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baking desserts gluten free tarts

Pear & manuka honey tarts – gluten free

July 18, 2013

These are delicious, light tarts that are not too sweet (no refined sugar) and are gluten free. I have also made this as one large tart you just need to cook the crust longer.



Almond Crust

130g butter
1/3 cup manuka honey
200g ground almonds
1 teaspoon almond extract
2 teaspoons fresh rosemary leaves
pinch of salt

Preheat oven to 180ºC.

Melt the butter and honey together then add in a bowl with all other ingredients, mix well. Using your fingertips, press dough into the bottoms and sides of 8 x 8cm tart pans (buttered or nonstick) ensuring the crust is not too thick. Prick holes with a fork.

Bake in the oven for 10 mins or until golden brown. Leave to cool in the tins, then place in the fridge til cold before you remove them carefully from the tins. I find this step helps with perfect tart shells.

Pear & honey filling

5 ripe pears, thinly sliced (I leave the skin on)
Juice and zest of half a lemon
1 bay leaf
1/2 cup manuka honey
6 small sprigs of rosemary

Combine all ingredients in a saucepan. Bring to the boil. Turn down a little and cook until the pear are soft but not mushy and the mixture is surupy, this takes about 20 – 30 mins. Keep stirring to avoid the mixture from burning.

Remove from heat and allow to cool.

When you’re ready to serve, scoop pear compote into the tart shells. Top each tart with a dollop of thickened cream, greek yoghurt or mascarpone and garnish with rosemary.

baking desserts tarts

Portugese custard tarts

June 29, 2013

Anything with custard in it is a winner in my world especially these portugese custard tarts (Pasteis de nata). Eat them while they are still warm from the oven, you’ll think you have died and gone to heaven.

My puff pastry seems to ‘overpuff’ they shouldn’t look quite as puffy as they do but they are still yummy. I’ve also made them with sweet short pastry which is equally as good but not the traditional way.

1 x 500g pack of flaky puff pastry
1 cup sugar
1 cup water
4 tblsp cornflour
2 cups milk
4 egg yolks
1 vanilla pod, scraped or 1 tsp vanilla extract

Preheat oven to 180°C. Roll out the pastry and cut into 12cm rounds with a cookie cutter. Line muffin tins. Prick the pastry with a fork.

Place the sugar and water into a pot, stir and bring to the boil. Boil for 3 mins till syrupy. Remove from heat. Cool slightly.

In a bowl mix the cornflour and 1 cup of milk to a smooth paste. Whisk in the egg yolks, the second cup of milk and the vanilla. Pour this mixture into the pot with the sugar syrup and mix well.

Stir constantly over a low heat until the custard thickens, takes about ten minutes. You should now have a thick, velvety custard.

Remove from the heat, cover and cool.

Place spoonfuls of cooled custard into the pastry cases and bake for 20 mins until custard is golden brown.