17/08/2013

Portuguese Custard Tarts

1 pack ready rolled puff pastry

Zest of 1 orange

1 teaspoon ground cinnamon

4 egg yolks

125g castor sugar

2 tablespoons cornflour

350ml double cream

1 teaspoon vanilla extract

Take the puff pastry and open onto a surface.

Sprinkle over the orange zest and cinnamon and fold over in half.

Roll up the pastry tightly like a Swiss roll, wrap in cling and chill.

Place the cream in a saucepan and scald.

Whisk the egg yolks, sugar and cornflour together and pour over the hot cream, whisking all the time

Pour back into the saucepan and stir constantly on a low heat until the mixture thickens.

Pour into a bowl and place cling on the surface of the custard and allow to cool.

Cut the pastry into 12 discs and roll each one out to fill a buttered muffin tin.

Set oven to 160˚c in a fan, 180˚c regular.

Bake for 20 minutes or until set to touch but still a bit wobbly.

Cool for 5 minutes in cases then remove and cool on a wire rack.

Serve warm or cold.

Gooseberry and Elderflower Compote

200g picked, washed and trimmed red gooseberries

50g castor sugar

2 tablespoons elderflower cordial

Place in a pan and simmer until the gooseberries are just soft.

Blackcurrant and lemon compote

200g blackcurrants, washed

75g castor sugar

Zest and juice ½ lemon

Place in a pan and simmer until blackcurrants are soft.

Candied Strawberries and Raspberries

150g washed raspberries

150g hulled and halved strawberries

50g castor sugar

100ml blackcurrant liqueur

Cook the sugar in a non-stick pan over a high heat, without stirring until it caramelizes. Add the liqueur carefully and cook to a syrup.

Toss in the berries and remove from heat.

Homemade Blackcurrant Liqueur

500g washed and picked over blackcurrants

500ml red wine

Sugar

350ml vodka or rum

Place the blackcurrants in a bowl and cover with the wine.

Cover with cling and leave for 24 hours.

Blend the mixture and sieve into a bowl through muslin cloth.

Measure the juice and place in a saucepan.

Measure an equal amount of sugar.

Simmer until all the sugar has dissolved.

Cool and mix in the vodka or rum.

Pour into a clean bottle and cork.

Will keep for up to 6 months.