All posts tagged: tarts

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Turmeric Milk Melktert

Eggless Turmeric Milk Tart

Shove over overpriced Turmeric Latte and Golden Milk. It’s Haldi Doodh and it always has been! Ever since I heard about the South African Melktert (Milk Tart) I knew I had to try it. It’s creamy, custardy and packed with delicious cinnamon flavours on top of a shortcrust pastry base. What’s not to love? Much like a British custard tart, the Melktert is made with egg yolks for that famous custard-like wobble. As you know, yolks are not my setting agent of choice – I’m going rogue and using my own blend of cornflour (cornstarch) and wheat flour blended with milk. I was inspired by Paul Hollywood’s show City Bakes on Food Network, where he makes an Earl Grey Melktert in Cape Town. The show is fantastic and you can watch the episode tonight, 15th May on Food Network. Give it a watch and try out a take on the famous Melktert. Since it began, I’ve boycotted the rise of the turmeric milk fad that seems to have infiltrated every coffee shop and café in …

peach-cardamom-tarts-fi

Eggless Peach and Cardamom Bakewell Tarts

Peach and Cardamom Bakewell Tarts Like Beyoncé, who transforms into her alter-ego, the confident ‘Sasha Fierce’ on stage, I had to take on a new persona before I embarked upon making my first pastry for the latest Food Network UK recipe challenge using seasonal peaches. But a three-octave vocal range and bootylicious behind wasn’t going to help me in the kitchen – not today anyway. To make the perfect tart, I would need to become someone whose skills lay in the art of flour and butter, a pastry mastermind. And then it hit me – I needed to become Andy Bates. The recipe itself is a simple concept. It’s a pepped-up version of the very English Bakewell Tart, using traditional ground almonds in the tart shell, peach jam, an eggless almond sponge mix, fresh peach slices and a cardamom-spiked mascarpone cream to serve. Sounds adventurous but if I, the world’s worst pastry maker, can do it, you shouldn’t have any problems. Be sure to check out the blog post and recipe and please leave a …