few days to go until Christmas (four sleeps to be precise), are you ready? We are looking forward to a family Christmas at home this year and will be celebrating with a relaxed festive lunch next to the pool – cannot wait!

Fruit mince tart with puff pastry and Christmas custard.
One of the nicest things about this time of the year is that we get to eat mince pies! In fact, just this morning my daughter and I baked up a batch of star topped mince pies to enjoy over the Christmas week, and we will no doubt also be leaving a few next to the tree on Saturday evening.
Mince pie tart slice with stars and custard. Green Christmas leaves dusted with icing sugar.
This mince pie tart is the larger version of our favourite mini mince pies and is ideal for any Christmas get together – as a dessert at lunch or dinner or even with afternoon tea. Take it to the next level with this lavish Christmas custard which is delicately flavoured with spices and orange zest.
This is my last post for the year, thank you so much for reading and following my kitchen tales in 2016! There is lots more to come next year, but in the meantime here’s wishing you a glittery and treat filled Christmas. x
Mince pie tart slices for Christmas.


MINCE PIE TART WITH CHRISTMAS CUSTARD

For the tart:

  • 2 small apples (about 200g)
  • 1 x 454g jar fruit mincemeat
  • 2 tbsp mixed citrus peel
  • 1 tbsp brandy
  • flour for dusting
  • 400g ready made puff pastry
  • star shaped cookie cutters
  • milk for brushing
  • icing sugar for dusting (optional)

For the custard:

  • 2 egg yolks
  • 2 tbsp castor sugar
  • 2 tbsp flour
  • ½ tsp ground cinnamon
  • 350ml milk
  • 4 whole cloves
  • ½ tsp vanilla paste
  • 1½ tsp finely grated orange rind
1.) Preheat the oven to 200°C and grease a 20cm tart tin. 

2.) Peel and grate the apples. Squeeze out any excess liquid and place in a mixing bowl. Add the fruit mincemeat, citrus peel and brandy. Mix well.

3.) Dust your work surface lightly with flour. Line the tart tin with puff pastry. Cut the excess pastry away from the rim. Press the scraps into a ball and roll out again. Cut out star shapes of various sizes.

4.) Tip the fruit mince mixture into the tart tin. Arrange the stars on top of the tart and brush lightly with some milk.

5.) Bake the tart for 35 minutes, or until the pastry has risen and is golden. Allow to cool for a few minutes. Dust with icing sugar and serve.

6.) To make the custard: Whisk the egg yolks and castor sugar together until pale and creamy. Whisk in the flour and cinnamon. Place the milk and cloves in a saucepan over a medium heat and heat just until boiling point. Remove from the heat and carefully add half of the milk to the egg mixture while whisking continuously. Then add the egg-milk mixture back into the saucepan with the remaining milk and heat slowly while whisking. Add the vanilla paste. Continue to stir for a few minutes until the custard is quite thick. Remove the cloves and stir in the orange rind. Transfer to a warm jug.

 


Lemon tart

Classic tarte au citron
This is a classic dessert and comes from one of my favourite cookbooks, “The Food of France”. I have made this lemon tart many times and it always goes down well with a crowd! I love citrus puddings and bakes, and tarte au citron is one of my absolute favourites. The sweet pastry used in this recipe is also lovely to work with and can be used in all sorts of sweet tarts.

Continue reading “Lemon tart”

Spiced apple pie with creamy caramel custard

 Apple pie with lattice crust
Spring has sprung, and in typical Cape Town fashion the weather has gotten itself all confused. It is getting lighter in the mornings (always a good sign), but you usually still need a jacket for the early mornings, short sleeves for when the sun is blazing at midday, and an umbrella on stand-by for any afternoon downpours. Basically you need to make like a scout and be prepared – for anything!

Continue reading “Spiced apple pie with creamy caramel custard”

Spiced apple slices

Earlier this year we had a few days away with friends in the lovely little town of Montagu. On the drive back to Cape Town my daughter wanted to see where all the apples are grown, but got more than she bargained for when we drove past orchard after orchard full of trees bursting with thousands of apples. She was absolutely delighted (and it was a beautiful drive)!

Continue reading “Spiced apple slices”

Milk tart phyllo cups

I am delighted to be teaming up with Mediterranean Delicacies today for a special, #AfroChic recipe that I am sure will entice your tastebuds. I am no stranger to this brand and their products are usually always found in our family picnic basket when we are out and about. But there is so much more to the Mediterranean Delicacies product range than just delicious dips and spreads. Did you know that their product line also includes olives, cheeses, seafood and pastries?

Continue reading “Milk tart phyllo cups”

Nectarine Tarte Tatin

Nectarine tarte tatin.
We are still enjoying stone fruit season here in sunny S.A. and I decided to take a punnet of gorgeous nectarines and turn them into a tarte tatin. It was pretty darn easy, and before I knew it the tart was in the oven and baking away. 


Easy nectarine tarte tatin.

Hands holding tarte tatin.


You are probably used to seeing apples in a tarte tatin, but this dish works well with all sorts of fruit. I so enjoy fresh summer fruits but when it comes to nectarines I actually prefer them roasted! I love the different textures and flavours in this recipe – soft and sharp nectarines on a crispy puff pastry base all drenched in a fruity, toffee syrup. All you need to finish it off is a generous scoop of vanilla bean ice cream or a dollop of whipped cream and you are good to go! A perfect summer dessert. 
Nectarine tarte tatin in toffee syrup.

Fruit tarte tatin.

_________________________

NECTARINE TARTE TATIN


Makes 1x 22cm tart

400g puff pastry
50g butter
2 tbsp brandy
100ml light brown sugar
1 tsp vanilla paste
5 nectarines, halved and stone removed
24cm non-stick, ovenproof frying pan


Step 1.) Preheat your oven to 200°C. Roll out the puff pastry and cut out a circle with the same diameter as the top of the frying pan. Cover the pastry disc and set aside.

Step 2.) Melt the butter over a medium heat. Add the brandy, light brown sugar and vanilla paste and stir for 2-3 minutes until the sugar has dissolved and the syrup is a light golden colour.

Step 3.) Arrange the nectarine halves cut side up in the hot syrup. Lower the heat and leave the syrup to bubble gently for 5 minutes. 

Step 4.) Remove the frying pan from the heat. Carefully place the puff pastry circle over the nectarines and gently tuck in the edges. The syrup will be extremely hot so use a spoon to help you. 

Step 5.) Pop the frying pan in the oven and bake for 30 minutes until the pastry is golden and has puffed up. 

Step 6.) Carefully place a plate over the frying pan, and in one quick movement flip the tart onto the plate. Serve the tart with vanilla bean ice cream or whipped cream.