Showing posts with label Tart. Show all posts
Showing posts with label Tart. Show all posts

November 23, 2018


Flour - 1 1/2 cups
Pinch of salt
Butter - 3 tbsp
Shortening - 1 tbsp
Water - 4-5  tbsp
Frozen spinach - 250 gms (chopped)
Sour cream - 5 tbsp
Large egg - 1
Grated nutmeg - 1 tsp
Salt and pepper to taste


  • Sift flour and salt into a bowl.
  • Cut in butter and shortening with 2 knives or pastry blender until mixture resembles cornmeal.
  • Add the water to make a firm pastry dough. Chill one hour before rolling out.
  • Use 6- 8 glass custard cups for tart pans. Line with pastry,and flute edges.
  • Cook spinach according to package directions. Drain and puree in a blender.
  • Combine sour cream, egg, and spinach.
  • Spoon into pastry and cook 3 cups at a time on "defrost" or coolest setting for 12 minutes or until knife inserted near center comes out clean.
  • Test every 2 minutes during end of cooking period.
  • Tarts will not brown.

September 05, 2018


Butter - 125 gms plus extra for greasing
Flour - 75 gms plus extra for dusting
Boiling water
Almonds in their skins - 125 gms
Sugar - 125 gms
Eggs - 3 (separated)
Vanilla sugar - 25 gms
Cream to serve (optional)


  • Heat the oven in 180 degrees and butter the shallow,loose bottomed flan tin and dust it with flour.
  • Pour boiling water over the almonds, leave for 3 minutes, then drain and remove the skins.
  • Spread them on a baking sheet and put in the oven for 15 minutes or until lightly toasted. Leave to cool slightly, then chop finely.
  • Cream the butter with the sugar and vanilla sugar until light and fluffy.
  • Beat in the egg yolks one by one, alternatively with the almonds.
  • Whisk the egg whites until they are stiff but not dry, then fold them, a third at a time, into the butter mixture alternatively with flour.
  • Pour into the prepared tin and bake for 40-45 minutes or until golden brown.
  • Turn out and serve warm or cold., pub-6783067284749878, DIRECT, f08c47fec0942fa0