Simple Custard Tart

Serve a slice of this rich, creamy tart for dessert or afternoon tea. Recipe serves 6-8.

Ingredients:

2 cups all-purpose (plain) flour
4 ounces (125 g) unsalted butter, chilled and diced
8 teaspoons caster sugar
1 egg, lightly beaten
Extra 1/2 ounce (15 g) unsalted butter, melted
Filling:
3 large eggs
1/4 cup caster sugar
1/2 pint (300 ml) milk
1/4 pint (150 ml) fresh cream
1 teaspoon vanilla flavoring essence
Pinch of ground nutmeg

Method:

1. Sift the flour into a mixing bowl. Add the butter and rub in with fingertips until the mixture resembles fine breadcrumbs.
2. Stir in the sugar, egg and 3-4 teaspoons cold water with a round-bladed knife, until the mixture forms a soft dough. Knead the dough very lightly to compress and form into a disc shape. Wrap the dough in greaseproof paper and chill for 20 minutes.
3. Preheat the oven to 425 degrees F (220 degrees C) and heat a baking tray in the oven. Grease a 9 inch (23 cm) pie dish with melted butter.
4. For the filling, whisk the eggs and sugar together in a bowl, using a balloon whisk. Gently heat the milk, cream, vanilla and nutmeg, then whisk into the egg mixture.
5. Roll out the pastry and line the pie dish. Trim and flute the edge. Brush the pastry all over with the melted butter. Pour the custard filling into the pastry case. Put on the hot baking tray and bake for 10 minutes. Reduce oven temperature to 350 degrees F (180 degrees C). Bake for a further 20 minutes, or until a knife inserted into the center of the tart comes out clean. Serve warm or cold.

Sun-dried Tomato Tartlets

A delicious blend of flavors makes these tarts perfect for al fresco entertaining. Recipe makes 8.

Ingredients:

4 sheets frozen ready-rolled short crust pastry, thawed
Filling:
2 large eggs
1/2 pint (300 ml) carton fresh cream
1 cup spring onions, thinly sliced
1/4 cup sun-dried tomatoes in oil, well-drained and sliced
4 ounce (125 g) packet goat's cheese, crumbled
1/4 cup shredded fresh basil leaves
8 grinds black pepper

Method:

1. Preheat the oven to 400 degrees F (200 degrees C).
2. For the filling, combine eggs and cream in a mixing bowl and beat well with a balloon whisk. Add the spring onions, sun-dried tomatoes, goat's cheese, basil and pepper to the mixture. Stir until ingredients are evenly combined.
3. Place the pastry sheets on a cold, lightly floured surface. Cut each sheet in half diagonally, to make 8 pieces of pastry.
4. Line eight 4 inch (10 cm) fluted tartlet tins with the pastry; trim edges. Prick the bottom of each pastry case, then line with greaseproof paper and a layer of baking beans.
5. Place tartlet tins on a large baking tray and bake 'blind' for 10 minutes. Remove paper and beans. Reduce oven temperature to 375 degrees F (190 degrees C).
6. Spoon filling carefully into the pastry cases, dividing equally. Bake for a further 20 minutes, or until filling is set and puffed. Serve hot.

Tip: To thoroughly drain sun-dried tomatoes in oil, firstly drain in a sieve, then transfer onto kitchen paper towels which will absorb the excess oil.

Summer Strawberry Tart

Glistening berries sit on creamy custard amid almond paste to make a delectable tart. Recipe serves 8.

Ingredients:

1 sheet frozen ready-rolled butter puff pastry, thawed
Border:
2 cups ground almonds
3 ounces (90 g) caster sugar
3 ounces (90 g) icing sugar, sifted
1 egg, lightly beaten
1 teaspoon vanilla flavoring essence
Filling:
4 teaspoons custard powder
1/4 pint (150 ml) milk
1/4 pint (150 ml) fresh or thickened cream, whipped
4 teaspoons caster sugar
8 ounces (250 g) small strawberries, hulled
1/2 cup raspberry jam, warmed and sieved

Method:

1. Preheat the oven to 450 degrees F (220 degrees C). Line a baking tray with non-stick baking paper. Place the pastry sheet on a lightly floured surface. Roll out to 12 inches (30 cm) long. Trim to a 12 x 8 inch (30 x 20 cm) rectangle. Place on the baking tray; prick all over with a fine fork. Chill for 10 minutes.
2. Bake the pastry for 10-15 minutes, until golden. Stand on a wire cooling rack for 10 minutes.
3. For the border, place the ground almonds and sugars in a mixing bowl. Add the egg and vanilla and mix well to form a paste. Spoon the paste into a large piping bag fitted with a star pipe/nozzle.
4. Pipe the paste neatly around the outer edge of the cool pastry. Pipe 5 diagonal lines evenly between the sides. Bake for 5-10 minutes, or until golden brown.
5. For the filling, mix the custard powder and milk in a saucepan until smooth. Bring to the boil, stirring constantly, until thick. Pour into a bowl, cover and leave to cool completely.
6. Fold the whipped cream and caster sugar into the custard. Place the pastry base on a serving plate; spread the custard in between the almond borders. Arrange the strawberries over the custard. Brush the warm raspberry jam over the strawberries.

Tip: You may prepare the almond paste up to a week in advance. Cover and refrigerate until needed. If the strawberries are large, slice them before arranging on the tart.

Zesty Banana Tart

A shortbread-like base with a tangy banana topping makes this tart tops! Recipe serves 9.

Ingredients:

6 ounces (185 g) unsalted butter
3/4 cup icing sugar, sifted
Finely grated rind of 1 lemon
2 cups all-purpose (plain) lour
Lattice:
1 cup ground almonds
1 1/4 cups icing sugar
1 egg white
1 teaspoon lemon juice
Topping:
3 long ripe bananas, peeled and sliced
Juice of 1 lemon
2/3 cup lemon curd
1/4 cup lime marmalade, warmed
Julienne strips of lemon rind and fresh mint leaves, to decorate

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Line a 8 inch (20 cm) square, shallow slab cake tin with non-stick baking paper.
2. For the base, beat the butter and icing sugar in a mixing bowl until light and creamy. Add the grated lemon rind; sift the flour over and mix well. Squeeze the mixture together to form a firm dough.
3. Press and mould the mixture evenly over the base and 1 inch (2.5 cm) up the sides of the prepared tin. Prick well. Bake for 20-30 minutes, or until golden. Leave in the tin for 10 minutes to cool. Increase the oven temperature to 375 degrees F (190 degrees C).
4. Meanwhile, make the lattice. Put the almonds, icing sugar, egg white and lemon juice into a bowl. Beat together until evenly combined. Spoon the mixture into a piping bag fitted with a 1/2 inch (1 cm) star nozzle.
5. Pipe a lattice grid (3 x 3) on top of the baked base and a border around the top edge. Bake for 8-10 minutes or until the lattice is golden brown. Stand the tin on a wire cooling rack to cool.
6. Transfer the latticed base to a serving plate. Gently mix the banana slices with half the lemon juice. Spoon the lemon curd into each section of the lattice. Arrange the banana slices on top. Mix the remaining lemon juice with the warm marmalade. Spoon or brush the marmalade mixture over the bananas to coat completely. Decorate with julienne of lemon rind and mint leaves.

Apple Petal Tart

Stylishly presented, this tart has a double helping of cooked apples. Recipe serves 8.

Ingredients:

2 cups all-purpose (plain) flour
4 ounces (125 g) unsalted butter, chilled and diced
1/2 cup caster sugar
1 egg, beaten
Filling and Decoration:
6 large red apples (about 2 pound/1 kg)
1/2 cup sugar-free apple juice
Juice of 1 lemon
4 teaspoons caster sugar
4 teaspoons apricot jam, warmed

Method:

1. Put the flour and butter into a food processor and mix until the mixture resembles fine breadcrumbs, about 1 minute. Add the sugar; mix for a few seconds. Add the egg and 4 teaspoons chilled water and mix until a dough forms which leaves the sides of the bowl. Compress the dough together with clean cold hands; shape into a disc; wrap in greaseproof paper and chill for 20 minutes.
2. Meanwhile, peel, core and chop 4 of the apples and put in a pan with the apple juice. Cover and stew, stirring occasionally, for 20 minutes or until the fruit softens. Preheat oven to 400 degrees F (200 degrees C).
3. Roll out the dough on a lightly floured surface to fit a 9 inch (23 cm) round pie dish. Decorate edge and prick base.
4. Line the pastry case with non-stick baking paper and a layer of baking beans. Bake for 15 minutes. Remove paper and beans.
5. Spread the cooked apple in the pastry case. Core the remaining apples and cut in half downwards, but do not peel. Thinly slice the apple halves and toss in lemon juice. Starting at the edge, arrange the slices in overlapping circles. Sprinkle with caster sugar.
6. Return to the oven and bake for a further 20 minutes. Brush with the jam and cool slightly before serving.

Tip: If you do not have a food processor, make the pastry by rubbing the butter into the flour with the fingertips, then mix in the sugar, egg and water with a round-bladed knife.

Custard-filled Tarts

These dainty, sealed tartlets contain a smooth vanilla custard. Recipe makes 15 tarts.

Ingredients:

2 cups all-purpose (plain) flour
4 ounces (125 g) unsalted butter, chilled and diced
8 teaspoons caster sugar
2 egg yolks
2 teaspoons lemon juice
Icing sugar, to dust
Filling:
2 egg yolks
8 teaspoons white sugar
8 teaspoons cornflour
1 cup milk
2 teaspoons vanilla flavoring essence

Method:

1. Place the flour and butter in a food processor; mix to the texture of fine breadcrumbs, about 30 seconds.
2. Add sugar, egg yolks and lemon juice; mix for 10 seconds. Add 6-10 teaspoons chilled water, mixing until a dough forms which leaves the sides of the bowl. Press dough into a disc shape on a lightly floured surface; wrap in greaseproof paper and chill for 20 minutes. Preheat oven to 440 degrees F (220 degrees C).
3. For the filling, put the egg yolks, sugar, cornflour and milk into a small, heavy-based saucepan. Bring the mixture to the boil over a very low heat, stirring constantly, until thick and smooth. Stir in the vanilla. Cover the surface with clear plastic wrap and leave the custard to cool completely.
4. Roll out the pastry on the lightly floured surface until 1/4 inch (6 mm) thick. Thoroughly grease fifteen 2 inch (5 cm) shaped tartlet tins. Arrange the tins close together on a baking tray. Lay the pastry on the tins and gently press into the tins. Trim the edges by rolling over with the rolling pin or use a sharp knife. Reserve trimmings.
5. Spoon the filling into the tins. Brush the pastry edges with a little cold water. Re-roll the trimmings and cut out tops for the tartlets. Place tops over filling and press edges to seal.
6. Bake for 15-20 minutes, until golden. Stand tins on a wire cooling rack for 3 minutes until firm, then transfer to the rack to cool completely. Dust with icing sugar.

Tip: The tarts may also be made in tartlet or bun tins. Cut the pastry rounds for the bases a little wider than the tins. Make the tops out of the trimmings, as the recipe directs.

Banana Chiffon Tart

The smooth light texture of this fruit tart is complemented by a lemon flavor. This dessert is best eaten on the day it is made as the bananas discolor a little on keeping. Keep in the fridge until ready to serve. Recipe serves 8.

Ingredients:

3 1/2 ounces (100 g) unsalted butter
8 ounce (250 g) packet ginger nut cookies (biscuits), crushed
Filling and Topping:
Grated rind and juice of 1 lemon
2 teaspoons gelatin
3 bananas, mashed (about 2 cups)
1/2 pint (300 ml) fresh or thickened cream
1 egg white
1/4 cup caster sugar

Method:

1. Preheat the oven to 375 degrees F (190 degrees C). In a saucepan, melt the butter over a low heat. Remove from heat and stir in cookie crumbs. Mix until well combined.
2. Press the crumb mixture over the base and side of a round 9 inch (23 cm) pie dish. Bake for 8 minutes. Remove from the oven and cool completely.
3. In a small saucepan, mix the lemon juice with 4 teaspoons cold water. Sprinkle the gelatin over and allow to absorb. Gently heat until the gelatin dissolves and the mixture turns clear. Remove from the heat and cool to body temperature.
4. Mix the bananas with the lemon rind in a bowl. Quickly whisk in the gelatin mixture.
5. Whip 7 fl oz (200 ml) cream until soft peaks form. Whisk the egg white in a clean polished bowl with an electric mixer until stiff peaks form. Whisk in the sugar at top speed.
6. Gently fold the whipped cream and the egg white mixture into the banana mixture with a plastic spatula or balloon whisk. Pour into the cookie crumb crust and chill for 30 minutes, or until set.
7. To decorate, whip remaining cream until it forms soft peaks. Spoon over the tart.

Apple and Ginger Tart

This easy and delicious dessert tart has a crunchy ginger base filled with smooth apple and is topped with glazed apple slices. Recipe serves 6.

Ingredients:

8 ounce (250 g) packet ginger nut cookies (biscuits)
3 1/2 ounces (100 g) unsalted butter
Filling:
1/4 cup white sugar
1 ounce (25 g) unsalted butter
Juice of 1 large lemon
1 pound (500 g) cooking apples. peeled, cored and sliced
Topping:
2 eating apples, peeled, cored and thinly sliced
8 teaspoons white sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground mixed spice
1/4 cup apricot jam

Method:

1. Put the cookies in a food processor and mix until crumbled, or place in a strong clean plastic food storage bag and crush by beating with a rolling pin.
2. Melt the butter in a saucepan over a medium heat. Stir in the cookie crumbs until well combined. Press the mixture evenly over the base and up the side of a 9 inch (22 cm) loose-bottomed flan tin. Chill for 20 minutes.
3. For the filling, put the sugar, butter and half the lemon juice in a stainless steel pan. Heat over a low heat until melted. Stir in the apples and stew over a medium heat, stirring occasionally, until pulpy and thick. Remove from heat and cool completely. Preheat the oven to 350 degrees F (180 degrees C).
4. For the topping, toss the apple slices in the remaining lemon juice. Mix together the sugar, ginger and mixed spice.
5. Spread the filling in the cookie crumb base. Arrange the apple slices over the top in circles. Sprinkle the spiced sugar mixture over the slices.
6. Bake for 20 minutes, or until the apple slices are golden and tender.
7. Warm the jam until runny then sieve it. Brush the jam over the apples. Remove the tart from the tin and serve warm or cold.

Onion Tart

This creamy onion tart can be made 2 days ahead and kept, covered, in refrigerator or frozen for up to 2 months. Delicious hot or cold with a salad. Recipe serves 6.

Ingredients:

3 onions
1 ounce (30 g) butter
3 rashers bacon
1/2 cup thickened cream
1/2 cup milk
3 eggs
Salt and pepper to taste
Pinch of ground nutmeg
1 x 12 inch (30 cm) sheet rolled short crust pastry

Method:

1. Line a 10 inch (25 cm) flan tin with the pastry. Prick base repeatedly with a fork. Bake at 30 degrees F (180 degrees C) for 20 minutes.
2. Peel and slice onions. Heat butter in a fry pan and saute onion over a low heat for 10-15 minutes, until tender.
3. Trim bacon and cut into dice.
4. Scatter onions and bacon over pastry base.
5. Combine cream, eggs, milk, salt, pepper and nutmeg, mixing well. Four into flan tin.
6. Cook for 30 minutes or until golden and filling has set.

Apple and Fruit Mince Tart

This delicious tart is best served on the day it is made. Serve warm or cold for dessert with whipped cream. Recipe serves 4.

Ingredients:

3/4 cup bottled fruit mince
1 egg, lightly beaten
5 ounce (150 g) packaged sweet short pastry flan
1 apple, thinly sliced
Icing sugar

Method:

1. Combine fruit mince and egg in medium bowl, mix well. Pour mixture evenly into pastry flan, arrange apple slices decoratively over top.
2. Bake in moderate oven for about 50 minutes or until filling is set. Dust lightly with sifted icing sugar.