Saturday, June 2, 2012

Comfort food (which is kind of good for you!)

I've been baking! Well kinda, if cutting circles out of store bought puff is classed as baking, then, I've been baking!

Dad actually found this recipe in a diabetes book, I have tweaked it a little (by tweaking it I've added sugar! Only a little bit but it probably doesn't really qualify as diabetic friendly any more LOL).

The recipe is individual custard tarts with fresh fruit, my version calls for berries in a sugar syrup.

(makes 12)
1 1/2 sheets of low fat puff pastry
Spray oil
1/4 cup custard powder
2 cups low fat milk
1 tsp vanilla extract
1 tbs castor sugar
Fresh or frozen berries (I used two sachets of the McCain baby strawberries and berry mix)
1/2 cup castor sugar
1/2 cup water
1 tbs icing sugar

12, 1/2 cup muffin pan
8cm cookie cutter. I used a egg ring.
Measuring Spoons
Measuring Cups
Cooling rack

Pre-heat oven to 200c
Cut 8cm round circles out of pastry
Gently press pastry into oiled 1/2 cup muffin tin bottoms so they look like little bowls. Prick each piece several times with a fork.
Cook for 6-8 till golden brown, once cooked take out of oven and using the back of a soup spoon push in the top to make the bowl shape again as it may puff up. Remove from tin and let cook on a cooling rack.

In a medium saucepan combine custard powder and sugar, add a small amount of milk to make a paste. Add the vanilla extract to the remaining milk and then add to the custard milk. On a low heat, stir continually for 1-2 minutes until thickened. Once boiled take off heat and let cool, giving it a stir occasionally to help cool it down and to avoid lumps. Put aside.

Fruit Syrup
Dissolve sugar and water in a small saucepan buy gently swirling the pan. Once dissolved, turn on heat and allow to bubble. Add berries and allow to simmer for a few minutes. Remove fruit but allow the syrup to cook for another few minutes. Once the syrup is to your liking, remove from heat and let cool.

Spoon in some custard and then the fruit. Finish off by dusting icing sugar over the top.

They weren't that sweet considering, and really you may use 1/2 cup sugar but you don't really use much of the syrup so you're only getting a small amount of sugar. You could maybe even take the syrup down to 1/2 cup each of water and sugar.

These would be perfect to take to a dinner or if you have guests over at late notice. They whip up quickly and are sure to impress.



  1. They look delicious! Now I want dessert, and it's only just gone lunch :)

    1. Something to look forward to tonight! They are so delish!!!!


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