Well hello there! Remember me? It’s suddenly been more than three years since my last post, don’t ask me how that happened. For now let’s discuss these Portuguese Custard Tarts. This is a recipe that I have been playing around with a for a few years, and after many trials (I made 3 batches this week!), I think I have finally cracked it. I’ve combined various elements of multiple recipes to create my favourite type of tart; a crunchy caramelised surface that cracks with the first bite, giving way to a a creamy custard filling that is laced with vanilla bean, cinnamon and orange zest, all encased in a shell of crispy golden pastry (using store-bought puff pastry, because sometimes making pastry from scratch isn’t your priority!!). I’ve included as much detail as possible in the method, to help you master this decadent little treat. You can then eat 5 with a steaming cup of tea, as you mull over your latest isolation realisations…
This is no ordinary chocolate cake; the four layered tower is held together by a rich and velvety dark chocolate buttercream, laced with cinnamon and chilli, and topped with toasted fluffy marshmallows. The result is a subtle, intriguing and devilishly delicious combination of sugar, spice and heat. A Mexican Hot Chocolate Cake that promises seduction, fascination and admiration. On a separate note, it’s ridiculously fun setting fire to the marshmallows just prior to serving. Technically you should hold a flame torch/match over the marshmallows until they just start to toast. But obviously I got a bit overexcited by my new toy, and ended up frantically blowing out the flames that threatened to engulf my latest creation! Not sure I’m old enough to play with fire without supervision.
Nothing makes you more eager to get out of bed than the promise of a good breakfast. These warm, fluffy scrolls are filled with juicy apples and crunchy walnuts, and are dripping with sticky icing…they had us all grinning on Christmas morning as we handed out presents. They need to be refrigerated for 8 hours, or overnight, before being baked, so were perfect to whip up on Christmas Eve, and I swear they taste better than anything you can buy from the bakery. I’m not a maker of breads, so was a bit sceptical about the dough, but it was really easy and they turned out to be delicious. Perfect for a special breakfast, brunch or afternoon tea, I hope you’re tempted to give them a try! Continue reading