Preheat oven to 200°C and butter two regular sized muffin tins.
Silicone moulds are brilliant for this recipe.
Cut each pastry sheet into circles and place into muffin tin. Prick
base with a fork and return to the refrigerator.
Put sugar and water into a small saucepan. Heat gently without
stirring until sugar is completely dissolved. Bring to the boil and
continue simmering gently without stirring for 3 minutes. Set aside.
In a separate bowl, combine cornflour, milk, cream and egg yolks
and whisk well. While still whisking, pour sugar syrup into the egg
mix. Return to a medium heat until it comes to the boil and set
aside to cool.
Pour custard mix into the uncooked shells to three-quarters full.
Bake for 20 – 25 minutes or until the tarts are golden and the pastry
is crisp.
Remove immediately if using silicon moulds and place on a wire
rack to cool. Dust with icing sugar and serve warm or at room
temperature.
Note
: you can add a few blueberries or raspberries before
cooking if desired
4 sheets ready made
butter puff pastry – cool/cold
1
⁄
2
cup sugar
1
⁄
2
cup water
1
⁄
4
cup cornflour
2 cups milk
1
⁄
2
cup pouring cream
3 egg yolks
(whites can be frozen)
icing sugar, to serve
PORTUGUESE
CUSTARD TARTS
MAKES
12 tarts
PREP TIME
30 mins
COOK TIME
20 – 25 mins
Louise Johnstone
Mother of Brendan and
Nicolaas (2010) and Ben (2013)
Prepare a 22cm flan ring on a serving plate.
For the crust
– mix biscuit crumbs with butter and press into the base
of the flan ring and refrigerate for at least 30 minutes.
For the filling
– mix softened gelatine into the melted chocolate until
smooth. Beat cream lightly and while still beating, add the chocolate
mixture. Be careful not to overbeat. Pour into the flan ring and set aside
for 15 minutes. Remove the flan ring and chill for at least an hour.
Decorate with cream and chocolate and serve with fresh berries.
“A favourite of mine inspired by The Suter Art Gallery Cafē.”
For the crust
1
⁄
2
packet vanilla wine biscuits,
crushed
80gr butter, melted
For the filling
1 tbs gelatine powder,
dissolved in
1
⁄
2
cup hot water
100gr peppermint chocolate,
melted
400mls pouring cream
extra whipped cream and
grated chocolate, to decorate
CHOCOLATE
MINT TART
SERVES
8 – 10
PREP TIME
30 mins
COOK TIME
1 hour chilling
Dianne MacDonald,
Director of Boarding
Current staff 2014
Wife of John MacDonald (Past staff. Dec.)
Mother of Nathan (1993)
and Mitchell (1995)
WINE MATCH – GIESEN MARLBOROUGH RIESLING
Purity of aroma typifies this Riesling with notes of lemon and lime zest, jasmine, ginger and
“petrichor”, which means the aroma of rain on dry earth. The palate has a succulent sweetness
and intensity, reminiscent of lemon curd combined with vibrant flavours of mandarin.
Lovely and dry, the mineral acidity provides a structural backbone and length to the palate.
158
FOR SOMETHING SWEET
