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Friday, 13 March 2015

Portuguese Custard Tarts

It's been a while since I last posted, as always life gets in the way.  This recipe is taken from this months BBC Good Food magazine (March 2015) and isn't a recipe I thought about trying.  I have always loved custard tarts and often when I have been in Nandos I have spotted the Portuguese variety.  In have never actually tried on and still to this day I have not - but you may be thinking "you have just wrote a blog post about them, you have pictures of the finished product..."  Well, there was a problem and I was not happy about it.  Ten minutes in to cooking this tarts my oven made a loud popping sound, I quickly opened the door to see a bright orange glow at the back as the fan slowed down and all the lights went oven blew up!  This has happened before, a few years ago, and I needed to buy a replacement element, so for the time being I do not have an oven.   

The pastry for these tarts is a cross between puff and flakey.  It takes a bit of time to make but isn't as time consuming as true puff pastry.  You do have to grate the butter over the pastry, fold and Roll out again and then sprinkle more butter over the top and repeat the process. After 30 minutes in the fridge to chill the pastry is ready to roll out. However this is where it slightly differs from normal pastry,  to make Portuguese tarts you have to go all out the pastry into a log and chop it into 12 equal size pieces and then flatten each one out so you have a flat spiral shaped piece of time. You then carefully place them in to the muffin tins and pour in the custard before baking.

At this point I can not truly tell you what they are suppose to look out of the oven, or even taste like.  The image above is 'borrowed' from another website, although all the  photographs in the recipe are my own.  

Sunday, 25 January 2015

Salted Caramel Bread and Butter Pudding

Bread and butter pudding was never my favourite of desserts, I think it was mainly due to the currents and the fact it was made from slices of white buttered bread.  After baking it looked like slices of white buttered bread with black specks all over it.  Only recently has it become a pudding I really love and that is due to the number of different ways of making it - with currents, with chocolate and recently I saw a raspberry and whiskey Burns Night version.

I decided to bake this pudding after I was left with almost a whole loaf of Brioche.  I had brought it to make Eggs Benedict but only required two slices.  After a bit of searching around the net I was able to piece together my own version of 'salted caramel bread pudding'.   It is very easy to make the caramel with the added salt gives it that savoury yet sweet taste.  

When you assemble the pudding and bake it you will find molten caramel inside and the top turns crumbly/crunchy.  It will rise when you bake it so make sure you leave enough space in the oven but as soon as you take it out it will start to settle and sink back in to the dish.  Crunchy on top, soft and smooth inside.

Serve with ice cream.