These little crisp sweet custard tarts are a classic Portuguese pastry – you can make your own at home easily with bought puff pastry and a carton of custard.
Baking plums makes them tender and sweet. Here we bake them with orange, honey and cardamom but you could easily substitute the zest and juice of 1 lemon or 2 limes for the orange juice and use either chopped ginger or a spoon of vanilla extract or orange flower water for the cardamoms.
Baking a cake on top of a pool of caramel is a sure-fire way to create a moist cake.
Use this crumble to top any sweet or savoury pie or tart. It is easy to make, very forgiving and delicious.
This recipe for lime curd comes from the British Women’s Institute if our memory is correct – we can’t give it higher praise.
This is similar to Claudia Roden’s much-copied and much revered Orange and Almond Cake. A whole orange is used to give flavour and moisture to the cake but you don’t have to boil the fruit for 2 hours as you do in the original recipe once you have a food processor – the orange is blitzed quickly as part of the batter-making process.
Tergoule is a rice pudding baked in a low slow oven for hours until the top becomes golden and caramelised. It can be served warm or cold, and when it cools it firms up so you can cut it into slices like a tart. Serve it with vanilla ice cream.
An egg and fruit french flan made from a batter of flour, eggs, sugar and milk and flavoured with lemon zest. Usually made with plums, grapes or pears, we made it with apricots because that’s what we had to hand. You can also make it without fruit when it is called Flan du Périgord. It’s deceptively easy for a dessert that rises like a fluffy cloud in the oven giving you a highly impressive end result.